I am lazy and fry steaks.
I have been marinading them in salad dressing which is OK but I would try a different marinade.
I put the 3/4 to one inch thick steak on a medium heat in a fry pan for about4 minutes per side when cooking it.
Usually put a little butter in fry pan to start the frying.
Any suggestions? - Tom
Honestly, if the steak is really good, to me the only thing it needs is a dry rub, like a Santa Maria dry rub. Or simply salt, pepper, and garlic. And if I pan fry, I like coconut oil. But we can’t use butter; I hear it’s very good on steaks though!!
Asian? Soy sauce, grated ginger, rice vinegar, smashed garlic, salt & pepper and sometimes hoisin sauce. I also use this for fish but it’s good on steak too.
BLACKENED NY STRIP STEAK / Jack Daniels Gorgonzola Sauce
STRIP STEAK Rub w/ olive oil; sprinkle w/ 2 tb blackened spice. Sear
2 min per side in heated pan. Finish in oven to fave degree of doneness.
SAUCE Reduce by half 2 oz ea Jack Daniels and water. Add qt h/cream;
reduce to coat back of spoon; add 9 oz Gorgonzola; melt into sauce.
Add s/p, 2 tb thyme.
POTATOES mash together cooked 5 lbs Yukon Gold, 4 oz ea
cold butter, sour cream, 8 oz white cheddar, 4 oz h/cream. S/p.
I like frying my steaks in butter and then adding wine.
I looked up steak marinades and this came up. It sounds good minus the basil and white pepper.
Best Steak Marinade in Existence
Ingredients
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Directions
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Have tried reverse sear?
https://www.youtube.com/watch?v=h0r1EdIgd4w
Not reverse sear, but I like the looks of it:
https://www.youtube.com/watch?v=BAdOnqqq0nI
Sous vide method (this guy is good):
https://www.youtube.com/watch?v=dAJq1FoXMFY
Perhaps try a post-cooking herb butter to finish?
Hello Captain - my go-to marinade for steaks is soy sauce, lemon juice, onion juice or sliced onions that you saute afterwards, and montreal steak seasoning. I like to top with my onion jam.
There is nothing lazy about frying a steak. I use cast iron so I can get a good sear. Otherwise when it’s spring we haul out the charcoal grill.
Here’s a nice easy one, Tom.
I keep this in a squeeze bottle in my frig and use it on hamburgers, steaks, anything meaty.
2 T Worcestershire sauce
1/2 cup soy sauce
3 drops liquid smoke
3-5 drops sesame oil
2 T minced garlic
1 tsp cracked black pepper
1-2 tsp yellow mustard
This is out on the internet with equal amounts Worcestershire and soy sauce, but I found the W. sauce overwhelming.
I haven’t tasted anything better than Montreal steak seasoning. I have a Jaccard meat tenderizer. Depending on the meat, I will use it first, sprinkle the Montreal seasonings, sear in a pan with olive oil and then put in a 265 degree oven until there is an internal temperature of 145. Remove from oven and let it sit in its juices for a couple of minutes.
This isn’t a marinade...but it is an Iowa “staple” and has been around since the 40’s; every long-lived Italian family restaurant has a version. When people visit from out of town, they generally fall in love with the dish.
It’s basically steak fried in butter and finished with a garlic/herb sauce that depending on the recipe includes wine and/or cream.
Google “Steak de Burgo” to see a few variations...here’s the most famous:
Johnnie’s Vets Club Steak de Burgo
Steak de Burgo is a popular steak on restaurant menus in central Iowa.
Shared by Recipe4Living
Ingredients
2 beef tenderloin steaks (4-1/2 oz. each)
2 oz. butter, melted
2 oz. half-and-half
1/4 tsp. garlic paste
1/8 tsp. oregano
1/8 tsp. sweet basil
1/2 oz. sauterne wine
Directions
Cook steaks to desired doneness over medium heat in 6-inch cast iron skillet. (3/4-inch steaks take 7 to 9 minutes total cooking time for medium-rare to medium doneness; 1-inch steaks take 10 to 13 minutes total cooking time for medium-rare to medium doneness.) While steaks are cooking, combine garlic paste, butter and half-and-half. When steaks are cooked to preference, shut off burner. Pour butter mixture over meat. Sprinkle oregano and sweet basil over top of steaks and add wine. Serve immediately.
Makes 2 servings.
Here is a good one from a friend:
Fred’s Poor Boy Steak
Tri-Tip Steaks or Tri-Tip Roast
1/2 cup French Dressing
1 cup ketchup
1/2 cup soy sauce
1 tbsp. garlic powder
1 tbsp. worcestershire sauce
Directions:
Place meat in a shallow pan. Combine remaining ingredients and pour over meat. Marinate overnight or at least 3 hours. Turn meat over during marinating time. Drain the meat. Depending on thickness (or depending on how you like your meat cooked), here’s a good rule of thumb for cooking steaks:
Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
As you cook and turn the steak over, continue to brush the steaks with the sauce every 10 minutes.
Per Fred: That’s it. Pretty simple and so good. My grandma uses this marinade on ribs as well.
Marinading? I put some steak in pineapple juice with some seasonings for about 30 minutes...
1/2 cup soy sauce
1/2 cup honey
4 tablespoons rice wine vinegar
Sesame oil to your tasted
tablespoon minced garlic
tablespoon minced ginger
If not quite sweet enough for you, add some more honey
Marinade for 2 hours up to one day