The Best Homemade Steak Marinade
Tenderize and infuse steaks with mouth-wateringly delicious flavor with this best steak marinade! It's savory, tangy, herby, bright, and produces steakhouse-quality results!
Servings: 4
Equipment
- Food Thermometer optional
Ingredients
- 28 oz steak rib eye, flank, or others, 2 steaks
- 2 Tbsp butter optional for serving
Marinade
- 1/2 cup olive oil
- 1/3 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup lemon juice 1 large lemon
- 1 shallot medium
- 2 Tbsp parsley or thyme or chives, chopped
- 2 cloves garlic
- 1 Tbsp tomato paste
- 1 Tbsp dijon mustard or other mustard
- 1 Tbsp Italian seasoning or just dried oregano and/or parsley/basil
- 1/2 tsp black pepper
Instructions
- Chop the shallot and parsley, and juice the lemon. Transfer them to either a large dish or a gallon-sized Ziplock bag along with the remaining marinade ingredients. Stir/shake well.
- Add the steaks to the marinade, shaking/moving them around so they’re well coated. Seal/cover them and transfer them to the refrigerator if you plan to marinate for longer than 30 minutes.
How Long to Marinate Steak
- It's possible to marinate steaks for as little as 30 minutes to achieve some flavor infusion. I recommend at least two hours for a better flavor. You can leave it overnight (up to 12 hours) for the best flavor and perfectly tenderized meat.The ideal marinating time will vary based on the type and thickness of the steak. If it's thin or a tender cut, I recommend 2-4 hours maximum. For tender, but thicker cuts, 4-6 hours maximum. For tougher cuts, up to 12 hours (an absolute maximum of 24 hours).
To Pan-fry the Steak
- Note, you could also grill or air fry the steak!Heat a grill pan/skillet over high heat. When hot, add the marinated steaks, and cook for 3 minutes per side or until the outside is well-browned.
- Reduce the heat to medium-high, and cook the steaks to your desired doneness. The exact cooking time will depend on the cut and thickness of the meat. The best way to check for doneness is to use a meat thermometer to check the internal temperature:• Medium Rare: 130-135 °F (54-57ºC),• Medium: 135-145 °F (57-63ºC),• Well: 145-155 °F (63-68ºC),• Well Done: 155-165 °F (68-74ºC).To avoid overcooking the meat, remove it from the heat 3-4 degrees before it's ideal, as the residual heat will continue to cook it while it rests.
- Leave the steaks to rest for at least 5 minutes before slicing them, optionally serving topped with butter and extra parsley/fresh herbs. Enjoy!
Video
Notes
The best steaks to marinade: I think tougher, budget-friendly steak cuts are those that benefit the most from marinating vs. a simple spice rub, since the process also tenderizes the meat. I don't recommend marinating Filet Mignon or Sirloin.
Marinate in the fridge: Unless you're only marinating for 30 minutes and cooking the steaks immediately. Otherwise, you risk food-borne illnesses.
Use a cast iron/grill pan: For the best sear and even cooking.
Make sure the pan is HOT: So you get that delicious crusty sear.
For the best sear: Pat the marinated steaks dry before pan-frying.
Leave the cooked meat to rest: For at least 5 minutes. This is important to allow the juices to redistribute and settle before slicing the meat (otherwise, they can flow out onto your plate, leaving the meat dry!).
Optional add-ins and variations:
- Balsamic vinegar - instead of or combined with the lemon juice for tang,
- Hot sauce, pepper flakes, or cayenne pepper - for a burst of heat,
- Brown sugar - just a little for a subtle sweetness and extra caramelization.
Nutrition
Calories: 700kcal | Carbohydrates: 10g | Protein: 42g | Fat: 56g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 34g | Cholesterol: 121mg | Sodium: 1273mg | Potassium: 846mg | Fiber: 1g | Sugar: 4g | Vitamin A: 267IU | Vitamin C: 13mg | Calcium: 75mg | Iron: 6mg