Jul 14 2026
Restaurants›Snow's BBQ›Here’s The Beef Recipe

Here’s The Beef Recipe

Inspired by Snow's BBQ
Time55m
Serves4

Make Here’s The Beef Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef and Marinade

Finishing & Serving

Method

Beef and Marinade

  1. 1

    Prepare the marinade

    In a medium bowl, whisk together soy sauce, olive oil, brown sugar, minced garlic, lime juice, Worcestershire sauce, ground black pepper, smoked paprika, red pepper flakes and 1/2 teaspoon of the kosher salt until sugar dissolves and mixture is homogenous.

  2. 2

    Marinate the beef

    Place the skirt (or flank) steak in a large zip-top bag or shallow dish. Pour the marinade over the beef, press out excess air and seal (or cover). Massage briefly so the marinade contacts all surfaces. Refrigerate for 30 minutes to 4 hours (30–60 minutes for a quick flavor, up to 4 hours for deeper flavor). Do not exceed 8 hours to avoid texture breakdown.

  3. 3

    Bring to room temperature

    Remove the steak from the refrigerator 20–30 minutes before cooking to bring it closer to room temperature. Pat dry with paper towels and discard marinade. Season both sides lightly with the remaining 1/2 teaspoon kosher salt (split between sides).

  4. 4

    Preheat cooking surface

    Heat a heavy skillet (cast-iron preferred) or grill over high heat until very hot — about 5–8 minutes on a stovetop. If using a skillet, add 1 teaspoon neutral oil and swirl to coat; heat until shimmering and just starting to smoke.

  5. 5

    Sear the steak

    Place the steak on the hot surface and sear without moving for 2½–3 minutes to build a deep brown crust. Flip and sear the other side for 2–3 minutes for medium-rare (internal temp about 130–135°F / 54–57°C). For medium, cook an additional 1–2 minutes per side. Avoid overcrowding—if steak is large, sear in two pulses.

  6. 6

    Rest the beef

    Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute.

Finishing & Serving

  1. 7

    Finish with butter

    While the steak rests, return the skillet to medium-low. Add the unsalted butter and let it melt, swirling to capture browned bits left in the pan. Spoon the melted butter over the resting steak once or twice to add shine and flavor.

  2. 8

    Slice the steak

    Using a sharp knife, slice the steak thinly against the grain into 1/4-inch slices. Slicing against the grain shortens muscle fibers and makes the beef tender.

  3. 9

    Plate and garnish

    Arrange sliced beef over steamed rice or alongside crusty bread. Sprinkle chopped parsley and sliced green onions over the top. Serve with lime wedges on the side for squeezing over the meat.

  4. 10

    Season to taste

    Offer additional salt, pepper, or red pepper flakes at the table so each diner can adjust seasoning. Serve immediately while hot.

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