This super simple steak marinade is made with just four ingredients and results in the perfect steak every time.
Steak is a great all-rounder, perfect for everything from grilling on summer evenings to serving as part of a date night dinner!
Seasoning a steak can be as simple as just sprinkling it with a little salt and pepper, but you can really enhance its flavor with a delicious marinade.
This simple steak marinade helps you create a tantalizing crust on your steak whilst keeping it juicy and tender on the inside.
Choosing and cooking different cuts of steak
Ribeye...porterhouse...flank - there are just so many different cuts of steak to choose from. So what are the unique charactertistics of each, and what is the best way to cook them for the most impressive results?
Filet mignon - beautifully tender and mild, this cut has hardly any fat and a soft texture. The only downside to filet mignon is that it can dry out easily and the lack of fat makes it less juicy than other cuts. You will also hear this cut referred to as beef tenderloin or tenderloin steak. Filet mignon lends itself to sous vide, but you can also grill or roast it.
Ribeye - an absolute winner when it comes to steak, ribeye is deliciously marbled with juicy fat which helps give this cut an intense, beefy flavor. Ribeye steak is also known as cowboy, tomahawk and Delmonico steak. Ribeyes are best cooked in a cast iron pan or over charcoal flames to help crisp up the fat.
New York strip - this cut is a cross between ribeye and filet, offering moderate amounts of fat and tenderness. It is often much less expensive than both ribeye and filet and you will often hear it referred to as Kansas City steak or sirloin steak.
Porterhouse - this cut combines both a New York strip and filet mignon but separates them by a T-shaped bone; this is why it is also called T-bone steak. The filet mignon side is more likely to overcook, so it can be a challenge getting the entire steak cooked just right. When cooking porterhouse steak, always make sure the filet side is exposed to less heat than than the strip side to prevent overcooking.
Hanger - many people overlook this cut of steak as it is less expensive than other cuts and comes from the front of the cow’s belly. However, it is a moderately tender cut and has quite a depth of flavor to it. Its texture is notably different to other cuts of steak, and it lends itself well to marinating and dry rubs.
Flank - another affordable cut, flank steak can be tough when overcooked. These cuts are thin, so it is hard to get them quite right. The key here is to ensure you use an incredibly hot pan to char the outside of the steak and only cook it for a few minutes. This cut is best cooked medium rare and is often used to top salads or as a filling in fajitas and tacos.
3 tips for perfectly cooked steak
1. Always take your steak out of the fridge before cooking, allowing it to come to room temperature. This helps it cook more evenly.
2. Residual heat will continue to cook steak, so when checking the temperature with a thermometer, always take the steak off the heat when it is a few degrees below your preferred temperature.
3. It is very important to rest your steak so that it remains juicy and delicious. Adding a pat of butter while it is resting will make it even juicier!