Marinated Steak – Three Ways

Marinated Steak – Three Ways

I have to say that rib-eye, or scotch fillet as it’s known here in New Zealand, is my favourite cut of steak. For me, it has the perfect balance of juiciness and flavour; I also prefer its texture compared with other steaks. Sirloin is probably my second and fillet my third, but that’s debatable. It took me a while to get the hang of cooking steak – it can be quite daunting at first, trying to get it right.

The method below is pretty foolproof and should give you a lovely juicy steak that is well seasoned. You can keep it simple, or, for a steak with a bit of attitude, marinate it before cooking.

You could also use teriyaki sauce for a Japanese-style steak. For an incredible flavour combination, try serving chimichurri sauce with a perfectly cooked juicy steak seasoned simply with salt and pepper or with the Middle-Eastern or Mediterranean marinade below.

A Perfectly Juicy Steak – 3 Ways
Serves 2

Ingredients:

• 2 medium rib-eye steaks, about 2.5cm – 3.5cm thick
• 3 tablespoons ghee or olive oil
• Sea salt and freshly ground black pepper

Marinades:

Middle-Eastern:

• 1 teaspoon sumac
• 1 teaspoon cumin
• A few thyme sprigs
• A few fresh oregano leaves
• 1–2 slices of orange (optional)
• 2 garlic cloves, chopped

Mediterranean:

• 2 garlic cloves, chopped
• 2 mandarins, sliced into rounds
• A few thyme sprigs
• A small handful of basil leaves

Asian-Style:

• 2 teaspoons tamari
• Zest and juice of 1 lime
• 1 teaspoon coconut sugar
• 2 teaspoons freshly grated ginger
• 1⁄2 teaspoon toasted sesame oil

Instructions:

1. Put the steak in a glass mixing bowl or non-metallic dish.
2. Pour over the ghee or olive oil, and sprinkle with sea salt and freshly ground black pepper, using a generous amount.
3. At this point, you can either keep the steak as is or add the ingredients for one of the marinades. Using your hands, mix and massage the seasonings into the steak.
4. Cover and refrigerate overnight or for up to 2 days.
5. When ready to cook, remove the steaks from the fridge at least 1 hour before cooking.
6. Heat a heavy, preferably cast iron, pan until smoking hot.
7. Place the steaks onto the smoking pan and cook for 1 1⁄2–2 minutes, depending on thickness. Do not move them.
8. Flip the steaks and cook for an additional 1 1⁄2–2 minutes on the other side. This timing will give you a rare steak; cook for a further minute for medium-rare to medium.
9. Remove the steak from the pan and place it on a plate or clean chopping board. Cover loosely with foil and rest for at least 5 minutes before serving.
10. Resting helps the steak relax, soften, and become more tender. Slice into thick wedges and serve.

Tips:

Respect the first contact of the steak with the hot pan; do not move it to allow a nice crust and caramelisation.

Ensure the steak is at room temperature before cooking for even cooking.

Cooking times may vary depending on steak thickness. Adjust the time for thinner or thicker steaks.