Timeless Steak Marinade

This steak marinade is a balance of acid, salt, and savory depth that seasons meat all the way through without making it mushy. The acid tenderizes while the oil carries flavor and keeps the surface from drying out. Use it on any cut from sirloin to ribeye, marinating for 2 to 8 hours before grilling or pan-searing.

Ingredients for Timeless Steak Marinade

Olive oil carries the flavors deep into the meat and prevents the surface from sticking to the pan. Soy sauce adds umami and salt that seasons throughout. Balsamic vinegar provides acid to tenderize and a subtle sweetness that balances salt. Worcestershire sauce deepens the savory notes. Garlic and fresh thyme add aromatic flavor. Black pepper and kosher salt sharpen the taste and bring everything into focus. A touch of honey rounds out the acid and adds a light glaze.

Why This Timeless Steak Marinade Works

The acid in the vinegar and soy sauce begins breaking down the muscle fibers as soon as the marinade touches the meat, so the steak stays tender even with a hot sear. The oil keeps the marinade from evaporating and helps it cling to every surface.

Salt and umami from the soy sauce and Worcestershire penetrate deeper than salt alone would. The honey dissolves into the liquid and helps create a light crust when the steak hits the heat. Garlic and thyme infuse without overpowering because they steep in the acid and oil rather than sitting raw on top.

Mistakes To Avoid

Marinating for longer than 8 hours breaks down the surface until the steak turns mushy and loses its texture. The acid in the vinegar and soy sauce is strong enough to do the work in half that time. Trust the 2 to 8 hour window.

Skipping the patting-dry step means the steak steams rather than browns, so you lose the crust and the flavor that comes with it. Water on the surface prevents the heat from searing the meat properly.

Adding the marinade to a cold pan or a pan that is not hot enough stops the steak from browning evenly. The pan must be hot enough that the marinade sizzles the moment the meat touches it.

Forgetting to reserve some marinade before the raw meat goes in means you cannot use it as a finishing sauce. Once raw steak has been in the marinade, that liquid is no longer safe to serve without cooking it first.

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Ingredients

• 1/2 cup olive oil
• 1/4 cup soy sauce
• 3 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 4 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon honey

Step-by-step Instructions

1. Whisk together olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, garlic, thyme, salt, pepper, and honey in a shallow bowl or measuring cup until the honey dissolves.
2. Divide the marinade in half. Reserve one half in a separate container and refrigerate it for use as a finishing sauce later.
3. Place steaks in a shallow baking dish or resealable plastic bag and pour the other half of the marinade over them, turning to coat all sides.
4. Cover the dish with plastic wrap or seal the bag, then refrigerate for 2 to 8 hours, turning the steaks halfway through if using a dish.
5. Remove the steaks from the refrigerator 20 to 30 minutes before cooking and let them come to room temperature.
6. Pat the steaks dry with paper towels on all sides so they brown instead of steam.
7. Heat a cast iron or heavy stainless steel skillet over medium-high heat until it is very hot, about 3 to 4 minutes.
8. Place the steaks in the pan and sear without moving them for 3 to 4 minutes on the first side, until a brown crust forms.
9. Flip and sear for another 3 to 4 minutes on the second side for medium-rare, checking the internal temperature with an instant-read thermometer (130°F or 54°C for medium-rare, 140°F or 60°C for medium).
10. Transfer the steaks to a plate, brush with the reserved marinade, and let them rest for 5 minutes before serving.