Marinate your steaks before grilling
Instead of just seasoning your steaks with salt and pepper….or your favorite grilling blend, try marinating steaks with fresh herbs from the garden.
What kind of herbs to use?
Here are my favorite herbs that work really well with steak:
- Green onion
- Thinly sliced shallots
- Thinly sliced garlic cloves
You can chop the herbs, or keep them whole on the stem.
Completing the flavor profile
What makes food “delicious” is a harmony of different flavors such as:
- Savory (fresh herbs, steak)
- Salty (salt)
- Spicy (black pepper)
- Sour (acid)
- Sweet (honey, molasses)
If you look of most marinades and dressings, you’ll notice all of these flavor profiles.
How to marinate steaks with fresh herbs
- In a gallon sized bag, add in your herbs of choice.
- Add in “acid” flavor profile, such as:
– red wine vinegar
– couple thin slices of lemon
- Add in the “sweet” flavor profile, such as:
– brown sugar
- Season the steaks with salt and pepper, add the steaks into the bag. Squeeze out all the air.
- Marinate in refrigerator for a couple of hours to overnight.
I leave all the herbs on the steaks when I’m grilling.
Marinate Steaks with Fresh Herbs Recipe
- 1 bunch fresh herbs of your choice chopped or left on stem
- 3 cloves garlic thinly sliced
- 1/2 lemon sliced
- 1 teaspoon honey molasses or brown sugar
- 3 tablespoons olive oil
- 4 steaks of your choice
- salt and pepper
- In a gallon-sized ziplock bag, add the herbs, garlic cloves, lemon (or vinegar), honey and olive oil.
- Season each steak with salt and pepper. Place steaks into the ziplock bag, massaging the herbs and oil into each steak. Remove as much air as possible from bag and seal.
- Refrigerate to marinate for 2 hours up to overnight.
- When ready to grill, you can leave the herbs on the steak, they'll provide additional flavor to the steak when cooking.
- Grill steaks to your liking.
More steak recipes
Grilled Skirt Steak with Chimichurro recipe
being an outdoorsman and forager , i was able to gather fresh herbs and greens i used for this recipe , and i used back straps of venison , awesome touch to any recipe , i really like this one ðŸ™‚
I try to get my kids to cook and I am mildly succesful. I have one daughter who looks at recipes now and says “HHHMM, interesting but what if we did this?”.
Thanks for the inspiration and I hope you continue to enjoy your pocket rocket. Your husband seems lucky to have such a passionate wife. She loves cooking and… that too.
Love the pictures. Will have to try. Too bad it’s cold today in Austin TX.
Wow…I think it taste good , I saw the picture and I want to make it too , I never cooked steak before…hope it can done well.
Mae- We will stage a revolt soon…..GIRL GRILL POWER UNITE!!!
Jaden, it must be a man thing. Here at ours, it’s the same scenario. I marinate and direct, but not allowed to go near the bbq grill! As soon as i hand him the plate of meat, he would ask me ‘how long?’ and that’s it.
That photo looks stunning. I bet it tasted so delicious too! ðŸ™‚
this makes me so hungry! Deliciousness in great light photos!
Well, there goes my diet.
Oh, wait…I don’t have one. Whew!
You said, “good thing I wasn’t hungry when I named my children”.
Jaden, you have countless talents, I have discovered that you have a good sense of humor.
I named my baby Little Chicken because she was born in the year of Chicken, not because I was hungry. ðŸ™‚
I am in the process of trying this right now, my mouth has been getting ready for this all day!
Ah, thank goodness I recently had the most wonderful tasting wagyu beef cheeks the other day….Though wonderful the photo and the steak may be, I’m “strong” today. LOL! For a peek at the dish I had….
MrsHBT- good thing I wasn’t hungry when I named my children!
Suganya- recipe for the fries finished! see next post
Wok & Spoon- I have at least 10 knitting projects to finish too… I haven’t even touched my knitting needles in the past 6 months.
LPC- crap!!!! see – I totally forgot about that one already
Stephanie- fortunately I have none in my head – like the memory card in my digital camera, its full already.
Lydia- can’t wait to see what you get at the farmers market
Bruce- I dont’ know where you live, but if you have a Sweetbay Supermarket near you, thats where I found them on sale. I had to warn my kids that Pocket-Rocket in Mommy’s drawer is not a space ship toy.
Steeped – thats why you have FFB (friends with food benefits – like chefs, people with nice kitchens, and people with GRILLS!)
MW- tell husband to get grilling!
Amy- I think ribeye is the best cut – nice and fatty
Melinda- I have a great recipe for Asian burgers just dying to be published…just need to test it one more time…
I can’t wait to see all the other stuff hidden in your draft file!
That steak looks fab! No sales here in UK going on…guess the Brits aren’t too keen to remember Independence Day. Funny that, huh?
The carrots cooked in orange juice/stock and dusted with your citrus salt is pure inspiration. Now why didn’t I think of that…it sounds delicious together. You are one crafty cook!
My bf loves ribeye and so I’ll be making some for his bday soon. Thanks!
Okay, I’m firing up the grill for some rib-eyes-on-sale, going now..:)
That is a GORGEOUS steak. Man oh man, I wish I had the means to grill.
Speaking of wanting a bite…yummy looking meaty goodness there!!
I did rib eyes on the grill the other day for mom…what a great piece of meat. fatty, beefy deliciousness. But $5.99 a pound?? Would you call my butcher and fill him in on the going price? for our local organic meat it’s like $12.00/#…ouch!
And when i read about your pocket rocket maybe being mixed with your kitchen gadgets…there should be a warning label: “This is not a hand blender..And vice versa!”
That steak looks absolutely beautiful! I’m off to the grocery and the farmers’ market this morning. If I find some ribeye, I’ve got the rosemary in my garden all ready to go. Yum.
Man that looks like a good steak… beautifully marbled! And I so know what you mean about drafts… I’ve got dozens of them in my computer too. And dozens more in my head.
Beautiful stuff, lady! ðŸ™‚ I’m going to have to make those fries. Let’s see … a mandolin … “Honey, it’s for the blog!”
Ok, it looks as though I get to harrass you here. You’re going to have to make that 43 drafts. Why? Because at the beginning of the recipe for “Szechuan Peppercorn Roasted Chicken”, you wrote, “The recipe below is for a convection setting on your oven. I’ll be posting recipe for standard oven tomorrow…too tired to type anymore!” I know, I know … “Hey … LPC … shaaaadupppp! ðŸ˜€
I do that as well – start a whole lot of things that I don’t finish. I have about 4 scarves that I started knitting but never finished!
I’m also a bad steak griller – I tend to overcook. That steak looks just right!
I have nothing to say abt the food, but that was a well written post. I have few recipes that I have drafted when I started my blog, but havent seen the day’s light ðŸ˜€ How did you make Garlic truffle fries? By using truffle oil over potato fries?
“Honey Glazed Carrots with Citrus Salt”
“Garlic Truffle Fries”
You have named your food with beautiful names, just like the Chinese Restaurants, except I can figure out the ingredients used.
Thanks for the tips that Ribeye Steak is on sale on July 4th weekend.
p/s After I discovered your blog, I have kept my drafts as drafts.