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- Prepare the Marinade: In a small bowl, combine the olive oil, soy sauce, Worcestershire sauce, Dijon mustard, balsamic vinegar, and lemon juice. Whisk together until smooth.
- Add the Flavors: Stir in the minced garlic, honey, fresh thyme, and rosemary. Add freshly cracked black pepper and salt to taste. The mustard adds a slight tang, while the balsamic vinegar gives the marinade a bit of sweetness and complexity. The herbs, especially thyme and rosemary, give the marinade an earthy aroma that complements the beef beautifully.
- Marinate the Steak: Place your steak(s) in a resealable plastic bag or shallow dish, and pour the marinade over the meat. Seal the bag or cover the dish with plastic wrap. Massage the marinade into the meat to ensure it’s evenly coated. Let the steak marinate in the refrigerator for at least 30 minutes. For best results, marinate for 1-2 hours to allow the flavors to penetrate the meat. If you have the time, marinating overnight will yield even more intense flavor.
- Cooking the Steak: After marinating, remove the steak from the fridge and let it come to room temperature (about 15-20 minutes) before cooking. This helps the steak cook more evenly. Cook the steak to your desired doneness using your preferred method—grilling, pan-searing, or broiling. Be sure to let the steak rest for 5-10 minutes after cooking to allow the juices to redistribute.
- Serve and Enjoy: Once your steak is cooked to perfection, serve it with your favorite sides. A simple green salad, roasted vegetables, or crispy potatoes would pair beautifully with the rich flavors of the marinated steak.
Tips for Perfect Steak Every Time
- Choose the Right Cut: This marinade works well with a wide variety of steak cuts. For the juiciest results, opt for cuts with a bit of marbling, like ribeye or New York strip. For leaner cuts like flank or sirloin, the marinade will help tenderize and add moisture.
- Don’t Over-Marinate: While marinating is key to infusing flavor, it’s important not to overdo it. Marinating for too long (especially on thin cuts) can cause the meat to become mushy. Stick to 30 minutes to 2 hours for the best results.
- Room Temperature Before Cooking: For a more evenly cooked steak, always bring your marinated steak to room temperature before cooking. This will ensure a better sear and prevent the steak from becoming tough.
- Use a Meat Thermometer: To ensure your steak is cooked to your preferred doneness, use a meat thermometer. For reference, the following internal temperatures (taken from the thickest part of the steak) will guide you:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-Well: 150-155°F (66-68°C)
- Well-Done: 160°F+ (71°C+)
- Rest the Steak: Let your steak rest after cooking for at least 5-10 minutes. This helps retain the juices inside the meat, making for a juicier, more flavorful steak.
