Beef Steak Marinade

A simple but magical beef steak marinade to seriously transform good value steaks! It tenderises, makes steaks juicier and adds flavour.

Steakhouse-Style Grilled Marinated Flank Steak

A Worcestershire and anchovy-based marinade delivers classic A-1 flavor (albeit in a much, much tastier form than the thick bottled sauce.)

Cocoa-Coffee Steak Marinade for Grilling

Coffee and chocolate sound like strong flavors, but they take on a delightfully mild tone in this steak marinade. Here, they're combined with brown sugar (for better browning on the grill) and a pinch of chili powder (for a subtle, spicy warmth).

Zesty Beer, Lemongrass, and Ginger Steak Marinade for Grilling

Light lager beer infused with fresh ginger, lemongrass, coriander seed, thyme, and lemon zest, plus some olive oil to help extract the aromatics' fat-soluble flavors, produces a lightly funky and herbal marinade that pairs well with fatty steaks, like boneless short ribs.

Dijon-Marinated Grilled Skirt Steak

Dijon mustard is the star ingredient in this easy and flavorful marinade for grilled skirt steak—made more tart with champagne vinegar, and more aromatic with the piney scent of rosemary.

Grilled Garlic- and Herb-Marinated Hanger Steak

A great way to cook one of the best inexpensive steaks.

Steakhouse Kebabs

These robust beef kebabs pair marinated steak with mushrooms and onions to deliver a steakhouse experience on a stick.

The Food Lab's Perfect Grilled Steaks

The only technique you need for exceptional grilled steaks: Let them rest after seasoning, and cook them over a two-zone fire.

Mark Bittman's Grilled or Broiled Steak

Here's a scenario that we're sure at least a few of you are familiar with. A big, beautiful steak catches your eye at the market, perhaps a dry aged ribeye or a well marbled locally raised T-bone. After a bit of inner dialogue (those things aren't cheap), you take the plug and take the steak home. Then a moment of panic hits. How am I going to cook this thing? What if I overcook it and all of its beefy deliciousness is for naught? To resolve this beef related quandary, we present Mark Bittman's ...

Mojo Marinated Flank Steak With Grilled Onions

After a string of skirt steaks, I decided to use the rest of my Mojo sauce to marinate a flank steak and see how it compared. Results: a beefy, tender steak with a slight tang from the acidic Mojo, but still not reaching the greatness of skirt.