Perfect Steak Every Time (Marinade)

While I do believe that the best way to make a prime steak is just good old salt and pepper seasoning, with a nice rich sear, sometimes I go for the cheaper cuts / grades to save a few bucks. These steaks tend to be less tender, but you can make them taste just as juicy and delicious as a prime cut with this simple marinade. I got the original recipe from recipetineats.com and I gotta say it is fantastic. It was the first time I actually finished a full T-bone steak by myself #lifegoals. 

INGREDIENTS makes 2 servings

2 large steaks (I opted for T-bone about 1 – 1.5 inch thick) 

1 tsp Dijon mustard

2 large garlic cloves, pressed through a garlic press

1/2 tsp garlic powder

1 Tbs soy sauce

1 Tbs oil (I’m partial to avocado, but any oil will do)

1 Tbs Worcestershire souce

1 Tbs balsamic vinegar

black pepper to taste

Canola oil or butter for pan frying

Cast Iron skillet

INSTRUCTIONS

• 1 tsp Dijon mustard
• 2 large garlic cloves, pressed through a garlic press
• 1/2 tsp garlic powder
• 1 Tbs soy sauce
• 1 Tbs oil (I’m partial to avocado, but any oil will do)
• 1 Tbs Worcestershire souce
• 1 Tbs balsamic vinegar
• black pepper to taste

1. In a small bowl, mix together the mustard, garlic and garlic powder. Then add the rest of the marinade ingredients and mix or whisk together until well combined.

• 2 large steaks (I opted for T-bone about 1 – 1.5 inch thick) 
• prepared marinade

2. Place the 2 steaks in a gallon ziploc bag, and pour the marinade over them. Squeeze as much air as you can out of the bag before sealing it closed. Marinade the steaks in the refrigerator overnight or for 24 hours.

3. Remove the steaks from the refrigerator 1 hour before cooking, and leave out so they can reach room temperature.

• Canola oil (or butter) for pan frying
• Cast Iron skillet

4.  Once the steaks have reached room temperature, lightly coat a large cast iron skillet with canola oil (or butter) and heat on high for 5 min. Using tongs, shake any excess marinade off of the steaks. Put the steak in the extremely hot cast iron skillet for 2.5 – 3 min on each side. Once you place the steak down, do not move it! This will get you that perfect sear you’re looking for. If your cast iron skillet cannot fit the two steaks in, with plenty of room, make the steaks one at a time. The steak won’t cook correctly if it is crowded. If you’re using butter be prepared for a crazy amount of smoke, and maybe opt to do this on the grill (still in an extremely hot cast iron skillet, just one that’s sitting on a very hot grill). I like the flavor the the butter gives, but if you’re making dinner inside I recommend the canola oil, which won’t smoke nearly as much.

5. Remove the steaks from the skillet and place on a warm plate. Cover with tin foil and let the steaks rest for 5 min before serving. Serve with your favorite sides (creamed corn and butternut squash for me). The steak is good enough not to need a steak sauce or butter!