This whole thing started because I couldn’t get one meal out of my head: a Delmonico steak I had years ago at a tiny, no-name spot. It was buttery, tender, ridiculously good. And I remember thinking, “Why can’t I make this at home?”
So, I tried. And failed. And tried again. Eventually, I figured out how to recreate that magic, not just for myself, but for my friends (who now ask if I do catering, I don’t, by the way).
That’s when I realized: it doesn’t take a culinary degree to make incredible meals. It just takes a little curiosity, a few smart swaps, and a deep love for garlic.
On my blog, you’ll find:
🥩 Simple, steak-forward recipes
🌿 Healthier takes that don’t taste “healthy”
🍷 Sides and sauces that make any dinner feel special
🔥 Tips to master the perfect sear (no fancy pan required)
If you love real food, bold flavor, and meals that feel like a treat without the food coma, you’re going to feel right at home here.
Pull up a chair. Let’s cook something amazing.
Eliza _ Creator of AllOnRecipes.com
- The Prime Delmonico Ribeye: Is That Even a Real Cut? – August 21, 2025
- A Big Steak, a Hot Grill, and a Tex-Mex Rub That Actually Works – August 11, 2025
- Three Steak Marinades That Actually Work – August 8, 2025
Look, a good Delmonico doesn’t need much. You can sear it, salt it, rest it, and it’ll still be great. But sometimes, especially if I’m grilling or cooking for a crowd, I want a little something extra.
That’s where a marinade comes in. Not to overpower, just to add a layer of flavor that makes people pause between bites.
I’ve tested a lot. Some were too sharp, some too sweet, some just kind of… confused. These three? I keep coming back to them.
The One I Use the Most: Garlic-Soy
It’s simple. Salty, savory, a little sweet. Great if you’re short on time and just want the steak to taste like more steak.
I never measure, but here’s the gist:
- Soy sauce
- Olive oil
- Crushed garlic (lots of it)
- Brown sugar or a bit of honey
- Black pepper
- Maybe a splash of Worcestershire
Toss the steak in a bag or a bowl, let it hang out in the fridge for a few hours. You can get away with one hour, but more is better. Pull it out early so it’s not cold when it hits the pan or grill.
It makes a killer crust. Great with grilled potatoes and something green.
The One That Feels Fancy But Isn’t: Balsamic-Herb
If I’ve got fresh rosemary or thyme in the fridge, this is what I go with. It’s a little more subtle, kind of tangy, kind of earthy.
I mix:
- Balsamic vinegar
- Olive oil
- A spoon of mustard (Dijon or grainy)
- Garlic, smashed but not minced
- Whatever fresh herbs I’ve got
- Salt, black pepper
I like this one on steaks that’ll be pan-seared and finished with butter. Something about the balsamic and herb thing, it just works. Don’t over-marinate, though. Four hours is plenty.
The Wild Card: Spicy Citrus
Summer cookout? This is the move.
Juice from a lime or two, splash of orange juice, jalapeño or red pepper flakes, maybe some cilantro if I have it. Garlic always. Bit of oil, tiny bit of honey. That’s it.
This one makes steak feel lighter, not leaner, just brighter. I only marinate for a couple hours tops, otherwise the citrus starts to mess with the texture.
This steak ends up in tacos more often than not.
Once your steak’s done marinating, let it come to room temp before it hits the pan, cold centers cook unevenly.
And the One I Don’t Bother With Anymore
Anything with a ton of vinegar or lemon and no balance. I’ve made the mistake of thinking “more acid = more flavor.” It doesn’t. It just breaks down the meat and gives it that weird outer texture. You want flavor, not a steak that feels like it’s been half-cooked in ceviche.
What I Learned the Hard Way
- Always dry the steak before it hits heat. Marinade’s job ends before the sear.
- Don’t overdo the salt, soy sauce and balsamic bring their own.
- If it smells too strong raw, it’ll taste too strong cooked. Trust that.
- More than 24 hours in a marinade is almost always too long. Even the best one will wear out its welcome.
A well-marinated steak might cook faster than expected. Here’s how to spot if you’ve over or underdone it.
Last Bit
Steak doesn’t need help. But a good marinade? It can shift the whole mood of the meal. Not just meat on a plate, now it’s got a vibe. Try one, change it up, see what sticks.
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