Steaks are big in our house. Our motto in the kitchen is “go big or go home”. I typically like my steak simple, salt and pepper only. But in an effort to please the masses, I tried a marinade and it was a hit.
A few tweaks here and there and this was born. I’ve used it a few times now, always with success. We marinade our steaks at least over night, twenty four hours is even better.
- The juice of either 2 large pieces of citrus or 3 smaller ones. I use a mix of lemon and orange.
- 1/2 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 cloves minced garlic
- 1 knob minced ginger
- 2 Tablespoon dried basil
- 2 Tablespoon parsley flake
- 1 Tablespoon Italian Seasoning
- 1 Tablespoon fresh ground pepper
The secret to this is the citrus. I’ve tried alot of different combinations but the lemon and orange are my favorite. It leaves just a hint in the finished product but it’s just enough to add that extra something special.
I use this marinade for 3-6 steaks. It depends on the size of steak you are using. If you are using Fillet Mignon then you will have plenty. If you are doing big T-bone steaks you might be a little short. To make this really stretch, use a gallon size baggie to marinade in when you can.
When you decide it’s time to cook, just remove the steak and pitch the mariande. Want to know how we cook our steaks? We pan fry them to begin with in a mix of olive oil and butter. Get a nice crust on them for 3 minutes per side and then throw them in a 425 degree oven to finish them off. That usually takes 2-5 minutes depending on the size and cut of the meat. I personally like rare to medium rare.