Step 4: Refrigerate
Let the steak marinate in the fridge for at least 1 hour, but preferably 4 to 8 hours. For thinner cuts like flank or skirt, 4 hours is usually enough. Avoid marinating for more than 24 hours as the acid may begin to break down the meat too much, leading to mushy texture.
Step 5: Remove and Rest
Take the steak out of the marinade and let it sit at room temperature for 20-30 minutes before cooking. This helps ensure even cooking. Discard the used marinade.
Step 6: Cook the Steak
Grill, pan-sear, or broil the steak to your desired doneness:
- Rare: 125°F (52°C)
- Medium Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Well Done: 160°F (71°C)
Use a meat thermometer for precision.
Step 7: Rest and Serve
Let the steak rest for 5-10 minutes after cooking. This allows juices to redistribute and ensures a juicy bite. Slice against the grain and serve with your favorite sides like roasted potatoes, grilled vegetables, or a fresh salad.
Tips for Best Results
- Don’t reuse marinade that has come in contact with raw meat unless it is boiled for several minutes.
- Add fresh herbs right before cooking for a more vibrant flavor.
- Avoid salt-heavy side dishes since the marinade already contains soy sauce and Worcestershire.
Conclusion
A good steak marinade is the secret weapon in transforming a simple cut of meat into a flavor-packed main course. With this well-balanced recipe and method, you can confidently serve up steaks that are not only tender and juicy but also bursting with layers of savory, tangy, and slightly sweet flavors. Whether you’re grilling for a weekend BBQ or cooking indoors, this marinade will quickly become your go-to favorite.
