Step 1

Chop the shallot and parsley, and juice the lemon. Transfer them to either a large dish or a gallon-sized Ziplock bag along with the remaining marinade ingredients. Stir/shake well.

Step 2

Add the steaks to the marinade, shaking/moving them around so they’re well coated. Seal/cover them and transfer them to the refrigerator if you plan to marinate for longer than 30 minutes.

Step 3

It's possible to marinate steaks for as little as 30 minutes to achieve some flavor infusion. I recommend at least two hours for a better flavor. You can leave it overnight (up to 12 hours) for the best flavor and perfectly tenderized meat.The ideal marinating time will vary based on the type and thickness of the steak. If it's thin or a tender cut, I recommend 2-4 hours maximum. For tender, but thicker cuts, 4-6 hours maximum. For tougher cuts, up to 12 hours (an absolute maximum of 24 hours).

Step 4

Note, you could also grill or air fry the steak!Heat a grill pan/skillet over high heat. When hot, add the marinated steaks, and cook for 3 minutes per side or until the outside is well-browned.

Step 5

Reduce the heat to medium-high, and cook the steaks to your desired doneness. The exact cooking time will depend on the cut and thickness of the meat. The best way to check for doneness is to use a meat thermometer to check the internal temperature:• Medium Rare: 130-135 °F (54-57ºC),• Medium: 135-145 °F (57-63ºC),• Well: 145-155 °F (63-68ºC),• Well Done: 155-165 °F (68-74ºC).To avoid overcooking the meat, remove it from the heat 3-4 degrees before it's ideal, as the residual heat will continue to cook it while it rests.

Step 6

Leave the steaks to rest for at least 5 minutes before slicing them, optionally serving topped with butter and extra parsley/fresh herbs. Enjoy!