Recipe Yield: 1 cup of marinade. Note that 1 cup is needed per 2 pounds of steak. Increase recipe size as needed.
Cooking the Steak: Depending on the thickness of the meat, desired doneness, and the method, adjust the cooking time as needed.
Grill: Preheat the grill over high heat (400 to 450ºF). Carefully grease the cooking grid with the oil. For steaks ¾ to 1-inch thick: Sear covered for 3 to 5 minutes on each side. Steaks 1 ½ to 2-inches thick: Sear as directed above, then place on the indirect side of the grill covered to finish cooking for 8 to 14 minutes.
Pan Sear: Heat a large cast iron or stainless steel pan over medium-high heat. Once hot, add 1 tablespoon of oil and allow to heat. Sear for 3 to 5 minutes on each side. This method is best for ¾ to 1-inch thick steaks.
Reverse Sear: Heat the oven at 275ºF (135ºC). Place a large cast iron skillet in the oven to warm. Additionally, place steaks on a wire rack set on a baking sheet and cook for 15 to 25 minutes, until it reaches 90 to 95ºF (32 to 35ºC) for medium-rare, or 100 to 105ºF (38 to 41ºC) for medium. Transfer skillet to stovetop and heat over high heat. Add 1 tablespoon of oil. Once hot, sear the steaks for 2 minutes, flip and sear for 1 ½ to 2 minutes, then sear the sides for a total of 2 minutes. This method is best for 1 ½ to 2-inch thick steaks.
Aim for an internal temperature: For medium-rare, target 120 to 125ºF (49 to 52ºC). For medium, target 130 to 135ºF (50 to 57ºC). For medium-well, target 140 to 145°F (60 to 63°C).
Resting Time: Allow steaks to rest for 10 minutes to account for an increase in temperature due to carryover cooking.
MAKE IT GLUTEN-FREE: Use tamari or coconut aminos instead of soy sauce.
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