Table of Contents
Interesting Ideas On How To Cook Steak After Marinating So It Remains Juicy Every Time
Do you wonder how to cook steak after marinating so it remains juicy every time? If so, this post is about to provide you with the answers you have been searching for. Whatever your preference of steak is, be it butter-soft filet steak, a thriftier cut like bavette, onglet, or rump, constant attention, and brisk cooking should be observed when cooking your beef. Timing is key because there is only a moment of leeway between rare and well-done. We have included some tips to assist you from beginning to end.
Once you have mastered the perfect steak, you need the perfect steak sauce for the final flourish. The cut of steak you choose is according to your preference and pocket. The different cuts have different levels of flavor and tenderness. Here is some info for you.
Steak Cooking Tips for Your Preferred Cut
This is considered a prime steak, like the filet but is more flavorful. Medium-rare is a better serving.
Ensure everything cooks evenly, it’s best when finished in the oven. Excellent choice for sharing.
Cheap cut, perfect for barbecuing. Best served no more than medium.
Most expensive and most tender. A small portion of fat; best served as rare as you like.
There are two cuts noted: rib-eye, boneless and serves only one usually; secondly, rib on the bone – another name for this is côte de boeuf.
Interesting Ideas On How To Cook Steak After Marinating
Rosemary and Lime Steak
Time: 30 mins.
- Steaks (4, 1 inch)
- Lime (1, sliced)
- Sprigs (4 small, fresh rosemary)
- butter (2 tablespoons)
- onion (1 cup, sliced)
- balsamic vinegar (1 tablespoon)
- black pepper (1 teaspoon cracked)
- garlic powder (1 teaspoon)
- salt (1 teaspoon)
- thyme (1 teaspoon dried)
- aluminum foil (4, 12×12 pieces of greased)
- Packet folding style: Flat
- Place each of the steaks into the center of a piece of aluminum foil (greased) then season with black pepper, garlic powder, salt, and thyme.
- Add ½ tablespoon of butter onto each steak.
- Top with lime slices, fresh rosemary, and onions. Then drizzle with balsamic vinegar.
- Create a flat fold over the steak and place it on the heat source.
- Cook for 20-30 minutes, flipping occasionally, until internal temperature reaches 145°-165°F, or to taste.
Beef with Oyster Sauce
This steak dish will be available in any Chinese restaurant that you walk into. Now you can create the same dish at home.
Time: 45 mins.
- flank slice (1 pound, thin across the grain)
- soy sauce (1½ tablespoons, dark)
- sherry (1 tablespoon, dry)
- cornstarch (2 teaspoons)
- beef stock (1½ tablespoons)
- peanut oil (1 tablespoon)
- ginger (¼-inch slice, chopped)
- mushrooms (¼ cup, sliced)
- pepper (¼ green bell, julienne)
- carrot (1, small, peeled, cut diagonally into thin slices)
- bamboo shoots (¼ cup, thinly sliced)
- oyster sauce (2½ tablespoons)
- sugar (½ teaspoon granulated, soft brown)
- beef stock (¼ cup)
- peanut oil (4 tablespoons, stir-frying)
- salt (½ teaspoon)
- pepper (½ teaspoon)
- Rice (for serving)
- In a bowl, mix the dark soy sauce, sherry, 1½ tablespoons of stock, and 1 tablespoon of oil, and then whisk in the cornstarch.
- Once the marinade is smooth, add steak and toss till the steak is coated.
- In another bowl, add remaining stock, oyster sauce, and brown sugar, and whisk until incorporated and set aside.
- Heat a pan (large) on high heat, then add the oil (half) then heat oil for approx., 30 seconds.
- Once the oil is heated, add ginger cooking until aromatic then add steak and stir fry until brown. Remove from pan and reserve.
- Add the remaining oil to the pan and heat oil, then add carrot and stir fry for 3 minutes.
- Add mushrooms and bamboo shoots. Stir fry for an additional minute.
- Pushing the vegetables to the side, add sauce, and bring to boil the add steak back in and simmer for an additional 3 minutes.
- Season with salt and pepper. Serve with your rice.
Spicy yet delicious.
Time: 45 mins.
- flank steak (1 pound, sliced very thinly against the grain)
- garlic cloves (5, minced)
- ginger (1 tablespoon, minced)
- soy sauce (4 tablespoons)
- black pepper (1 tablespoon coarse ground)
- sherry (½ cup)
- dry chilies (6 to 8 de-stemmed and crushed)
- corn starch (1 tablespoon)
- onion (1 large, yellow, sliced)
- bell pepper (1 red, sliced)
- bell pepper (1 green, sliced)
- salt (½ teaspoon)
- peanut oil (4 tablespoons)
- In a large bowl, add soy sauce, sherry, ginger, garlic, black pepper, chilies, and corn starch. Whisk until all ingredients are incorporated. Add steak, toss until coated, and refrigerate for 2-4 hours.
- In a hot pan or wok, heat three tablespoons of peanut oil on high heat. Quickly blanch the steak. Stir fry the steak for no longer than 20 seconds. Remove steak and set aside.
- Add more oil if needed, and allow to get hot. Add bell peppers and onion and salt. Stir fry for 3 to 4 minutes or just until peppers are tender.
- Add steak back in and add the remaining marinade. Reduce heat and simmer till sauce has thickened.
- Serve over your choice of rice.
Horseradish Kissed Flank Steak with Roasted Onions
Steak and horseradish pair together perfectly with any side.
Time: 1 hr.
- flank steak (1 ½ pound)
- jarred horseradish (1 tablespoon)
- garlic (2 cloves, crushed and minced)
- dry red wine (¼ cup)
- beef stock (½ cup)
- Worcestershire sauce (¼ cup)
- yellow onion (1, medium, cut into chunks)
- red onion (1, medium, cut into chunks)
- parsnips (2 cups, cut)
- olive oil (1 tablespoon)
- fresh thyme (1 teaspoon)
- fresh oregano (1 teaspoon)
- lemon rind (⅛ teaspoon, grated)
- garlic clove (1minced
- salt (½ teaspoon)
- black pepper (¼ teaspoon freshly ground)
- The day before, place the flank steak, horseradish, garlic, red wine, beef stock, and Worcestershire sauce in a sealable food storage bag.
- Place in the refrigerator to marinate until ready to use. Preheat oven to 375°F.
- Place the onions and parsnips on a baking sheet. Drizzle using the olive oil then toss to coat.
- Empty the contents of the marinade bag onto the baking sheet, using as much of the liquid as desired.
- Place in the oven and bake for 40 minutes, or until the steak has reached the desired doneness.
- Let stand 10 minutes before slicing.
Having a succulent cut of steak is an experience like no other. Using the tips and recipes above can help you to ensure that regardless of what you choose to do with your steak, your end result is a juicy bite every time.