The Best Steak Marinade
Learn how to make the best steak marinade. You just can’t go wrong with this – I promise.
Steak seems so intimidating, before you know how to cook. How do they always get it so perfect in a steak house? It obviously starts with the cut of meat you select, and that’s a personal preference. In my house, we typically go for a ribeye or skirt steak, depending on what we are doing with it. Ribeyes are usually marbled with a lot of fat and fat = flavor. Skirt steaks are awesome for things like fajitas, or steak salads. My husband/chef/food critic has taught me a lot about cooking and the number one thing with steak is this – cut against the grain! Have you ever had a really tough, chewy steak? The culprit is most likely the way you cut it. I had a hard time figuring out which way the grain went, until he taught me this fancy little trick. Slice a small sliver of meat off the side you think is against the grain. Pull on it – if it gives pretty easily, you picked the right side. If it doesn’t, try the other side. You will figure out the difference – one side will very easily pull, and one side won’t. Try it the next time you make steak! It makes such a huge difference.
This marinade can be thrown together in 5 minutes, and even if you only have 30 minutes before your steak needs to go on the grill it will give it fantastic flavor. If you think about it in advance – a little more time marinating won’t hurt!
Everyone cooks their steaks differently, and this post isn’t about how to cook the steak so I won’t go into that. Sometimes we grill, sometimes we use the cast iron skillet inside. Either way, the marinade gives it great flavor and if you use the test I mentioned above you can avoid a tough chewy steak. Here’s a couple of tutorials on cooking the perfect steak that I like: