This easy steak marinade gives beef a deep, savory flavor with enough acidity to gently tenderize the surface. It works well for grilling or pan-searing and can make even a simple cut of steak taste richer and more flavorful.

Soy sauce and Worcestershire sauce create the savory base, while garlic, lemon juice, olive oil, and dried herbs add brightness and aroma. Together, they season the steak without overpowering its natural beef flavor.

Ingredients

• ⅓ cup lemon juice

• ½ cup olive oil

• ¼ cup Worcestershire sauce

• ⅓ cup soy sauce

• 1 tbsp garlic, minced

• 2 tbsp Italian seasoning

• 1 tsp black pepper

• ½ tsp salt

• Pinch of red pepper flakes (optional for heat)

• 1½ lbs steaks (New York strip, ribeye, or flank steak work best)

• 2 tbsp butter

• Fresh parsley, chopped, for garnish

Instructions

1. Make the Marinade

• In a small bowl, whisk together lemon juice, olive oil, Worcestershire sauce, soy sauce, minced garlic, Italian seasoning, black pepper, salt, and a pinch of red pepper flakes.

2. Marinate the Steaks

• Place the steaks in a large bowl, baking dish, or resealable bag.

• Pour the marinade over the steaks, ensuring they are fully coated.

• Cover and refrigerate for at least 2 hours or up to overnight for maximum flavor.

3. Cook the Steaks

• Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot.

• Remove the steaks from the marinade and pat dry with paper towels to ensure a good sear.

• Add the steaks to the skillet and sear for 3 minutes per side.

• Reduce the heat to medium and continue cooking to your preferred doneness:

  • Rare: 120–125°F (~6 minutes total)

  • Medium-rare: 130–135°F (~8 minutes total)

  • Medium: 140–145°F (~10 minutes total)

  • Medium-well: 150–155°F (~12 minutes total)

  • Well done: 160°F and above (~14 minutes total)

4. Rest and Finish

• Remove steaks from the pan and top each with a pat of butter.

• Let rest for 5 minutes to allow the juices to redistribute.

• Garnish with fresh parsley and serve hot.

Tips for Best Results

• For even more flavor, score flank steak lightly before marinating.

• Always pat steaks dry before cooking to get a better crust.

• Use a meat thermometer to ensure perfect doneness every time.

Make Ahead & Storage

• Make Ahead: Steaks can marinate up to 24 hours in the refrigerator.

• Refrigerator: Store cooked steak slices in an airtight container for up to 3 days.

• Freezer: Wrap tightly and freeze for up to 2 months. Reheat gently to avoid drying out.

Timing

• Prep Time: 10 minutes (plus 2+ hours marinating)

• Cook Time: 10–12 minutes

• Rest Time: 5 minutes

• Total Time: ~2 hours 30 minutes (including marinating)

How to Make a Steak Tender?

Pounding the meat before cooking and breaking down the fiber is the first way. The 2nd is the use of lemon juice in this marinade and its acidic nature to tenderize the steak.

How long should a steak marinate?

The steak should soak well in the marinade the minute the marinade is ready. I usually let them marinate overnight to get a full flavor; however, they should marinate for at least two hours.

How to tell when the steak is Cooked?

• It really comes right down to how you like it done, to learn when a steak is done. However, remember that there’s a suggested safe temp from the USDA of 145 F to kill off any bacteria that could be harmful.
• To know when the steak is done to your liking, always use the meat thermometer and insert the thermometer through the medial side of the steak horizontally and head to the middle of the thickest piece.

• Bear in mind color isn’t always the easiest way to know doneness as some steaks are simply naturally lighter than others in the first place, and you don’t wish to cut into a steak while cooking, or you’ll lose a good amount of juices.

If you’ve liked this recipe, check out this Grilled Flank Steak With Asian Marinade.

The Mushroom Garlic Noodles Recipe is an easy side dish that goes nicely with Asian main meals, pork chops, or grilled chicken. Filled with mushrooms and golden garlic, smooth and silky egg noodles are perfect for this sauce.

For this pasta recipe, the whole magic is in the garlic, and you’ll need a lot of it. The garlic is fried and stirred until it reaches that beautiful golden brown color. The oil is mixed with garlic juice and is full of flavor that is incomparable.

Ingredients

• 8 oz egg noodles
• 2 tablespoons olive oil
• 8 garlic cloves, chopped
• 2 cups button mushrooms, halved
• 2 tablespoons soy sauce
• 1 teaspoon red pepper flakes
• 1 tablespoon rice vinegar
• 2 tablespoons chili sauce or sweet chili sauce
• 1 tablespoon toasted sesame oil
• 1/2 cup green onions, chopped

Instructions

1. Cook the noodles.
   Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until tender. Drain and set aside.
2. Make the sauce.
   In a small bowl, whisk together the soy sauce, red pepper flakes, rice vinegar, chili sauce, and toasted sesame oil.
3. Cook the garlic.
   Heat the olive oil in a large wok or skillet over medium heat. Add the chopped garlic and cook, stirring often, until lightly golden and fragrant. Do not let it burn.
4. Cook the mushrooms.
   Add the mushrooms to the pan and cook over medium-high heat for about 2 to 4 minutes, until they soften and start to brown.
5. Add the noodles and sauce.
   Add the cooked noodles to the pan, then pour in the sauce. Toss everything together and cook for another 1 to 2 minutes, until the noodles are hot and evenly coated.
6. Finish and serve.
   Stir in the chopped green onions or sprinkle them over the top before serving. Serve hot.

Notes

• If you like more heat, add a little extra chili sauce or red pepper flakes.
• Toasted sesame oil adds a lot of flavor, so it is worth using here.
• Button mushrooms work well, but cremini mushrooms are also a great option.
• Keep a close eye on the garlic so it turns golden, not dark brown.

Red Potato Creamy Soup is the soup your whole family will enjoy. Filled with baked potatoes, chives, cheddar cheese, sour cream and bacon, this soup totally fits into a category of comfort foods.

Ingredients

• 1 package smoked bacon (about 12 oz / 340 g)

• 1 green onion, chopped (plus extra for garnish)

• 2 celery stalks, diced

• 1 large carrot, diced

• 2 tsp garlic, minced

• 2 lbs red potatoes, cubed

• 6 chicken bouillon cubes (or 6 tsp chicken base)

• 8 tbsp butter

• 12 tbsp all-purpose flour

• 4 cups milk, divided (room temperature recommended)

• 8 oz sour cream

• 18 oz sharp cheddar cheese, shredded and divided (about 2¼ cups)

• Salt and black pepper, to taste

• Chives or additional green onions, for garnish

Instructions

1. Prep the Ingredients

• Wash and cube the red potatoes.

• Dice the onion, celery, and carrot, and mince the garlic.

2. Cook the Bacon

• In a large pot over medium heat, cook the bacon until crisp.

• Transfer to a paper towel-lined plate to drain and cool.

• Reserve about 3 tablespoons of bacon fat in the pot; discard the rest.

• Once cooled, chop the bacon into bite-sized pieces and set aside.

3. Sauté the Vegetables

• In the same pot with the bacon fat, add the celery, green onion, and carrot.

• Cook for about 6 minutes, until the onion is translucent.

• Add the garlic during the last 30 seconds, stirring until fragrant.

4. Cook the Potatoes

• Add the cubed potatoes to the pot and stir to coat with the aromatics.

• Pour in about 50 oz (6¼ cups) of water and add the bouillon cubes.

• Bring to a boil, then reduce heat to a simmer.

• Cook for 10–12 minutes, or until the potatoes are tender.

• Use a potato masher to gently mash some of the potatoes, leaving some chunks for texture.

5. Make the Cream Base

• In a separate saucepan, melt the butter over medium heat.

• Whisk in the flour and cook for 1 minute, stirring constantly.

• Slowly whisk in 2 cups of the milk, stirring until thickened and smooth.

• Season lightly with salt and pepper.

6. Combine and Finish

• Add the cream mixture to the pot with the potatoes.

• Stir in the remaining 2 cups of milk, sour cream, 16 oz (about 2 cups) shredded cheddar, half the bacon, and chopped green onions or chives.

• Simmer over low heat, stirring frequently, until the cheese is fully melted and the soup is creamy.

• Taste and adjust seasoning with more salt and pepper if needed.

7. Serve

• Ladle soup into bowls.

• Top each serving with extra shredded cheese, bacon, and a sprinkle of chives or green onions.

Tips for Success

• Use room-temperature milk to avoid lumps when making the cream base.

• For extra richness, swap one cup of milk for heavy cream.

• This soup thickens as it cools; add a splash of milk or broth when reheating to thin it out.

Make Ahead & Storage

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Not recommended, as the dairy base can separate when thawed.

• Reheating: Warm slowly over low heat, stirring often to maintain a creamy texture.

Timing

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: ~55 minutes