Now some of you purist may prefer you steak naked, a little salt, a little pepper and that's it. I like that too but other times I like the flavour a great marinade can give. This marinade also helps tenderize ever so slightly.
I started with these, 2.49kg = approximately 5.5lbs
In a medium sized bowl, mix together all the ingredients.
Poke some holes in your steaks.
Pour the goodness all over them.
Let them enjoy the bath for 6-8 hours.
I usually flip them once half way through but sometimes I forget, no biggie.
I let them sit in the marinade in the fridge BUT......
a big BUT remove from fridge about an hour before cooking.
meat cooks best at room temperature.
I like to get the heat up to 350-400 before I put the steaks on.
Everyone has their own method but hubby cooks them perfectly all the time, he does a total of 8 mins for a medium doneness steak. His secret:
4 minutes, then 1/4 turn then 4 more minutes, flip,
4 minutes, then 1/4 turn then 4 more minutes.
That 1/4 turn gives you those nice diamond sear marks.
The sear marks I didn't take a picture of... d'oh!
So important that I made it red & bold.
After removing the meat from the grill, allow your meat, any meat,
ALL meat to REST for a minimum 5 minutes. Resting the steak, roast, turkey or chicken will allow the juices to be retained where we want it, in the meat! You can cover the meat with foil to retain the heat, get the side dishes ready, set the table and then....voila!
1/2 cup olive oil 1/4 cup worcestershire sauce
1/3 cup soya sauce 1 teaspoon of fresh ground black pepper
1 heaping tablespoon of minced garlic (I use the garlic in a jar)
2 tablespoons of Italian seasoning
juice from 1/2 a lemon
In a medium bowl, mix all the ingredients together and pour over meat (any beef).
Allow to marinate in fridge for 6-8 hours, remove from fridge an hour or so before cooking to allow meat to come to room temperature.
Ok, these are beautiful grill marks,
the kind of marks you get from those 1/4 turns.