Steak Marinade

Look no further than your pantry for all the ingredients you need to create our mouth-watering blend of lemon, garlic, Worcestershire, and seasonings. We’re sure you'll grill your best steaks ever.

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This homemade steak marinade is a game-changer. Consider this recipe the end to the frustration that comes when you realize you’re all out of bottled marinade and it’s time to prep that perfectly tender and juicy steak. It’s so simple to make with a blend of everyday ingredients, you’ll never reach for bottled marinade again.

Homemade Steak Marinade

You’ll need:

• 4 ribeye steaks
• ⅓ cup soy sauce
• ⅓ cup lemon juice
• ½ cup olive oil
• ¼ cup Worcestershire sauce
• 1 tablespoon minced garlic
• 1 teaspoon ground black pepper
• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon Italian seasoning
• ⅛ teaspoon red pepper flakes
• 4 tablespoons of cold butter, cut into 1 tablespoon pats
• Finely chopped parsley for garnish
• Sea salt to taste (optional)

Substitutions and Additions 

SEASONING – The nice thing about creating a marinade from scratch is that you can totally customize it to suit your taste or that of your guests. Try adding extra red pepper flakes or garlic if you want it to have a little more punch!

WORCESTERSHIRE SAUCE – Don’t run to the store if you are out of Worcestershire sauce. Since it is primarily vinegar-based, substitute some balsamic in equal proportions.

RIB-EYE STEAKS – Substitute other grilling steaks according to your preference or what happens to be the best value at your grocery store.

How to Make The Best Homemade Steak Marinade Recipe

STEP ONE: In a small bowl, combine the soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, ground black pepper, salt, garlic powder, onion powder, Italian seasoning, and red pepper flakes.

Step Two: Place your ribeye steak into a large, gallon-size freezer bag or 9×13-inch baking dish. Pour the marinade over the raw meat, ensuring that it is completely coated with enough on all sides. Close the Ziploc bag or cover the baking dish with plastic wrap.  

Step Three: Place the steaks into the refrigerator for two to four hours. For extra flavor, you could marinate them overnight. If you choose to marinate overnight, you should turn the steaks over midway through the marinating process.

PRO TIP: If you plan to marinate your steaks overnight, marinate them in a large ziplock bag so that you can simply flip them over in the refrigerator. This allows for perfectly marinated meat.

Step Four: Remove the steaks from the marinade 20 to 30 minutes before you cook them. Bringing them to room temperature before cooking will result in a juicier steak. 

Meanwhile, turn your grill temperature to high, open the dampers and leave the lid closed for 10 to 15 minutes. The best temperature to cook a steak is between 450 to 500°F.

Step Five: Place your marinated steak on the grill. Add sea salt if desired. Close the lid and cook for three to four minutes.

Pro Tip: Add a touch of salt to help tenderize the meat, but don’t overdo it! The marinade also contains salt.

Step Six: Open the grill and flip each steak over to a new part of the grill that is hot. Your steaks will have already absorbed all of the heat in the spot they were cooking on, so using a new part of the grill will form grill marks on the other side of the meat. Close the lid and cook for another three to four minutes.

Step Seven: Use a meat thermometer to check the internal temperature of each steak to see when they’re ready. Continue to check every two minutes until the desired temperature is achieved.

Step Eight: When the steaks are done, place them on a cutting board under a tent of foil for five minutes. Resting will allow the steak to re-distribute the juices, so the liquid doesn’t run out when you cut into it.

Step Nine: Top each steak with a one-tablespoon pat of butter and freshly chopped parsley to serve.

How Can I Tell When Steaks Are Done?

“Done” is different for everyone when it comes to their “perfect” steak. Check this chart for internal temperatures and cook them to perfection every time.

• RARE STEAK: 120-130°F
• MEDIUM RARE STEAK: 130-135°F
• MEDIUM STEAK: 135-145°F
• MEDIUM WELL STEAK: 145-155°F
• WELL DONE STEAK: 155°F and up

How To Serve 

Individually plate steaks once they have rested for a few minutes, or diagonally slice them and fan them out on a serving platter. Not only is this a great presentation method, but it will also allow your steaks to stretch a little further if you’re serving a crowd.

Storage

IN THE FRIDGE: This marinade will keep for up to two weeks in a sealed container. Marinated meat can be sealed tightly and kept refrigerated for up to 5 days but is best cooked within a day.

IN THE FREEZER: Cooked steak can be tightly wrapped and frozen for up to 3 months. 

REHEATING INSTRUCTIONS: Pre-cooked steaks are best served thinly sliced and added to a stir fry or on a fresh sandwich bun. Thaw in the fridge before reheating.

The four key components of a good steak marinade, acid, fat, seasoning, and time all come together in this recipe to create the perfect marinade necessary for tender and juicy steaks. We know this will be the only steak marinade recipe you’ll ever need!

FAQ:

Question: How long do I grill steaks?

Answer: Grilling time will depend on the thickness of your steaks, the temperature of your grill, and the temperature of the steaks when you put them on the grill. For an 8-ounce steak about 1-inch thick, cooking at medium-high heat (about 425°F), it should take about 3-5 minutes per side. Adjust time up or down accordingly.

Question: What are the best types of steak for the grill?

Answer: Cuts like rib-eye, strip-loin, or t-bone are perfect for the grill because they are cut from the lion. Look for well aged, well-marbled cuts for the tenderest results.

Question: How many ounces of steak is considered acceptable when serving guests?

Answer: Generally, count on serving 8 ounces (½ lb.) per person. Consider buying larger cuts of meat and slicing them before serving.

Steak Marinade

Look no further than your pantry for all the ingredients you need to create our mouth-watering blend of lemon, garlic, Worcestershire, and seasonings. We’re sure you’ll grill your best steaks ever.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Dinner

Cuisine American

Servings 4

Ingredients

  

• 4 ribeye steaks
• ⅓ cup soy sauce
• ⅓ cup lemon juice
• ½ cup olive oil
• ¼ cup Worcestershire sauce
• 1 tablespoon garlic minced
• 1 teaspoon ground black pepper
• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon Italian seasoning
• ⅛ teaspoon red pepper flakes
• 4 tablespoons cold butter cut into 1 tablespoon pats
• parsley finely chopped for garnish
• sea salt to taste optional

Instructions

 

• In a small bowl, combine the soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, ground black pepper, salt, garlic powder, onion powder, Italian seasoning, and red pepper flakes.
• Place your ribeye steak into a large, gallon-sized freezer bag or 9×13-inch baking dish. Pour the marinade over the raw meat ensuring that they are completely coated with enough marinade on all sides. Close the Ziploc bag or cover the baking dish with plastic wrap.
• Place the steaks into the refrigerator for two to four hours. For extra flavor, you could marinate them overnight. If you choose to marinate overnight, you should turn the steaks over mid-way through the marinating process.
• Remove the steaks from the marinade 20 to 30 minutes before you cook them. Bringing them to room temperature before cooking will result in a juicier steak.
• Meanwhile, turn your grill temperature to high, open the dampers and leave the lid closed for 10 to 15 minutes. The best temperature to cook a steak is between 450 to 500°F.
• Place your marinated steak on the grill. Add sea salt if desired. Close the lid and cook for three to four minutes.
• Open the grill and flip each steak over to a new part of the grill that is hot. Your steaks will have already absorbed all of the heat in the spot that they were cooking on, so using a new part of the grill will form grill marks on the other side of the meat. Close the lid and cook for another three to four minutes.
• Use a meat thermometer to check the internal temperature of each steak to see when they’re ready. Continue to check every two minutes until the desired temperature is achieved.
• When the steaks are done, place them on a cutting board under a tent of foil for five minutes. Resting will allow the steak to re-distribute the juices so the liquid doesn’t run out when you cut into it.
• Top each steak with a one tablespoon pat of butter and fresh chopped parsley to serve.

Notes

Note: If you prefer to fry your steak rather than grill it, you can do so using a cast-iron skillet. Add a splash of olive oil to the pan and sear on each side for three to four minutes. Then reduce the heat to low and continue to cook, flipping every three minutes until the internal thermometer reaches the desired temperature.

Note: If cooking in a cast-iron skillet, be careful not to have the temperature too high or your steak will burn. Start steak at medium heat for best results.

Note: Adding salt to your steak before cooking can make it more tender. Be careful not to add too much as this marinade also contains salt.

Note: If using a skillet, reduce heat to medium-low and continue to cook for another 3 minutes, repeating until internal temperature reaches the desired temperature. Cast-iron skillets take time to cool down so starting at medium and then reducing to medium-low after searing will allow it to cook without burning.

Keyword Steak Marinade Recipe