Good Lifestyle

Unless you grill the finest and coolest wagyu beef on your garden on a routine basis, chances are you cook with meat that can just use alittle Help. Fortunately, the right steak marinade can help you raise any beef slab by waiting for them and by infusing it with additional steak marinade flavor loads at the same time.

So, whether you are grilling, pan, grilling, burn, pittsburghing, under-vacuum-ing or even slow cooking, here are the best steak marinade recipes guaranteeing that your dinner S ' will improve well when it is done. And remember: whatever the steak marinade you choose, everyone called to marinate the steaks between two and four hours before cooking. (However, the more you leave it mariner, the more the flavor that your steak will have. We recommend that you do it during the night, if you can.) And for tips from cooking experts,here isHow to cook a steak at home as a pro.

The Italian Steak Classic Marinade

This simple marinade based on balsamic vinaigrette is ideal if you are looking for a clearer flavor to add a thick wearhouse steak. Inspired by classicBistecca Alla Fiorentina Florence dish, Italy, this steak marinade will not overwhelm the flavor of meat, but will help you accentuate it.

What do you need

• 3-pound 3-pound bone bone steak about 4 inches thick
• 1 cup of balsamic vinegar
• 1/2 cup of extra-virgin olive oil
• 1/4 cup of chopped rosemary
• 2 teaspoons of salt kosher
• 2 teaspoons of ground pepper
• What to do

Combine vinegar, olive oil and rosemary in the ziploc bag. Add the steak, seal the bag and refrigerate at night, turn the bag several times.

Preheat the oven to 425 degrees.

Remove the steak from the marinade and season with salt and pepper. Throw the marinade. Heat 2 teaspoons of olive oil on a stem grill pan. Grill the steak about 5 minutes on each side until slightly carbonized on both sides.

Place the steak on a pastry plate and roasted for about 30 minutes, until the internal temperature of the 125 degree bed.

Transfer the steak to a peelboard and let it rest for 5 to 10 minutes. Use a cutting knife to cut the grain and serve.

The Steak Combo Marinade with Lemon-Garlic

Lemon and garlic can make a great combination, based in a complex flavor in the mouth. It's an excellent, knocking notes from citrusy with a ginger kick of red pepper flakes.

What do you need

• Two Steaks Ribye 6 ounce OS
• 1/4 cup extra virgin olive oil
• 1 tablespoon of fresh lemon juice
• 1 teaspoon of lemon zest
• 1 teaspoon of minced garlic
• 1/2 teaspoon of red pepper flakes
• 1/4 teaspoon of sea salt

What to do

Combine olive oil, lemon juice, lemon zest, chopped garlic, red pepper flakes and sea salt, as well as steaks, in a robust ziploc bag.

Mariner in the refrigerator for 2-4 hours.

Heat 2 teaspoons of olive oil on a stem grill pan. Grill the steak about 5 minutes on each side, depending on the thickness of the meat.

Soy sensation steak marinade

The soy sauce is a solid foundation for a wide range of steak marinade recipes (as you will see from others on this list), bringing rich, salty and salty shades to meat. With this marinade, you can leave the steak sauce on the shelf.

What do you need

• Two boneless steaks of 8 ounces (the swirloon is working well)
• 1/4 cup soy sauce
• 1/2 cup of olive oil
• 1 lemon, pressed, with seeds removed
• 1/4 cup of Worcestershire sauce
• 1 clove with garlic, minced
• 2 spoons with dried basil
• 2 tablespoons of dried parsley flakes
• 1 teaspoon of black pepper
• 1 tablespoon of garlic powder

What to do

Combine all the ingredients, including steaks, in a robust ziploc bag and mix well.

Refrigerate for 2-4 hours.

Remove the steak from the marinade and throw the marinade. Grill at mid-height for about 5 minutes on each side.

Tasty Ginger Soyberry Steak Marinade

The ginger goes well with soy when creating a steak marinade, especially if it is combined with something to add a little softness, molasses or hoisin sauce, for example (sugar can still work too , in a pinch). This recipejust The New York Times'Mark Bittman, who is not a great defender of long marinage times and says it's "ideal for steak, but it works beautifully with all tender meats like hamburgers, boned chicken, tuna and The swordfish, which can all be turned in the sauce before putting them on the grill. "

What do you need

• A boneless steak of 16 to 24 ounces (ribbed eye, skirt or band), or a bone steak of 24 to 32 ounces (nervous eye or T-OS)
• 1/4 cup soy sauce
• 1 teaspoon of chopped ginger
• 1/2 teaspoon garlic, peeled and chinned
• 1 tablespoon of honey, molasses or hoisin sauce
• Black pepper freshly ground to taste
• 1/2 lime juice

What to do

Mix the ingredients of the marinade; Taste and add more than anything you like.

Turn the steak into the sauce once or twice, then let yourself be rest in the sauce until the grill is hot. (If you prefer to leave your mariner steak longer, consider combining all the ingredients in a ziploc bag and put in the refrigerator up to 4 hours before cooking.)

Start a charcoal or wood or heat a gas grill; The fire must be hot and the rack does not exceed 4 inches from the heat source.

Turn the steak once more, then place on the grill; Caize spoon any remaining sauce on it. For rare meat, grill about 3 minutes on one side for steaks less than one thick thumb. For a larger or more steak done, increase the time slightly.

Korean style steak marinade

If you have ever been to Korean barbecue and you have tried the Bulgogi, you can enjoy how much this sweet and tasty dish can be tasty. Although this is usually done with short ribs, it can also work on steaks.Here is a recipe From Celebrity Chef and James Beard, winner Michael Symon, who does exactly that.

What do you need

• 4 1/3 inches of steak strip slice thickness
• 3 spoons with ginger, finely grated
• 3 tablespoons of brown sugar
• 1/3 cup soy sauce
• 1 tablespoon of garlic, mined
• 1 tablespoon of sesame oil
• 2 teaspoons of Sariracha sauce
• 1/4 cup of olive oil
• To serve: 2 limes, cut in the holds; 1/2 Cilantro bouquet, leaves picked

What to do

Combine ginger, brown sugar, soy sauce, garlic, sesame oil, Sriracha and olive oil in a bowl and a whip to combine. Add the beef and cover with a plastic wrap. Make marinate for a few minutes up to an hour.

Heat 2 teaspoons of olive oil on a stem grill pan. Remove the meat from the marinade and place on the grill, cook 1 to 2 minutes per side. Remove from grill.

Serve band steaks with lime quarters, Cilantro and Sriracha.

Vietnamese style steak marinade

Southeast Asia offers its own delicious flavor elements that work well in a steak marinade, including fish sauce-yes, fish sauce. This popular Vietnamese cooking sauce comes from fermented fish, as its name suggests. It could not taste perfectly alone, but it does not do the sauce in Worcestershire either (which is itself in fermented anchovy). But when it is incorporated into a salty steak marinade, balanced with garlic, ginger and brown sugar, it's pretty amazing.

What do you need

• 16 ounces skirt steak
• 3 tablespoons of fish sauce
• 1 teaspoon of minced garlic
• 1 teaspoon of chopped ginger
• 2 teaspoons of brown sugar
• 1/4 cup of lime juice
• Sunflower or canola oil
• Basher salt and black pepper on the ground

What to do

Combine fish sauce, lime juice, garlic, ginger and brown sugar in a robust ziploc bag. Taste to be sure that it is not too salty and add more sugar or lime juice if so. Place the steak skirt in the marinade and seal the bag. Let it marinate in the refrigerator for at least 30 minutes.

Heat 2 teaspoons of olive oil on a stem grill pan. Place the steak on the grill and cook for 3 to 5 minutes on each side until both sides have a good character. Start the steak on the grain and serve, adding a fresh pressure of lime juice.

Cuban cuisine is rich with citrus, cumin and spices. This steak marinade is fine with strip steak and tropical salad (and perhaps a social club of Buena Vista on the radio)

What do you need

• 24 ounces Saddle Steak of Boneless Sprinkle
• 2 tablespoons McCormick Grill Montreal Steak seasoning
• 1/2 cumin teaspoon
• 1-1 / 2 Teaspoon Oregano
• 2 tablespoons of olive oil
• 1/4 cup of orange juice
• Juice of 1/2 fresh lime
• grated lime zest

What to do

Combine the ingredients of the marinade in a bowl. Add the steak and turn, eating both sides.

Refrigerate a minimum of 30 minutes.

Heat 2 teaspoons of olive oil on a stem grill pan. Grill the steak for about 4 minutes on each side, until the meat is as well made as you prefer. Slice and serve.

The Marinade at Chipotle Adobo Steak

For a rich flavor with a serious grocery store, you can not do much better than Chipotle Chilis - with great assistance from the adobo sauce that is soaked. This recipe both exploits these delicious ingredients.

What do you need

• 16 to 24 ounces of beef flank steak
• 1/3 cup of fresh lime juice
• 1/4 cup of chopped fresh coriander
• 1 tablespoon brown sugar
• 2 teaspoons of Chipotle Chipotle, sliced ​​with Adobo sauce
• 2 tablespoons adobo sauce
• 2 clove garlic, minced
• 1 teaspoon of lime zest, freshly grated
• Salt

What to do

Mix the ingredients of the marinade in a small bowl, combining carefully and place it in a ziploc bag with the steak. Turn the steak to coat and refrigerate the marinating steak for 6 hours or more.

Heat barrier over medium heat, adding a spoon of olive oil. Remove the steak from the marinade and throw the marinade, placing a steak on a pan of about 5 minutes on each side (or slightly less or more, depending on how you prefer it). Finely slit through the grain on the diagonal and serve.

This one is probably a little different from the steak marinade recipes that you used in the past. Papaya naturally awaits harsh meat fibers through an enzyme in its skin, while adding a natural flavor. This recipe just requires papaya skins, but do not let fruits go to waste - a fresh papaya salad is fine with this marinated steak.

What do you need

• 28 ounces slope steaks or skirt steaks
• 2 skins from middle-mature papayas (should still have 1/8 inch intact papaya flesh)
• 2 Scalloping, mined
• 1 tablespoon of dry mustard
• 1 teaspoon of thyme hatcheur
• 3/4 Fresh earth pepper teaspoon
• 1/4 ground ginger teaspoon
• 1/4 coffee cumin teaspoon
• 2 tablespoons of vegetable oil

What to do

In a bowl to mix, go up omits, mustard, thyme, pepper, ginger and cumin. Rub the mixture uniformly on the steak.

Put 2 halves with papayan skin in a glass cooking dish, flesh up. Place the steak on them, then garnish the 2 remaining papaya skins, the flesh. Make sure the skins touch the surface of the meat - that's what will break down the fibers for marinade efficiently

Cover the baking dish and refrigerate for 2 hours or more.

Grill of high medium heat.

Discard the skins of papaya and the oil slightly on both sides of the steak, the seasoning with salt. Grill the steak about 5 minutes on each side. Sculpt the meat on the grain in thin slices and serve.

The red wine steak marinade

Red wine is fine with steaks - but not just like an accompanying drink. The subtle flavors of wine make it a great ingredient for a steak marinade, and a marinade that goes particularly well with a well marbled tri-rod steak. Here is the recipe.

What do you need

• Steak Tri-trick of 2 ½ pounds
• 2/3 cup of red wine (go with a beautiful mid-shelf table - no cheap dirt, since the flavor will come, but do not waste the very good things)
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1 tablespoon of fresh garlic, chopped
• 1 tablespoon of fresh thyme, minced
• 1 tablespoon of fresh rosemary, chopped
• 2 tablespoons of Worcestershire sauce
• 1 tablespoon of honey
• 1 tablespoon of dijon mustard
• 1 tablespoon of black ground pepper

What to do

Combine the ingredients of the marinade in a ziplock bag, mix well and add the steak. Marinade for 6 hours or more (it's a big piece of meat, so much longer will help to guarantee more flavor). Remove the meat from the refrigerator and fear of sitting at room temperature for 30 minutes.

Preheat the exterior grill for high heat, slightly oily the grid. Place the meat on the preheated grill, cooking for about 4 minutes, then repeat it, repeat them every 4 minutes until the beef companies increase and seem to be a juicy reddish rose in the center (usually about 25 to 30 minutes). It should read 130 degrees on an instant reading thermometer.

Let stand for 10 minutes, then decide and serve.

The steak marinade of the kick of Dijon

This recipe will give your steak a beautiful kick of Dijon Spice, integrating the rosemary and the red pepper crushed to create a combination of really satisfying flavors.

What do you need

• 2 stea steaks 24-Onch, Coupe
• 4 tablespoons of dijon mustard
• 3 cloves of garlic, broken and chopped finely chopped
• 2 rosemary sprigs, picked and chopped finely chopped
• Juice and zest of 1 lemon
• Pinch the red pepper crushed

What to do

Combine the dijon, garlic, rosemary, lemon juice and red zest and red pepper crushed into a bowl, mixing them fully. Place the steaks in the bowl, fully searched the marinade. Cover and place in the refrigerator for at least two hours (although the night would be even better).

Preheat the grill. Remove the steaks from the refrigerator and remove from the steak marinade. Season the steaks with salt but hold the marinade.

Brush and oil the grill. Place the steaks on a hot point on the grill and brush them with the excess marinade, moving steaks out of the flame if there is a thrust. Grill for 4 to 5 minutes on each side for a rare way (longer for more well done). Remove the stea from the grill and let them rest for 5 to 10 minutes before slicing. Slice and serve.

The magical steak marinade of herbs

This heavy heavy recipe gives a nice flavor of light to your steak and works better with a thicker cup, like a doorman. Apple cider vinegar travels well the flavors.

What do you need

• 2 16 ounce wearhouse steaks
• 1 tablespoon of dijon mustard
• 1 onion, sliced
• 2 clove garlic, minced
• 4 strands of thyme
• 6 strands of rosemary
• 1 cup of vegetable oil
• 1/2 cup soy sauce
• 1/3 cup apple cider vinegar
• 1/4 cup of lemon juice
• 3 tablespoons of Worcestershire sauce
• 2 teaspoons of black pepper on the ground

What to do

In a mixing bowl, mix the oil, soy sauce, vinegar, lemon juice, unemployed sauce, pepper and mustard, stirring for 1 to 2 minutes. Add the onion, garlic, thyme and rosemary in the bowl, mix well.

Put the marinade in large zipper bags, adding steaks and ensuring that they are completely covered.

Place the bag (s) in the refrigerator for 4 to 6 hours-turning one or twice.

Remove the meat from the bag. Discard the strands of thyme and rosemary. Season of steaks with kosher salt.

Prepare a charcoal or gas grill with coals or heat at mid-high. Brush both sides of the steak marinated with olive oil and sprinkle with garlic and herbs. Grill the steaks, turning at least once, cooking until the meat reaches the desired cooking. Slice and serve.

The special steak marinade with garlic

Some guys love garlic, some hate. During the romantic dates and evenings, it is probably better avoided, but for a good night of steak at home, you would make you friends with the bulb. Here is a simple delicious recipe that will allow you to do exactly that.

What do you need

• 2 16 ounce steak steaks
• 2 tablespoons of olive oil
• 6 cloves of garlic, broken and chopped roughly
• 15 Sprigs Fresh Thyme Sheets
• Large salt and pepper

What to do

In a mixing bowl, mix the oil, garlic and thyme. Add steaks, making sure to completely coat. Cover the dish and refrigerate at least 1 hour or as long as the night. Turn steaks a few times if you marry the night.

Prepare the grill, the oily grilles slightly. Remove the steak from the marinade and season with salt and pepper, throwing marinade. Place the steak on the grill and cover, turn once, until the meat is desired, cooking the meat (12 to 16 minutes should get it with rare means).

The rich tomato steak marinade

Here is another excellent marinade option that integrates red wine, but returns even more plentiful by making part of the tomato sauce of the flavor.

What do you need

• Two boneless steaks of 8 ounces
• 2 teaspoons of thyme
• 1 cup of Worcester sauce
• I cup red wine
• 1 cup of tomato sauce
• 1/2 Chile Potting Coffee Spoon
• 2 tablespoons of olive oil

What to do

In a mixing bowl, mix the Worcester sauce, wine and tomato sauce, as well as salt, thyme and chili peppers. Completely mix and add the steak, coat completely and refrigerate for at least one hour.

Remove the steaks, remove excess steak marinade and panoramic grid about 5 minutes from each side or more, depending on your preferred consumption level.

Pour the marinade into a saucepan. Bring to a boil and simmer until half is reduced. Serve on finished steaks.

Sweet and salty steak marinade

Brown sugar is a great option when it comes to marinating, especially when completed by soy sauce and Worcestershire sauce. The three work together brilliantly and give meat a deep and satisfying flavor.

What do you need

• 1 cup of soy sauce
• 2 pounds RIBEYE STEK
• 1/4 cup of fresh lemon juice
• 1/2 cup of canola oil
• 2 tablespoons of Worcestershire sauce
• 4 teaspoons of brown sugar
• 3 garlic cloves, minced

What to do

In a mixing bowl, combine all the ingredients of the marinade and the mixture. Add a steak and stir to the layer. Mariner 6 hours at night.

Prepare the grill, the oily grilles slightly. Remove the steak marinade steak and season with salt and pepper, throwing marinade. Place the steak on the grill and cover, turn once, until the meat is desired, cooking the meat (12 to 16 minutes should get it with rare means).

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