Ultimate Steak Marinade Recipe

Introduction

Unlock the full potential of your steak with this ultimate marinade that infuses rich, savory flavors into every bite. Whether you’re preparing a juicy ribeye, tender filet mignon, or hearty New York strip, this marinade will elevate your steak to new heights. The combination of soy sauce, garlic, herbs, and a touch of sweetness creates a well-balanced marinade that tenderizes the meat while adding depth and complexity. Perfect for grilling on the Arteflame, this steak marinade ensures a succulent, flavorful steak every time.

Ingredients

• 1/4 cup soy sauce
• 1/4 cup olive oil
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons brown sugar or honey
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• Juice of 1 lemon

Instructions

1. Prepare the Marinade

In a medium bowl, whisk together the soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, Dijon mustard, brown sugar (or honey), minced garlic, rosemary, thyme, black pepper, salt, smoked paprika, and lemon juice until fully combined.

2. Marinate the Steak

Place your steak (about 1-2 lbs) in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it's fully submerged and coated on all sides. Seal the bag or cover the dish, then refrigerate for at least 2 hours, or up to 24 hours for maximum flavor.

3. Fire Up the Grill

Prepare your Arteflame grill by placing vegetable oil-soaked paper napkins in the grill, stacking firewood over them, and lighting the grill. Allow it to heat for about 20 minutes until the center grate reaches a high searing temperature, and the surrounding flat cooktop is ready for grilling.

4. Grill the Steak

Remove the steak from the marinade, letting any excess drip off. Place the steak on the center grill grate for a quick, high-temperature sear. Sear each side for about 2-3 minutes, then move the steak to the flat cooktop to finish cooking to your desired doneness. Use a meat thermometer to monitor the internal temperature, removing the steak when it’s 15°F below your target (e.g., 110°F for medium-rare).

5. Rest and Serve

Let the steak rest for 5-10 minutes after grilling. This allows the juices to redistribute throughout the meat, making it more tender and flavorful. Slice against the grain and serve with your favorite sides.

Tips

• Marinating Time: For the best results, marinate the steak for at least 4 hours, but overnight is ideal.
• Different Cuts: This marinade works well with various cuts, including ribeye, sirloin, and flank steak.
• Avoid Over-Marinating: Acidic ingredients can start to break down the meat if marinated for too long, so keep the marinating time within 24 hours.

Conclusion

This steak marinade is your secret weapon for achieving a perfectly grilled, flavorful steak. The blend of soy, garlic, herbs, and a touch of sweetness enhances the natural flavors of the beef, making it juicy and delicious.

Recipe Variations

1. Spicy Steak Marinade: Add 1-2 teaspoons of crushed red pepper flakes or a dash of hot sauce for a spicy kick.
2. Asian-Inspired Marinade: Substitute balsamic vinegar with rice vinegar and add 1 tablespoon of sesame oil and a teaspoon of grated ginger.
3. Herb-Citrus Marinade: Increase the lemon juice and add fresh basil and parsley for a bright, herbaceous flavor.
4. Bourbon Steak Marinade: Replace some of the soy sauce with bourbon for a rich, smoky flavor.
5. Garlic-Lime Marinade: Swap lemon juice with lime juice and increase the garlic to 6 cloves for a zesty, garlicky twist.

Pairings

• Wine: A bold red wine like Cabernet Sauvignon or Malbec pairs beautifully with the robust flavors of the steak.
• Side Dish: Serve with grilled vegetables, roasted potatoes, or a fresh green salad.
• Dessert: A rich chocolate mousse or cheesecake rounds out the meal with a decadent finish.