A self-trained chef has shared a simple three-ingredient marinade that he uses to make sure his steak is always “tastier and juicier than ever” – and it’s perfect for a special dinner
Valentine’s Day or any special dinner at home calls for a mouth-watering steak, but many of us wrestle with how to cook and season it just right.
Fear not, because self-trained chef and cookbook author Arman Liew has let slip his simple three-ingredient steak marinade for achieving a “tastier and juicier” steak every single time. Contrary to the belief that steak marinades should be loaded with seasonings and sauces, Arman begs to differ.
He declared: “My three-ingredient steak marinade recipe proves just that. It’s so simple but creates the most delicious steak and meat every single time.” His go-to mix for two steaks includes one tablespoon of Worcestershire sauce, half a garlic clove, and half a teaspoon of smoked paprika.
Arman touts Worcestershire sauce as “the magic ingredient” that superbly complements red meat, mentioning you can opt for soy sauce should Worcestershire be unavailable. According to the chef, smoked paprika is the clandestine component that gifts the marinade a “lovely smokey and rich flavour” without needing loads of seasonings.
To whip up the marinade, mix all ingredients in a bowl, whisking them together, then drench two steaks in the concoction for at least 30 minutes. When it’s grill time, use tongs to lift the steak, discard any excess marinade and sear it in a sizzling hot pan or grill to your preferred doneness, reports the Express.
For a rare steak, cook for two minutes on each side. If you prefer medium-rare, aim for three to four minutes on each side, and for medium, it’s four to six minutes per side.
For those who like their steak well done, sear for two to four minutes on each side, then reduce the heat and continue cooking for another four to six minutes on each side. Once cooked, let the steaks rest for 10 minutes before drizzling any leftover marinade over them.
Don’t skip this resting period – it’s crucial for allowing the steak to absorb and retain its juices.
