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What if I don’t have all the ingredients? Can I substitute?
While the specific combination of ingredients creates “The Best Steak Marinade,” some substitutions can be made in a pinch. If you don’t have lemon juice, you can use an equal amount of red wine vinegar or apple cider vinegar for the acidity, though the flavor profile will differ slightly. For soy sauce, tamari (for gluten-free) or coconut aminos can be used. If you’re out of Worcestershire sauce, a dash of fish sauce or a mixture of soy sauce and a tiny bit of anchovy paste can provide a similar umami depth, though it’s hard to perfectly replicate its unique flavor. The olive oil is best kept, as it helps carry flavors and promotes browning.
Why is it important to pat the steak dry after marinating?
Patting the steak thoroughly dry after marinating and before cooking is a crucial step for achieving that desirable, deeply browned crust. When the surface of the meat is wet, the moisture must first evaporate before the meat can begin to brown. This process cools the cooking surface and steams the meat instead of searing it, preventing the Maillard reaction from occurring. The Maillard reaction is a chemical process that creates hundreds of new flavor compounds and the delicious brown crust we all love on a perfectly cooked steak. A dry surface allows for immediate searing and a superior crust.