A surprising addition makes this recipe for The Best Steak Marinade the perfect balance of savory, sweet and tangy flavors.
I am a meat and potatoes kinda girl, so when it comes time to enjoy steak, I like to ensure it’s the perfect cut, the perfect temp, and most importantly, the perfect flavor. The latter all comes down to The Best Steak Marinade, a well-balanced combination of surprising ingredients that impart big flavor, no matter which cut of beef you choose.
This marinade stars the surprising duo of coffee and cinnamon. Yes, coffee and cinnamon! Pair them with other big-flavored ingredients like Worcestershire and soy sauce, and you’re in for a flavor powerhouse.
How Do You Cook Steak on the Stove?
It all comes down to a solid sear and some good ol’ butter basting! Speaking of butter, don’t miss my all-time favorite steak topper: cowboy butter.
To successfully cook steak on the stovetop, follow these important guidelines:
- After marinating the steak, bring it to room temperature before cooking it
- Pat the steaks dry (moisture is the enemy of a solid sear!)
- Preheat your pan
- Place the steaks in the hot pan and do not touch them; let them cook until they naturally release from the pan and then flip them
- Add butter and tilt the pan, then begin basting!
Steak Temperature Chart
No matter how you prefer your steak, a meat thermometer is your best friend to guarantee you’ll reach your target temp time and time again!
It’s important to note that the below temperatures are the final temperatures for the designated degrees of doneness. Steak will continue to cook roughly 10°F as it rests (known as “carryover cooking”) so keep this in mind when you aim for your desired temp.
- Rare: 120-130°F
- Medium-Rare: 130-135°F
- Medium: 135-145°F
- Medium-Well: 145-155°F
- Well: 155°F+
Can You Use This Steak Marinade for Grilling?
Absolutely! The beauty of this marinade is that it works no matter where you cook your steak, from the stovetop to the oven to the grill.
Beautiful crust. My preferred temp (medium-rare!). Big, bold flavor. Hand me a fork because I’m going in!
Ingredients
- 4 (8-oz.) steaks of choice
- 1/2 cup coffee, at room temp
- 1 Tablespoon Worcestershire sauce
- 3 Tablespoons low-sodium soy sauce
- 2 cloves garlic, minced
- 1 Tablespoon fresh thyme leaves
- 1/2 teaspoon ground cinnamon
- 1 Tablespoon light brown sugar
- 2 Tablespoons vegetable or canola oil
- 4 Tablespoons unsalted butter, for cooking
Instructions
- In a medium bowl, combine all ingredients except for butter. Add steaks and marinate in fridge for a minimum of 1 hour and up to overnight.
- When ready to cook, remove the steaks from the fridge and let them sit at room temperature for 30 minutes then pat them dry.
- Place a cast-iron skillet over medium-high heat. Add the steaks and sear until a crust forms and they naturally release from the pan. Flip the steaks once and add the butter. Ad the butter melts, tilt the skillet and baste the steaks repeatedly with the butter until they reach your desired doneness.
- Transfer the steaks to a cutting board, then tent them with foil and let them rest for 10 minutes before slicing and serving.
Nutrition
Shoutout
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I don’t drink coffee!!! What now?
Use balsamic vinegar instead!
I don’t either but I’ve had marinades that had coffee in them and couldn’t really taste it. The steaks tasted amazing
Where is your recipe for the corn and mushrooms you served the steals on?
Your steak marinade is delicious! Love your recipes!,
Hi Joan! I sautéed frozen (thawed) corn (fresh also works!) and the mushrooms in some of the steak drippings :)
I was a bit skeptical about the coffee but the flavors really work well together. I’ll be using this marinade all the time now.
I’m thrilled you enjoyed the recipe, Dan!
What temp is your recommendation to pull a steak for medium rare? I realize there is carryover cooking so I’m never sure when to take them off the pan.
Hi Claudia! Carryover cooking is roughly 10°F, so I’d aim to pull the steak between 120-125°F. Enjoy!