In this article, we will answer the question “How long can you marinate the steak in soy sauce?”, and how to make the perfect steak in the skillet?
How long can you marinate the steak in soy sauce?
Generally, you can marinate your steak in soy sauce for 2 hours. But the flavor will be more intense if you let the steak rest overnight. This article also includes a brief guide on the time and temperature combinations to make the perfect steak. Read on for more information on how to make tender steak.
What ingredients are needed to make a steak marinade?
If you add ingredients like dried herbs, soy sauce, Worcestershire sauce, olive oil, lemon juice, and garlic to your steak marinade, it is bound to be flavourful and juicy.
Soy sauce adds a lot of umami and salty flavor to your juicy steak. Lemon juice adds a subtle tang while tendering the meat.
Olive oil helps the dry ingredients to stick to the steak while sealing the juiciness of the steak.
Worcestershire sauce is another contributor to the umami flavor.
Pepper, salt, and minced garlic add pleasant flavors.
Red pepper can be added if spicy is your thing. Italian seasoning adds the earthy flavors of the herbs.
Last but not the least, parsley adds the color pop like no other.
How to make steak in the skillet?
- In a bowl, mix soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper until homogenous.
- Put the steak into a resealable bag or place it on a plate. Pour the prepared marinade over the steak and let it rest overnight or for 2 hours.
- Melt some oil in the skillet on high heat. Let it smoke. Cook the steak for 6 minutes;3 minutes on each side. Reduce the heat to medium-high and heat the steak to a medium-well by cooking it for another 10 minutes. Do not forget to flip in between.
- Shift the steak onto the serving plate. Place a cube of butter on top and let it melt into a rich yellow fluid. Sprinkle some fresh chopped parsley on top.
- Serve warm and enjoy.
Tips to make the best steak in skillet
Cast iron: Cast iron ensures even cooking and the perfect brown crust. It is the go-to choice for steak snubs.
Heat the pan: The steak must be placed in a preheated pan to get the perfect sear. The fat should be bubbly and glimmering when you put the steak on it.
Dab the steak: Do not fret, lightly dabbing the steak with a paper towel won’t deprive the steak of its marinade. The resting ensures the flavors seep through the steak.
So, if a little marinade comes off, it won’t be a problem. This is done to remove the excess moisture that could make the steak look steamed. Dabbing is important for a crusty sear.
Save the butter for the last hour: The butter is susceptible to burning. Adding it at the last will melt the butter without charring it.
Let it rest: Let the steak rest for about 5-15 minutes for slicing through it. This will ensure that the juices are collected in the center of the steak are thoroughly redistributed.
How to prevent the steak from becoming chewy?
If you are working with a premium cut, lemon juice will provide enough tenderization. However, if working with a cheap cut with tough meat fiber, consider pounding your steak before marinating. This is called mechanical tenderization.
Tender or premium cuts of meat like filet mignon can be cooked to a perfect tenderness without the need for any liquid. But this is not the case with cheap cuts.
Cheap cuts require slow and low heat cooking to get the desired tenderness and avoid chewiness.
How do you know your steak is done?
Your best bet is to invest in a thermometer. This will ensure you are getting the perfect tender steak each time. Another important factor is the ‘Carryover cooking’.
It is better to remove your steak from heat just before it is about to reach its recommended temperature.
It is because the steak continues to cook and loses moisture for 1-2 minutes after it is removed from the heat. The following table shows the recommended time and temperature combinations for the respective doneness level of steaks.
|Steak doneness||Internal temperature||Centre color|
|Medium rare||130-135 °F||Pink|
|Medium||135-145 °F||Somewhat pink|
|Rare||145-155 °F||Silver of light pink|
|Well-done||155-165 °F||Mostly brown|
In this article, we answered the question “How long can you marinate the steak in soy sauce?”, and how to make the perfect steak in the skillet?