Step 3: Remove and Rest
When ready to cook, remove the steak from the refrigerator about 30 minutes before grilling. This allows it to come to room temperature, ensuring even cooking. Pat the steak lightly with paper towels to remove excess marinade—this helps get a better sear.
Step 4: Cook to Perfection
Grill, pan-sear, or broil your steak to your preferred doneness:
- Rare: 120–125°F (49–52°C)
- Medium Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium Well: 150–155°F (65–68°C)
- Well Done: 160°F+ (71°C+)
For the best steakhouse results, aim for medium rare to medium, allowing the marinade’s flavor to shine through while keeping the meat juicy.
Step 5: Rest Before Serving
Once cooked, transfer the steak to a cutting board and let it rest for 5–10 minutes. This step is crucial—it allows the juices to redistribute, preventing them from spilling out when sliced.
Slice against the grain, serve hot, and enjoy the most flavorful steak you’ve ever made.
Tips for the Best Results
- Use fresh garlic and herbs for maximum flavor.
- Pair with a glass of red wine, roasted potatoes, or a fresh green salad.
- Double the marinade recipe to use half as a sauce base (just boil it for a few minutes to make it food-safe).
Final Thoughts
The World’s Best Ever Steak Marinade is more than just a recipe—it’s a game-changer. With its balance of salty, tangy, sweet, and savory notes, this marinade unlocks the full potential of any cut of beef. Whether you’re hosting a backyard barbecue or making a special dinner at home, this method will give you steakhouse-level results every single time.
Would you like me to also create a quick printable recipe card version of this marinade (with measurements and timings) that you can save or share?
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