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Sear-Roasting Steak Marinade (Cliff House Copycat)

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“This recipe was originally for Filet Mignon, but I use it for other cuts of steaks as well.”
READY IN:
20mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients together. Use as a marinade for beef steaks. Allow the meat to marinate over night. Preheat oven to 400 degrees F. In a cast-iron frying pan over medium-high heat, heat 2 tablespoons olive oil. Remove steaks from marinade. Sear the steaks on all sides (they will look back & chared because of the sugar in the marinate), moving them with tongs a little so they don't stick to the bottom. Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook until desired temperature:
  2. Rare - 120 degrees F.
  3. Medium Rare - 125 degrees F.
  4. Medium - 130 degrees F.
  5. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving.
  6. As a toper: Reduce 1/2 of dry red wine to a syrup consistency . Add the juices that accumulate from resting steaks. Remove pan from heat. Add the 2 tablespoons of butter and mix it in by swirling the pan. Pour over steaks just before serving.

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