Cooking The Perfect Soy-Free Steak

Hello! Welcome to Beyond Soy!

Both Ashley and I love steak, which is great because steak is usually soy-free. A small amount of oil is frequently used to cook steak, but this oil is often canola oil (soy-free) and rarely vegetable oil (contains soy). As a result, steak tends to be a good soy-free menu option at many restaurants. The downside? Steak is expensive! Instead of spending so much to order steak at a restaurant, we learned to cook it at home! It took us a bit of trial and error to get the recipe optimized for our specific stove, pan, and steaks, but we now have a dependable recipe for a delicious steak at a fraction of the restaurant price!



What you’ll need:

  • Steak (ribeye is our preferred cut, preferably 1-1.5 inches thick)
  • Canola oil
  • Salt
  • Pepper
  • 3 tbsp butter
  • 1 clove garlic (or ~2 tsp garlic powder)
  • Fresh parsley (or parsley flakes)

What to do:

  1. Let steak come to room temperature 
  2. Season steak with lots of salt (more than you think you should add!) and pepper
  3. Rub steak with a small amount of canola oil
  4. Preheat pan to medium high heat
  5. Place 1 tbsp canola oil in the hot pan
  6. Lay steak in the hot pan
  7. Cook one side of the steak for 6-8 minutes (until the outside has a crust on it) - DO NOT TOUCH THE STEAK WHILE IT IS COOKING
  8. Flip the steak, and cook for an additional 5-7 minutes
  9. Remove pan from heat (do not remove the steak from the pan)
  10. Add butter, garlic, and parsley to the pan beside the steak (the butter will melt immediately)
  11. Spoon butter mixture over the steak until the butter is absorbed
  12. Remove the steak from the pan
  13. Let the steak rest for 2-3 minutes
  14. Enjoy!