If you’ve been following my blog for a while, you know by now that I love a good steak. You might also be thinking…another steak post? Yes, but this time I wanted something a little different. I marinated these lovely steaks. I don’t usually do that, I just add a few things to them and sear them in the skillet or on the grill. This marinade added so much flavor and the rosemary garlic butter took it to the next level. This marinade is quick to mix up and great for any cut of steak or even chicken or pork.
Here’s what you need:
*Desired cut steak; I used Ribeye
*1/2 cup soy sauce
*1 TBS Worcestershire sauce
*1 TBS olive oil + 1 TBS for cooking the steaks
*1 TBS lemon juice
*1 TBS brown sugar
*1 1/2 tsp. Penzey’s Mitchell Street Steak Seasoning or you can substitute
*1/2 tsp onion powder
*1/2 tsp. garlic powder
*1/4 tsp. paprika
*1/8 tsp. dill weed
*pinch of allspice
*cracked pepper to taste
Rosemary Garlic Butter:
*3 TBS butter; softened
*2 large garlic cloves smashed and minced
*1/2 TBS dried Rosemary or 1 TBS fresh chopped
Mix all of the ingredients for the marinade together.
Place steaks in a zip top bag and pour the marinade over the steaks. Gently squeeze the bag to get as much of the air out as possible and seal.
Marinate in the refrigerator for at least 4 hours or over night, turning the bag over at least once during the marinating time.
While the steaks are marinating, mix all of the ingredients to the rosemary garlic butter.
Place butter mixture on a sheet of plastic wrap and start rolling the plastic wrap around the butter.
Form the butter into a sort of log shape.
This will make it easier to cut the butter into slices later.
Twist the edges of the plastic wrap to secure the ends.
Refrigerate until ready to use.
Take the steaks out of the refrigerator and out of the marinade 45 minutes before cooking; dry well with paper towels and discard the marinade.
Heat a cast iron pan with the olive oil to medium high heat. When the pan is searing hot, add the steaks.
Take the Rosemary garlic butter out of the fridge and cut in half and place on one side of the pan.
When the butter starts to melt, tilt the pan and using a spoon, begin basting the steaks with the butter mixture. If the butter starts to burn, turn the heat down to medium.
Cook for about 3 minutes while continuing to baste the steaks with the butter mixture.
Turn the steaks over and cook another 2 to 3 minutes for medium rare. Cook about 4 minutes for medium.
- Medium Rare (soft, dark pink inside): 145 degrees F
- Medium (soft, some pink inside): 160 degrees F
- Well Done (very firm, no pink inside): 170 degrees F
Take the steaks out of the pan and place on plates; cover loosely with foil and let rest for 10 minutes.
Spoon any leftover pan drippings over the steak if desired and serve.