Steakhouse Marinade
This steakhouse marinade is a cooked, strained blend of beef broth, cognac and fresh herbs that you keep ready in the fridge. Simmering the rosemary and thyme in the liquid draws their oils into the broth before the meat ever touches it, and the cognac adds a deep, slightly sweet backbone. Because it keeps for more than a week in a single bag, it suits steaks you want to marinate straight in the same container.
Instructions
Put the beef broth, olive oil, cognac, rosemary and thyme into a large saucepan.
Heat the mixture gently until it reaches 190°F, then hold it at that temperature for 10 minutes so the herbs infuse the liquid.
Strain out the herb sprigs and let the liquid cool completely.
Pour the cooled marinade into a gallon-size zip-top bag and keep it in the refrigerator for up to 1½ weeks.
Make it personal.
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