This is a sponsored conversation written by me on behalf of Kingsford. The opinions and text are all mine.
Father’s Day Meal
Father’s Day is just around the corner and this month also happens to be National Barbecue Month. The meal I am going to share with you today is hands-down my husband’s favorite. He is steak and potatoes – ALL. THE. WAY. I’m going to share my secret-recipe steak marinade (um, not so secret anymore, huh?)
Best Steak Marinade
Note: Use your preferred steak seasoning brand. Montreal Steak seasoning or 21 Seasoning Salute (from Trader Joes) are my two favorites. If you don’t have red wine vinegar, just go with a regular white, distilled vinegar. Also, I just use the store-bought minced garlic. It works great for this and is a time saver!
Place both steaks into the bag and smooth it down to get most of the air out. Squish the steaks around in the marinade to make sure they are both fully coated. Pop the sealed bag into the fridge to marinade overnight or for at least an hour.
You want them diced finely.
They deliver a hotter temperature that is great for searing and a consistent burn that is key for smoking large cuts of meat. And to get that steakhouse style look and taste, we need the high heat for searing. So first, I put about 100 of the Kingsford® Professional Briquets and place them into a chimney starter. You don’t need any lighter fluid and it takes about 10-15 minutes for the coals to get ready.
The two zone heating is perfect for any flareups (you can just move the meat over to get it off the high heat) but it also helps create those purdy grill marks!
Time to put the steaks on!
- 1/3 cup extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp steak seasoning
- 1 tbsp minced garlic
- 1 tsp kosher salt
- 1/2 tsp pepper
- 2 lbs bone-in NY strip steaks
- 1 gallon ziploc bag
- Measure all the ingredients into the ziplock bag.
- Seal the bag and squish all the ingredients around until combine.
- Place both steaks into the bag and smooth it down to get most of the air out.
- Squish the steaks around in the marinade to make sure they are both fully coated.
- Pop the sealed bag into the fridge to marinade overnight or for at least an hour.
Steakhouse ButterPrint Pin Rate
- 1 cup (2 sticks) salted butter softened to room temp.
- 1/2 tbsp minced garlic
- 2 tbsp fresh chives
- 1 tbsp fresh thyme
- 1/2 tbsp lemon juice
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Chop up the thyme leaves (not the stem part) and the chives.
- You want them diced finely.
- Mix together the softened butter with the fresh herbs.
- Add in minced garlic, lemon juice, salt & pepper.
- Stir really well.
- Place butter mixture onto some plastic wrap.
- Wrap it up into a log.
- Then pop it into the fridge.