Worcestershire Garlic Steak Marinade

Name: Worcestershire Garlic Steak Marinade
Prep time: 16 min
Cook time: 13 min
Total time: 29 min
Yield: 4 servings
Cuisine: American
Ingredients: ⅓ cup (80 ml) Worcestershire sauce; ¼ cup (60 ml) extra-virgin olive oil; 5 cloves (15 g) garlic cloves, finely minced or grated; 2 tbsp (30 g) Dijon mustard; 1½ tsp (3 g) black pepper, freshly and coarsely ground; 2 tbsp (30 ml) red wine vinegar; 1 tbsp (12 g) light brown sugar, packed; ½ tsp (3 g) kosher salt; 4 steaks (8 oz each) (900 g) boneless beef steaks (ribeye, strip or sirloin), 1 to 1½ inches thick, patted dry with paper towels; 1 tbsp (15 ml) avocado oil or other high-heat oil

From the MyKitchenBank Kitchen

A savory, tangy marinade built on Worcestershire sauce, plenty of garlic, Dijon and cracked black pepper. It seasons four steaks deeply in just a couple of hours and gives them a dark, flavorful crust when seared.

Prep: 16 min
Cook: 13 min
Wait: 2 hr 40 min
Total: 3 hr 9 min
Makes: Marinade for 4 steaks (about 2 lb / 900 g), roughly ¾ cup (180 ml) of marinade

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Steps

Before you start

Plan for at least 1 hour of marinating and ideally 2 to 4 hours; the maximum is 8 hours, because the acid and salt make the meat mushy after that.
Use steaks 1 to 1½ inches (2.5 to 4 cm) thick, such as ribeye, strip, sirloin or flat iron. Thinner steaks overcook before they develop a crust.
Take the steaks out of the fridge 30 minutes before cooking so they cook evenly.
Open a window or turn on the vent fan. Searing a marinated steak makes some smoke.

1
Whisk the marinade
- In a medium bowl, combine the Worcestershire sauce, olive oil, minced garlic, Dijon mustard, black pepper, red wine vinegar, brown sugar and kosher salt.
- Whisk for about 30 seconds.
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Ready when: The mixture looks evenly blended and slightly thickened, with the mustard dissolved and no clumps of sugar or mustard.
Tip: Grating the garlic on a microplane releases more flavor and spreads it more evenly than chopping.
2
Bag the steaks
- Pat the steaks dry with paper towels.
- Place them in a 1-gallon zip-top bag in a single layer, or in a shallow dish.
- Pour in the marinade.
- Press out the air, seal the bag, and massage it so every surface is coated.
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Ready when: Every steak is fully coated, with no dry patches.
Tip: Set the bag on a plate in case it leaks.
3
Marinate in the fridge
- Refrigerate the steaks for 2 hours.
- The minimum is 1 hour and the maximum is 8 hours.
- Flip the bag once halfway through.
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Tip: Do not go past 8 hours. The acid and salt will start to make the meat mushy.
4
Dry and temper
- Lift the steaks out of the bag and discard the marinade.
- Wipe off the garlic bits and excess liquid with paper towels, then leave the steaks on a plate at room temperature for 30 minutes.
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Ready when: The surface feels dry to the touch, not wet or slippery.
Tip: Wet steaks steam instead of searing. Garlic left on the surface burns and tastes bitter.
5
Heat the skillet
- Set a 12-inch (30 cm) cast-iron skillet over medium-high heat for 3 minutes.
- Add the avocado oil and heat for about 1 minute more.
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Ready when: The oil shimmers and just begins to wisp smoke.
Tip: If you are grilling, preheat to about 450°F (230°C) and oil the grates instead.
6
Sear the first side
- Lay the steaks in the pan, leaving space between them.
- Cook them without moving for 4 to 5 minutes.
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Ready when: The underside is deep brown, and the steaks release easily from the pan when nudged.
Tip: Cook in two batches if the steaks don't fit with space between them. Crowding drops the pan temperature.
7
Flip and finish
- Flip the steaks with tongs and cook for another 4 to 5 minutes.
- For a thicker steak, also sear the edges for 30 seconds each.
- Check the temperature by inserting a thermometer into the center of the thickest part.
- Pull the steaks off the heat at 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
- The temperature rises about 5°F (3°C) while resting.
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Ready when: The thermometer reads 130°F (54°C) for medium-rare, and the second side is browned.
Tip: The USDA recommends 145°F (63°C) for beef steaks, so cook to that if you want to follow the guideline.
8
Rest the steaks
- Move the steaks to a cutting board and let them rest uncovered for 10 minutes.
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Ready when: Little juice runs onto the board when you press the meat.
9
Slice and serve
- Slice the steaks against the grain into ½-inch (1.25 cm) strips and serve right away, with any juices from the board spooned over the top.
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Ready when: The slices are juicy and the center matches your target doneness.
Tip: Look for the direction the muscle fibers run and cut across them, not along them.

Good to know

Tips

Wipe the marinade off before searing. This is the key to a deep brown crust and no burnt garlic.
A thermometer is more reliable than timing. Steak thickness and pan heat vary a lot.
Marinate in a zip-top bag so the marinade touches every surface with less liquid.
Also good on flank, skirt, or hanger steak: marinate 2 to 4 hours, cook hot and fast, and slice thinly against the grain.

Make ahead

"Whisk the marinade up to 3 days ahead and refrigerate it in a sealed jar. Shake well before using. You can also freeze the raw steaks in the marinade in a freezer bag for up to 3 months; thaw them overnight in the fridge, and they marinate as they thaw."

Storage & reheating

"Cooked steak keeps in an airtight container in the fridge for up to 3 days. Freeze sliced steak for up to 2 months. Reheat gently in a skillet over medium-low heat with a splash of water or broth until warm, or eat it cold in sandwiches and salads. Do not reuse marinade that has touched raw meat; discard it. Don't leave steak at room temperature for more than 2 hours."

Substitutions

red wine vinegar → balsamic vinegar or fresh lemon juice. Balsamic gives a slightly sweeter, darker result; lemon juice is brighter. Use the same amount.
light brown sugar → honey or maple syrup. Use 1 tablespoon (15 ml). It browns a little faster in the pan, so watch the heat.
Dijon mustard → whole-grain mustard. Use the same amount. The marinade will be a little less smooth but just as flavorful.
extra-virgin olive oil → avocado oil or neutral vegetable oil. Use the same amount for a milder flavor.