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Recipes
Grilled Pub-Style Marinated Steak

Grilling

Grilled Pub-Style Marinated Steak

5 min prep

30 min marinating

15 min cooking

Serves 4

Difficulty 1/5

Create that British pub steak experience at home with this easy, yet packed-with-flavour marinade–no long marinating time required for tender Grilling Steaks, just enough time to infuse the flavour. Serve roasted root vegetables alongside your juice steak.

Ingredients

¼ cup (60 mL) Worcestershire sauce 2 tbsp (30 mL) vegetable oil 1 tbsp (15 mL) EACH prepared horseradish and grainy Dijon mustard 1 tsp (5 mL) dried thyme, crushed (or 1 tbsp/15 mL minced fresh parsley or chives) 2 cloves garlic, minced ¼ tsp (1 mL) fresh ground pepper 2 Beef T-bone Grilling Steaks, 1 inch (2.5 cm) thick (about 2¼ lb/1.125 kg)

Get Ingredients

Directions

1. Combine Worcestershire sauce, oil, horseradish, mustard, thyme, garlic and pepper in a sealable freezer bag. Add steak to bag, turning to coat; seal bag and refrigerate for 30 to 60 minutes. 2. Discard marinade from meat; pat dry with paper towel. Grill over medium-high heat in a closed barbecue for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, for medium-rare 145°F (63°C) at the least. 3. Transfer to a cutting board and let rest for 5 minutes. Slice across the grain to serve.

Tip

Use a digital instant-read thermometer inserted sideways into the steak for the best way to determine doneness.

How to Cook It

Grilling

Cuts Used in This Recipe

Grilled Pub-Style Marinated Steak

Steaks

T-Bone Steak

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.