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Steak Marinade is made up of Lemon Juice, Worcestershire sauce, Soy Sauce, some oil and seasonings. This marinade is guaranteed to leave your steak juicy, flavorful and tender.
Steak Marinade
Oh my! I LOVE a good steak! The key to a tender, juicy and flavorful steak is a great steak marinade. And this my friends, is THE BEST steak marinade I have ever had! This easy steak marinade recipe packs so much flavor while at the same time making the meat so incredibly tender. It is exactly what your steaks have been missing! Pair your steak with my Loaded Mashed Potatoes or this steakhouse mashed potato recipe and you will swear you are having a meal at your favorite steak house.
Where I live we have to take advantage of the grilling season, because it only lasts about 5 months out of the year. Unless we want to shovel a foot of snow off the grill and barbecue in a parka. So when we CAN grill, we grill BIG TIME! This easy steak marinade, and my super yummy chicken marinade are the perfect additions to the grilling season.
The best steaks are so tender and juicy you can cut them with a butter knife. One of the best ways to tenderize a piece of meat is with acidity. This recipe uses lemon juice and Worcestershire sauce to break up the meat and let all the other flavors soak in. Making even cheaper cuts incredibly tender, juicy and flavorful.
What Is In This Marinade?
- Lemon Juice- Fresh or bottled will work just fine.
- Oil- You will want to make sure you use an oil that can stand up to the high heat of the grill. So choose an oil with a high smoke point like canola or corn.
- Soy Sauce- If you are watching your sodium intake you could use low sodium sauce here. Or if you are gluten free, coconut aminos make a pretty good substitution for soy sauce.
- Worcestershire Sauce- Seriously though…how do you even pronounce this sauce! That being said, DON’T skip this ingredient! It helps tenderize the meat and there is just something about Worcestershire sauce that just brings out the yummy beefiness of a steak!
- Salt
- Pepper
- Garlic Powder- If you would rather use fresh you can substitute 8 cloves.
- Parsley Flakes
- Steak- I usually use New York strip steaks, but really , just about any steak can hold up well to this marinade.
How To Marinate A Steak
The best thing about marinating your steak is how easy it is and how great it turns out! It is the ultimate low maintenance, high yield type of cooking!
Just take a large zip top bag and dump in all your ingredients except for the steaks. Seal the bag and shake it up to mix it all together. Add the steaks and remove as much of the air as possible. Make sure to mix the steaks around in the marinade coating them all as much as you can.
You can marinate your steaks for at least 2 hours or up to overnight. The longer you leave the steaks marinating the more tender and flavorful they will be, but you would be shocked how great the steak will turn out after even just a few hours.
When you are ready remove your steaks and throw away the marinade.
How To Grill A Perfect Steak
Start by preheating your grill to high heat. Once the grill is hot, sear your steaks for 3 minutes on each side. Reduce the heat to 350 degrees and finish steaks to your desired doneness. 140 degrees for medium rare, 155 degrees for medium and 165 degrees for well done. I usually take my steak off the heat about 5 degrees before it reaches temp. It will continue cooking about 5 degrees once it’s removed from the grill.
Most important step: Make sure to rest your steaks for 5-10 minutes. Resting your steaks before cutting it allows all the juices to redistribute throughout the steak. Cutting it too soon will lead your steak to dry out.
Can I use this Marinade on smaller cuts of meat?
This recipe also works great for steak bites or kabobs, but the smaller the piece of meat, the less time it will need to marinate.
I can’t wait for you to try this steak marinade. I think you’ll agree it will bring your steak to the next level!
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Similar Recipes To Steak Marinade
Steak Marinade
Ingredients
- 1/4 cup lemon juice
- 1/2 cup canola oil
- 1/4 cup soy sauce
- 1/4 cup worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp garlic powder
- 1 tbsp parsley flakes
- 1 1/2 lbs steaks, (I usually use New York Strip)
Instructions
- In a large zip top bag, combine the lemon juice, oil, soy sauce, Worcestershire sauce, salt, pepper, garlic powder, and parsley flakes.
- Seal the bag and then shake to mix.
- Add the steaks to the bag and zip to the top shut, removing as much air as possible.
- Marinate the steaks for as little as 2 hours and up to overnight.
- Prepare your steaks, as desired.
- To grill, preheat your grill to high heat.
- Sear on each side for 3 minutes.
- Reduce the heat to approx 350° and continue to cook until internal temp reaches desired doneness. 140° is medium rare, 155° is medium, and 165° is well done.
- Allow the steaks to rest for 5-10 minutes before serving.
I’ve been using your recipe for years (with the only change being that instead of garlic powder, I add minced garlic because I’ve already chased my wife away, so who cares about kissing anyone?? and I love real garlic). This is so amazingly good. It makes almost like a sweet glaze as it cooks. I even impress my brother, who is the true chef of the family. This, however, is the only thing I cook well.
I will give this one a five star. The flavors combine very well. I tried it on a gone in ribeye and was very happy. I did let the steak marinade on the counter for a few hours so it also came up to room temperature before cooking. After marinading, I dried it good with paper towel. I then cooked it in a pan with butter using a technique of roughly, 3 minutes medium heat, flip, 3 minutes medium low heat, followed by a flip and about a minute high heat followed by a flip and a minute no heat and last a 10 minute rest. Adjust by thickness of steak. I was admittedly facing some variables,such as new stove, new pans, etc, but it came out really good. The marinade does tend to burn/brown a bit, though this diminished after being flipped. I was using carbon steel / hexclad pans and I, new to them, so that might be art of the effect.
Overall, though, the recipe is a keeper. The flavors are great. As long as you know how to cook the meat you’re working with, this is a very versatile recipe. Teo thumbs up