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Absolute Best Steak Marinade

This easy and incredibly flavorful marinade is the absolute best way to elevate any steak, taking just minutes to whisk together and transforming even a humble cut into something spectacular. It adds savory, tangy, slightly sweet, and spicy notes, working wonders on steak, chicken, pork, or veggies.
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Prep Time 5 minutes
Servings 4 steaks

Equipment

  • Medium-sized bowl
  • large zip-top bag Optional alternative to bowl
  • Whisk
  • Plastic wrap If using a bowl

Ingredients
  

Marinade

  • 0.33 cup soy sauce use tamari or coconut aminos for gluten-free
  • 0.33 cup lemon juice freshly squeezed is best, can substitute lime juice, red wine vinegar, or apple cider vinegar
  • 0.5 cup olive oil can substitute canola, vegetable, or lighter olive oil
  • 0.25 cup Worcestershire sauce ensure gluten-free if needed
  • 1 tablespoon garlic, minced fresh garlic is a must
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Italian seasoning can substitute mix of dried oregano, basil, thyme, rosemary or other herbs/spices
  • 0.125 teaspoon red pepper flakes adjust to spice preference, can add cayenne or hot sauce for more heat

For the Steaks

  • 4 ribeye steaks or your favorite cut like flank, sirloin, strip; adjust marinating time for thinner cuts
  • 4 tablespoons cold butter cut into 1 tablespoon pats, optional but recommended for finishing
  • parsley, finely chopped for garnish, optional
  • sea salt to taste, optional for finishing

Instructions
 

  • Gather your marinade ingredients: Find a medium-sized bowl or a large zip-top bag.
  • Whisk it all together: Add the soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, black pepper, salt, garlic powder, onion powder, Italian seasoning, and red pepper flakes to your bowl or bag. Give it a good whisk (or seal the bag and give it a good shake!) until everything is nicely combined.
  • Prep the steaks: Pat your steaks thoroughly dry with paper towels. Trim any excess fat if you like.
  • Marinate the steaks: Place the patted-dry steaks into the bowl with the marinade, or slide them into the zip-top bag. Make sure each steak is fully coated. If using a bag, press out as much air as possible before sealing.
  • Chill out: Place the bowl (covered tightly with plastic wrap) or sealed bag in the refrigerator. Let the steaks marinate for at least 30 minutes, but ideally 2-4 hours for maximum flavor. For thicker cuts, you can go up to 8 hours, but no longer.
  • Get ready to cook: When you're ready to cook, remove the steaks from the marinade, letting any excess drip off. Discard the used marinade. Let the steaks sit on a plate for about 15-20 minutes at room temperature before cooking.
  • Cook 'em up: Cook your steaks using your preferred method (grilling, pan-searing, broiling) to your desired doneness. As soon as they come off the heat, place a pat of cold butter on top of each steak.
  • Rest and serve: Let the steaks rest for 5-10 minutes before slicing or serving. Garnish with fresh chopped parsley and a sprinkle of flaky sea salt if you wish. Enjoy!

Notes

Do not over-marinate, especially thinner cuts or for longer than 8 hours, as the acid can break down the meat texture. Always discard used marinade that has been in contact with raw meat for food safety. Patting steaks dry before marinating helps achieve a better sear. Bringing steaks to room temperature for 15-20 minutes before cooking promotes more even cooking. Unused marinade can be stored in an airtight container in the fridge for up to a week. Marinated steaks should be cooked within 8 hours for thicker cuts, or within 1-2 days maximum.