How To Cook Marinated Steak On The Grill
How to make a marinated steak on grill, start to finish, outdoors. Deemed better than Ruth Chris. Lots of tips like …
Overview Of How To Cook Marinated Steak On The Grill
This covers the entire process of how to cook marinated steak on the grill outdoors.
It’s illustrated using a grilled marinated ribeye steak. The timings are geared towards any steak with a thickness of about 3/4-inch to 1-inch. Reduce times for thinner steaks. You can also easily increase the cooking times if you’re using steaks thicker than an inch. The deep cut slits and marinade make it easier to cook thick steaks more evenly.
What to Marinate Steak in for Grilling
The steak marinade is easy to make and the ingredients are listed in the recipe. And, because of the unique meat preparations, it can marinate in as little as 1 hour. The general minimum marinating time is anywhere from 30-45 minutes to overnight.
Marinated Steak on the Grill
If it’s a smaller steak, reduce your grilling times. While you can skip the marinade aspect, you’ll be thrilled and blown away if you use it. You will thoroughly enjoy all the phases of this marinated steak recipe.
The cooking process details are covered in the recipe. In a nutshell, you grill it each side for 3-5 minutes, or more if it’s real thick.
About Marinated Steak Recipe
This particular recipe has been perfected over a multi-year period. Frequent questions are answered via the preparation and cooking instructions such as:
- Do you grill them on direct heat or indirect heat?
- Do you cover the grill or leave the top open?
- Can it be cooked on the stove?
- Can I store them in the freezer and cook them in the future?
Marinated Meat Cold Storage
Marinated Meat in Fridge
You can store the marinated steaks in the fridge but no longer than 2-3 days, although some have gone as long as 5 days.
Marinate Meat in Freezer
For saving time in the distant future, you can also prepare to freeze them. You don’t even have to wait for them to marinade! Generally, you won’t want to leave them longer than about 3 months in the freezer.
Best Way to freeze meat without freezer burn
Best Way to freeze meat without freezer burn
The best way is using a double bagging method. We used to do this method commercially for seafood as well. It kept the quality of the product intact. And you don’t have to buy the more expensive freezer food storage bags, which don’t always manage food quality during long-term storage.
Prepare the usual steaks (cut with slits) and add the marinade into individual sandwich-sized or quart-sized food storage bags. Then, place those baggies into a larger sealable food storage bag and toss in the freezer.
This way you can do a bunch of them and remove them individually, as needed.
Here is how to defrost steak without ruining it. After frozen, when ready to use these marinated steaks, you can pull the amount of individually bagged steaks from the freezer and begin the thawing process in one of the several ways. Here they are listed.
Preparing to thaw marinated steaks
Thawing Steaks in the Fridge
This is the safest known best practice. The down side is that it requires planning the day before. Put them into the fridge the night before. Be sure you put them in a bowl because the marinade will thaw and might leak out. Another down side is that some refrigerators are colder than others (due to altitude, temp, etc.) and they might not be thawed out enough the next day. And the steaks might be extra thick. Although I routinely have thawed out 1-inch steaks using this method.
Thawing Steaks in the Microwave
You can use your defroster cycle on the microwave. If using the microwave defrost option, start with keying in just 1/2 to 3/4 of the meat weight. This is because every microwave I’ve owned in 30 years have slightly cooked the edges when keying in 100% of the true steak weight.
Also, as you don’t want the marinade leaking out, put them in a microwavable bowl and slightly open each sandwich bag. With using the reduced weight method for the microwave, I’ve never experienced that plastic bag odor or taste. Regardless, you can also remove all plastic and thoroughly wrap the steaks in paper towels. I have used both methods successfully.
Thawing Steaks in Cold Water
You can leave the steaks in their plastic bags and put them in a bowl of cold water. You’ll need to monitor it for food safety reasons as you don’t want to leave it out for too many hours. Usually, for 1-inch steaks, about 2-3 hours is the max I choose to follow.
Thawing Steaks by Leaving Them Out
This is not a good food safety practice to get into, although many have used this method and I have as well. The absolute longest I ever leave out steaks in a bowl on the counter is 2 hours. Then, I put them straight into the fridge.
More Grilling Ideas
Here are some additional related grill recipes. It’s a good variety and should give you some excellent ideas.
- Ribeye Steak on Grill
- Steak Marinade Recipe
- Brats on the Grill
- Chicken Fajitas on the Grill
- Shish Kabobs on the Grill
- Grilled Chicken
- Pulled Pork on the Grill
- Barbecued Ribs from the Grill
Nutritional Values of Steak
The nutritional values are shown in the <Print Recipe> option.
Conclusion And Side Dishes for Marinated Steak
In conclusion, if you liked this marinated steak, check out this Steak Fajitas recipe for a similar flavor. And, for a solid change, enjoy choosing a variety of side dishes shown here.
- Cauliflower Broccoli Salad
- Salad with Romaine Lettuce
- Potatoes and Green Beans
- Onion Rings Homemade (and its Dipping Sauce)
- Corn on the Cob on the Grill
- Loaded Baked Potatoes
- Zucchini and Yellow Squash
- Egg Potato Salad
- Homemade Yeast Dinner Rolls
Marinated Steak on Grill
- 1.5 lbs Steak Better if you can get about ¾ or 1-inch thick.
Steak Marinade Ingredients
- ⅓ cup soy sauce
- ⅓ cup lime juice
- ⅓ cup vegetable oil
- 3 tbsp dark brown sugar
- 1 tsp ground cumin
- 1 tsp Ground Black Pepper
- ½ tbsp chili powder
- ⅔ tbsp minced garlic ½ this amount if using garlic powder
- Combine the Marinade Ingredients and set aside.With the meat, cut it, if needed, into two steaks.Cut some deep (halfway down), long slits about every inch spaced apart. Each starts and ends about ½-inch from the edge. Place the meat into a bowl or plastic bag.
- Pour the marinade over the meat. Seal it well and place it in the refrigerator. Let it set for about 1-12 hours.
- Option 1: Grilling OutsideDrain all the steaks' marinade from the bowl or bag.Prepare a hot grill. Place the meat on direct heat initially for about 1-3 minutes, avoiding excessive charring. Flip it over, remaining on direct heat for another 1-3 minutes. Thinner steaks lean towards the 1-minute searing time each side.Check internal temp of the meat. If it needs further cooking, position the steaks to indirect heat and close the grill cover. When at your desired temp/doneness, remove and let them set for at least about 5-10 minutes before cutting into them. The meat will have a darker appearance than normal.
- Option 2: Cooking on the StovetopDiscard the marinade and place the steaks in a medium-high heat skillet to sear one side for about 1-3 minutes, managing it to avoid burning. If needed, add a little oil. Flip meat over and repeat for the other side for about 1-3 minutes. Then, reduce the heat to medium low.Check the internal temp of the meat. When at your desired temp, remove the steaks to set for about 5-10 minutes before cutting into them.The meat will have a darker appearance than normal, due to the marinade, and that is to be expected.
- Option 3: Broiling in the OvenPreheat broiler pan (or baking sheet with sides) at 500°F on middle shelf.Discard the marinade and place the steaks on a preheated broiler pan on the middle oven shelf. Cook one side for about 3-5 minutes, managing it to avoid burning. Turn meat over and repeat for the other side for about 3-5 minutes, or when done at desired internal temp.Check the internal temp of the meat. If longer time is needed, you can optionally turn steaks again. When at your desired internal temp, remove the steaks to set for about 5-10 minutes before cutting into them.