Steak Marinade
Updated
Updated
With just a few ingredients and seasonings, this truly is the Best Steak Marinade Recipe. It not only infuses every bite of your steak with flavor but helps tenderize the meat so you get a tender, juicy steak every time.
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
Like our other sauces and dressings, it’s good to have a homemade steak marinade in your recipe collection. This is mine and we truly do believe it’s the best all-purpose one. It’s beyond easy to make and results in the most flavorful, juicy, and tender steaks. Use this recipe for summer grilling or year-round on the stovetop.
Grilling chicken? We’ve got a simple and delicious chicken marinade, too!
Helpful Tips
- What cuts of beef can I marinate? This homemade steak marinade works with essentially any type of beef steak. Our preferred cuts are sirloin and New York Strip steaks, especially for the cooking method we use in this recipe. It also works well with flank steak, ribeye, and even filet mignon.
- Marinating time. Steak can be marinated for up to a day, though the sweet spot is about 6 to 8 hours. Anything more than a day and you run the risk of the marinade breaking down the meat. The 6 to 8-hour spot is great for putting it all together in the morning and coming home to steak ready to cook at night. Don’t have several hours? No worries. You can almost marinate a steak to perfection in just an hour.
- Discard any extra marinade. Do not re-use marinade! Once you remove the steak from the marinade, it should be discarded. Blot any excess marinade from the steak.
- Cook the steak to perfection. Perfectly cooked steak, in our opinion, happens when you pull it off at medium-rare doneness, which is approximately 135 F. Use a meat thermometer to double-check the internal temperature and keep in the mind the steak will continue to cook for a few minutes after removing it from the heat.
- Allow steaks to rest before serving. After you remove your steak from heat, allow it to rest on a plate for at least 5 minutes before slicing and serving.
- Cut steak against the grain. For tender bites of steak it’s essential that it be cut against the grain when slicing and serving.
Best Steak Marinade
Ingredients
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- 1/3 cup low-sodium soy sauce
- 1/4 cup Worcestershire sauce
- 1 tablespoon dried Italian seasoning
- 1 tablespoon brown sugar
- 2 cloves garlic, , minced
- 1 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
For serving:
- 4 (1-inch thick) sirloin or New York strip steaks
- slab of butter
- chopped parsley
Instructions
- Pour all of the marinade ingredients in a resealable gallon sized plastic bag. Mix to combine.
- Add steaks, seal, and turn to coat. Marinate in the fridge for at least 2 hours or overnight (the longer, the better.)
- Discard marinade. Blot steaks dry with a paper towel.
- Add 2 tablespoons olive oil to a large cast iron skillet over medium-high heat; swirl to coat. When it just begins to smoke, add steaks.
- Sear steaks in batches, depending on how they fit. Cook on each side for 2-3 minutes or until outside is browned. Reduce heat and cook the steaks to the desired doneness. (Mine took about 9 minutes, flipping 3 times, to get medium and an internal temperature of 145°F)
- Transfer to a plate; cover loosely with foil and let rest for 5 minutes. (Steaks will continue to cook slightly as they rest.)
- Serve whole or thinly sliced across the grain with a dab of butter and sprinkle of fresh chopped parsley.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Serving Suggestions
You can serve the steak whole or serve or thinly sliced. We enjoy ours with a dab of butter and a sprinkle of fresh chopped parsley. Though those additions are optional, they elevate and complement the other flavors of the dish.
Steak pairs so well with many sides, like a baked sweet potato or sweet potato fries, a regular baked potato, and a simple side salad for a complete meal.
Make Ahead and Storage
You can make this sirloin steak marinade up to 5 days in advance and store it in the fridge. You can also freeze it for up to 2 months in a freezer-safe container or plastic bag. Thaw overnight in the refrigerator.
More Grilling Recipes
- Hawaiian Pineapple Chicken Kabobs
- Grilled Chicken Breasts
- Juicy Lucy Burgers
- Turkey Burgers
- Grilled Shrimp Scampi
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
We don’t even use steak sauce anymore thanks to this recipe
I’ve made this multiple times and it is so delicious! Thank you!
I made this marinade for my steaks last night, they marinaded for about 10 hours or so. The flavour was good, I didn’t have low sodium soy sauce so I used normal soy sauce and I didn’t find it too salty. I did find my steaks were still kind of chewy but I think it was the cuts of meat. All I had were chuck steaks and round steaks. Thank you so very much for the recipe. 10/10 would recommend.
I made steaks with this marinade and they were great!! My husband said they were the best steaks I have ever made.
This is the 2nd or 3rd time I’ve used this recipe. It tenderizes the meat and gives it such a great flavor!!
We all enjoyed this – GREAT flavor!
Recipe was delish! Kids loved it, too.
I have used this repeatedly and always get compliments. So simple to put together and much cheaper than a prepared store bought version.
Best steak marinade we’ve tried!