Instructions

1. 1

   Whisk the marinade. Combine the soy sauce, olive oil, Worcestershire, red wine vinegar, and honey in a medium bowl. Whisk until the honey dissolves completely and the mixture looks uniform — no streaks of oil floating on top.

2. 2

   Add the aromatics. Stir in the garlic, black pepper, onion powder, smoked paprika, and rosemary. You should be able to smell the garlic immediately.

3. 3

   Marinate the steak. Place the steak in a gallon zip-top bag or a shallow dish. Pour the marinade over the meat and turn to coat every surface. Press the air out of the bag, seal it, and refrigerate for at least 1 hour and up to 8 hours. Thicker cuts like ribeye benefit from the longer end; thinner cuts like skirt steak need only 1–2 hours.

4. 4

   Bring to room temperature. Pull the steak out of the fridge 30 minutes before grilling. This helps it cook more evenly from edge to center.

5. 5

   Preheat and oil the grill. Get your grill screaming hot — you want the grates to sizzle when you brush them with a lightly oiled paper towel. Direct high heat, around 450–500°F.

6. 6

   Grill the steak. Shake off excess marinade and lay the steak on the grates. For a 1-inch ribeye, grill about 4–5 minutes per side, flipping once deep grill marks form. Cook until a meat thermometer reads 145°F (USDA's minimum safe temperature for steak), then rest 3 minutes.

7. 7

   Rest before slicing. Transfer to a cutting board and let it rest for 5–8 minutes. The juices will redistribute and the internal temperature will climb another 5 degrees. Slice against the grain if using flank or skirt steak.

Used in this recipe: Instant-Read Thermometer · Locking Tongs · Stainless Steel Whisk (Amazon, affiliate links)