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.
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.)
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⅓ cup soy sauce
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⅓ cup lemon juice
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½ cup olive oil
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¼ cup Worcestershire sauce
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1 tablespoon minced garlic
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1 teaspoon ground black pepper
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½ teaspoon salt
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 tablespoon Italian seasoning
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⅛ teaspoon red pepper flakes
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4 ribeye steaks
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4 tablespoons cold butter (in 1‑Tbsp pats)
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Finely chopped parsley and sea salt (for garnish)
directions
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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.
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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.
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I refrigerate the steaks for 2–4 hours—or overnight for extra flavor, flipping halfway if leaving overnight.
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About 20‑30 minutes before cooking, I remove the steaks to let them warm to room temperature.
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I preheat the grill (or pan) to high—around 450–500 °F—and clean and oil the grates (or skillet).
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I pat the steaks dry, then grill or sear them for about 3–4 minutes per side, flipping only once.
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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+.
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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
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Servings: 4 steaks
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Marinating: 2–4 hours (overnight optional)
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Cook time: 15 minutes
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Total time: 4 hours 15 minutes (plus optional overnight marinating)
storage/reheating
I don’t reuse marinade that’s touched raw meat—discard it.
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To store raw marinated steaks: keep them refrigerated in a sealed bag for up to 24 hours.
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Make‑ahead marinade (unused): store chilled for up to 2 weeks.
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Freezing: I can freeze steaks in marinade for up to 2 months—thaw overnight before cooking.
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Leftovers: reheating in a skillet until warmed works great; store in fridge up to 3 days.
Variations
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Cut options: flank, hangar, skirt, sirloin, or NY strip all work well.
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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.
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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!

The Best Steak Marinade Recipe
- 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
- 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.
- 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.
- Refrigerate the steaks for 2–4 hours, or overnight for extra flavor, flipping halfway if leaving overnight.
- About 20–30 minutes before cooking, remove the steaks to let them warm to room temperature.
- Preheat the grill (or pan) to high, around 450–500°F, and clean and oil the grates (or skillet).
- Pat the steaks dry, then grill or sear them for about 3–4 minutes per side, flipping only once.
- 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+.
- 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