1/1 Photo of Sear-Roasting Steak Marinade (Cliff House Copycat)
This recipe was originally for Filet Mignon, but I use it for other cuts of steaks as well.
My Private Note
Units: US | Metric
- 1Mix 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:.
- 2Rare - 120 degrees F.
- 3Medium Rare - 125 degrees F.
- 4Medium - 130 degrees F.
- 5When 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.
- 6As 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.
Browse Our Top Marinades and Rubs Recipes
You Might Also Like...View All Marinades and Rubs Recipes
Nutritional Facts for Sear-Roasting Steak Marinade (Cliff House Copycat)
Serving Size: 1 (233 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 275.5
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1939.9 mg
- Total Carbohydrate 64.4 g
- Dietary Fiber 1.1 g
- Sugars 57.1 g
- Protein 3.7 g
The following items or measurements are not included: