Popular Cuisine
Steak Marinade

This steak marinade is quick to prepare and gives steaks an intense flavor.

A simple blend of oil, garlic, soy sauce and fresh herbs with flavorful seasonings, this marinade is easy and delicious.

steak with the best steak marinade on a plate
  • It's great for any cut of steak, especially the tougher cuts such as the skirt, flank or shoulder.
  • It's made with ingredients you probably have on hand.
  • It makes the meat more tender and gives it a lot of flavor.
ingredients for marinating steak on a marble board

A marinade is great for tenderizing and flavoring steaks. However, I personally don’t marinate prime cuts of steak that are notoriously tender, like filet or rib eye (I season and grill them, like in this rib eye recipe).

  • To soften: Marinades contain acidic ingredients such as wine, vinegar, lemon juice, or a combination. The acid breaks down tough meat fibers, making it tender.
  • Taste: Marinades usually contain salt, herbs, herbs and strong flavours that season the meat.
  • Caramelize: The sugars in the marinade help with caramelization to create that beautiful golden crust we all love.

Ingredients for marinating the steak

Acid: I like to use balsamic vinegar to tenderize the meat, but any vinegar will work. Lemon, lime, pineapple, and orange juice are all great acids to experiment with!

Fat: I use olive oil because that's what I always have on hand, but any light-flavored oil will work. The oil helps the seasonings stick to the meat and keep it tender while cooking.

Taste: Garlic, Worcestershire sauce, soy sauce, and Dijon sauce add depth to the flavor of this steak marinade.

Herbs and spices: Parsley, rosemary, pepper and thyme add a rich, savory flavour and wonderful aroma. They also help tenderise the meat and make it tastier!


  • For a lower sodium marinade, replace the soy sauce with coconut aminos.
  • You can add your favorite herbs to the marinade, such as Italian seasoning, seasoned salt, or Montreal steak seasoning.
  • Don't have fresh garlic? Use garlic powder!

You should always marinate in glass or plastic, not a metal bowl, because the acid can react with the metal. A freezer bag also works well for easy cleanup.

How to Make a Marinade for Steak

With this simple marinade, you'll get juicy, tender steaks every time.

  1. Combine all ingredients in a bowl or freezer bag. (according to recipe).
  2. Add the meat and let it marinate for at least 1 hour or up to 4 hours (longer for tougher cuts).
  3. Remove the marinade and grill the steak until desired doneness.
  • Tougher cuts like shoulder, skirt, flank or sirloin can be marinated for up to 24 hours if desired, which is perfect for next-day BBQs!
plated steak cooked with steak marinade

Storing steak marinade

Store any leftover marinade (that has not come into contact with the meat) in a tightly closed container or jar in the refrigerator and consume within 3 days, or freeze it in ice cubes and take one or two out as needed.

My Favorite Ways to Enjoy a Tasty Steak

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marinated steaks cooked on a plate
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Marinated steak

This steak marinade tenderizes and adds a hint of flavor, for a juicy, flavorful steak every time!

Preparation time 5 minutes

Time to cook 5 minutes

Marinating time 1 Now

Total time 1 Now 10 minutes

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  • In a glass bowl or freezer bag, combine olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, parsley, rosemary, pepper, thyme, and garlic.

  • Add up to 2 pounds of steak and marinate for at least 1 hour or up to 4 hours.

  • Remove the steaks and discard the marinade.

  • Grill or roast until desired doneness.

  • Steak marinade is perfect for tougher, less expensive cuts of meat.
  • Marinate the meat in a non-metallic container (glass or plastic) or in a freezer bag in the refrigerator.
  • Discard the used marinade or boil it on high heat for a few minutes to ensure it reaches 160°F.
  • Freeze the marinade in ice cube trays so you can take out as much as you like when it’s time to marinate a steak – this way the marinade stays fresh!

Marinating times

  • The fillet or rib eye is perfectly tender even without marinating, but if desired, you can marinate it for 30-60 minutes to flavor it.
  • New York sirloin or tenderloin can be marinated for about 4 hours.
  • Tougher cuts of beef, such as flank, rump, or even neck, can be marinated longer, up to 24 hours (I usually do this the night before for dinner the next day).

Calories: 576 | Carbohydrates: 18G | Protein: 5G | Fat: 55G | Saturated fats: 8G | Polyunsaturated fats: 6G | Monounsaturated fat: 40G | Sodium: 2630mg | Potassium: 481mg | Fiber: 2G | Sugar: 9G | Vitamin A: 487IU | C vitamin: 14mg | Soccer: 91mg | Iron: 4mg

Nutritional information provided is an estimate and may vary based on cooking methods and brands of ingredients used.

Course Seasoning, Sauce
Kitchen American
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