Howdy, fellow food enthusiasts! Today, we’re diving into the world of beef bottom steak, a cut that’s both flavorful and budget-friendly. Perfect for grilling or pan-searing, this recipe will guide you through creating a mouthwatering dish that’s sure to impress.
Why This Recipe Works
- The marinade tenderizes the steak, ensuring it’s juicy and flavorful.
- High-heat cooking locks in the juices, giving you that perfect crust.
- Simple ingredients come together to create a complex flavor profile.
- It’s versatile enough for weeknight dinners or special occasions.
Ingredients
- 2 lbs beef bottom steak, trimmed
- 1/4 cup olive oil
- 3 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 1 tsp black pepper
- 1/2 tsp salt
Equipment Needed
- Grill or large skillet
- Mixing bowl
- Whisk
- Tongs
- Meat thermometer
Instructions
Prepare the Marinade
In a mixing bowl, whisk together olive oil, soy sauce, Worcestershire sauce, minced garlic, black pepper, and salt. This combination not only flavors the steak but also tenderizes it, making every bite succulent.
Marinate the Steak
Place the beef bottom steak in the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 4 hours, though overnight is best for maximum flavor penetration.
Preheat Your Cooking Surface
Whether you’re grilling or pan-searing, preheat your grill or skillet to high heat (about 450°F). This high temperature is crucial for achieving that desirable sear.
Cook the Steak
Remove the steak from the marinade, letting excess drip off. Cook for about 5-7 minutes per side for medium-rare, or until the internal temperature reaches 135°F. Use tongs to flip only once for the best crust.
Rest Before Serving
Let the steak rest for 10 minutes after cooking. This allows the juices to redistribute, ensuring your steak is moist and tender when sliced.
Tips and Tricks
For an even more tender steak, consider scoring the meat lightly before marinating. This helps the marinade penetrate deeper. If you’re using a skillet, a cast-iron one is ideal for even heat distribution. Don’t overcrowd the pan; cook in batches if necessary to ensure each steak gets a proper sear. Lastly, always let your steak come to room temperature before cooking for more even cooking.
Recipe Variations
- Add a splash of balsamic vinegar to the marinade for a tangy twist.
- Incorporate herbs like rosemary or thyme for an aromatic flavor.
- For a spicy kick, mix in some crushed red pepper flakes or cayenne pepper.
- Substitute the soy sauce with coconut aminos for a gluten-free option.
Frequently Asked Questions
Can I use a different cut of beef?
Absolutely! While this recipe is tailored for beef bottom steak, you can adapt it for other cuts like flank or skirt steak. Just adjust cooking times based on thickness.
How long can I marinate the steak?
For best results, marinate for at least 4 hours, but no more than 24 hours. Over-marinating can make the meat mushy.
Can I cook this steak in the oven?
Yes, though you’ll miss out on the sear. Broil on high for about 6 minutes per side, watching closely to prevent burning.
Summary
This beef bottom steak recipe is a foolproof way to enjoy a tender, flavorful steak at home. With simple ingredients and straightforward steps, it’s perfect for any occasion.