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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.
More Delicious Steak Recipes
Steak is juicy, tender and so good! If you love steak, you know that you do not need much to make it taste good. A good piece of meat will be naturally full of flavor. There are so many ways though to add flavor, texture and create fabulous meals with steak. It is important to compliment steak and not drown it in too much. These recipes are tried and true and taste divine. These are ways to have your steak and enjoy it in different ways too!
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World’s Best Steak Marinade
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious marinade! And it makes a lot. This recipe is a keeper – thank you so much!
I used soy sauce and a dash of Tabasco as I didn’t have any Worchester Sauce at the time… it still tasted great.
I bet it was awesome! Thanks for letting me know!
Love this recipe, thanks!
Can you tell me what nutrition values are for this recipe?
I like to use skinnytaste.com or myfitnesspal.com for any nutritional information. Hope you find what you are looking for.
When do you pound the steak? Before or after marinating?
I like to do it before marinating.
Why are you pounding the meat? I didn’t see that in the recipe directions. Did I miss something? (which is possible) 🙂
Can you use marinate on kangaroo meat without pounding it
how are you on a keto diet and eating potatoes?? i thought that was one of the foods you shouldn’t ever eat on keto or am i wrong?
Yes, the Keto diet does not recommend potatoes because they are high in carbs. The steak is the main dish for this recipe. I added the potatoes for those of you who are not following a Keto diet as well as my kids when I dished the plate for them. It is more of a beautiful shot at the end on what side you could add that goes well with this marinaded steak recipe. Hope that helps clarify for you! XOXO
You were right the steak with this marinade was delicious. What do I do with marinade after? Do I throw it out or Cani keep it for another steak? Please advise. Thank you.
If the marinade has not touched the steak I like to use it for another dish and either store it in the fridge for 2 to 3 days or start marinating another steak with it. Once the marinade has touched the meat then it will need to be discarded.
What happens if you make a large quantity of marinade (a gallon, for example) and refrigerate it for more than a few days, using small quantities on single small steaks and then discarding? Will the unused marinade go bad in the refrigerator?
I cook for just myself, I’m not a chemist, and am somewhat lazy, if you hadn’t guessed…
This marinade will last for about 3 to 4 days in the refrigerator.
Louise you can boil the marinade at high for at least 5 minutes and then reduce at a lower temp to make a nice sauce. High temp kills any bacteria. I am a chef and a nutritionist.
I used this last night. Marinated the steaks for about 5 hours. They were the best steaks!
I tried this recipe twice and it was an absolute hit. I used lesser oil and butter but it was still fabulous. Thanks a lot for this recipe.
This was by far the most tender steak I’ve ever eaten 🤤🤤 I couldn’t have bought a better one at a restaurant.
Hi, I’m allergic to soy sauce but I have tried this recipe and loved it. I know I can replace the 1/3 cup soy sauce with coconut aminos, but do I also replace the 1/4 cup Worcestershire sauve with coconut aminos as well? I know Worcestershire sauce has soy as one of its ingredients. Please advise me!
I am gluten intolerant and I have found what works best for a soy sauce replacement is Tamari sauce. I also use it as a replacement for Worcestershire. It’s widely available in most stores now days. Hope this helps
Hi Alyssa, what herbs mixture do you use to marinade your steak with? I see the herbs, but I don’t recognize them and in what ratio quantity?
I like to use the Italian seasoning which is already a mixture of herbs in one bottle. Hope that helps! XOXO
How long would it last to make ahead of time
I have used this twice. The second time i actually cooked stew meat in the marinade in the slow cooker. Was fabulous!
High or low? How long?
Very nice. Thanks. I do have some, well, opinions on this keto diet thing which are not favorable (nor do I think, like virtually all fad diets, it is very healthy) but who cares the important thing is the recipe and the food
Keto is not a fad diet.
You need to do some more research. Keto is BY FAR AND WIDE the healthiest way of eating for everyone on the planet, but especially those with diabetes, insulin resistance, autoimmune disorders, epilepsy, heart disease, or any other existing health issue.
If you are not a dietician or doctor, you cannot make a statement about Keto. Some recommend, others don’t as everyones health is different. Keep your judgements to yourself.
Right on
Just wanting to verify, is this recipe for 1 steak or multiple (if so how many)? Cooking tonight so hopefully I will get a response within a couple hours.
Thank you♥
This marinade is for 2-4 steaks depending on how many pounds they each are. You will love these steaks! Enjoy! XOXO
1.5 lbs of steak
Steaks are marinating now using this recipe. I knew I needed Worcester for a steak marinade and luckily everything else I had in the pantry. My taste-buds wanted to add a bit of ginger but I’m sticking to the recipe… Wish me luck!
So the oil in this recipe won’t make the grill fire flare-up?
I hope not! I have made this a few times now and I haven’t had any problems with the flare up.
to avoid flare ups on the ol BBQ pit, put your coals or wood on one side of the grill, and a small foil pan or even just foil folded up in the same shape, under the meat, and you have no issues with flare up or coals drowning from the drippings. oh and of course the ease of clean up.
Brilliant idea Lisa! I guess I am a bit concerned that the meat- especially steaks you’re trying to cook hot & fast- might not get enough direct heat? If coals/wood is over to one side, w/a tin or foil pan under the meat….oh wait~ does the foil or pan conduct some of that heat, maybe? I’m trying to work it out in my head, obviously =)