Cola Marinated Steak Recipe

Trim and prepare steaks

Pat the 2 steaks dry with paper towels. Trim any large excess fat if desired. Lightly score fat cap once or twice so it lays flat while cooking. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper (reserve extra for finishing).

Make the cola marinade

In a medium bowl or large measuring cup combine 2 cups cola, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, 2 tablespoons olive oil, 3 cloves minced garlic, 1 tablespoon fresh lime juice, and 1/4 teaspoon red pepper flakes (if using). Whisk until the brown sugar dissolves and the mixture is homogenous.

Marinate steaks

Place the steaks in a large resealable plastic bag or shallow nonreactive dish. Add the thinly sliced onion and pour the cola marinade over the steaks, making sure they are mostly submerged. Press out excess air and seal (or cover the dish). Refrigerate for 1 to 3 hours — no more than 6 hours. (Note: the sugar and acid in cola tenderize and flavor; prolonged marinating beyond 6 hours can overly soften the surface.)

Bring to room temperature

About 30 minutes before cooking, remove steaks from the marinade and discard the marinade and onion. Pat steaks thoroughly dry with paper towels. Let steaks rest on a rack at room temperature for 20–30 minutes. This ensures even cooking and a better sear.

Preheat pan or grill

If using a cast-iron skillet, place it over medium-high heat and let it become very hot for 5 minutes. If grilling, light coals or preheat gas grill to high (about 500°F/260°C). Brush a light film of oil on the steak or the grill grates to prevent sticking.

Sear steaks

Place steaks on the hot skillet or grill. For 1-inch steaks: sear 3–4 minutes per side for medium-rare (internal 130–135°F/54–57°C). For 1.25–1.5 inch steaks: sear 4–5 minutes per side for medium-rare. Avoid moving the steak during initial sear to develop a good crust. If using a skillet and steaks are thicker than 1 inch, sear edges briefly (30–60 seconds) to render fat.

Finish with butter and rest

If cooking in a skillet, reduce heat to medium-low, add 1 tablespoon unsalted butter and spoon the melted butter over the steaks for 30–60 seconds to baste and add richness. Remove steaks to a cutting board or plate and tent loosely with foil. Rest for 5–10 minutes so juices redistribute.

Slice and garnish

Slice the steak against the grain into 1/4-inch slices. Sprinkle chopped fresh parsley and additional salt and pepper to taste. Serve immediately.