Steak Marinade

This easy steak marinade recipe is seriously mouthwatering thanks to the blend of spices, lemon juice, and Worcestershire sauce. Simply marinate for a few hours or overnight for the juicest grilled steak!

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A good steak marinade will not only add tons of 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 – 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. Or cook up the tender steak to use in steak fajitas instead.

Steak Marinade Ingredients

How to Make This Steak Marinade Recipe

STEP ONE: In a small bowl, combine the soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, ground black pepper, salt, garlic powder, onion powder, Italian seasoning, and red pepper flakes.

STEP TWO: Place your ribeye steak into a large, gallon-size freezer bag or 9×13-inch baking dish. Pour the marinade over the raw meat, ensuring that they are completely coated with enough marinade 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 midway 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 a steak is between 450 to 500°F.

STEP FIVE: Place your marinated steak 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°F
• MEDIUM RARE STEAK: 130-135°F
• MEDIUM STEAK: 135-145°F
• MEDIUM WELL STEAK: 145-155°F
• WELL DONE STEAK: 155°F 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 freshly chopped parsley to serve.

How to Serve

Steak is delicious served alongside so many different side dishes. My favorite is topped with sauteed mushrooms and a side of garlic bread and Caesar salad.

You could also make broccoli salad or pasta salad to serve alongside your tasty steak. You could also go a different route with roasted vegetables and mashed potatoes, all fantastic options.

MORE MEAT RECIPES

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French Onion Pork Chops

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Steak Bites

Storage

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.

The marinade on its own should keep for a couple of weeks in the fridge in a sealed container without a problem. You can also marinate meat for up to five days.

IN THE FREEZER: You can store cooked steak in the freezer in an airtight container 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.

All the best classic seasonings—from Worcestershire sauce to garlic powder and red pepper flakes—come together to create the perfect steak marinade recipe that produces a tender and juicy steak. We hope you agree that this is the best steak marinade recipe around. Give it a go this grilling season and then come back and tell us how delicious your steak was in the comments.

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Steak Marinade

5 from 6 votes

This easy steak marinade recipe is seriously mouthwatering thanks to the blend of spices, lemon juice, and Worcestershire sauce. Simply marinate for a few hours or overnight for the juicest grilled steak!

Cook Time 15 minutes

Total Time 4 hours 15 minutes

Servings 4

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Ingredients

  

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• 4 ribeye steaks
• ⅓ cup soy sauce
• ⅓ cup lemon juice
• ½ cup olive oil
• ¼ cup Worcestershire sauce
• 1 tablespoon garlic minced
• 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 tablespoons cold butter cut into 1 tablespoon pats
• parsley finely chopped (for garnish)
• sea salt to taste (optional)

Instructions

 

• In a small bowl, combine the soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, ground black pepper, salt, garlic powder, onion powder, Italian seasoning, and red pepper flakes.
• Place your ribeye steak into a large, gallon-sized freezer bag or 9×13-inch baking dish. Pour the marinade over the raw meat ensuring that they are completely coated with enough marinade 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 a steak is between 450 to 500°F.
• Place your marinated steak 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

Internal Temperatures:

• RARE STEAK: 120-130°F
• MEDIUM RARE STEAK: 130-135°F
• MEDIUM STEAK: 135-145°F
• MEDIUM WELL STEAK: 145-155°F
• WELL DONE STEAK: 155°F and up

 

Note: 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.

 

Note: If cooking in a cast-iron skillet, be careful not to have the temperature too high or your steak will burn. Start steak at medium heat for best results.

 

Note: 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.

 

Note: If using a skillet, reduce heat to medium-low and continue to cook for another 3 minutes, repeating until internal temperature reaches the desired temperature. Cast-iron skillets take time to cool down so starting at medium and then reducing to medium-low after searing will allow it to cook without burning.

 

 

Nutrition

Sodium: 1760mg | Calcium: 72mg | Vitamin C: 11mg | Vitamin A: 441IU | Sugar: 3g | Fiber: 1g | Potassium: 854mg | Cholesterol: 168mg | Calories: 851kcal | Trans Fat: 1g | Monounsaturated Fat: 38g | Polyunsaturated Fat: 5g | Saturated Fat: 25g | Fat: 70g | Protein: 48g | Carbohydrates: 9g | Iron: 6mg

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