While I admit to loving the simplistic flavors of a good steak seasoned with just sea salt and pepper most often, occasionally I crave a marinated steak too. When Ray asked that I come up with a Delicious Steak Marinade for the Grass-Fed Ribeye Steaks I brought home from Working H Meats & Market, Immediately the craving set in and I was more that anxious start my kitchen magic!
One of the secrets to getting a deep marinated flavor in to meat, without letting it sit for days (which can adversely affect the texture of the meat) is to marinate under a vaccuum.
We frequently use our vacuum sealer to not only seal bags but also canning jars and this 2+ quart marinating container. Vacuum sealing causes the pores on food to open wide and absorb the liquid marinade. Using a vacuum sealer, you can tenderize and add flavor to food in 20 minutes or less.
While marinating under vacuum is not necessary, it definitely cuts down on the time, I marinated these steaks for only 2 hours and they were full of flavor, as if they had marinated for days.
A vacuum sealer is a necessity in our healthy, real-food kitchen.
While I’m the brains behind the marinade, Ray is the genius behind the beautiful gill on these Ribeye Steaks! Don’t they look amazing?!?
Like most of our meals, we keep it really simple. We paired these flavor-packed marinated grass-fed steaks with homegrown steamed broccoli drizzled with butter and sautéed Hedgehog Mushrooms we found on a recent hike (P.S. we are avid and experienced foragers, if you didn’t already know).
Keeping your meals simple is one of my best healthy-eating tips. Trying to recreate faux-renditions of your favorite un-healthy foods only gets you into trouble, focus on high quality foods and preparing them simply.
And it’s painful to type up this post, looking at all these delicious steak pictures are making me crave another marinated steak! How about you? Are you drooling over these too??
- Combine all ingredients in your blender and blend for 30 seconds on low.
- Marinate steaks of your choice for 2+ hours before cooking.