Grilled Strip Steak

One of the few recipes my husband has passed on to me has been for crazy delicious steaks. He learned it from a friend and it couldn’t be simpler. Just steaks left to marinate in a bottle of Dale’s Seasoning (a blend of soy sauce, sugar and seasonings) for a few hours and tossed on the grill. The dark soy sauce just soaks into the meat and every bite is perfectly seasoned all the way through.

When I saw Kookie’s The Best Steak Marinade in Existence, I knew I had to give it a try with some strip steaks. It’s got the same soy sauce base, but no added sugar. The lemon and the hot sauce also give it a spicy tang. I’ve slightly adapted the ingredients to accommodate finishing the steaks in the oven like The Kitchen Whisperer’s Better-Than-Restaurant-Quality New York Strip Steaks.

You’ll need:

• 1/3 cup soy sauce
• 1/3 cup oil
• 1/4 cup Worcestershire sauce
• Juice of 1/2 lemon
• 1 tbsp garlic powder
• 1 tbsp dried parsley flakes
• 1 tsp ground white pepper
• 3 tbsp dried basil
• 1/4 tsp Frank’s hot sauce
• 2 1-inch strip steaks, trimmed
• 2 sprigs of fresh thyme
• 2 tbsp butter, divided

Grab your strip steaks…

and trim off all the fat from the edges.

Get out your soy sauce, olive oil, lemon juice, worcestershire sauce, garlic powder, dried basil, dried parsley flakes, white pepper, and hot sauce.

Put your steaks in a large ziploc bag and pour the marinade ingredients into the bag and seal.

Let the steaks marinate for at least 30 minutes, but no more than 24 hours.

Preheat your oven to 400 degrees.

Get out a cast iron skillet or any other oven-safe pan and put it on the stove top at high heat.

Once the skillet is hot, remove your steaks from the marinade and place them in the hot skillet. Discard the marinade.

Do not move them for 4 minutes. This will allow a nice sear to develop on the steaks.

Get out your fresh thyme and your 2 tbsp of butter, divided into a tbsp each.

Flip your steaks over in the skillet and turn off the stove top.

Place a sprig of thyme and a tbsp of butter on top of each steak.

Put the skillet with the steaks in the oven and cook for 6 minutes. Remove the skillet from the oven and put the steaks on a plate to rest for at least 10 minutes.

Slice thinly and serve.

This is wonderful with scrambled eggs for breakfast, on top of a spinach salad for lunch, or even just with a little drizzle of chimichurri sauce (pictured below).