How To Marinate Steak – And What To Serve With It
Imagine…grilling steaks in the backyard on a cool, crisp evening, bonfire burning just a few yards away. The smell is intoxicating. Tis the season, y’all. Well stop imagining and get to it! Here I will tell you how to marinate steak and what to serve with it.
Which cut of steak?
First, let’s talk about cuts of steak. Most people will agree that filet mignon is the best cut because it is so tender. I am not most people. Yes, it is the most tender, but it also lacks fat which is what flavors the meat and keeps it juicy. That’s where the rib eye and New York strip come in. The rib eye has the most fat which makes it the most flavorful, but if you’re like me, you don’t want to deal with the bone. That’s why New York strip is my favorite cut of meat. It has enough fat to keep it juicy and flavorful, there is no bone, and it won’t break the bank.
Now, how are we going to cook it? There are many options to cooking steak. Stovetop, gas grill, charcoal grill, oven. All options are great, if done correctly, however I’m all about the flavor. Charcoal is the best tool to flavoring a steak in my opinion. If you don’t have a charcoal grill, don’t fret. You can buy liquid smoke from any grocery store to add to your marinade to give it that charcoal grilled flavor.
What is liquid smoke, you ask. It is water vapor produced from burning wood, which is then condensed through a cooling tube, distilled to a concentrate, and filtered to remove impurities such as ash and soot. This concentrate is 100% natural and can give your steak that great smoky flavor you might miss out on if you cook it on the stove or in the oven.
For the marinade:
- Garlic Powder
- Chili Powder
- Onion Powder
- Worcestershire Sauce
Yes, it’s that simple. Sprinkle all the dry ingredients on both sides of the steak. Stab the steak a few times on each side with a fork. Pour the Worcestershire sauce on each side. Now you want to let the steak sit for a while and soak in all of that yummy goodness. The longer it marinates, the better. Try for a minimum of 30 minutes to an hour. Flip the steaks over a few times to allow for even marinating. Remember if you are cooking the steak on the stove or in the oven, add the liquid smoke now.
On the Grill
Cook times will vary based on how much pink you like in the middle. Lay the steaks on the cooking grate and allow to cook for 4-5 minutes. Flip the steaks over and cook until they reach desired internal temperature.
Rare – 130-135 degrees
Medium rare – 140 degrees
Medium – 155 degrees
Medium well – 160 degrees
Well done – 165 degrees
Let stand for 5 minutes before serving.
On the stove/oven
Preheat the oven to 400 degrees. Heat a little vegetable oil in a cast iron skillet over medium-high heat. Sear each steak in the skillet for 5 minutes on each side. Lift the steak and sear the sides as well. Transfer the cast iron skillet to the oven and bake until steak reaches desire temperature as stated above. This could take anywhere from 5-15 minutes. Remove the steak from the skillet and transfer to plate. Cover with foil and allow to rest for 5 minutes before serving.
What to serve with your delicious steak?
You can’t go wrong with any sides. Hubby is a meat and potatoes kind of guy so our favorite sides are mashed potatoes with Ranch (recipe coming soon) and steamed edamame. I have also served grilled corn on the cob, cream corn, baked potatoes, sweet peas, mac & cheese, the list goes on. Don’t forget the side salad and garlic toast!
And of course a big ol’ glass of red wine. Or y’know…the whole bottle.