Best 4 Sear Roasting Steak Marinade Cliff House Copycat Recipes

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Indulge in a culinary journey with our curated collection of mouthwatering steak marinade recipes, inspired by the iconic Cliff House restaurant. From the classic Sear-Roasted Steak Marinade that tantalizes taste buds with its bold flavors, to the savory Herb and Garlic Butter Marinade that infuses each bite with aromatic goodness, our diverse selection promises an extraordinary dining experience.

For those seeking a zesty kick, the Spicy Chipotle and Lime Marinade will awaken your senses with its vibrant blend of spices, while the tangy Chimichurri Marinade adds a vibrant South American flair. Vegetarians and vegans can delight in the savory Grilled Portobello Mushroom Marinade, bursting with umami flavors. Elevate your culinary skills with our comprehensive guide, featuring step-by-step instructions, cooking tips, and expert recommendations. Prepare to embark on a flavor-filled adventure as you discover the perfect marinade to transform your next steak or portobello mushroom into an unforgettable feast.

Let's cook with our recipes!

PAN-SEARED STEAK WITH GARLIC BUTTER



Pan-Seared Steak with Garlic Butter image

This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You'll be impressed at how easy it is to make the perfect steak that's seared on the outside, and perfectly tender inside.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 20m

Number Of Ingredients 7

2 lbs New York Strip Steaks (2 steaks) (or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4" thick))
1/2 Tbsp vegetable oil (or any high heat cooking oil like canola or extra light olive oil)
1 1/2 tsp sea salt
1 tsp black pepper (freshly ground)
2 Tbsp unsalted butter
2 cloves garlic (peeled and quartered)
1 sprig fresh rosemary

Steps:

  • Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
  • Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
  • Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
  • Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.

Nutrition Facts : Calories 542 kcal, Carbohydrate 1 g, Protein 46 g, Fat 40 g, SaturatedFat 19 g, Cholesterol 154 mg, Sodium 991 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

THE BEST STEAK MARINADE



The Best Steak Marinade image

Quick & easy steak marinade recipe made of soy sauce, Worcestershire sauce, onion, garlic, honey, olive oil, and fresh herbs.

Provided by Jessica Gavin

Categories     Entree

Time 1h20m

Number Of Ingredients 13

½ cup soy sauce
⅓ cup olive oil
¼ cup Worcestershire sauce
¼ cup minced red onion
2 tablespoons honey
2 tablespoons sliced green onions
1 tablespoon minced garlic
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon red wine vinegar
2 steaks ((ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron) )

Steps:

  • In a medium-sized bowl whisk together soy sauce, olive oil, Worcestershire sauce, red onion, honey, green onions, garlic, thyme, rosemary, salt, and pepper.
  • In a small bowl add ¼ cup of the steak marinade and red wine vinegar, set aside.
  • Add steak to a baking dish or large resealable plastic bag.
  • Pour the marinade over, cover, and refrigerate for 30 minutes. Press out the excess air if using a ziplock bag.
  • Flip steak over and marinate an additional 30 minutes in the refrigerator.
  • Remove the steak from the marinade and pat dry with paper towels to remove excess moisture from the surface.
  • Discard marinade.
  • Cook steaks using the desired cooking method, such as pan sear, reverse sear, or grill.
  • Transfer steak to a cutting board and tent with foil for 10 minutes before slicing.
  • Pour reserved marinade over the steak or serve on the side.

Nutrition Facts : Calories 541 kcal, Carbohydrate 13 g, Protein 52 g, Fat 29 g, SaturatedFat 7 g, Cholesterol 144 mg, Sodium 2197 mg, Sugar 10 g, ServingSize 1 serving

SEAR-ROASTING STEAK MARINADE (CLIFF HOUSE COPYCAT)



Sear-Roasting Steak Marinade (Cliff House Copycat) image

Make and share this Sear-Roasting Steak Marinade (Cliff House Copycat) recipe from Food.com.

Provided by StarOfWhiteLight

Categories     Meat

Time 20m

Yield 1 cup

Number Of Ingredients 11

1/2 cup orange juice
3 tablespoons brown sugar
2 1/3 tablespoons balsamic vinegar
1 tablespoon fish sauce
1/2 tablespoon soy sauce
1 teaspoon sambal oelek
1 teaspoon garlic powder
1/2 teaspoon curry powder
1/4 teaspoon mustard powder
1/4 teaspoon ginger powder
1 pinch cinnamon

Steps:

  • Mix 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:.
  • Rare - 120 degrees F.
  • Medium Rare - 125 degrees F.
  • Medium - 130 degrees F.
  • When 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.
  • As 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.

SEAR-ROASTED RIB STEAK WITH GARLIC BUTTER



Sear-Roasted Rib Steak with Garlic Butter image

Here's the secret of those delicious bistro steaks: a little garlicky butter slathered on while searing. Serve the steak with Pommes Frites and wallow in your happiness.

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 7

3 garlic cloves
Kosher salt
8 tablespoons unsalted butter, softened
1 teaspoon dried thyme
Ample pinch of coarsely ground black pepper
2 tablespoons vegetable oil
2 large (16 to 20 ounces) or 4 small (8 to 10 ounces) bone-in rib steaks or boneless rib-eye steaks

Steps:

  • Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes paste-like. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)
  • Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it's great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.)
  • Heat the oven to 425 degrees F.
  • In a large ovenproof saute pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.) Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Serve smaller steaks whole or sliced thinly across the grain. Cut larger steaks into 2 servings or into thin slices. Spoon any remaining juices from the pan onto the meat as well.

Tips:

  • Choose a high-quality steak for the best results. Look for a steak that is well-marbled and has a good amount of fat.
  • Make sure the steak is at room temperature before cooking. This will help it cook evenly.
  • Sear the steak over high heat to create a flavorful crust. Then, reduce the heat and cook the steak to your desired doneness.
  • Let the steak rest for a few minutes before slicing and serving. This will help the juices redistribute and make the steak more tender.
  • To make the marinade, whisk together olive oil, soy sauce, Worcestershire sauce, garlic, ginger, brown sugar, and black pepper.
  • Pour the marinade over the steak and let it sit for at least 30 minutes, or up to overnight.
  • When you're ready to cook the steak, heat a large skillet or grill pan over high heat.
  • Sear the steak for 2-3 minutes per side, or until it is browned and cooked to your desired doneness.
  • Serve the steak immediately with your favorite sides.

Conclusion:

Sear-roasting is a great way to cook a steak. It produces a flavorful crust and a tender, juicy interior. The marinade in this recipe adds even more flavor to the steak. This recipe is a copycat of the steak served at the Cliff House restaurant in San Francisco. It is a delicious and easy-to-make recipe that is perfect for a special occasion.

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