I found a marinade that takes an everyday steak from good to unbelievable—it’s salty, sweet, savory, and a touch tangy, making for a juicy, bold, flavor-packed steak every time.The Best Steak Marinade Recipe

Why You’ll Love This Recipe

I love this marinade because it blends familiar pantry ingredients to create a rich, tenderizing flavor. The acid from lemon juice helps break down tough proteins, and the mix of seasonings gives a beautifully balanced taste—perfect whether I grill, pan-sear, or broil.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • ⅓ cup soy sauce

  • ⅓ cup lemon juice

  • ½ cup olive oil

  • ¼ cup Worcestershire sauce

  • 1 tablespoon minced garlic

  • 1 teaspoon ground black pepper

  • ½ teaspoon salt

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 tablespoon Italian seasoning

  • ⅛ teaspoon red pepper flakes

  • 4 ribeye steaks

  • 4 tablespoons cold butter (in 1‑Tbsp pats)

  • Finely chopped parsley and sea salt (for garnish)

directions

  1. In a small bowl, I whisk together the soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic (minced), black pepper, salt, garlic powder, onion powder, Italian seasoning, and red pepper flakes.

  2. I place ribeye steaks in a gallon‑size freezer bag or 9×13 dish, pour the marinade over them, and seal or cover it well.

  3. I refrigerate the steaks for 2–4 hours—or overnight for extra flavor, flipping halfway if leaving overnight.

  4. About 20‑30 minutes before cooking, I remove the steaks to let them warm to room temperature.

  5. I preheat the grill (or pan) to high—around 450–500 °F—and clean and oil the grates (or skillet).

  6. I pat the steaks dry, then grill or sear them for about 3–4 minutes per side, flipping only once.

  7. I use a meat thermometer to check doneness: RARE 120–130 °F, MEDIUM‑RARE 130–135 °F, MEDIUM 135–145 °F, MEDIUM‑WELL 145–155 °F, and WELL 155 °F+.

  8. Once done, I rest the steaks under foil for 5 minutes, then top each with a pat of butter and sprinkle parsley and sea salt before serving.

Servings and timing

  • Servings: 4 steaks

  • Marinating: 2–4 hours (overnight optional)

  • Cook time: 15 minutes

  • Total time: 4 hours 15 minutes (plus optional overnight marinating)

storage/reheating

I don’t reuse marinade that’s touched raw meat—discard it.

  • To store raw marinated steaks: keep them refrigerated in a sealed bag for up to 24 hours.

  • Make‑ahead marinade (unused): store chilled for up to 2 weeks.

  • Freezing: I can freeze steaks in marinade for up to 2 months—thaw overnight before cooking.

  • Leftovers: reheating in a skillet until warmed works great; store in fridge up to 3 days.

Variations

  • Cut options: flank, hangar, skirt, sirloin, or NY strip all work well.

  • Pan substitute: if pan-searing, heat a cast‑iron skillet with a splash of olive oil, sear 3–4 minutes per side, then finish on medium heat until cooked through.

  • Flavor twists: sprinkle extra garlic, experiment with smoked paprika, or swap lemon juice with lime juice for a citrus twist.

FAQs

### How long should I let the steak rest after cooking?

I rest my steaks under foil for about 5 minutes—this redistributes juices and helps the meat stay moist.

### Can I use this marinade on chicken?

Yes—I’ve used it on it; I just adjust cooking times accordingly (about 6–8 minutes per sides.).

### Do I need to pat the steak dry before cooking?

Yes—I always pat dry to promote a good crust and prevent steaming during searing.

### What if I don’t have Worcestershire sauce?

I substitute with additional soy sauce mixed with a dash of balsamic or apple cider vinegar when needed.

### Can I make this spicy?

Absolutely—just boost the red pepper flakes to ¼ teaspoon or add a pinch of cayenne.

Conclusion

I’m really thrilled with how this steak marinade works every time—delivering juicy tenderness and deep flavor with simple ingredients. Marinate a few hours or overnight, sear or grill, rest briefly, and top with butter and parsley. Try it on different cuts or even chicken and pork—I’m confident it’ll become a go‑to in my kitchen.

Enjoy, and let me know how it turns out!

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The Best Steak Marinade Recipe

The Best Steak Marinade Recipe

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  • Author: Evelyn
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 15 minutes (plus optional overnight marinating)
  • Yield: 4 steaks
  • Category: Main Course
  • Method: Grilling, Pan-Seared
  • Cuisine: American
  • Diet: Gluten Free

Description

This steak marinade transforms an everyday steak into a juicy, flavor-packed delight. It combines salty, sweet, savory, and tangy elements, ensuring a tender and flavorful steak every time.


Ingredients

  • ⅓ cup soy sauce
  • ⅓ cup lemon juice
  • ½ cup olive oil
  • ¼ cup Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Italian seasoning
  • ⅛ teaspoon red pepper flakes
  • 4 ribeye steaks
  • 4 tablespoons cold butter (in 1‑Tbsp pats)
  • Finely chopped parsley (for garnish)
  • Sea salt (for garnish)

Instructions

  1. In a small bowl, whisk together the soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, black pepper, salt, garlic powder, onion powder, Italian seasoning, and red pepper flakes.
  2. Place the ribeye steaks in a gallon-size freezer bag or 9×13 dish, pour the marinade over them, and seal or cover it well.
  3. Refrigerate the steaks for 2–4 hours, or overnight for extra flavor, flipping halfway if leaving overnight.
  4. About 20–30 minutes before cooking, remove the steaks to let them warm to room temperature.
  5. Preheat the grill (or pan) to high, around 450–500°F, and clean and oil the grates (or skillet).
  6. Pat the steaks dry, then grill or sear them for about 3–4 minutes per side, flipping only once.
  7. Use a meat thermometer to check doneness: RARE 120–130°F, MEDIUM-RARE 130–135°F, MEDIUM 135–145°F, MEDIUM-WELL 145–155°F, WELL 155°F+.
  8. Once done, rest the steaks under foil for 5 minutes, then top each with a pat of butter and sprinkle parsley and sea salt before serving.

Notes

  • Discard marinade that has touched raw meat.
  • Store raw marinated steaks in the fridge for up to 24 hours.
  • Make-ahead marinade (unused) can be stored for up to 2 weeks in the fridge.
  • Frozen steaks in marinade can be kept for up to 2 months—thaw overnight before cooking.
  • Leftover steaks can be refrigerated for up to 3 days and reheated in a skillet.

Nutrition

  • Serving Size: 1 steak
  • Calories: 450
  • Sugar: 2g
  • Sodium: 1300mg
  • Fat: 35g
  • Saturated Fat: 8g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 0g
  • Protein: 32g
  • Cholesterol: 80mg

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