A juicy, deeply browned steak with a glossy sweet-and-savory garlic glaze, finished with fresh parsley. It’s designed to look like the steak in your photo and comes together quickly.
Servings: 4
Prep time: 15 minutes
Marinating: 15–30 minutes
Cook time: 10–12 minutes
Total: ~40–55 minutes
Difficulty: Easy
Ingredients
For the steak
- 500 g (1.1 lb) beef steak — sirloin, ribeye, strip steak, or rump
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
For the glaze
- 2 tbsp soy sauce
- 1½ tbsp honey
- 1 tbsp Worcestershire sauce
- 2–3 garlic cloves, finely minced
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar or lemon juice
- ½ tsp chili flakes, optional
- 1 tbsp butter
To finish
- 2–3 tbsp fresh parsley or cilantro, chopped
- Freshly cracked black pepper
- Optional: sesame seeds or sliced green onions
Method
1. Prepare the steak
Pat the steak thoroughly dry with paper towels. This is important for getting a good brown crust.
Season both sides with salt, black pepper and smoked paprika.
2. Make the glaze
In a small bowl, combine:
soy sauce + honey + Worcestershire sauce + garlic + Dijon mustard + vinegar/lemon juice + chili flakes.
Mix well.
3. Marinate
Place the steak in the mixture and coat well.
Leave for 15–30 minutes at room temperature, or refrigerate for up to about 4 hours.
Don’t leave it sitting at room temperature for hours.
4. Sear the steak
Heat a heavy skillet over high heat until very hot.
Add olive oil, then place the steak in the pan.
Cook without constantly moving it:
- Medium-rare: about 2–3 minutes per side
- Medium: about 3–4 minutes per side
- Thicker steaks may need additional cooking.
For the most accurate result, use a meat thermometer.
5. Add the glaze
Reduce the heat to medium-low.
Pour the glaze into the pan and add the butter. Turn the steak several times, allowing the sauce to coat it.
Cook for approximately 1–2 minutes, until the sauce becomes thick, shiny and sticky.
Don’t boil the glaze for too long—the honey can burn.
6. Rest
Transfer the steak to a cutting board and rest for 5–10 minutes.
Slice against the grain into thin pieces.
Spoon the remaining pan glaze over the steak and sprinkle generously with fresh parsley.
Serving ideas
Serve with:
- Crispy roasted potatoes
- Mashed potatoes
- Steamed or roasted vegetables
- Rice
- Grilled corn
- Fresh salad
- Crusty bread to soak up the glaze
Approximate Nutrition
Per serving, assuming 4 servings and excluding side dishes:
| Nutrient | Approx. amount |
|---|---|
| Calories | 400–450 kcal |
| Protein | 40–45 g |
| Fat | 20–25 g |
| Carbohydrates | 12–16 g |
| Sugars | 8–10 g |
| Fiber | ~0–1 g |
| Sodium | ~900–1,200 mg |
Note: Nutrition varies substantially with the steak cut, amount of sauce actually consumed, and the brand of soy/Worcestershire sauce.
Allergens
The recipe commonly contains soy and wheat/gluten through regular soy sauce and Worcestershire sauce. Check labels if allergies are a concern. For a gluten-free version, use certified gluten-free soy sauce/tamari and gluten-free Worcestershire sauce.
Q&A
Q: Can I use another cut of beef?
Yes. Sirloin is a good balance of tenderness and price. Ribeye gives a richer result, while strip steak works particularly well for slicing.
Q: How do I make it extra tender?
Don’t overcook it, slice against the grain, and let it rest before slicing.
Q: Can I make this without honey?
Yes. Substitute maple syrup or brown sugar. The glaze will have a slightly different flavor.
Q: Can I make it spicy?
Absolutely. Add chili flakes, cayenne, or a little hot sauce to the glaze.
Q: Why isn’t my steak getting brown?
The surface was probably wet or the pan wasn’t hot enough. Pat the steak very dry and preheat the skillet properly.
Q: Can I use the marinade as sauce?
Only if it is boiled thoroughly after contacting raw beef. An easier option is to reserve a separate portion of the glaze before adding the raw steak.
Q: What temperature should the steak reach?
For the most reliable food-safety approach, use a thermometer and follow your local food-safety guidance. Whole cuts of beef are often cooked to different temperatures depending on desired doneness.
Q: Can I prepare it ahead?
You can season/marinate the steak ahead of time and refrigerate it. Sear and glaze shortly before serving for the best crust.
Pro tip
For the beautiful glossy finish in the photo, don’t drown the steak in sauce while cooking. Sear first, then add the glaze near the end and turn the steak repeatedly so a thin layer caramelizes onto the surface.