Marinades penetrate the meat deeply, so keep the beef in the liquid for 30 minutes per inch of thickness for optimal flavor. We wouldn’t recommend longer unless you want a strictly steamed piece of beef.
Sauces like gravies, horseradish, or Au Jus are superb additions to the meat after it’s been grilled, steamed, roasted, or fried on the stovetop.
Some of the best dried spices and herbs for steak (other than the base ones noted above) include:
- Dry mustard
- Onion powder
*Tip: If you’re using a marinade and want your steak to have that crispy, flavorful outer layer, pat the beef dry before putting it on the grill or in the pan. Moisture causes it to steam more.