The key to cooking the perfect steak is having the right marinade. My Best Steak Marinade recipe shows you how to get the flavor you’re after in a few simple steps.
It is really hard to make a brown piece of steak look appetizing so I am going to apologize in advance for the less than inspiring pictures to follow. However, I urge you to make this marinade for the next steak you are planning on cooking.
You know that you love a recipe when you pull it out of your binder and there are soy sauce spots all over it. This marinade is cinch to whip up and, 9 times out of 10, I have everything in the house that I need to make it. Sometimes though, the tomato paste throws me off. Tomato paste is one of those things that I seem to hoard or have none of. This girl can’t win.
Steak Marinade Ingredients //
- 1/2 cup soy sauce
- 1/2 cup sherry
- 2 tbsp tomato paste
- 3 tbsp brown sugar
- 1 tbsp minced garlic
- 1 tbsp Creole seasoning
- 1/2 tsp fresh ground pepper
How To // The Steps
Step 1: Put everything in a bowl. (This is my method of choice for mincing garlic. Grate it with a microplane. Perfect, just watch out for your fingernails.)
Step 2: Stir it around.
Step 3: Pour the marinade in a Ziploc bag.
Step 4: Insert beef of some sort. This is an organic and grass fed tri-tip. It is the littlest tri-tip that I have ever seen. It was so cute that I had to buy it. Flank steak, London broil, sirloin… any cut will work and will benefit from this amazing marinade.
Step 5: Squeeze the air out of the bag and put it into a pan. Just in case. I don’t want to clean marinade out of the fridge, do you? I had it happen once and it was ugly. So now I use insurance.
How To Cook A Marinated Steak In The Oven //
Cooking a steak in the oven will develop a lovely crust on its outside while maintaining those juices on the inside — irresistible for those of you who are all about texture! Here are the simple steps to follow:
- Preheat the oven to 425°F
- Remove the steak from the marinade and pat it dry to remove any excess sauce.
- Place it on a baking sheet or roast pan.
- A medium-rare steak should cook for 12-15 minutes and reach an internal temperature of 135°F.
- Remove the steak from the oven and let it rest for 10-15 minutes before cutting.
No. Any sherry will do. I use cooking sherry, which is cheaper than the stuff you would actually drink.
Saute some mushrooms in a little butter and deglaze the pan with the same sherry and mirror the flavors in the marinade and the mushrooms. I am salivating. Speaking of mushrooms, perhaps you’d like to serve Stuffed Mushrooms with Cream Cheese as a side to this meal. Give it a try.
Tender cuts (filet mignon, ribeye, sirloin) should marinate for 30 minutes to 2 hours. Tougher cuts (flank, skirt) can be marinated from 6 to 24 hours. It’s better to err on the side of caution and under-marinate it, as over-marinated meat will turn mushy.
You’ll usually find garlic powder, salt, paprika, onion powder, black pepper, cayenne pepper, oregano, and thyme. You’ll encounter Creole food in New Orleans, like this Mardi Gras-inspired Cheeseboard.
How To Store Steak Marinade //
Pour the marinade into a resealable plastic bag or an airtight container and store in the fridge, where it will keep for up to 5 days. Before using it, give the marinade a good stir or shake it up to make sure all the ingredients are well combined. You can also freeze the marinade for up to 3 months. When ready to eat, let the marinade defrost overnight in the fridge then give it a good stir.
The Best Steak Marinade Recipe
- 1/2 cup soy sauce
- 1/2 cup sherry
- 2 Tablespoons tomato paste
- 3 Tablespoons brown sugar
- 1 Tablespoon minced garlic
- 1 Tablespoon Creole Seasoning
- 1/2 teaspoon fresh ground pepper
- This is the easiest recipe ever. Put everything in a bowl. (This is my method of choice for mincing garlic. Grate it with a microplane. Perfect, just watch out for your fingernails.)
- Stir it around.
- Pour the marinade in a Ziploc bag.
- Insert beef of some sort. This is an organic and grass fed tri-tip. It is the littlest tri-tip that I have ever seen. It was so cute that I had to buy it. Flank steak, London Broil, Sirloin, any cuts works and every cut will benefit from this amazing marinade.
- Squeeze the air out of the bag and put the bag into a pan. Just in case. I don?t want to clean marinade out of the fridge, do you? I had it happen once and it was ugly. So now I use insurance.