How to Cook Scotch Steak

Always begin with thawed steak.

Scotch steak, commonly called rib eye steak, is a boneless cut taken from the rib section of a cow. The meat typically contains a high amount of fat marbling. The fat marbling readily absorbs seasonings, making scotch steak particularly flavorful. However, if you cook scotch steak for too long or at the incorrect temperature, you will ruin the meat and render it dry and tough. Begin preparing the scotch steak 24 hours before you plan to serve it to allow for marinating.

Things You'll Need

• 2/3 cup balsamic vinegar
• 1/3 cup soy sauce
• 4 tbsp. minced garlic
• 1 tbsp. honey
• 1 tbsp. olive oil
• 1 tbsp. Worcestershire sauce
• 1 tsp. onion powder
• 1 tsp. liquid smoke flavoring
• 1 tsp. cayenne pepper
• 1/2 tsp. salt
• Mixing bowl
• Wooden spoon
• Two 1/2 lb. scotch steaks
• Shallow baking dish
• Plastic wrap
• Skillet
• 1 tbsp. vegetable oil

Instructions

1. Combine the vinegar, soy sauce, garlic, honey, olive oil, Worcestershire sauce, onion powder, liquid smoke flavoring, cayenne pepper and salt in a mixing bowl. Stir the marinade with a wooden spoon to blend.

2. Place two scotch steaks into a shallow baking dish. Pour the marinade over the top and flip the steaks to coat both sides. Rub the meat with your fingers to work the marinade into its surface. Cover with a sheet of plastic wrap and refrigerate for 24 hours.

3. Preheat a skillet over medium-high and add the vegetable oil. Swirl the oil around in the pan to coat its surface.

4. Place the marinated steaks onto the preheated skillet. Cook for 8 minutes per side or to your desired level of doneness. Discard the marinade immediately.

Tips & Warnings

• Alternatively, you can grill the steaks over a medium flame for 7 minutes per side.

References

• "Meat: A Kitchen Education"; James Peterson; 2010
• "The Complete Meat Cookbook"; Bruce Aidells and Denis Kelly; 2001