The perfect Steak Marinade transforms your grilling game, ensuring your steak comes out juicy, tender, and packed with flavor.
authorโs note
The Marinade That Totally Changed My Grilled Steak!
Ever since attending theย grilling camp I shared about here Iโve been OBSESSED with grilling. Seriously, itโs my newest hobby and Iโve grilled just about every day this month. Before going to that bootcamp I grilled a bit, but it was usually just been chicken or shrimp and occasionally a grilled steak bowl.
Since coming back from the camp and reading just about everything I can about grilling (really, Iโm so weird.), I canโt get enough.
And one of the things Iโve learned is that when grilling steak, the steak marinade you use makes a big difference. Lucky for you I have a great steak recipe Iโm sharing with you below, complete with a steak marinade recipe as well.
Steak Marinade Ingredients
- Olive Oil, Soy Sauce, Worcestershire Sauce: These create a tasty and moist marinade. Use low-sodium soy sauce so youโre in control of the saltiness.
- Lemon Juice and Lemon Zest: Freshly squeezed lemon juice works best.
- Minced Garlic and Garlic Powder: Use finely minced fresh garlic for more intensity.
- Dried Basil, Parsley, Oregano: Finely diced fresh herbs also work!
- Ground White Pepper: Use black pepper if you like a stronger pepper flavor in your steak marinade.
- Coarse Sea Salt (optional): Sprinkle salt just before grilling to keep the meat juicy.
- Steaks: Pick well-marbled steaks for juicier, tastier results.
- Canola Oil: Prevents the steaks from sticking to the grill. Use an oil with a high smoke point, like canola, for best results.
Featured Comment
โI use this marinade all the time for rib eye steaks. It is delicious and our guests always love the steaks.โ
โ Gayle
What Are The Best Steaks To Grill?
I loveย this list of the top 10 steaks to grill by Steven Raichlen. (These photos are a NY Strip Steak, but my favorite GRILLED steak (right now) is probably a rib-eye)
Use a Meat Thermometer:
For the perfect grilled marinated steak, exactly how you like it, I highly recommend using a meat thermometer for the best results.
- Rare: 120-125ยฐF
- Medium-Rare: 135ยฐF
- Medium: 140ยฐF
- Medium-Well: 150ยฐF
- Well-Done: 160-175ยฐF
Steak Marinade Tips
- Choose the Right Meat: For weeknight dinners, a good value steak from the grocery store works great. Butcher steaks are pricier and often just need salt and pepper.
- Steak Thickness: Aim for a steak at least 1 to 2 inches thick for a perfect red center.
- Trim Skin: Before grilling, trim the edge silverskin, but keep the marbling fat for flavor.
- Oil Grill: Heat the grill fully, clean with a wire brush, then oil the grates with canola oil using a paper towel.
- Preheat Grill: Ensure high heat before adding meat for a juicy steak with a great char.
- Flip with Tongs: Avoid piercing the steak with a fork to keep the juices in.
- Diamond Grill Marks: Place steak diagonally on the grill, then rotate 90 degrees after 2-3 minutes.
- Rest the Steak: Let it rest for 5-10 minutes under foil to redistribute juices for a juicier steak.
Storage
- Refrigerate: Store cooled steaks in the fridge for up to 3 to 4 days. I love using extras in this steak sandwich or these steak bowls.
- Freeze: For longer storage, place cooled steak in a freezer-safe bag, press out as much air as you can, and freeze for up to 2 to 3 months.
- Make Ahead Steak Marinade: Mix the marinade, then store it in an airtight container or sealable jar in the fridge for up to 5 days. Shake or stir before using.
More Fresh Grilling Recipes:
Easy Steak Marinade
Equipment
Ingredients
- 1/2 cup olive oil
- 1/3 cup reduced-sodium soy sauce
- 2 large lemons
- 1 tablespoon minced garlic
- 1/4 cup Worcestershire sauce
- 3 tablespoons dried basil
- 1-1/2 tablespoons garlic powder
- 1-1/2 tablespoons dried parsley
- 1 tablespoon dried oregano
- 1 teaspoon ground white pepper
- Coarse salt optional
- Steaks of your choice
- Canola oil for grill grates
Instructionsย
- Zest and juice lemons to get 1/2 teaspoon zest and 1/4 cup juice. In a medium bowl, add olive oil, soy sauce, lemon juice, lemon zest, minced garlic, Worcestershire sauce, dried basil, garlic powder, dried parsley, dried oregano, and white pepper.
- Whisk until ingredients are combined and incorporated. Pour mixture over steaks of your choice (the pictures show a NY Strip Steak; read the post for the โbest grilling steaksโ).
- Cover (or seal the bag) and place in fridge for up to 6 hours (too much longer than that and the acidity starts to โcookโ the meat).
- About 20 minutes before grilling, remove steaks and let sit (still covered) at room temperature (not outside).
- Heat grill to high heat. Once hot, clean it with a wire brush. Roll up a few paper towels and drench them in canola oil. Using tongs, rub the paper towel wad along the grill grates generously.
- Remove steaks from marinade and optionally sprinkle coarse salt over the top (Donโt add salt if you didnโt use a low-sodium soy sauce or are sensitive to salt).
- Place steaks on grill and cook about 4โ5 minutes (rotate 90 degrees at 2 and 1/2 minutes for diamond grill marks).
- Using tongs, flip steaks over and continue to grill 3โ5 minutes for medium-rare (internal temperature of 135ยฐF; see note 1).
- The grill time will greatly vary based on your grill, your steak thickness, and the actual temperature of your grill. For best results, use a meat thermometer and remove meat when it is 5 degrees below your desired internal temperature. (It will cook a bit more after being removed.)
- Once steaks are cooked to your desired doneness, remove to a plate or cutting board and tent loosely with foil 5โ10 minutes to give the juices a chance to redistribute (juicier steaks!) Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super tasty! Will use it again. Thanks!
So happy this steak marinade was a hit! Thanks Ronnalee!