Do you ever ask yourself “which of these make a better meat marinade for dry heat cooking?” I have, but first let’s determine what is dry heat cooking. Dry heat cooking is grilling, broiling or pan searing. I know a lot of you want a juicy, tender grilled steak this summer and what makes your steak juicy and tender? Salt!
According to America’s Test Kitchen, salt does 4 things:
1. Loosens the meats muscle fibers making it easier to eat.
2. Protein molecules in the meat restructure and create gaps that fill with water.
3 . Dissolves some muscle proteins and become sponge-like, grabbing moisture.
4. Naturally enhances and seasons meat.
It’s best to apply a more salt-based marinade to the meat before cooking to make it juicer. This process attracts the most flavor to the surface with limited movement to the interior of the meat. Then after cooking, serve the meat with additionally reserved marinade, but with slightly more acid to boost the flavor even further. Serves 2 Total Time: 1 hour 20 minutes
1/2 cup soy sauce
1/3 cup olive oil
1/4 cup Worcestershire sauce
1/4 cup minced red onion
2 tablespoons honey
2 tablespoons sliced green onions
1 tablespoon minced garlic
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon red wine vinegar
2 steaks, (ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron)
In a medium-sized bowl whisk together soy sauce, olive oil, Worcestershire sauce, red onion, honey, green onions, garlic, thyme, rosemary, salt, and pepper. In a small bowl add 1/4 cup of the steak marinade and red wine vinegar, set aside.
Add steak to a baking dish or large resealable plastic bag.
Pour the marinade over, cover, and refrigerate for 30 minutes. Press out the excess air if using a ziplock bag.
Flip steak over and marinate an additional 30 minutes in the refrigerator.
Remove the steak from the marinade and pat dry with paper towels to remove excess moisture from the surface.
Cook steaks using the desired cooking method, such as pan sear, reverse sear, or grill.
Transfer steak to a cutting board and tent with foil for 10 minutes before slicing.
Pour reserved marinade (with red wine vinegar) over the steak or serve on the side.
The recipe makes 1 cup of marinade. One cup of marinade is needed per 2 pounds of steak. Increase recipe size as needed.
Cooking the Steak:
Depending on the thickness of the meat and method, you will need to adjust the cooking time.
Grill: Preheat grill over high heat (400 to 450ºF). Carefully grease the cooking grid with the oil.
For skirt steak, flank steak, flat iron, New York, Ribeye, sirloin, T-Bone or tenderloin (steaks 3/4 to 1 inch thick): Sear the steaks covered for 3 to 5 minutes on each side, depending on the desired doneness.
Steaks 1 1/2 to 2 inches thick: Sear as directed above and then place on indirect heat side of the grill covered, to finish cooking for 8 to 14 minutes, depending on the desired doneness.
Pan Sear: Heat a large cast iron or stainless steel pan over medium-high heat. Once hot, add 1 tablespoon of oil and allow to heat. Sear steak for 3 to 5 minutes on each side, depending on the desired doneness. This method is best for 3/4 to 1-inch thick steaks.
Reverse Sear: Heat a large cast iron skillet in the oven at 275ºF (135ºC). Place steaks on a rack set in a baking sheet for 15 to 25 minutes, until it reaches 90 to 95ºF (32 to 35ºC) for medium-rare, or 100 to 105ºF (38 to 41ºC) for medium. Transfer skillet to stovetop and heat over high heat. Add 1 tablespoon of oil, once hot, sear the steak for 2 minutes, flip and sear 1 1/2 to 2 minutes, then sear the sides for a total of 2 minutes. This method is best for 1 1/2 to 2-inch thick steaks.
Aim for an internal temperature:
120 to 125ºF (49 to 52ºC) for medium-rare
130 to 135ºF (50 to 57ºC) for medium
140 to 145°F (60 to 63°C) for medium-well
Allow the steaks to rest for 10 minutes to account for an increase in temperature due to carryover cooking. Yum Yum!