Marinated Beef Steak Recipe
Make Marinated Beef Steak Recipe in just 3h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Beef and finishing
Method
Marinade
Make the marinade
In a medium bowl, whisk together soy sauce, olive oil, red wine vinegar, Worcestershire sauce and brown sugar until the sugar dissolves and mixture is homogeneous.
Add aromatics
Stir in minced garlic, chopped rosemary, chopped thyme, cracked black pepper, and red pepper flakes. Taste quickly and adjust seasoning—marinade should be savory with a hint of acidity and a touch of sweetness.
Marinate the steaks
Place steaks in a large resealable plastic bag or shallow dish. Pour marinade over steaks, turning to coat evenly. Remove excess air and seal (or cover dish). Refrigerate for at least 2 hours and up to 8 hours. For best texture and flavor, aim for 3–6 hours. Do not marinate more than 12 hours to avoid overly softening the meat.
Beef and finishing
Bring to room temperature
About 30–45 minutes before cooking, remove steaks from the fridge. If in a bag, discard marinade and blot steaks dry thoroughly with paper towels—dry surface helps form a good sear.
Season steaks
Just before cooking, sprinkle both sides of each steak evenly with kosher salt (about 1/2 tsp per side total as listed), pressing gently to adhere.
Sear and cook
Place steaks on the hot pan or grill. For 1–1¼ inch steaks: sear 3–4 minutes on the first side without moving to develop a crust. Flip and cook another 3–4 minutes for medium-rare (internal temp 130–135°F / 54–57°C). Adjust time ±1–2 minutes per side for thicker or thinner cuts and desired doneness. If using a skillet, add 1 tbsp unsalted butter to the pan after flipping and baste the steaks with the melted butter for 30–60 seconds to add flavor.
Rest the steaks
Transfer steaks to a cutting board and spoon any pan juices over them. Tent loosely with foil and rest 5–10 minutes so juices redistribute; this yields juicier meat and final carryover cooking of several degrees.