There’s something special about a perfectly cooked steak — juicy, tender, and infused with bold flavors. This recipe takes steak night to a whole new level by using a well-balanced marinade that blends savory, tangy, and slightly spicy notes. The secret lies in giving the steak enough time to soak up all the goodness before it hits the heat. Whether you choose New York strip or ribeye, this method guarantees a steakhouse-quality meal right in your kitchen.
Ingredients
For the Steaks
- New York or Ribeye Steaks – 1 ½ pounds
- Butter – 1 ½ tablespoons
- Fresh parsley, chopped – for garnish
For the Marinade
- Garlic, minced – 2 cloves
- Olive oil – 1/3 cup
- Soy sauce – 4 tablespoons
- Lemon juice – 4 tablespoons
- Worcestershire sauce – 3 tablespoons
- Italian herb seasoning – 1 tablespoon
- Cayenne pepper – 1 teaspoon
- Black pepper – 1 teaspoon
- White pepper – ½ teaspoon
- Salt – ½ teaspoon
Step-by-Step Preparation
Mix the Marinade
In a medium-sized bowl, add the minced garlic, olive oil, soy sauce, lemon juice, Worcestershire sauce, Italian herb seasoning, cayenne pepper, black pepper, white pepper, and salt. Whisk everything together until the mixture is smooth and fully blended. This combination of ingredients works to both tenderize the steak and enhance its natural beefy flavor.
Marinate the Steaks
Place your steaks in a large zip-lock bag or a shallow glass dish. Pour the marinade over the steaks, making sure each piece is well coated. Seal the bag or cover the dish, then gently massage or turn the steaks to ensure the marinade is evenly distributed.
Refrigerate for Maximum Flavor
Transfer the marinating steaks to the refrigerator for at least 2 hours — but if you can, let them sit overnight. The extra time allows the acid from the lemon juice and the enzymes from the soy sauce to tenderize the meat while the spices infuse deeply.
Prepare the Cooking Surface
When you’re ready to cook, place a cast-iron skillet or heavy-bottomed pan over high heat. You want it almost smoking hot to achieve a rich, flavorful crust on your steak.
Sear the Steaks
Remove the steaks from the marinade and let any excess drip off. Place them into the hot skillet and sear for 5 to 8 minutes on one side without moving them — this ensures a nice crust forms.
Flip and Finish Cooking
Turn the steaks and cook for another 3 to 4 minutes on the second side for medium to well-done. Adjust the time if you prefer rare or medium-rare. Using a meat thermometer is the most reliable way to achieve your ideal doneness:
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-well: 150°F (66°C)
- Well-done: 160°F (71°C)
Rest the Steaks
Transfer the cooked steaks to a cutting board or plate and let them rest for 5 minutes. Resting allows the juices to redistribute, ensuring every bite is moist and flavorful.
Add Butter and Garnish
While the steaks are still warm, top each with a small pat of butter. The butter melts into the meat, creating a luscious finish. Sprinkle with freshly chopped parsley for a burst of color and freshness.
Serve and Enjoy
Pair these juicy steaks with sides like garlic mashed potatoes, roasted vegetables, or a crisp salad for a complete and satisfying meal.
Tips for the Best Steak
- Choose the right cut – Ribeye delivers rich marbling, while New York strip offers a leaner, beefier bite.
- Marinate longer for more flavor – Overnight marinating will give you the most tender, flavorful results.
- Pat steaks dry before cooking – Excess marinade can cause steaming instead of searing.
- Use a heavy pan – Cast iron holds heat well, ensuring a good sear.
- Don’t skip resting – This step is crucial for juicy steaks.
- Finish with butter – It adds richness and a steakhouse-style gloss.
FAQs
Can I use this marinade for other meats?
Yes! It works beautifully with chicken, pork chops, and even lamb. Adjust marinating times based on the meat.
Do I need to bring the steaks to room temperature before cooking?
Yes. Letting the steaks sit out for 20–30 minutes before cooking helps them cook more evenly.
Can I grill instead of pan-searing?
Absolutely. Preheat your grill to high heat and follow the same timing guidelines for searing and doneness.
How long can I marinate steak?
For best results, marinate for 2–24 hours. Longer than 24 hours can cause the texture to break down too much.
What’s the best way to reheat steak without drying it out?
Warm it gently in a low oven (around 250°F / 120°C) until heated through, then give it a quick sear in a hot pan.