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beef essentials: the ultimate steak marinade

Recipe by
Andy Anderson !
Wichita, KS

I use this marinade primarily on cuts of beef, like charcoal and chuck steaks. Those are worked muscles that need a bit of tenderizing, and added flavor. However, it will work on any cut of steak. The recipe is simple, and most of you will have the ingredients hiding away in your kitchen. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 2 Hr 30 Min
cook time 5 Min
method Stove Top

Ingredients For beef essentials: the ultimate steak marinade

  • 1 lg
    egg, just the white
  • 2 Tbsp
    rice wine, plain variety
  • 1 Tbsp
    tamari sauce, or liquid aminos
  • 1 Tbsp
    lemon juice, freshly squeezed
  • 1 Tbsp
    grapeseed oil
  • 1 Tbsp
    cornstarch, or arrowroot powder
  • 1/4 tsp
    salt, kosher variety

How To Make beef essentials: the ultimate steak marinade

  • 1
  • 2
    What are liquid aminos? Liquid aminos are similar to tamari sauce, but a bit more acidic. FYI: Tamari sauce is just a gluten-free soy sauce.
  • 3
    Gather your Ingredients (mise en place).
  • 4
    Take all the ingredients, and whisk them together. Whisk, Whisk, Whisk.
  • 5
    Take your steak and lightly score both sides. I usually cut at a 45-degree angle, and then reverse the process to make a diamond pattern.
  • 6
    Add the steak and the marinade to a Ziploc bag.
  • 7
    Throw into the fridge for 90 minutes.
  • 8
    Remove the bag from the fridge, and let it sit on the counter for 1 hour.
  • 9
    Take a heavy-bottom frying pan (I prefer cast iron), and set the temp to screaming hot.
  • 10
    Chef’s Note: You could also do these on your grill… Using a grill gives you those really cool grill marks.
  • 11
    Remove the steak from the marinade, and pat dry.
  • 12
    Chef’s Note: If the steak is not dry, it will steam, not sear.
  • 13
    Throw the steak into the pan... at this point you might want to turn on the vent fan.
  • 14
    Flip, when the steak easily releases from the pan, about 60 – 90 seconds.
  • 15
    Chef's Tip: At this point, I like to throw a knob of butter on top of the seared side... yum.
  • 16
    Cook another 60 – 90 seconds on the second side.
  • 17
    Chef’s Note: At this point, the steak should be medium rare (my personal fav); however, if you want medium, flip it again for about 60 seconds, and flip again for about 30 seconds.
  • 18
    Allow the steak to rest for 5 minutes before carving.
  • 19
    I like to get some Texas toast, and toast them in the hot pan... For serving with the steak. YUM.
  • 20
  • 21
    Depending on how you are serving the steak, slice it thickly or thinly against the grain, and serve while still nice and hot. Enjoy.
  • 22
    Keep the faith, and keep cooking.