World’s Best Steak Marinade adds so much flavor to your juicy steak. It helps to tenderize and infuse the steak with flavor and creates the best steak ever!
Steak isn’t just for fancy meals, you can have it any time of the week. Pair it with a Salad, Potatoes, and Asparagus for a meal that is restaurant-worthy, but better!
Steak Marinade Recipe
Today I am sharing with you the BEST steak marinade! My mouth is watering just thinking about it! Steak can be a little intimidating to cook, it used to be for me. I think it was because steak is usually so spendy and I never wanted to mess it up. We all know that when steak is done right, it is insanely delicious. With this marinade, I have created a foolproof way of guaranteeing your steak will taste heavenly. It is the perfect blend of spices and herbs that enhances the natural flavor of steak without being overpowering.
If you do not have an air fryer to cook your steak then cooking steak in the skillet is the way to go! It puts that perfect sear on the outside and then you can watch it carefully and let it cook to your desired doneness. Adding butter at the end just adds that extra touch that is crazy luscious. This marinade is perfect for grilled steaks too, and I love grilling as much as the next person, but this way I can cook it all year long, even when it is too cold outside to grill. You have to try this marinade and cooking it in a skillet too!
What Do you Use to Marinate a Steak?
This steak marinade is packed with dried herbs, soy sauce, Worcestershire sauce, olive oil, lemon juice, and garlic. These ingredients all come together to give you such amazing flavor and the perfectly cooked juicy steak!
- Soy sauce: Adds a bit of salty and tons of flavor.
- Lemon juice: Adds acidity to tenderize and flavor.
- Olive oil: Help seal in juiciness.
- Worcestershire sauce: One of the best umami flavors for beef.
- Minced garlic: Use fresh for the best tasting.
- Italian seasoning: A go-to combination of outstanding herbs.
- Pepper and Salt: To taste, but do not leave it out.
- Red pepper: Adds a bit of spice.
- Steaks: I used rib eye, New York is also great
- Butter: Butter is truly the best thing to cook steak in! Hands down!
- Chopped Parsley: Adds a pop of color.
Let’s Marinate Some Steak!
The aroma this mix gives off before you add the meat is insane. You know it’s going to be incredible just from by the smell of it. Mix in a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
To Make the Steaks in a Skillet
- Cook it: Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium-well.
- Top it: Top with butter and garnish with fresh parsley if desired.
How Do you Make a Steak Tender?
There are two ways that I use to make a steak tender. Acidic tenderizers are a great way to get a tender steak. I include lemon juice in my marinade to help to soften the steak. it breaks down the tough fibers in the meat. If you are starting out with an already tough cut of meat, I will also break down the fibers by pounding the meat before I cook it.
Why is my Steak Tough and Chewy?
The muscle fibers in meat have to be broken down and the proteins turned into gelatin in order to make meat tender. This happens very quickly over high heat with tender cuts of steak like filet mignon, but tougher cuts of meat require slow cooking, usually in some sort of liquid to keep them from drying out.
How Long do you Marinate Steak?
As soon as your marinade is ready to go you add your steaks and let them soak up all of that delicious flavor. It also tenderizes as it marinates. The minimum to let these steaks marinate is 2 hours, but can also be marinated overnight. The flavor is seriously out of this world!
How Do you Know your Steak is Done?
Everyone loves their steak done to different degrees and using a thermometer is the way to go to make sure you cook it just right. Remember too, when your steak is taken off the heat it will continue to cook for a minute or two, raising the temperature about 2-4 degrees more. I often remove my meat right before it reaches that perfect temp.
|Steak Doneness||Internal Temperature||Center Color|
|Medium Rare||130-135 °F||Pink|
|Medium||135-145 °F||Some Pink|
|Well||145-155 °F||Sliver of Light Pink|
|Well Done||155-165 °F||Mostly Brown|
Cooking Steak in a Skillet Tips
I love to cook my steaks in a skillet. It only takes minutes to get that crispy brown edge and medium cooked inside. But you can also use this recipe to grill. It is perfect for both. It is going to give your steaks the very best flavor!
- Cast Iron: The best skillet to use is a cast-iron skillet. It distributes the heat evenly and browns steak beautifully.
- Heat it up: Use the largest burner on your stove and heat up the cast iron before placing the steaks in. This will ensure I good crusty sear. The oil in the pan should be shimmering almost to the smoking point.
- Dab the Steak: With a paper towel, gently dab the steaks dry. Do not worry you will not take off marinade that is already saturated into the meat. When the meat is dry it will make sure there is a good sear, creating that incredible flavorful crust. When they are moist, they tend to steam instead of sear, which will cause them to be soft.
- Add The Butter Last: Place the butter in the pan right before you are ready to take them out. You do not want your butter to burn, which it can easily with the high heat.
- Let it rest: However you cook your steak be sure to let it rest 5-15 minutes for the juices to redistribute throughout the steak. This way you won’t end up with all the good flavor on your plate instead of inside the meat.
World’s Best Steak Marinade
- 1/3 cup soy sauce
- 1/3 cup lemon juice
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 1 Tablespoon minced garlic
- 2 Tablespoons Italian seasoning
- 1 teaspoon pepper
- 1/2 teaspoon salt
- pinch of red pepper
- 1 1/2 pound steaks I used rib eye, New York is also great
- 2 tablespoons butter
- fresh chopped parsley
- In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
- Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
To make the steaks in a skillet:
- Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
- Top with butter and garnish with fresh parsley if desired.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I wish that I had read the comments before making this, but I’m still optimistic about the tips in the fridge. I had about three pounds of tips and stuck with the recipe but my lemons were a little bit old so not as much as called for, plus I added some juice from a couple of oranges.
Made this following the recipe exactly…did not like it at all! Too much Italian seasoning and needs more acid. Will not make again!
Seriously not the best steak recipe.
I’ll not use it again.
Nervously used this recipe as I wasn’t sure what to expect. The flavour come out absolutely amazing, the only thing I did differently was use coriander instead of parsley and minced garlic & ginger. Definitely recommend it!
Used this a couple times and the flavor is good, but has anyone else had a problem with the marinade solidifying???? I didn’t have a ziplock bag so i marinaded in a metal baking dish and the top layer solidified! Almost like the fat of bacon grease when it first starts to harden!
I’m making this tonight and marinating for a couple hrs. Using top round steaks.
The only think of that comes to mind…did you accidentally add melted butter to the marinade? Butter would solidify. If you didn’t, I really can’t see the other ingredients doing that :/
Looks like olive oil solidifies in the fridge after a bit…hrmmm.
Generally I like nothing on my steak. I used this marinade on steak tips and I’ve gotta say they were the best darn tips I’ve ever had. I’m an experienced cook and this is now my new marinade for tips, these ingredients would also work nicely with chicken, boneless thighs would be my choice
Did not enjoy it at all. It did tenderize Steak.
Finally, a ‘world’s best’ recipe that actually lives up to its title! Best steak marinade I have ever made. I only had time to let the steak sit for an hour, but it was perfectly tender and the smell of the marinade left in the bag was so good – my brother asked me if we really had to pour it out after we were done using it. I doubled this recipe because I had 6 steaks and it was more than enough. Thank you!! I will be saving this recipe forever.
I made it twice, first just as it is posted and it had way too much lemon juice. The second time I made this and substituted orange juice for the lemon juice and I said that’s the ticket! The Orange Juice made it smooth and rich tasting and I omitted the lemon juice.
I wanted to like it but it almost felt like i ruined a good piece of meat. I think there is a little too much lemon juice in the marinade. It almost tasted acidic.
This is my new go to marinade for steaks. Thank you! The Italian seasoning takes it to the next level. 😊
This steak marinade is absolutely delicious! I used a thick ribeye steak and marinated it for about 2 hours and used a cast iron skillet to fry it up. Shared it with my sister and she said it was the best steak she ever had!
Just whipped this up, minus a few ingredients. I used what I had. I had lemon juice though and tasted it before I put my meat in. I should’ve just left it out. I added brown sugar and it helped. If it’s good, next time I’m just omitting the lemon juice. Oh, I didn’t have soy sauce. I used sesame oil. We’ll see how it turns out.
Not sure what happened but this was the absolute worst ever. It was so sour I’m assuming from the lemon but even after trying to fix it and make it better it ended up in the trash…uneatable
So based on previous comments I just put about 2 tbsp of lemon juice and it was really good. I will use this again!
Delicious! Wouldn’t change a thing! Seared it on a hot cast iron pan. Making it again for Thanksgiving company on the grill.
Can you use this marinade for chicken
I would try this recipe instead: Absolutely Perfect Chicken Marinade