Thai Marinated Steaks
Soy-Glazed Steaks with Thai Aromatics
This marinade brings together the deep umami of soy and oyster sauces with bright lime and fragrant garlic pounded smooth. Even a few hours transforms ordinary steaks into something with serious flavor depth and a beautiful caramelized crust.
ThaiAsianDinnerGluten FreeDairy FreeGrillingBeef
Ingredients
- 1½ lbsteaks (ribeye, sirloin, or NY strip work best)
- ½ tspwhole black peppercorns
- 2 clovegarlic cloves, peeled
- 2 tbspsoy sauce (light or dark works)
- 1½ tbspoyster sauce
- 2 tspgranulated sugar
- 1 tbspfresh lime juice (about 1 large lime)
- 2 tbspneutral oil (vegetable or canola)
Instructions
- Using a mortar and pestle, crush the peppercorns until they're powdery — this takes about 30 seconds of steady grinding. Add the garlic cloves and pound them into a smooth paste, working in circular motions. Once you have a fragrant paste, stir in the soy sauce, oyster sauce, sugar, lime juice, and oil until everything combines into a glossy marinade.
- Pat the steaks completely dry with paper towels, then place them in a shallow dish or large zip-top bag. Pour the marinade over the meat and massage it in, making sure every surface gets coated. The steaks should be well-covered in that aromatic mixture.
- Refrigerate the marinating steaks for at least 3 hours, though overnight gives you even deeper flavor penetration. Turn them once halfway through if you remember, but don't stress about it.⏱ 3 hrs
- Pull the steaks from the fridge an hour before you plan to grill them. Room temperature meat cooks more evenly than cold meat straight from the refrigerator.⏱ 1 hr
- Fire up your grill to high heat and keep the lid open while cooking. The sugars in the marinade will caramelize beautifully over direct heat, creating a gorgeous crust. Grill the steaks to your preferred doneness — the marinade will give you excellent browning and flavor in whatever time your preferred doneness requires.