Ramsay Steak Marinade (Printer-Friendly Layout)
Herby marinade made with garlic, Dijon, olive oil, and a bunch of herbs keeps steak juicy and loaded with flavor.
# Ingredients You'll Need:
→ Marinade Base
01 -
10 ml Dijon mustard
02 -
15 ml Worcestershire sauce
03 -
3 garlic cloves, finely minced
04 -
30 ml balsamic vinegar or red wine vinegar
05 -
60 ml extra virgin olive oil
→ Herbs and Seasoning
06 -
0.5 teaspoon freshly ground black pepper
07 -
1 teaspoon coarse sea salt
08 -
1 tablespoon fresh thyme, finely chopped or 1 teaspoon dried thyme
09 -
1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried rosemary
→ Optional Enhancers
10 -
Zest of 1 lemon, finely grated
11 -
1 teaspoon crushed red pepper flakes
# Step-by-Step Instructions:
01 -
Grill, broil, or sear your steak till it's cooked just how you like. Let it hang out and chill for 5 to 10 minutes before you slice into it. That way, the juices stay locked in.
02 -
Take the meat out of the marinade and let any extra drip off. Dab the steak with paper towels so you'll get an awesome crust.
03 -
Stash the covered meat in the fridge for at least half an hour. If you've got time, let it soak for 2 to 4 hours, or up to 8 if you want a big flavor punch and a super tender bite.
04 -
Lay your steak (450–900 g) in a roomy zipper bag or a wide dish. Pour in the marinade so it covers everything, then gently rub it in by hand.
05 -
Stir in the thyme, rosemary, a bit of salt, black pepper, and if you want, add red pepper flakes or some lemon zest. Make sure it's mixed all the way through.
06 -
Whisk together the mustard, vinegar, oil, Worcestershire, and minced garlic in a bowl till it gets thick and smooth.
# Extra Tips and Tricks:
01 -
Let your steak rest out of the fridge before cooking so it heats up evenly.
02 -
Grab fresh herbs if you can. They'll make the flavor pop way more.
03 -
Keep some marinade that hasn't touched raw steak on the side. It works great for basting or as a drizzle at the end.