Steak Marinade Recipe: 5 Ways to Cook Marinated Steak

A marinade is an emulsion of oil, acids (like citrus juice or vinegar), and assorted spices and seasonings used to both tenderize and flavor meat. When home cooks marinate raw steaks for hours, the solution adds flavor and tenderizes the beef, yielding juicy steak.

Here is an overview of how to marinate a steak:

1. 1. Choose the right cut of ribs. For a great-tasting steak, look for the following tender cuts of meat: beef tenderloin, porterhouse steak, T-bone steak, ribeye steak, New York strip steak, flank steak, flat iron steak, skirt steak, sirloin steak, tri-tip, or filet mignon.
2. 2. Make the marinade. Mix up a steak marinade consisting of a balance of fat (like oil), acid (like vinegar), and seasonings (like spices, herbs, and condiments).
3. 3. Prepare the ribs. Pat the steaks down with a paper towel to remove excess moisture. Place them in a large, sealable plastic ziplock bag.
4. 4. Marinate the ribs. Pour the marinade over the steaks in the plastic bag. Seal the bag, transfer the steaks to the refrigerator, and marinate for at least two hours before using the meat to cook any variety of your favorite beef recipes.

For a flavorful steak that has a crispy, caramelized exterior and a tender, juicy interior, these methods are your best bets:

1. 1. Grilling: Grill steak to achieve perfectly rare or medium-rare meat. This high-heat cooking method sears the meat on the outside quickly, while keeping the internal temperature low and the meat tender. Monitor the steak’s temperature as it cooks with a high-quality meat thermometer.
2. 2. Pan-searing: This popular indoor cooking method involves searing the steak in a hot cast-iron skillet or heavy-bottomed pan with butter and seasonings to achieve a perfectly browned, caramelized crust.
3. 3. Reverse-searing: This effective hybrid cooking technique involves slow-roasting the steak in a sub-300 degree Fahrenheit oven until it reaches your desired doneness. Next, home cooks can finish the steak on a high-heat grill or skillet to create a charred exterior.
4. 4. Slow-roasting: Slow-roasting marinated steak in a sub-300 degree Fahrenheit oven for a long cooking time produces evenly cooked meat that is tender inside.
5. 5. Sous vide: Sous vide is a method for cooking steak that relies on an immersion circulator—a tool that precisely regulates water temperature—in a large water bath. Place the steak in a plastic bath inside the water bath, and cook for a longer amount of time (about an hour for a one-inch steak), so that the entire steak heats to the desired internal temperature.