1. Choosing steak: Use this for any good value grilling cut of steak, not prime cuts. Typically, most steak cuts purchased in supermarkets are what I would consider good value steaks. Basically, the more you pay, the better the steak!
And remember, it's not just the steak cut that determine quality. There are different grades for the same cut of steak. Rib Eye at my butcher costs almost twice as much as it does at the supermarket. I would never marinade the one from the butcher!
Make sure you use a GRILLING steak. Any cut of steak suitable for grilling is great for this.
2. Soy sauce - use an all purpose, normal soy sauce. I use Kikkoman
. Do not use light soy sauce (too salty), tamari or dark soy sauce (too much flavour)
3. The cook time for steaks differs drastically depending on size, thickness, and denseness of the beef. I used 400g/14oz t-bone steaks that were about 2.5cm / 1" thick. For medium rare (edging on rare which is how I like it), it was 2 minutes on each side in a stinking hot skillet.
It's better to under than over cook steaks. You can pop the steak back in the skillet if it's a bit rare for your taste, but you can't undo and overcooked steak!
4. Herb butter: 100g / 1 stick unsalted softened butter, 3/4 tsp salt, 1/4 cup finely chopped fresh herbs (I use any combo of parsley, thyme, oregano, dill chives. Use rosemary sparingly, basil can go brown so I don't use it, sage and tarragon are a bit distinct for my taste). Mix together, place on baking paper to form a log. Roll up then twist ends tightly repeatedly until it forms a neat log. Refrigerate until firm, cut to serve.
5. Nutrition per serving for a 400g/14oz T-bone steak (~300g/10oz exc bone), excluding herb butter.