🥣 Instructions:
Mix all ingredients in a bowl or jar until well combined.
Place steaks in a large zip-top bag or shallow dish.
Pour marinade over steaks, ensuring full coverage.
Seal and refrigerate for at least 2 hours, ideally overnight.
Thin cuts: 2–4 hours
Thick cuts (ribeye, NY strip, sirloin): 6–24 hours
🔥 Cook Your Steak:
Pat steaks dry before cooking (very important for searing).
Grill, pan-sear, or broil to your desired doneness.
Let rest 5 minutes before slicing.
✅ Tips:
Want EXTRA flavor? Use some of the leftover (unused) marinade to baste while cooking (or boil it and use as a sauce).
Works perfectly on ribeye, NY strip, sirloin, flank, or skirt steak.
Leftover marinade (uncooked) can be frozen for later use.
🧄 Bonus Add-ins (if you’re feeling fancy):
1–2 tbsp beer or bourbon for depth
A splash of coffee or espresso (yes, it adds richness!)
Fresh herbs like parsley or thyme before serving
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