Steak Marinade

8 Servings
Prep Time 5 minutes
Cook Time 5 minutes
Refrigerate 8 hours
Total Time 8 hours 10 minutes

Steak Marinade that is flavorful, easy and perfect for outdoor or indoor grilling any time of year on ANY cut of beef! Better than bottled!

This Steak Marinade is the perfect recipe for Perfect, Easy Ribeye Steak. Serve it with Easy Cole Slaw and Easy Macaroni Salad as summer winds down!

Steak marinating in metal bowl


A good marinade takes steaks to the next level and tenderizes them so that they melt in your mouth. This recipe only needs 8 hours to infuse the steaks with flavor, and once they’re saturated in sauce the cook time is conveniently short. You can use Steak Marinade on a wide variety of steaks for any occasion.

The word “marinade” comes from the Spanish word “marinada,” which means “to pickle in brine.” That is not at all what we are doing here, but the concept is the same. Our marinade is made from lemon juice, Worcestershire sauce, garlic powder, basil, olive oil and soy sauce, and the salt and citric acid in the ingredients holds in the meat’s natural moisture while also tenderizing it.

This Steak Marinade is nice because you don’t have to use up a ton of dishes to make it. Sealing the steak in an airtight container full of marinade keeps the steak moist and lets the flavor infuse itself into the meat. All you have to do is mix together your ingredients, pour them onto the steak, seal it up and leave it in the fridge until you’re ready to cook. You can also use this marinade for many different cuts of beef. Just let your tummy lead the way.



This recipe is so easy that you’ll think you missed a step, but trust me, you haven’t. You’ll end up with great steak every time and you will have next to nothing to clean up after.

  • Combine all ingredients into a Ziploc bag and mix well.
  • Pour the sauce over your steaks in a small bowl and cover it or put the steaks into the bag.
  • Seal tightly and leave them marinating in the fridge for 8 hours.
  • After marinating, place steaks on the grill on high heat. You can throw out the leftover marinade.

Steak Marinade on Grilled Ribeye in Cast Iron Pan


  • Asian inspired: Use some sesame oil and seeds to make an Asian inspired Steak Marinade.
  • Italian inspired: Add garlic, Italian seasoning and red wine for a taste of Italy.
  • Southern spice: Use a dijon rub for a ton of flavor, or add some hot sauce to give it a delicious Southern kick.


Steaks can be made with more than one specific cut of beef, and their names all mean something a bit different. Here are some favorites to try, along with a handy guide for what they each are.

  • Ribeye: this cut of beef comes from the rib area (go figure) and is marbled with fat so it is very flavorful. This is a great go-to steak cut, as it is reasonably priced and easy to find at most butcher counters.
  • Filet mignon: one of the more tender, rich, juicy and tiny cuts of steak. Filet mignon comes from the small end of a tenderloin cut, and literally means “delicate filet” in French. Filet mignon is usually cut thick, at 1.5 to 2 inches.
  • Tri tip: tri tip steak is cut from a larger roast, and comes from the sirloin area. Tri tip is awesome for grilling because it is very forgiving and you can bring it back from the edge of badness pretty easily.
  • New York strip: strip steaks come from behind the end of the ribs and is one of the more expensive cuts of meat. Strip steak is tender and fairly easy to trim.
  • Flank steak: flank steak is not as tough as skirt steak and doesn’t have as strong of a flavor. Great for marinating and grilling.



According to the USDA’s website, steak is safe to eat when the internal temperature reaches 145 degrees.


  • Serve: You shouldn’t leave your steaks out for longer than 2 hours at room temperature.
  • Store: Leftover steak will be good in the fridge for up to 3 days.
  • Freeze: Cooked steak will lose its texture and moisture in the freezer. It is best to eat marinated steak fresh.

Steak Marinade

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Steak Marinade

Steak Marinade that is flavorful, easy and perfect for outdoor or indoor grilling any time of year on ANY cut of beef! Better than bottled!
Yield 8 Servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 8 hours 10 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 1/3 cup low sodium soy sauce
  • 1/2 cup olive oil
  • 1 lemon , juiced
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons garlic powder
  • 3 tablespoons dried basil
  • 1 teaspoon ground white pepper
  • 4 ribeye steaks


  • Mix all ingredients together in a ziplock bag.
  • Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours.
  • Grill steak on high heat, indirectly, for 5-6 minutes on each side for medium doneness.
  • Discard excess marinade.



Calories: 207kcal | Carbohydrates: 4g | Protein: 10g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 376mg | Potassium: 237mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 3mg

Steak Marinade Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. This is my go-to marinade for all of my cooking. My entire family loves it. I actually used this today to marinate stew meat for a stir fry. So delicious!

  2. This was fantastic!! The steak was so flavorful and the marinade worked perfectly. Grilled up nicely and everyone loved it.

  3. I know what I will be having for dinner tonight! This sounds perfectly robust and hearty; can’t wait to enjoy such a yummy recipe!

  4. I’m rating this on how fabulous it looks! ? Lol Can’t wait to try! I absolutely LOVE your recipes! So glad I found this site!! ??

    That said, I have sensitivities to some ingredients in Worcestershire sauce…. What would be the best replacement for it? Thanks in advance! ?

    1. Thanks! You can always make your own substitution for Worcestershire sauce using 8 teaspoons soy sauce, 1 teaspoon lemon juice, 1 teaspoon sugar and a dash of hot sauce. Hope this helps!