Steak Marinade Recipe

Today I am sharing with you the BEST steak marinade! My mouth is watering just thinking about it! Steak can be a little intimidating to cook, it used to be for me. I think it was because steak is usually so spendy and I never wanted to mess it up. We all know that when steak is done right, it is insanely delicious. With this marinade, I have created a foolproof way of guaranteeing your steak will taste heavenly. It is the perfect blend of spices and herbs that enhances the natural flavor of steak without being overpowering.

If you do not have an air fryer to cook your steak then cooking steak in the skillet is the way to go! It puts that perfect sear on the outside and then you can watch it carefully and let it cook to your desired doneness. Adding butter at the end just adds that extra touch that is crazy luscious. This marinade is perfect for grilled steaks too, and I love grilling as much as the next person, but this way I can cook it all year long, even when it is too cold outside to grill. You have to try this marinade and cooking it in a skillet too!

What Do you Use to Marinate a Steak?

This steak marinade is packed with dried herbs, soy sauce, Worcestershire sauce, olive oil, lemon juice, and garlic. These ingredients all come together to give you such amazing flavor and the perfectly cooked juicy steak!

• Soy sauce: Adds a bit of salty and tons of flavor.
• Lemon juice: Adds acidity to tenderize and flavor.
• Olive oil: Help seal in juiciness.
• Worcestershire sauce: One of the best umami flavors for beef.
• Minced garlic: Use fresh for the best tasting.
• Italian seasoning: A go-to combination of outstanding herbs.
• Pepper and Salt: To taste, but do not leave it out.
• Red pepper: Adds a bit of spice.
• Steaks: I used rib eye, New York is also great
• Butter: Butter is truly the best thing to cook steak in! Hands down!
• Chopped Parsley: Adds a pop of color.

Let’s Marinate Some Steak!

The aroma this mix gives off before you add the meat is insane. You know it’s going to be incredible just from by the smell of it. Mix in a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

To Make the Steaks in a Skillet

1. Cook it: Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium-well.
2. Top it: Top with butter and garnish with fresh parsley if desired.

How Do you Make a Steak Tender?

There are two ways that I use to make a steak tender. Acidic tenderizers are a great way to get a tender steak. I include lemon juice in my marinade to help to soften the steak. it breaks down the tough fibers in the meat. If you are starting out with an already tough cut of meat, I will also break down the fibers by pounding the meat before I cook it.

Try This Next Za’atar Chicken

Why is my Steak Tough and Chewy?

The muscle fibers in meat have to be broken down and the proteins turned into gelatin in order to make meat tender. This happens very quickly over high heat with tender cuts of steak like filet mignon, but tougher cuts of meat require slow cooking, usually in some sort of liquid to keep them from drying out.

How Long do you Marinate Steak?

As soon as your marinade is ready to go you add your steaks and let them soak up all of that delicious flavor. It also tenderizes as it marinates. The minimum to let these steaks marinate is 2 hours, but can also be marinated overnight. The flavor is seriously out of this world!

How Do you Know your Steak is Done?

Everyone loves their steak done to different degrees and using a thermometer is the way to go to make sure you cook it just right. Remember too, when your steak is taken off the heat it will continue to cook for a minute or two, raising the temperature about 2-4 degrees more. I often remove my meat right before it reaches that perfect temp.

Steak Doneness	Internal Temperature	Center Color
Medium Rare	130-135 °F	Pink
Medium	135-145 °F	Some Pink
Well	145-155 °F	Sliver of Light Pink
Well Done	155-165 °F	Mostly Brown

Cooking Steak in a Skillet Tips

I love to cook my steaks in a skillet. It only takes minutes to get that crispy brown edge and medium cooked inside. But you can also use this recipe to grill. It is perfect for both. It is going to give your steaks the very best flavor!

• Cast Iron: The best skillet to use is a cast-iron skillet. It distributes the heat evenly and browns steak beautifully.
• Heat it up: Use the largest burner on your stove and heat up the cast iron before placing the steaks in. This will ensure I good crusty sear. The oil in the pan should be shimmering almost to the smoking point.
• Dab the Steak: With a paper towel, gently dab the steaks dry. Do not worry you will not take off marinade that is already saturated into the meat. When the meat is dry it will make sure there is a good sear, creating that incredible flavorful crust. When they are moist, they tend to steam instead of sear, which will cause them to be soft.
• Add The Butter Last: Place the butter in the pan right before you are ready to take them out. You do not want your butter to burn, which it can easily with the high heat.
• Let it rest: However you cook your steak be sure to let it rest 5-15 minutes for the juices to redistribute throughout the steak. This way you won’t end up with all the good flavor on your plate instead of inside the meat.

More Delicious Steak Recipes

Steak is juicy, tender and so good! If you love steak, you know that you do not need much to make it taste good. A good piece of meat will be naturally full of flavor. There are so many ways though to add flavor, texture and create fabulous meals with steak. It is important to compliment steak and not drown it in too much. These recipes are tried and true and taste divine. These are ways to have your steak and enjoy it in different ways too!

Source link

Za’atar Chicken

Seasoned with a traditional Middle Eastern Za’atar spice blend and grilled, this Za’atar chicken is juicy and packed with unique flavors. In just 20 minutes you’ll have a flavorful and filling dinner that no one will forget!

If you have never heard of Za’atar seasoning, you are not alone! I just heard of it recently, and now I’m hooked! It’s a great savory blend of warm and earthy seasonings that will really wow your taste buds. You can also make the spice at home! If you like homemade spices, you’ll have to try this Homemade Fajita Seasoning, this better than store bought Italian Seasoning, and this Taco Seasoning too!

Grilled Za’atar Chicken

So at this point you may be wondering what is Za’atar seasoning? It is a blend of savory, nutty, and earthy spices that usually includes oregano, thyme, marjoram, and sumac. There are different blends of Za’atar seasoning based on where you are eating it. Kind of like curry the ingredients can change based on the area it’s made in. I have a link to the Za’atar seasoning blend in the recipe box below too if you want to make it, or you can pick it up from the store.

Grilled Za’atar Chicken is quickly marinated in the Za’atar seasoning and olive oil and grilled to perfection. I really think you are going to love this dish! It’s an easy 20 minute dinner that would go great with some pita bread and hummus. I also love with baba ganoush which goes great with this Za’atar seasoning. You can actually sprinkle some on top and the flavor is incredible. I think this will be a new family favorite!

Ingredients

These simple ingredients combine to make the most delicious and moist chicken. This Za’atar chicken is so unique, and amazingly flavorful! If you are looking for a great easy dinner, then this is the recipe for you! See the recipe card below for exact measurements.

• Boneless Skinless Chicken Breasts: If you get a breast that is really thick, then you’ll want to flatten it out a bit so that it will all cook evenly on the grill.
• Olive Oil: Olive oil is a must for this recipe. It’s a great quality oil that helps the flavors in the seasonings really pop.
• Lemon Juice: Lemon juice is just what this recipe needs to bring out all of these gorgeous flavors!
• Za’atar Seasoning: I love making this blend at home! It is really herby and nutty, and perfect on meat. I add sesame seeds, coriander, and salt to my blend and I think it’s fantastic!
• Garlic: Minced garlic is one of my favorite things to eat on chicken. It’s so full of flavor and makes every bite the perfect one!

Za’atar Chicken Recipe

This recipe is so easy! I love how quickly it comes together and it really is so delicious. I ate it with some tomatoes and pita bread and it was perfection. Some of my kids added salt and pepper, but I thought it was perfect the way it was. You can make it however you like, and I know you are going to love it!

Popular Recipe Grilled Fish with Lemon and Capers

1. Whisk: In a small bowl, whisk together the olive oil, lemon juice, za’atar seasoning, and garlic.
2. Put in Bag: Place the chicken breasts in a resealable plastic bag then pour the mixture over the chicken.
3. Refrigerate: Seal the bag and refrigerate for 30 minutes or up to overnight.
4. Grill: Grill chicken breasts on medium-high heat for 7-8 minutes per side or until internal temperature reaches 165° Fahrenheit.
5. Enjoy: Let the chicken rest before slicing and enjoying!

Tips for Grilling Chicken

Here are a few simple ways to make yourself the master of the grill! Once your friends and family get a bite of your grilled Za’atar chicken, they’ll be hooked. It’s hard not to be when they’re so juicy and flavorful.

• Use a Thermometer: This step is super important so that your chicken doesn’t dry out on the grill. Use a meat thermometer to check the temperature of your chicken. You can take them off the grill when the temperature inside reaches 165 degrees Fahrenheit. If you cook them any more than that, they may dry out.
• Let Rest: The key to juicy grilled Za’atar chicken is letting it rest for a minute or two after you pull it off the grill. This allows all of the tasty juices to reabsorb, giving you chicken breast that will melt in your mouth! If you cut into them too soon after grilling, those juices may be released instead of absorbing back into the meat.
• Dripping: If you have seasoning and oil dripping off of your chicken, it will make the flames touch the meat and that’s where the black burned part comes from. If you don’t want crispy crunchy parts on your chicken, make sure that your seasoning is all over your chicken, but not dripping off.

Storing Leftovers

Who doesn’t wan’t grilled Za’atar chicken for leftovers? This recipe makes enough to serve eight people, so if you need to save your leftovers here is how.

In the Refrigerator: Store your cooled chicken in an airtight container in the fridge for up to 4 days.

More Chicken Recipes

I love a simple chicken dinner! But sometimes chicken can taste boring when you are always making it the same way. Here are some recipes that will give you great ideas to keep your chicken tasting unique and juicy!

Source link

Join the Conversation (0)

Post Comment

Be the first to comment on this recipe!