Best Steak Marinade RecipeThis flavorful marinade is perfect for ribeye, sirloin, New York strip, T-bone, or flank steak. It adds a rich, savory flavor while helping tenderize the meat.
Ingredients
⅓ cup soy sauce
⅓ cup olive oil
¼ cup Worcestershire sauce
1½ tbsp lemon juice
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
2 tsp minced garlic
1 tbsp dried basil
1 tbsp dried parsley flakes
1 tsp ground black pepper
½ tsp onion powder
½ tsp red pepper flakes (optional, for a little heat)
Instructions
1.In a medium bowl, whisk together all the ingredients until well combined.
2.Place the steak in a large zip-top bag or a shallow glass dish.
3.Pour the marinade over the steak, making sure it is completely coated.
4.Seal the bag (or cover the dish) and refrigerate:
.2–4 hours for thinner cuts.
.6–12 hours for thicker steaks.
.Avoid marinating for more than 24 hours, as the texture can become mushy.
5.Remove the steak from the refrigerator about 30 minutes before cooking to let it come closer to room temperature.
6.Discard the used marinade.
7.Grill or pan-sear the steak to your preferred doneness:
Doneness. Internal Temperature
Rare. 120–125°F (49–52°C)
Medium Rare. 130–135°F (54–57°C)
Medium. 140–145°F (60–63°C)
Medium Well. 150–155°F (66–68°C)
Well Done. 160°F+ (71°C+)
8.Let the steak rest for 5–10 minutes before slicing and serving.
Serving Suggestions
Serve with:
.Garlic mashed potatoes
.Roasted vegetables or asparagus
.Grilled corn
.Garden salad
.Garlic bread
Tip: For extra flavor, reserve a small portion of the marinade before adding it to the raw meat. Use the reserved marinade as a finishing sauce after cooking.