I didn’t realize it until just now, but today will be the second day in a row that I’ve written about a tip I received from an OGT reader! I feel so fortunate to have readers who would take time out of their busy schedules to share their own ideas and experiences with me. It’s truly one of my favorite aspects of this job! :-)
Today’s tip comes to us from a reader named Ronda, a Las Vegas native with a particularly juicy secret for cooking up tender and beautiful steaks. She claims to have learned this tip from one of the Strip’s top Executive Chefs, which seemed like reason enough to give it a try for myself! :-)
A Very Secret Steak Marinade
According to Ronda and her chef friend, using Worcestershire sauce as a marinade will yield tender and beautifully glazed steaks. I admit I didn’t actually know very much about Worcestershire sauce to begin with, so I did some digging so that I could better understand how it might work as a marinade.
As it turns out, Worcestershire sauce already contains many of the components of a good marinade! It has vinegar to tenderize the meat, sugar for sweetness and shine, and deliciously savory flavors including onion, garlic, tamarind, and anchovies.
Worcestershire sauce is also quite concentrated, so it’s able to penetrate deeply into the meat. If you’re a fan of rich “umami” flavors and tender textures, you’ll definitely want to give this marinade a try the next time you fire up the grill!
How To Marinate Steaks With Worcestershire Sauce
- Steaks (see below)
- Plastic zippered bag OR a ceramic bowl OR a glass bowl
- 1/2-1 cup Worcestershire sauce
Place the steaks in a ziplock bag and pour in 1/2 cup of Worcestershire sauce. (If you’re using a bowl, place the steaks in the bowl and pour 1 cup of Worcestershire sauce over them.)
Let the steaks marinate for about 2 hours, or at least 30 minutes, turning the steaks occasionally for even saturation. After marinating, remove the steaks and pat them dry on both sides with a paper towel.
Place them on a hot skillet or grill and cook to your desired temperature.
What Kind Of Steak Should I Use?
Need help choosing steaks? Here are a few of my favorites:
- Tenderloin/Filet Mignon – This pricey cut is melt-in-your-mouth tender, so it’s great for special occasions. Sear it off in a hot pan and finish it off in the oven to medium-rare perfection.
- New York Strip/Top Sirloin – This juicy cut has great marbling and delicious flavor. It’s also pretty reasonable in terms of price compared to fancier cuts!
- Flank Steak – Flank steaks are a great choice when you’re using a marinade. For maximum tenderness, cut it into thin strips across the grain before marinating!
What’s your favorite marinade?