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A good steak marinade will not only add flavor to your steak, but it will also tenderize the meat to give it a delicious texture. This quick and easy marinade recipe uses the perfect blend of seasonings for the best steak on the grill or cast iron skillet—all with simple ingredients that you’ll probably already have in your spice cabinet.
This is a great grilled recipe to use any night of the week, especially when served with air-fried home fries, sautéed vegetables, and a large glass of red wine. Or cook up the steak to use in steak fajitas instead!
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STEAK MARINADE ingredients
You will need:
- 4 rib-eye steaks
- 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 seasonings
- ⅛ teaspoon red pepper flakes
- 4 tablespoons of cold butter
- Finely chopped parsley
- Sea salt to taste (optional)
INGREDIENT SUBSTITUTIONS
STEAKS: This marinade will add delicious flavors to any cut of beef. Marinades are particularly beneficial for cheaper, tougher cuts of meat such as skirt, hangar, and flank steaks.
HOW TO MAKE THE BEST STEAK MARINADE
STEP ONE: In a small mixing bowl, combine the soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, black pepper, salt, garlic powder, onion powder, Italian seasonings and red pepper flakes. That’s the marinade done.
STEP TWO: Place your steaks into a large, gallon-sized Ziploc bag or 9×13 baking dish. Pour the marinade over the steaks ensuring that they are completely coated on all sides. Close the Ziploc bag or cover the baking dish with plastic wrap.
STEP THREE: Place the steaks into the refrigerator for two to four hours. For extra flavor, you could marinate them overnight. If you choose to marinate overnight, you should turn the steaks over mid-way through the marinating process.
STEP FOUR: Remove the steaks from the marinade 20 to 30 minutes before you cook them. Bringing them to room temperature before cooking will result in a juicier steak. Meanwhile, turn your grill temperature to high, open the dampers and leave the lid closed for 10 to 15 minutes. The best temperature to cook steak is between 450 – 500 degrees.
STEP FIVE: Place your steaks on the grill. Add sea salt if desired. Close the lid and cook for three to four minutes.
STEP SIX: Open the grill and flip each steak over to a new part of the grill that is hot. Your steaks will have already absorbed all of the heat in the spot that they were cooking on, so using a new part of the grill will form grill marks on the other side of the meat. Close the lid and cook for another three to four minutes.
STEP SEVEN: Use a meat thermometer to check the internal temperature of each steak to see when they’re ready. Continue to check every two minutes until the desired temperature is achieved:
- RARE STEAK: 120-130 degrees
- MEDIUM RARE STEAK: 130-135 degrees
- MEDIUM STEAK: 135-145 degrees
- MEDIUM WELL: 145-155 degrees
- WELL DONE: 155 degrees and up
STEP EIGHT: When the steaks are done, place them on a cutting board under a tent of foil for five minutes. Resting will allow the steak to re-distribute the juices so the liquid doesn’t run out when you cut into it.
STEP NINE: Top each steak with a one tablespoon pat of butter and fresh chopped parsley to serve.
TIPS AND ALTERNATIVE COOKING METHOD
- Adding salt to your steak before cooking can make it more tender. Be careful not to add too much as this marinade also contains salt.
- If you prefer to fry your steak rather than grill it, you can do so using a cast iron skillet. Add a splash of olive oil to the pan and sear on each side for three to four minutes. Then reduce the heat to low and continue to cook, flipping every three minutes until the internal thermometer reaches the desired temperature.
- If cooking in a cast iron skillet, be careful not to have the temperature too high or your steak will burn.
STORING THIS RECIPE
IN THE FRIDGE
Cooked steak can be refrigerated for up to three days as long as it doesn’t look or smell bad. Be sure to wrap the steak tightly before refrigerating to keep any air out and all the juices in.
IN THE FREEZER
You can store cooked steak in the freezer for up to three months. Thaw it in the fridge before reheating it in the oven or on the stove. It’s not ideal to freeze steak after cooking, so the leftovers may fare better if you create something like beef fajitas or a thinly-sliced steak and cheese sandwich.
What is the best way to tenderize a steak?
It’s not a requirement to marinate your steak, but most cuts of beef do benefit from being marinated.
To make tough meat more tender, you can physically tenderize it using a meat mallet, score it with a knife or poke tiny holes in it with a fork. A steak marinade with acidic ingredients like lemon juice will break down tough proteins and reduce any chewiness. It’s also important to let the meat come to room temperature before cooking as this helps it to cook more evenly.
How long can you marinate a steak?
From a food safety point of view, you can leave steak marinating in your fridge for up to five days. However, this could result in an undesirable texture and flavor, so it’s best not to leave it longer than overnight.
All the best classic seasonings—from Worcestershire sauce to garlic powder and red pepper flakes—come together to create an easy steak marinade recipe that produces a juicy and tender steak. We hope you agree that this is the best steak marinade recipe around. Give it a go and then come back and tell us how delicious your steak was in the comments.
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Steak Marinade
Ingredients
- 4 rib eye steaks
- 1/3 cup soy sauce
- 1/3 cup lemon juice
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 1 tbsp minced garlic
- 1 tsp ground black pepper
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Italian seasonings
- 1/8 tsp red pepper flakes
- 4 tbsp cold butter cut into 1 tbsp pats
- parsley for garnish finely chopped
- sea salt to taste (optional)
Instructions
- In a small mixing bowl combine soy sauce, lemon juice, olive oil, worcestershire sauce, minced garlic, ground black pepper, salt, garlic powder, onion powder, Italian seasonings, and red pepper flakes.
- Place your steaks into a large, gallon-sized Ziploc bag or 9×13 baking dish. Pour the marinade over the steaks ensuring that they are completely coated on all sides. Close the Ziploc bag or cover the baking dish with plastic wrap.
- Place the steaks into the refrigerator for two to four hours. For extra flavor, you could marinate them overnight. If you choose to marinate overnight, you should turn the steaks over mid-way through the marinating process.
- Remove the steaks from the marinade 20 to 30 minutes before you cook them. Bringing them to room temperature before cooking will result in a juicier steak. Meanwhile, turn your grill temperature to high, open the dampers and leave the lid closed for 10 to 15 minutes. The best temperature to cook steak is between 450 – 500 degrees.
- Place your steaks on the grill. Add sea salt if desired. Close the lid and cook for three to four minutes.
- Open the grill and flip each steak over to a new part of the grill that is hot. Your steaks will have already absorbed all of the heat in the spot that they were cooking on, so using a new part of the grill will form grill marks on the other side of the meat. Close the lid and cook for another three to four minutes.
- Use a meat thermometer to check the internal temperature of each steak to see when they’re ready. Continue to check every two minutes until the desired temperature is achieved.
- When the steaks are done, place them on a cutting board under a tent of foil for five minutes. Resting will allow the steak to re-distribute the juices so the liquid doesn’t run out when you cut into it.
- Top each steak with a one tablespoon pat of butter and fresh chopped parsley to serve.
Notes
- RARE STEAK: 120-130 degrees
- MEDIUM RARE STEAK: 130-135 degrees
- MEDIUM STEAK: 135-145 degrees
- MEDIUM WELL: 145-155 degrees
- WELL DONE: 155 degrees and up
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