Step 4: Remove and Pat Dry
When you’re ready to cook, remove the steak from the marinade and let any excess drip off. Pat the steak dry with paper towels—this is crucial for achieving a good sear. Discard the leftover marinade (do not reuse it without boiling first).
Step 5: Cook to Perfection
For Grilling:
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Preheat your grill to high heat (450°F–500°F).
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Grill for 4–6 minutes per side for a 1-inch steak, depending on your desired doneness.
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Let rest for 5–10 minutes before slicing.
For Pan-Searing:
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Heat a cast-iron or heavy skillet over medium-high heat with a splash of oil.
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Sear for 3–5 minutes per side, adding a pat of butter and fresh herbs in the last minute for extra flavor.
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Rest, slice against the grain, and serve.
Pro Tips for the Best Results
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Don’t skip the Dijon—it acts as an emulsifier, helping the oil and acids combine into a cohesive sauce that clings beautifully to the meat.
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Smoked paprika adds a subtle barbecue-like depth that takes this marinade to the next level.
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Reserve a little marinade before adding the meat, and boil it for 2–3 minutes to use as a basting sauce while grilling.
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This marinade also works wonders on chicken, pork chops, and even firm tofu.
Storage
Leftover marinade (before touching raw meat) can be stored in an airtight container in the refrigerator for up to 1 week. Once used with raw meat, discard it immediately for food safety.
Final Word
This marinade truly lives up to the hype. It’s savory, tangy, subtly sweet, and packed with umami—everything a great steak marinade should be. Whether you’re grilling on a summer evening or pan-searing on a chilly night, this recipe delivers every single time.
Try it once, and it’ll become your go-to. Enjoy!
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