Enhancing the flavor and tenderness of steak through marination is an exquisite method. My marinade features a blend of oil, soy sauce, garlic, salt, pepper, herbs, Dijon mustard, and brown sugar, creating a delightful balance of sweet, salty, and earthy flavors. While I often use this marinade for filet mignon, it’s versatile enough for any steak cut!
My passion for this steak marinade is genuine!
I’ve cherished this recipe for years without making any alterations! The marinade was inspired by my mother-in-law, whose soy sauce and brown sugar combination helped to create stunning filet mignons one Sunday evening—everyone was impressed, and it was an instant hit. I added a twist by incorporating fresh herbs and Dijon mustard, further elevating the flavor. I hope you find it as delightful as I do!
What exactly is a marinade?
Essentially, a steak marinade is a robust liquid mixture meant for soaking steak prior to cooking, amplifying its flavor and tenderness. This concoction often contains acidic components like vinegar or lemon juice to break down meat fibers, along with oil for moisture. Aromatics such as garlic, onions, and herbs, like rosemary or thyme, play a crucial role, accompanied by spices such as black pepper, paprika, or cayenne for added heat. Sweet components like honey or brown sugar might be integrated for a caramelized effect, while soy sauce or Worcestershire sauce offers umami richness. Steaks should ideally marinate for at least 30 minutes to several hours, depending on how intense you want the flavor.
Ingredients:
- Filet mignon: My favorite meat cut, but feel free to experiment with others.
- Soy sauce: Adds a delightful salty umami component.
- Olive oil: Essential for maintaining moisture and preventing sticking during cooking.
- Fresh garlic: An indispensable addition in my recipes!
- Dijon mustard: Balances the sweet and salty elements.
- Brown sugar: My favorite component—adds sweetness while helping to caramelize the steaks.
- Fresh thyme: I adore thyme for its earthy flavor—feel free to swap in rosemary, too!
- Black pepper: Introduces a peppery kick to the marinade.
Instructions:
1.) Combine all ingredients in a bowl and whisk thoroughly; the marinade will have a thick consistency. Place the steaks in a sealable bag, pour the marinade over, and allow them to marinate in the refrigerator for at least 30 minutes. I recommend a minimum of 2 hours for maximum flavor!
2. After marinating, take the steaks out of the bag and gently pat them dry. In a skillet, heat a little olive oil over medium heat. Once it’s hot, add the steaks and sear for a few minutes on each side until a crust forms. Then, transfer the pan to a preheated oven to finish cooking to your preferred level of doneness (refer to the recipe card for detailed instructions).
Substitutions:
- You’re welcome to use any beef cut for this recipe; filet mignon just happens to be my favorite.
- Coconut aminos can replace soy sauce if desired.
- Consider substituting herbs like rosemary, sage, oregano, or bay leaf for thyme, or mix and match to enrich the flavor.
Helpful Tips for Success:
- Marinate the steaks for a minimum of 2 hours.
- Allow steaks to reach room temperature prior to cooking to ensure even cooking.
- Let the steaks rest on a cutting board for at least 15 minutes before slicing—resting in the pan will continue the cooking process.
- Prepare your ingredients beforehand to avoid any mistakes while cooking.
- Keep in mind that thinner steaks will cook faster, so adjust the oven time accordingly. If they’re thin enough, you might not even need to place them in the oven!
That’s all, folks! I hope you relish this steak marinade recipe as much as I do! If you enjoyed this recipe, check out my Flank Steak Recipe, Roasted Beef Tenderloin with Mushrooms, and Bacon Wrapped Filet Recipe.
Yield: 2 filets
A savory steak marinade made with oil, soy sauce, garlic, Dijon mustard, brown sugar, fresh thyme, and pepper.
Prep Time
2 hours
Cook Time
11 minutes
Additional Time
15 minutes
Total Time
2 hours 26 minutes
Ingredients
- 1/4 cup extra virgin olive oil
- 1 teaspoon minced garlic
- 1/4 teaspoon black pepper
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon + 1 teaspoon Dijon mustard
- a pinch of red pepper flakes (optional)
- 1 tablespoon chopped fresh thyme (substitute rosemary, oregano, sage, or bay leaf if desired)
Instructions
- Preheat the oven to 375 degrees.
- Place the filets into a gallon-sized zipper bag.
- In a mixing bowl, whisk all of the ingredients together, then pour into the bag.
- Massage the marinade into the filets and refrigerate for a minimum of 2 hours; the longer they marinate, the better the flavor.
- To cook the filets, add oil to an oven-safe skillet and heat over medium-high. Add the filets once the pan is hot—they should sizzle. Sear for about 2-3 minutes or until a dark crust forms, then flip and sear the other side. Transfer the pan to the oven and cook for an additional 7 minutes for rare doneness. Allow steaks to rest for 15 minutes before slicing to ensure juices remain inside. Adjust cooking time if you prefer steaks more well-done. See notes below for ideal temperatures. Enjoy!
Notes
The thickness of the steak will influence cooking time, so be mindful. A meat thermometer is the best way to check for doneness.
Rare: 110-120 degrees F
Medium Rare: 120-130 degrees F
Medium: 130-140 degrees F
Medium Well: 140-150 degrees F
Well Done: 150-160 degrees F
