Steak Marinade Recipe

Olive oil: A rich, flavorful oil that helps to tenderize the steak and carry the other flavors.

Soy sauce: Adds a salty, umami flavor that enhances the taste of the meat.

Lemon juice: Provides acidity to help break down the fibers in the steak, making it more tender.

Garlic: Adds a robust, aromatic flavor that complements the other ingredients.

Worcestershire sauce: A complex, savory sauce that adds depth and a hint of sweetness.

Dijon mustard: Brings a subtle tang and spice to the marinade.

Black pepper: Adds a touch of heat and enhances the overall flavor profile.

To ensure the steak absorbs maximum flavor, use a fork to pierce the meat several times before placing it in the marinade. This allows the marinade to penetrate deeper into the steak, resulting in a more flavorful and tender outcome.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a high smoke point, making it a great alternative for marinades.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor to lemon juice.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of minced garlic, though you may need to adjust the quantity to taste.

• worcestershire sauce - Substitute with balsamic vinegar: Balsamic vinegar adds a similar depth of flavor and acidity to the marinade.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and can add a bit of texture to the marinade.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• To store the steak marinade, transfer any unused marinade into an airtight container or a resealable plastic bag. Ensure it is tightly sealed to maintain freshness and prevent any leaks.

• Place the container or bag in the refrigerator if you plan to use the marinade within the next 3-5 days. The olive oil and soy sauce will help preserve the flavors, but it's best to use it sooner rather than later.

• If you wish to freeze the marinade for future use, pour it into a freezer-safe container or a resealable freezer bag. Lay the bag flat in the freezer to save space and allow for even freezing.

• Label the container or bag with the date and contents to keep track of its freshness. The marinade can be frozen for up to 3 months without losing its robust flavor.

• When ready to use the frozen marinade, transfer it to the refrigerator to thaw overnight. Avoid thawing at room temperature to prevent any potential bacterial growth.

• For a quick thaw, place the sealed bag of marinade in a bowl of cold water. Change the water every 30 minutes until the marinade is fully thawed.

• Once thawed, give the marinade a good stir or shake to re-emulsify the lemon juice and olive oil, which may have separated during freezing.

• Always marinate meat in the refrigerator, even if the marinade was previously frozen. This ensures the steak stays at a safe temperature, reducing the risk of foodborne illness.

• Discard any marinade that has been in contact with raw meat to avoid cross-contamination. If you wish to use the marinade as a sauce, reserve a portion before adding the steak or bring the used marinade to a rolling boil for at least 5 minutes to kill any bacteria.

• Oven Method: Preheat your oven to 250°F (120°C). Place the leftover steak on a wire rack set over a baking sheet. This allows the heat to circulate evenly around the meat. Heat for about 20-30 minutes or until the internal temperature reaches 110°F (43°C). For a crispy exterior, you can quickly sear the steak in a hot skillet with a bit of olive oil for about 1-2 minutes per side.

• Stovetop Method: Heat a skillet over medium-low heat. Add a splash of olive oil or a small pat of butter. Place the steak in the skillet and cover it with a lid. Heat for about 3-5 minutes per side, depending on the thickness of the steak, until warmed through.

• Sous Vide Method: If you have a sous vide machine, this is an excellent way to reheat steak without overcooking it. Set your sous vide to 130°F (54°C) for medium-rare. Place the steak in a resealable plastic bag, removing as much air as possible. Submerge the bag in the water bath and heat for about 1 hour.

• Microwave Method: While not ideal, the microwave can be used in a pinch. Place the steak on a microwave-safe plate and cover it with a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, flipping the steak halfway through, until warmed through.

• Grill Method: Preheat your grill to medium-low heat. Place the steak on the grill and cover. Heat for about 5-7 minutes per side, depending on the thickness, until warmed through. This method can help retain some of the original grilled flavor.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the steak in the air fryer basket and heat for about 3-5 minutes, checking frequently to avoid overcooking. This method can give the steak a nice crispy exterior.

• Mixing bowl: A large bowl used to combine all the marinade ingredients thoroughly.

• Whisk: A utensil used to blend the marinade ingredients together until smooth and well combined.

• Measuring cups: Tools used to measure out the olive oil, soy sauce, and lemon juice accurately.

• Measuring spoons: Tools used to measure out the Worcestershire sauce, Dijon mustard, and black pepper precisely.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Resealable plastic bag: A bag used to marinate the steak, ensuring it is fully coated and sealed.

• Shallow dish: An alternative to the resealable plastic bag for marinating the steak.

• Refrigerator: An appliance to keep the marinating steak at a safe temperature for an extended period.

• Tongs: A tool to handle the steak when removing it from the marinade and during cooking.

Prepare ingredients in advance: Measure and mix the olive oil, soy sauce, lemon juice, garlic, worcestershire sauce, dijon mustard, and black pepper ahead of time to streamline the process.

Use a blender: Combine all marinade ingredients in a blender for a smoother, quicker mix.

Marinate in bulk: Double or triple the recipe and marinate multiple steaks at once. Freeze extra marinated steaks for future use.

Quick marination: If short on time, marinate the steak at room temperature for 30 minutes to speed up the process.