Introduction
If you’ve been on a quest for the perfect steak marinade—your journey ends here. This bold and savory blend hits all the right notes: salty, sweet, acidic, and aromatic. Whether you’re grilling a juicy ribeye, searing a sirloin, or firing up flank steak for fajitas, this marinade delivers deep flavor and incredible tenderness. Make this once, and you’ll see why we say—don’t lose this recipe!
Ingredients
1/3 cup soy sauce
1/3 cup olive oil
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons brown sugar
4 garlic cloves, minced
1 tablespoon onion powder
1 teaspoon freshly ground black pepper
Optional: 1/4 teaspoon red pepper flakes
2–3 lbs steak (ribeye, flank, sirloin, etc.)
Instructions
In a medium bowl or jar, whisk together all marinade ingredients until well combined.
Place steaks in a large zip-top bag or shallow container. Pour marinade over the meat and seal.
Refrigerate and marinate for at least 2 hours, ideally 6–8 hours. Overnight for max flavor and tenderness.
Before cooking, remove steak from marinade and let come to room temp (about 30 minutes).
Grill, pan-sear, or broil to your preferred doneness. Let rest before slicing and serving.
Serving and Storage
Pair with roasted vegetables, mashed potatoes, or a crisp salad. Leftover steak can be stored in the fridge for up to 4 days. Use slices in wraps, salads, or steak sandwiches.
Tips
Use fresh garlic and lemon juice for maximum flavor impact.
Don’t marinate delicate cuts like filet mignon for too long.
Dry the steak slightly before searing to help form a better crust.
Use this marinade for pork or chicken too—it’s incredibly versatile.
Variations
Smoky twist: Add 1 tsp smoked paprika or chipotle powder.
Asian-style: Add grated ginger and sesame oil.
Sweet and spicy: Add 1 tbsp honey and a pinch of cayenne pepper.
Herby version: Add 1 tsp each of dried thyme, oregano, and rosemary.
Conclusion
This steak marinade is truly legendary. It transforms even budget-friendly cuts into restaurant-quality meals. Whether you’re hosting a barbecue or planning a weeknight dinner, keep this go-to recipe handy—it just might be the last marinade you ever need.
FAQ
Can I freeze steak in the marinade?
Yes! Add raw steak to a freezer-safe bag with the marinade and freeze up to 3 months. Thaw in the fridge before cooking.
Can I reuse marinade?
Not if it has touched raw meat. However, you can boil leftover marinade for at least 5 minutes and use it as a sauce.
How long should I marinate steak?
2–8 hours is ideal. More than 24 hours may break down the texture of the meat too much.
What steaks work best?
Ribeye, sir