Classic Steakhouse Marinade

Ingredients

• ¼ cup soy sauce

• 2 tbsp Worcestershire sauce

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 tsp Dijon mustard

• 1 tsp black pepper

• 1 tsp dried rosemary (or 1 tbsp fresh)

• Optional: 1 tsp brown sugar

Directions

1. Mix marinade ingredients in a bowl or bag. 

2. Add the steaks, cover/zip up, and let marinate in the fridge for 2-4 hours.

3. Remove the steaks from the fridge 30–45 minutes before grilling so they lose some of their chill.

4. Pat them lightly with paper towels before grilling. You don't need to remove all the marinade, just the excess so it doesn't steam the meat or cause flare-ups.

5. Add just a light sprinkle of freshly ground black pepper if you'd like a little extra peppery crust. Otherwise, they're ready to go. (If your marinade contains soy sauce, you probably won't need much additional salt.)

6. Let the steaks rest 5–10 minutes after grilling before slicing.

Drea's Hot Tips

As soon as the steaks come off the grill and while they're resting, put a pat of butter on each one. Even better, mix:

• 2 tablespoons softened butter

• 1 clove finely minced garlic

• 1 teaspoon chopped parsley (fresh if you have it, dried works too)

The butter melts over the hot steak and is so so good.

Also, flip the steak only once if possible.

Grilling temperatures (for a 1-inch steak)

• Medium-rare (my recommendation): about 130–135°F after resting

• Grill roughly 4–5 minutes per side over medium-high heat, depending on thickness and your grill.

One last tip: because your marinade contains soy sauce and a little Worcestershire, the steak will brown faster than an unmarinated steak. Keep an eye on it during the last couple of minutes so you get a beautiful crust without scorching.