Best Steak Marinade

Why You’ll Love This Recipe

I love this marinade because it uses everyday pantry staples like soy sauce, lemon juice, and Worcestershire sauce to build deep flavor. The blend of garlic, Italian seasoning, and red pepper flakes packs just the right punch, while olive oil ensures a rich, juicy crust. It works wonderfully on both premium cuts like ribeye and more affordable options like flank or skirt steak.

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 (or your preferred cut)

• 4 tablespoons cold butter, cut into pats

• Finely chopped parsley and sea salt, for garnish

Directions

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

2. I place the steaks in a large freezer bag or baking dish and pour the marinade over them, making sure they are evenly coated.

3. I seal the bag or cover the dish and refrigerate for 2–4 hours, flipping the steaks halfway through if marinating longer.

4. About 20–30 minutes before cooking, I take the steaks out of the fridge so they come to room temperature.

5. I preheat the grill to 450–500 °F and oil the grates well.

6. I pat the steaks dry and grill them for about 3–4 minutes per side, depending on thickness and desired doneness.

7. After grilling, I top each steak with a pat of cold butter and let it melt.

8. I finish with a sprinkle of sea salt and chopped parsley before serving.

Servings and timing

• Servings: 4 steaks

• Prep time: 5 minutes

• Marinating: 2–4 hours (overnight optional)

• Cook time: 10–15 minutes

• Total time: 2–4 hours and 20 minutes

Variations

• Cut flexibility: I use this marinade on ribeye, flank, skirt, hanger, or sirloin steaks.

• Pan-searing option: When I don’t grill, I sear the steaks in a cast-iron skillet with a little olive oil.

• Spice adjust: I add more or less red pepper flakes depending on how spicy I want it.

• Herb swap: Sometimes I switch the Italian seasoning with fresh rosemary or thyme for a different flavor profile.

storage/reheating

• I store leftover steak in an airtight container in the fridge for up to 3–4 days.

• For longer storage, I slice and freeze the steak, using it within 2–3 months.

• I reheat steak gently in a skillet over low heat with a bit of beef broth or butter to keep it moist. I avoid microwaving, or I use low power and short bursts if I do.

FAQs

How long should I marinate the steak?

I marinate for at least 2 hours to get good flavor, but overnight works best if I have the time.

Can I use this marinade on other meats?

Yes, I use it on chicken too—just adjust the cooking times.

Can I grill while the steak is still cold?

I always let the steak come to room temperature first so it cooks evenly.

What internal temp indicates doneness?

I go by these temps: rare (120–130 °F), medium-rare (130–135 °F), medium (135–145 °F), medium-well (145–155 °F), well (155 °F+).

Do I need to pat dry the steaks before grilling?

Yes, I always pat them dry. It helps the steak sear better and get that nice crust.

Conclusion

This steak marinade is a staple in my kitchen because it’s simple, flavorful, and makes any cut of meat taste amazing. Whether I’m grilling on a weekend or preparing a quick dinner, this marinade never fails to impress.