This easy marinade is perfect for steaks and will make even the least expensive cut of meat taste like a restaurant steak!
Course: Main Course
Keyword: grilling, steak marinade
Author: Jennifer Fishkind
½cup olive oil
¼cup worcestershire sauce
1tbsp minced garlic
1tspground black pepper
⅛tspred pepper flakes
4tbspcold buttercut into 1 tbsp pats
4rib eye steaks
Finely chopped parsley for garnish
Sea Salt to taste *optional
In a small mixing bowl combine soy sauce, lemon juice, olive oil, worcestershire sauce, minced garlic, ground black pepper, salt, garlic powder, onion powder, Italian seasonings, and red pepper flakes.
Add steaks to a large gallon sized ziplock bag or 9x13 baking dish. Pour marinade over steaks and flip over to coat all sides of the steak. Close the zip lock bag, or cover the 9x13 with plastic wrap. Marinate for 2-4 hours, or overnight for the best flavor.NOTE: If marinating overnight make sure to turn steaks over half way through the marinating process.
When you are ready to cook your steaks make sure to pull them out of the refrigerator, and out of the marinade 20-30 minutes before cooking. Place them on a cutting board while you are heating your cast iron skillet. This will result in a better cooked steak that is juicy and melts in your mouth.
After your steak comes to room temperature, place the cast iron skillet over medium heat on the stove top. Bring the skillet up to temperature before adding meat.NOTE: If your cast iron skillet isn’t “seasoned”, or is on the newer side, add 1⁄2 tbsp olive oil before placing steaks into the skillet. This will prevent them from sticking to the bottom of the cast iron skillet.
Place each steak in the cast iron skillet and season with sea salt. Allow each steak to cook and sear on each side for 3-4 minutes. Watch so they don’t burn. Flip over and repeat.
Reduce heat to medium low and continue to cook, flipping every 3 minutes until the internal temperature reaches the desired temperature using meat thermometer.NOTE: Cast Iron Skillets take time to cool down, that’s why it’s important not to turn up the heat higher than medium. Cooking the steak at medium low after it is seared will allow for it to cook slower without burning. The cast iron skillet will still be hot enough to effectively cook the steak even at a lower temperature.
When the steaks are done cooking remove to a cutting board and tent with foil for 5 minutes. This will allow the steak to re-distribute the juices so they don’t run out of the meat when cut it.
Top each steak with a pat of butter and fresh chopped parsley and serve!