add an extra boost of flavor to the recipe. For best results, you'll likely want to thin this sauce out before you use it as a marinade for your steak since it's quite thick in its original state.

An curved arrow pointing right. Most steak gurus will tell you that a dry rub is best. But when you are feeling bold, try this marinade recipe from Quality Meats Steakhouse of NYC. It is the ...

Our best steak marinade recipe is a balanced combination of salt, acid, fat and aromatics. Once you know how to make steak marinade, you can turn even the toughest cut of beef into a moist ...

Easy marinated cheese tastes like you bought it at a fancy cheese shop, but it's really made with five ingredients and comes ...

Drying the steak well with paper towels also helps, since the sugar in the marinade is what causes the pan to burn. Serve this recipe simply. What I love about this recipe is that it doesn’t ...

Do not use until it is cold. Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal ...

Meanwhile, heat a griddle or heavy-based frying pan over a high heat until hot. Remove the steaks from the marinade and quickly fry on both sides. Reduce the heat and fry for 3–5 minutes on each ...

Most steak gurus will tell you that a dry rub is best. But when you are feeling bold, try this marinade recipe from Quality Meats Steakhouse of NYC. It is the perfect tangy mixture that explodes ...