Steak is one of the most satisfying dinners to make, but there is nothing more disappointing than spending money on a quality cut only for it to turn out dry and tough. It is very easy to cook a steak, which means most people do not put much thought into their marinade, but using the right ingredients is the key to making the meat juicier.
Karli Bitner, the founder of Cooking with Karli, has revealed that adding a good amount of Worcestershire sauce will create the perfect melt-in-your-mouth texture for steak as well as make it even more flavourful. She said: “DON’T skip this ingredient! It helps tenderise the meat, and there is just something about Worcestershire sauce that just brings out the yummy beefiness of a steak!”
Worcestershire sauce is acidic, which means it can break down the tough fibres in meat to help make steak much more succulent when you cook it.
It only contains anchovies, which sounds strange, but they are often used in Italian cooking to bring out the umami taste in meat, so it will be more flavourful.
Using Worcestershire sauce is a British cooking technique for simply making steak better. It helps give the meat a crispy coating while making the insides extremely juicy and tasty.
How to make a steak tender and juicy while cooking it at home
You will need:
- One steak (about 680g)
- 60ml of Worcestershire sauce
- One tablespoon of garlic powder
- One tablespoon of dried parsley flakes
- 60ml of lemon juice
- 60ml of soy sauce
- Two tablespoons of canola oil (or sunflower oil)
- Salt and pepper
This recipe uses New York Strip steak, but if you cannot find it, you can use sirloin or rump steak.
Make sure you are also using a cooking oil with a high smoke point, as this means it can withstand a high temperature without burning the meat. Do not use olive oil to cook steak as it will just create a smoky mess, and instead use canola oil, sunflower oil or avocado oil.
Method:
You will need a large zip-seal bag, sandwich bag, or freezer bag. Pour all the ingredients, except the cooking oil and steak, and pour it into the bag.
Seal the bag and shake it well to mix all the ingredients. Add the steak and move it around the bag to coat it in the marinade.
Try to squeeze out as much air as possible, then seal the bag. Leave the steak alone in the bag for at least two hours, but the longer you leave it, the more flavourful the meat will be.
Once you are ready to cook, place a pan on high heat and add the oil. Let the pan preheat until it is very hot, and the oil is sizzling.
When the pan is ready, add your steak. Sear the steak for three minutes on each side, and then lower the heat to medium.
Then, simply cook the steak to your desired level of doneness. For medium-rare, cook for one to two minutes; for medium, two to four minutes; and for well-done, four to six minutes.
After cooking the steak, let it rest on a plate for five to 10 minutes. This allows the juices to redistribute throughout the meat, as cutting too soon will cause the moisture to escape, leaving the steak dry.
Once rested, your steak will be tender, juicy and packed with flavour.
