Step that steak up a few notches with an excellent marinade. Easy to do and all your friends will want the recipe.
The inspiration is a very popular recipe around the internet on blogs and recipe sites. The original (I think) is known as “Best Steak Marinade in Existence” on Allrecipes.com. Only a few changes to simplify and some rounding for a smaller (Cooking For Two) amount. Plus I didn’t bother with running a blender, though.
I buy very good beef, so a marinade just seems wrong on a filet or porterhouse. Just some salt, pepper and a little garlic, please. Strip steaks have just not been our favorites over the years, but the best-looking steaks at the market were the strips. I had just read Simple Steak Marinade by Chris at Nibble Me This and a marinade seem great, but I’m not a “beer person” so Google was my friend again. If you’re a beer person, check out Chris’ post.
A 5 minus. I don’t frequently marinade steak, but this is good enough to start doing it a lot more. My wife felt it was the best strip steak she has had in years.
Notes: Run through a blender if you want but it doesn’t seem necessary to me. Use black pepper if you don’t have white. Add a pinch of crushed red pepper or a hot or pepper sauce if you want.
In a 1 gallon zip lock bag combine: 3 T soy sauce, 4 T olive oil, 3 T lemon juice, 2 T Worcestershire sauce, 2 t garlic powder, 1 1/2 T dry basil, 2 t dry parsley flakes and 1/2 t white pepper.
Trim your steaks of extra fat. Here are two strip steaks about 12 oz each. (I do not want to hear about not doing this to a strip steak)
Add the steaks to the bag, squeeze out the air and mush the steaks around to get them coated well. Refrigerate for 2 to 8 hours. Longer should be fine.
Remove from the marinade and discard the marinade. Grill as usual. You can also pan sear. See my post at https://www.101cookingfortwo.com/pan-seared-oven-roasted-strip-steak/.
Allow to rest for 5 minutes or so before cutting.
The Best Steak Marinade
- 3 tablespoons soy sauce
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 1 1/2 tablespoon dry basil
- 2 teaspoons dry parsley flakes
- 1/2 teaspoon white pepper - or black if you don’t have it
- In a 1-gallon zip lock bag combine: 3 T soy sauce, 4 T olive oil, 3 T lemon juice, 2 T Worcestershire sauce, 2 t garlic powder, 1 1/2 T dry basil, 2 t dry parsley flakes and 1/2 t white pepper.
- Trim your steaks of extra fat. Add the steaks to the bag, squeeze out the air and push the steaks around to get them coated well. Refrigerate for 2 to 8 hours. Longer should be okay.
- Remove from the marinade and discard the marinade. Grill as usual.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.