Best Beef Marinade
"Good beef doesn’t need a lot. In fact, just a few ingredients can make a steak sing, especially the Tomahawk Steak here at Mariano’s. If you haven’t tried it yet, you need to check it out! This is my base recipe for every 8 ounces of beef. Adjust the amounts according to how much beef you are cooking." ~ Biz Velatini
- 1 teaspoon olive oil
- 1 teaspoon mushroom soy sauce
- 1 teaspoon minced garlic
- 1⁄2 teaspoon fresh cracked black pepper
- 1 teaspoon ground coffee
- Mix together ingredients in a large bowl. Put the beef in the bowl and rub the marinade all around the beef. Let sit for at least 30 minutes, but can be marinated overnight.
- Cook beef according to your taste – for medium rare, I pull my steak off at 115 degrees, because the residual heat will bring it up to 125 after resting. For a tomahawk steak, I flip the steak every five minutes. If I am grilling, I cook initially on indirect heat (meaning cooking on the cold side of the grill with the hot coals on the other side). Because of the bone, I’ve cooked this on my stove at home on a cast iron skillet that is flipped over to make room for that glorious bone, again flipping every 5 minutes until the desired temperature is reached.
- Tip #1: I believe there is enough salt in the soy sauce so I don’t salt the beef when I use this marinade.
- Tip #2: Always let your beef come to room temperature before cooking. Cooking cold steak in a hot pan makes tough beef.
- Tip #3: If you are using just salt and pepper on your beef, salt the beef within two minutes of cooking or after 40 minutes. Within two minutes, the salt sits on top and doesn’t absorb into the beef before cooking. Leaving it on after three minutes though, the salt starts to pull out the liquid in the beef. Letting the salt sit for 40 minutes the liquid will have a chance to reabsorb into the beef and you’ll have juicy beef.
- Tip #4: Always let your beef rest before slicing. I usually wait at least 20 minutes with a large steak like the Tomahawk. Enjoy!