Ingredients

The following ingredients have 4 Servings
  • 1/2 cup olive oil
  • 1/3 cup low-sodium soy sauce
  • 2 large lemons ((1/4 cup freshly squeezed lemon juice, 1/2 teaspoon lemon zest))
  • 1 tablespoon minced garlic
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons dried basil
  • 1 and 1/2 tablespoons garlic powder
  • 1 and 1/2 tablespoons dried parsley
  • 1 tablespoon dried oregano
  • 1 teaspoon ground white pepper
  • Coarse sea salt, (optional)
  • Steaks of your choice
  • Canola oil, (for grill grates)

Instruction

  • In a medium-sized bowl, add in the olive oil, soy sauce, lemon juice and lemon zest, minced garlic, Worcestershire sauce, dried basil, garlic powder, dried parsley, dried oregano, and white pepper.
  • Whisk until ingredients are combined and incorporated.
  • Pour the mixture over steaks of your choice (the pictures show a NY Strip Steak; read the post for the "best grilling steaks")
  • Cover (or seal the bag) and place in the fridge for up to 6 hours (too much longer than that and the acidity starts to "cook" the meat).
  • About 20 minutes before grilling, remove the steaks and let sit (still covered) at room temperature (not outside).
  • Heat the grill to high heat. Once the grill is hot, clean it with a wire brush. Roll up a few paper towels and drench them in canola oil. Using tongs, rub the paper towel wad along the grill grates generously.
  • Remove the steaks from the marinade and sprinkle coarse salt over the top (Optional. Don't add salt if you didn't use a low sodium soy sauce or are sensitive to salt). 
  • Place the steaks on the grill and cook about 4-5 minutes (rotate 90 degrees at 2 and 1/2 minutes for diamond grill marks)
  • Using tongs, flip the steak over and continue to grill for 3-5 minutes for medium-rare (internal temperature of 135 degrees F).*
  • The grill time will GREATLY vary based on your actual grill, your steak (thickness), and the actual temperature of your grill. For best results, use a meat thermometer and remove the meat when it is 5 degrees below your desired internal temperature. (It will cook a bit more after being removed from the grill.)
  • Once the steaks are cooked to your desired doneness, remove them to a plate or cutting board and tent loosely with foil for 5-10 minutes to give the juices chance to re-distribute (juicier steaks!)
  • Enjoy!