Ingredients
Equipment
Method
- Prepare the ingredients: Mince the garlic, finely chop the rosemary, and remove the thyme leaves from their stems.
- Mix the liquid ingredients: In a medium bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, lemon juice, and Dijon mustard until combined.
- Add the seasonings: Stir in the minced garlic, rosemary, thyme, black pepper, and sea salt. Use less salt if your soy sauce is already salty.
- Prepare the steak: Pat the steak dry with paper towels and place it in a shallow food-safe container or resealable food-storage bag.
- Coat the steak: Pour the marinade over the beef, turning the steak to coat all sides evenly. Seal the bag or cover the container.
- Marinate: Refrigerate for 30 minutes to 2 hours for tender cuts such as ribeye and sirloin, or approximately 2–6 hours for flank and skirt steak. Avoid unnecessarily long marinating times because the lemon juice can affect the meat's surface texture.
- Prepare for cooking: Remove the steak from the marinade and let excess liquid drip away. Pat the surface gently with paper towels to help it brown properly. Discard the used marinade unless you boil it thoroughly before using it as a sauce.
- Cook the steak: Grill, pan-sear, or broil the steak over appropriate heat, turning as needed. Cooking time will vary according to thickness and preferred doneness. Use a meat thermometer to check the internal temperature.
- Check for doneness: For food safety, cook beef steaks to a minimum internal temperature of 145°F (63°C), followed by a three-minute rest.
- Rest and serve: Transfer the steak to a clean cutting board and let it rest before slicing. For flank and skirt steak, slice thinly against the grain for a more tender bite.
Notes
Choose your steak: Sirloin is versatile, ribeye is rich and well-marbled, and flank or skirt steak works particularly well when sliced thinly against the grain.
Adjust the salt: Soy sauce and Worcestershire sauce already contain sodium. Taste and adjust the seasoning before adding the raw steak, and never taste marinade after it has contacted raw meat.
For gluten-free diets: Use certified gluten-free tamari or soy sauce and check the labels of Worcestershire sauce, mustard, and all packaged seasonings.
For keto and low-carb diets: Omit sweeteners such as honey or sugar and check the carbohydrate content of the sauces you use.
For better browning: Remove excess marinade and loose garlic pieces before cooking to prevent steaming and burning.
For food safety: Always marinate steak in the refrigerator at 40°F (4°C) or below. Do not reuse marinade that has contacted raw beef unless it is brought to a full boil.
Storage: Keep raw steak refrigerated and follow recommended food-storage limits. Freeze steak with fresh marinade in a sealed freezer-safe bag if preparing it ahead.
Serving suggestions: Serve with roasted vegetables, garlic mashed potatoes, grilled asparagus, sautéed mushrooms, a fresh garden salad, or cauliflower mash.
Adjust the salt: Soy sauce and Worcestershire sauce already contain sodium. Taste and adjust the seasoning before adding the raw steak, and never taste marinade after it has contacted raw meat.
For gluten-free diets: Use certified gluten-free tamari or soy sauce and check the labels of Worcestershire sauce, mustard, and all packaged seasonings.
For keto and low-carb diets: Omit sweeteners such as honey or sugar and check the carbohydrate content of the sauces you use.
For better browning: Remove excess marinade and loose garlic pieces before cooking to prevent steaming and burning.
For food safety: Always marinate steak in the refrigerator at 40°F (4°C) or below. Do not reuse marinade that has contacted raw beef unless it is brought to a full boil.
Storage: Keep raw steak refrigerated and follow recommended food-storage limits. Freeze steak with fresh marinade in a sealed freezer-safe bag if preparing it ahead.
Serving suggestions: Serve with roasted vegetables, garlic mashed potatoes, grilled asparagus, sautéed mushrooms, a fresh garden salad, or cauliflower mash.