Juicy Marinated Steak

Serves 4
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Directions

  1. 1In a bowl, whisk together soy sauce, olive oil, Worcestershire, lemon juice, brown sugar (or honey), garlic, pepper, onion powder, and paprika.
  2. 2In a bowl, whisk together soy sauce, olive oil, Worcestershire, lemon juice, brown sugar (or honey), garlic, pepper, onion powder, and paprika.
  3. 3In a bowl, whisk together soy sauce, olive oil, Worcestershire, lemon juice, brown sugar (or honey), garlic, pepper, onion powder, and paprika.
  4. 4Place the steak in a large zip-top bag or shallow dish.
  5. 5Place the steak in a large zip-top bag or shallow dish.
  6. 6Place the steak in a large zip-top bag or shallow dish.
  7. 7Pour the marinade over it.
  8. 8Pour the marinade over it.
  9. 9Pour the marinade over it.
  10. 10Seal and marinate in the refrigerator for at least 1 hour, ideally 4–6 hours for maximum juiciness.
  11. 11Seal and marinate in the refrigerator for at least 1 hour, ideally 4–6 hours for maximum juiciness.
  12. 12Seal and marinate in the refrigerator for at least 1 hour, ideally 4–6 hours for maximum juiciness.
  13. 13Remove steak from the fridge 15 minutes before cooking so it’s not too cold.
  14. 14Remove steak from the fridge 15 minutes before cooking so it’s not too cold.
  15. 15Remove steak from the fridge 15 minutes before cooking so it’s not too cold.
  16. 16Heat a grill or skillet to medium-high.
  17. 17Heat a grill or skillet to medium-high.
  18. 18Heat a grill or skillet to medium-high.
  19. 19Cook steak for 4–6 minutes per side, depending on thickness and preferred doneness.
  20. 20Cook steak for 4–6 minutes per side, depending on thickness and preferred doneness.
  21. 21Cook steak for 4–6 minutes per side, depending on thickness and preferred doneness.
  22. 22Let the steak rest for 5 minutes to keep the juices inside.
  23. 23Let the steak rest for 5 minutes to keep the juices inside.
  24. 24Let the steak rest for 5 minutes to keep the juices inside.
  25. 25Slice against the grain, add parsley or butter if you like, and serve warm.
  26. 26Slice against the grain, add parsley or butter if you like, and serve warm.
  27. 27Slice against the grain, add parsley or butter if you like, and serve warm.

Ingredients

  • 2 lbs steak (sirloin, ribeye, NY strip, or flank)
  • 2 lbs steak (sirloin, ribeye, NY strip, or flank)
  • 2 lbs steak (sirloin, ribeye, NY strip, or flank)
  • 0.33 cup soy sauce
  • 0.33 cup soy sauce
  • 0.33 cup soy sauce
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 2 tablespoons brown sugar or honey
  • 2 tablespoons brown sugar or honey
  • 2 tablespoons brown sugar or honey
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon red pepper flakes
  • fresh parsley
  • fresh parsley
  • fresh parsley
  • 1 pat butter
  • 1 pat butter
  • 1 pat butter

Equipment

bowllarge zip-top bag or shallow dishgrill or skillet

Tips

  • For maximum juiciness, marinate the steak for 4–6 hours.
  • Remove steak from the fridge 15 minutes before cooking so it's not too cold.
  • Let the steak rest for 5 minutes after cooking to keep the juices inside.
  • Slice against the grain.