January 31, 2026 Ellen 0 Comments

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Steak | Bone-in Ribeye | NY Strip

The Ultimate Guide to Cooking the Perfect Steak: Soy-Infused & Savory

Achieving a restaurant-quality sear at home is easier than you think. By using a few pantry staples—low-sodium soy sauce, garlic granules, and onion granules—you can unlock a deep, umami-rich flavor profile that beats standard salt and pepper every time.

Whether you’re prepping a Ribeye, Filet Mignon, or New York Strip, this guide covers everything you need to master the art of the steak.

The Secret Ingredient: Why Use Low-Sodium Soy Sauce?

Using low-sodium soy sauce acts as a liquid brine. It penetrates the muscle fibers more effectively than dry salt alone, tenderizing the meat while adding a rich, savory, umami depth. We use the low-sodium version so you can control the salt levels manually with your seasoning blend without over-salting the meat.

Ingredients & Tools

To get that perfect crust, gather the following:

The Essentials

Steak: At least 1 to 1.5 inches thick (Thicker steaks cook more evenly).
Low-Sodium Soy Sauce: 1-2 tablespoons per steak.
The Dry Rub: A blend of Kosher salt, garlic granules, and onion granules.
High-Smoke Point Oil: Beef Tallow, Avocado oil or Grapeseed oil (Avoid butter until the very end).

The Gear

BBQ Grill: Always the best way to grill a steak
Cast Iron Skillet: The next best thing. Best for heat retention and a heavy sear.
Meat Thermometer: The only way to guarantee a perfect internal temperature.

Steak

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

There is nothing quite as satisfying as a steak. Some purists might say you just need salt and pepper. But I beg to differ. I always marinate my steaks with a drizzle of soy sauce. The soy sauce doesn’t flavor the steak, it brings out the flavor of the steak. It gives the meat more umami taste.

Author: Ellen
Category: Dinner
Method: Grilling
Cuisine: American

Ingredients

Scale

Steak
1 tablespoon of soy sauce per steak
1 teaspoon salt per steak
1 teaspoon garlic granules per steak
1 teaspoon onion granules per steak
If pan searing: 1 tablespoon of beef tallow or other high smoke point oil
2 tablespoons of butter
2 cloves of garlic, smashed
1 sprig of thyme

Cook Mode Prevent your screen from going dark

Instructions

Remove steaks from the fridge 1 hour before cooking. Pat the steak completely dry with a paper towel.
Drizzle soy sauce on both sides of the steak. Make sure there is a light coating and rub it in. This acts as a binder for the dry spices.
Season each steak with salt, garlic granules and onion granules using 1/2 teaspoon on each side.
If using a cast iron pan, add some beef tallow or another high smoke point oil and preheat your pan on medium high to high for at least 5 minutes or until you see the oil shimmering. Place the steak directly on the hot pan. Lay it away from you to avoid oil splashes. For a 1 1/2 inch steak, cook for about 3 1/2 to 4 minutes on each side for medium rare. Do not move the steak to allow it to develop a deep brown crust.
After cooking the first side, flip the steak and sear for 3 to 4 minutes. Lower the heat and add butter, garlic and thyme on the side of the pan (not on top of the steaks). Let the butter coat the garlic and herbs. Spoon this butter over the steaks and keep basting the steak to infuse the butter onto the steak.
Remove from pan and let the steak rest for 10 minutes before cutting.

Equipment

low-sodium soy sauce

Buy Now →

Notes

Rare: 120–125°F (49–52°C) – Cool red center.
Medium Rare: 130–135°F (54–57°C) – Warm red center (ideal for most steaks).
Medium: 140–145°F (60–63°C) – Warm pink center
Medium Well: 150–155°F (66–68°C) – Slightly pink center.
Well Done: 160°F+ (71°C+) – Little to no pink, firm. Don’t do this unless you like eating rocks.