November 11, 2022
Review RecipeHomemade Steak Marinade Recipe
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.
STEAK MARINADE INGREDIENTS
You’ll need:
- 4 ribeye 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 seasoning
- ⅛ teaspoon red pepper flakes
- 4 tablespoons of cold butter, cut into 1 tablespoon pats
- Finely chopped parsley for garnish
- Sea salt to taste (optional)
SUBSTITUTIONS AND ADDITIONS
STEAK: This delicious marinade will add amazing flavor to any cut of beef. Marinades are particularly beneficial for cheaper, tougher cuts of beef such as skirt steak, hangar, and flank steak.
HOW TO MAKE THE BEST 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.
PRO TIP:
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.
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.
PRO TIP:
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.
STEP FIVE: Place your marinated steak on the grill. Add sea salt if desired. Close the lid and cook for three to four minutes.
PRO TIP:
Adding salt to your steak before cooking can make it more tender. Be careful not to add too much, as the marinade also contains salt.
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.
PRO TIP:
If using a skillet, reduce heat to medium-low and continue to cook for another 3 minutes, repeating until the 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.
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 THIS STEAK MARINADE RECIPE
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
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.
HOW TO STORE MARINADE FOR STEAK
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.
FREQUENTLY ASKED QUESTIONS
What is the best way to tenderize a steak?
Tenderizing is not a requirement, but most cuts of beef do benefit from it. 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.
How long do I grill steaks?
The grilling time will depend on the size and thickness of your steaks, grill temperature, the temperature of steaks to begin with. For an 8-ounce steak about 1-inch thick, cooking at medium-high heat (about 425°F), it should take about 3-5 minutes per side.
Should you marinate steak?
While it is not necessary to marinate steak, allowing the meat to sit in a marinade for several hours or overnight does add plenty of added flavor to most cuts of meat.
Why is my steak tough and chewy?
Overcooking steak tends to result in tough and chewy meat. It is best to cook your meat for a shorter amount of time for tender meat.
MORE RECIPES YOU’LL LOVE
Best 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!
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings 4
Ingredients
- 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
Calories: 851kcal | Carbohydrates: 9g | Protein: 48g | Fat: 70g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1760mg | Potassium: 854mg | Fiber: 1g | Sugar: 3g | Vitamin A: 441IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 6mg
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Comments
jay platte says
this steak recipe is so good!!
Roni Fern Gossett says
Why does this recipe call for butter and i don’t see butter mentioned anywhere in the directions ???
Layne Kangas says
Hi, Roni – it’s in step nine. You top each steak with butter before serving. Enjoy!
Sherry says
How does the shortening pictured in the picture come into play? I did not see it mentioned in the directions.
Layne Kangas says
Hi, Sherry – that was totally a typo, there isn’t shortening in the recipe! 🙂
Kurt says
Amazing!
Charlie says
Going to try this with thick bone in pork chops
Tara Clairmont says
For the nutrition is that including the steak? Or just the marinade. Is the 383 per serving with the steak? Trying to track so want to make sure it’s accurate.
Thank you
Layne Kangas says
It includes the rib eye steaks!
Pam Gray says
If storing the marinade only, how long can it be stored in the refrigerator?
I may not use it all at once and would like to have it on hand for future meats.
Layne Kangas says
It should keep for a couple of weeks in the fridge without a problem, in a sealed container! You can also marinate meat for up to five days. Enjoy!
Hope Comerford says
This was SOOOOO good!!! WOW! This is a keeper! I love the grilling tips too. You helped me make Father’s Day dinner INCREDIBLY special and INCREDIBLY tasty! I will forever more use this marinade and these grilling tips when cooking steak on the grill. Thank you!
Julie says
I’ve used this recipe SEVERAL times and everyone loves it!!!!
IT’S MY FAVORITE!❤️
Brittni says
Such a great marinade! We use this for steak bites (minus the red pepper for the littles)! So simple, yet delicious!
Karen Walden says
Delish