Name: Best Steak Marinade Recipe
Cook time: 15 min
Total time: 255 min
Ingredients: 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 ribeye steaks; 4 tablespoons cold butter, (cut into 1 tablespoon pats); parsley, (finely chopped (for garnish)); sea salt, (to taste (optional))

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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Cook Time15

Total Time4 15

Servings

Table of Contents

Homemade Steak Marinade Ingredients
Make The Best Steak
How To Serve This Steak Marinade Recipe
How To Store Marinade For Steak
More Steak Recipes
JUMP TO RECIPE

If there’s one thing that can take an everyday steak from good to unbelievable, it’s a killer marinade. This steak marinade is the best. It’s got it all — salty, sweet, savory, and a little punch of acid to tenderize and boost flavor in all the right ways. Whether you’re firing up the grill, searing in a pan, or broiling under high heat, this marinade guarantees juicy, bold, flavor-packed steak every time.

📌Save this recipe by pinning it to your “Best Steak Marinades” or “Grilled Steak Recipes” Pinterest boards📌

Homemade Steak Marinade Ingredients

Ingredients You’ll Need

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.

⅓ cup of soy sauce
⅓ cup of lemon juice
½ cup of olive oil
¼ cup of Worcestershire sauce
1 tablespoon of minced garlic
1 teaspoon of ground black pepper
½ teaspoon of salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 tablespoon of Italian seasoning
⅛ teaspoon of red pepper flakes
4 ribeye steaks
4 tablespoons of cold butter
Finely chopped parsley and sea salt for garnish

Steak Cuts to Use

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.

Make The Best Steak

Marinating Steak

Always marinate in glass, ceramic, or food-safe plastic—avoid aluminum or metal, which can react with acidic ingredients.

Place the ribeye steaks in a large freezer bag or 9×13-inch dish and pour the marinade over top, coating all sides evenly.

Seal the bag or cover the dish, then refrigerate for two to four hours.

Remove from the fridge 20–30 minutes before cooking to let them come to room temperature—this helps them cook more evenly and stay juicy.

Prepping The Steak

Room Temp = Better Cook: Always let the steak sit out for 20–30 minutes before cooking to help it cook evenly and stay juicy inside.

Pat Dry Before Cooking: Lightly pat the steak dry with paper towels before searing to get a better crust and avoid steaming in the pan.

Grilling Like A Pro

Preheat the Grill: Let it heat for 10–15 minutes with the lid closed to reach 450–500°F. A hot grill gives you a better sear and helps prevent sticking.

Clean the Grates: Scrape off any old residue so the steak makes clean contact with the grill and develops great grill marks.

Oil the Grill, Not the Steak: Lightly oil the grates using tongs and a paper towel dipped in oil. This helps prevent sticking without smoking up the steak.

Don’t Constantly Flip: Flip once to develop a good crust. Moving it too much prevents that golden-brown sear.

Steak Cooking Times

The grilling time will depend on the size and thickness of your steaks, grill temperature, the temperature of steaks to begin with.

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

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.

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 topped with butter and chopped parsley then served on a plate

How To Store Marinade For Steak

🚫 Do not reuse marinade – after raw meat has touched it, discard it. 🚫

Refrigerate: Place the steak and marinade in an airtight container or zip-top bag and refrigerate for up to 24 hours. Longer than that can start to affect the texture of the meat.

Make Ahead: If kept it separate from raw meat, the marinade can be stored in the fridge for up to two weeks in a sealed container.

Freezing: You can freeze steak in the marinade for up to two months. Just thaw overnight in the fridge before cooking—this is a great meal prep trick.

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.

More Steak Recipes

Best Steak Marinade Recipe

5 from 10 votes

Cook Time 15

Total Time 4 15

Servings

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Ingredients

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 ribeye steaks
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 for Steak: Rare steak 120-130°F, medium rare steak 130-135°F, medium steak 135-145°F, medium well steak 145-155°F, and well done steak 155°F and up.
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. Start steak at medium heat for best results.
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 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

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant

The Best Steak Marinade Recipe

📌Save this recipe by pinning it to your “Best Steak Marinades” or “Grilled Steak Recipes” Pinterest boards📌