Recipe video above. This is a marinade to transform good value steaks by making them juicier, more tender and adding a hint of flavour while not overpowering the flavour of the beef. With this marinade, you won't need a sauce for the beef, though I can never resist some garlic butter!
Keyword: beef steak marinade, steak marinade
Author: Nagi | RecipeTin Eats
2steaks, economical (Note 1)
1/2tspminced garlic(1 large garlic clove)
1/2tsponion powder(or sub with garlic powder)
1tbspsoy sauce(Note 2)
1tbspoil(I use olive oil, but any oil is fine)
Mix together mustard, garlic and onion powder. Then mix in remaining ingredients.
Place beef in a ziplock bag with Marinade and marinade overnight (12 - 24 hours).
Remove from the fridge 30 minutes before cooking to bring to room temperature - key for even cooking of steaks. Shake off excess marinade.
Brush BBQ Grills with oil, then heat on high heat until is really hot - you should see wisps of smoke. Or heat a heavy based skillet on high until very hot, then add oil - it will heat almost instantly.
Add steaks. For 2cm / 3/4" thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps). (Note 3)
Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.
Serve! I couldn't resist garlic butter - see recipe in notes.
1. Choosing steak: Use this for any good value 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.Internal temperature of cooked steak. The most popular (and my personal preference) is medium rare. Cook times differ drastically depending on how thick your cut is.4. Garlic butter: 100g / 1 stick unsalted softened butter, 1 small garlic clove very finely minced (using crusher is best), 3/4 tsp salt, 1/4 cup finely chopped parsley. 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 bone in steak (T-bone, ~300g/10oz exc bone), excluding butter.