Steak Marinade

by Sabrina Snyder

Last Update:

24 Comments

5 from 10 votes
8 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Refrigerate 8 hours
Total Time 8 hours 20 minutes
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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!

A good flavorful Sauce is the perfect addition to any piece of steak. You can also try my Fajita Marinade or Chimichurri Sauce and Marinade when you plan your next steak dinner or BBQ!

Sabrina’s Steak Marinade Recipe

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.

Recipe Card

Dinner, then Dessert

Steak Marinade Recipe

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 15 minutes
Total Time 8 hours 20 minutes
Course Sauce
Cuisine American
Author Sabrina Snyder
Cooked meat on cast iron pan
PrintRate

Ingredients
 

  • 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

Instructions

  • 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.

Nutrition

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

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Tips from Sabrina

Make sure to push all of the air out of the Ziplock. The tighter seal will make sure that the marinade full coats every steak. Also, make sure the steak is safe to eat when the internal temperature reaches at least 145 degrees.

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About this Recipe

My marinade is made with lemon juice, Worcestershire sauce, garlic powder, basil, olive oil and soy sauce, and the salt and citric acid. It 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. This will be your go to when you’re grilling on the BBQ or cooking at home. Just let your tummy lead the way!

What is Marinade?

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. The ingredients of this marinade holds in the meat’s natural moisture while also tenderizing it.

Pairing Suggestions

  • 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.

How to Store

  • 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.

Variations

  • 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.

More Marinade Recipes

marinade pin image

Photos Used In Previous Posts

Meat on cast iron pan
Closeup of meat on cast iron pan
Meat marinating in metal bowl

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.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. According to the USDA, you can store the Steak Marinade in the refrigerator for up to a month before using it on steak, as long as it hasn’t come into contact with raw meat. If you want to reuse some of the marinade as a sauce, be sure to boil it first to kill any bacteria that might be present.

      Reply

  3. 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!

    Reply

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

    Reply

  9. 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!

    Reply

  11. 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! ?

    Reply

    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!

      Reply