Mama Bill's Kitchen
Easy Steak Marinade Recipe
We recently tried a steak that was on sale. It was chuck steak, and didn't look to bad, but we suspected it would be horribly tough since this cut is often more suitable as stew meat that's cooked slowly.
In 2024, a cheap steak around here cost about 250 yen / 100 grams. In 2025, it is unusual to see anything less than 500 yen / 100 grams, but this steak was on 200 yen / 100 grams.
I tried prepping the seak with this marinade, and we very surprised at how tender it came out. (Too bad I overcooked it. Oops.)
Difficulty: Easy.
Prep time: 5 minutes.
Servings: 1.
Ingredients
- 60 ml (4 tbsp) Soy Sauce
- 30 ml (2 tbsp) Olive Oil or Vegetable Oil
- 30 ml (2 tbsp) Lemon Juice
- 2 clove Garlic (crushed), or Garlic Powder 1/2 tsp of powder is equivalent to 1 clove of fresh garlic.
- 2.3 grams (1 tsp) Black Pepper, fresh ground
Preparation
- Mix all of the ingredients in a small bowl.
- Place your thawed steak in a sealable container. A sealable plastic bag works great for this, but you can use a storage container, too.
- Add all the ingredients to the container with the steak and close it.
- Store in the refrigerator at least 30 minutes, but preferably 4 hours. Mine ended marinading overnight due to a schedule change - but maybe that's why it was so good. Flip the bag (or flip the steak in the container) when you visit the refrigerator.
- Remove the steak from the container, pat-dry, and cook as you normally would. I slow-seared this one.
- After cooking, allow to rest for at least 5 minutes before cutting and serving.
Serving Suggestions
This is not an A5 Wagyu tenderloin steak, so for a potentially tough steak I always slice it quite thin. But as I said, this came out very nicely (except for overcooking it!), and I will try this method again.
Nutrition
| Calories | 7 kcal |