Beef Steak Marinade

This is an easy however magical beef steak marinade that adds juiciness and flavor into steaks, reworking appropriate cost steaks from just good enough to “wow!”. It injects greater flavor without overpowering the natural flavor of beef and makes the meat smooth.


Ingredients
2 steaks, economical (Note 1)
MARINADE
1 tsp Dijon mustard
1/2 tsp minced garlic (1 large garlic clove)
1/2 tsp onion powder (or sub with garlic powder)
1 tbsp soy sauce (Note 2)
1 tbsp oil (I use olive oil, but any oil is fine)
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
Black pepper

Instructions

Mix together mustard, garlic, and onion powder. Then mix in remaining ingredients.
Place beef in a ziplock bag with Marinade and marinate overnight (12 - 24 hours).
Remove from the fridge 30 minutes before cooking to bring to room temperature. Shake off excess marinade.
Heat skillet (or BBQ) on high heat until it really hot - you should see wisps of smoke. Add oil - it will heat almost instantly.
Add steaks and cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (for medium-rare 52C/125F, the chart below for other doneness temps)). (Note 3)
Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.
Serve! I couldn't resist garlic butter - see recipe in notes.
 Recipe Notes:
1. Choosing steak: Use this for any good value cut of steak, not prime cuts. Typically, most steak cuts purchased in supermarkets are what I would consider good value steaks. Basically, the more you play, the better the steak!
And remember, it's not just the steak cut that determines quality. There are different grades for the same cut of steak. Rib Eye at my butcher costs almost twice as much as it does at the supermarket. I would never marinade the one from the butcher!
Make sure you use a GRILLING steak. Any cut of steak suitable for grilling is great for this.
2. Soy sauce - use an all-purpose, normal soy sauce. I use Kikkoman. Do not use light soy sauce (too salty), tamari or dark soy sauce (too much flavor)
3.The internal temperature of cooked steak. The most popular (and my personal preference) is medium-rare. Cook times differ drastically depending on how thick your cutis.
Internal temperature cooked steak medium rare
4. Garlic butter: 100g / 1 stick unsalted softened butter, 1 small garlic clove very finely minced (using crusher is best), 3/4 tsp salt, 1/4 cup finely chopped parsley. Mix together, place on baking paper to form a log. Roll up then twist ends tightly repeatedly until it forms a neat log. Refrigerate until firm, cut to serve.
5. Nutrition per serving for a 400g/14oz bone-in steak (T-bone, ~300g/10oz ex bone), excluding butter.