Marinated Pan-Seared Beef Steak
This beef steak is marinated with soy sauce, garlic and fresh herbs before being seared in a hot pan. A small amount of mint adds a fresh note without overpowering the flavor of the meat.
Updated : 19 October, 2026
Easy
About 1 hour.
Ingredients
600 grams
Beef
4 tablespoon
Olive oil
2 tablespoon
Soy sauce
2
Garlic
to taste
Mint
to taste
Thyme
to taste
Parsley
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Use beef tenderloin or steaks such as ribeye, striploin, filet mignon, Chateaubriand or bone-in ribeye. Adjust the herbs to taste; you can also add rosemary, basil or a mixture of dried herbs.
Step 2
Prepare the marinade. Pour the vegetable or olive oil and soy sauce into a blender.
Step 3
Rinse the herbs and pat them thoroughly dry with paper towels. Add the thyme, parsley and mint leaves to the blender. Use mint sparingly so it does not overpower the flavor of the beef.
Step 4
Peel the garlic and cut it into large pieces. Add 1 large or 2–3 small cloves to the blender. Season with a little salt, keeping in mind that soy sauce is already salty, then add ground pepper and your preferred spices.
Step 5
Blend everything until smooth.
Step 6
Coat the steaks thoroughly with the marinade, rubbing it over the entire surface. Place the beef in a food-safe bag and leave for 30–60 minutes before cooking. Alternatively, marinate it in the refrigerator for several hours.
Step 7
Heat a heavy-bottomed frying pan well. Add the marinated steaks and cook uncovered over medium heat for 4–7 minutes on the first side, depending on their thickness and your preferred doneness. Turn the steaks over and cook for another 4–7 minutes.
Step 8
Transfer the cooked steaks to a plate.
Step 9
Cover loosely with a lid or foil and let the steaks rest for about 10 minutes.
Step 10
Serve the steaks with fresh vegetables, salad and your favorite sauces.
Author note
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