The perfect Steak Marinade transforms your grilling game, ensuring your steak comes out juicy, tender, and packed with flavor.

Steak on a cutting board after being cooked in the best Steak Marinade

The Best Steak Marinade

Ever since attending the grilling camp I shared about here I’ve been OBSESSED with grilling. Seriously, it’s my newest hobby and I’ve grilled just about every day this month. Before going to that bootcamp I grilled a bit, but it was usually just been chicken or shrimp and occasionally a grilled steak bowl.

Since coming back from the camp and reading just about everything I can about grilling (really, I’m so weird.), I can’t get enough.

And one of the things I’ve learned is that when grilling steak, the steak marinade you use makes a big difference. Lucky for you I have a great steak recipe I’m sharing with you below, complete with a steak marinade recipe as well.

Overhead shot of steak marinade

Steak Marinade Ingredients

  • Olive Oil, Soy Sauce, Worcestershire Sauce: These create a tasty and moist marinade. Use low-sodium soy sauce so you’re in control of the saltiness.
  • Lemon Juice and Lemon Zest: Freshly squeezed lemon juice works best.
  • Minced Garlic and Garlic Powder: Use finely minced fresh garlic for more intensity.
  • Dried Basil, Parsley, Oregano: Finely diced fresh herbs also work!
  • Ground White Pepper: Use black pepper if you like a stronger pepper flavor in your steak marinade.
  • Coarse Sea Salt (optional): Sprinkle salt just before grilling to keep the meat juicy.
  • Steaks: Pick well-marbled steaks for juicier, tastier results.
  • Canola Oil: Prevents the steaks from sticking to the grill. Use an oil with a high smoke point, like canola, for best results.
Overhead shot of steak marinating in steak marinade

What Are The Best Steaks To Grill?

I love this list of the top 10 steaks to grill by Steven Raichlen. (These photos are a NY Strip Steak, but my favorite GRILLED steak (right now) is probably a rib-eye)

Use a Meat Thermometer:

For the perfect grilled marinated steak, exactly how you like it, I highly recommend using a meat thermometer for the best results.

  • Rare: 120-125°F
  • Medium-Rare: 135°F
  • Medium: 140°F
  • Medium-Well: 150°F
  • Well-Done: 160-175°F
Cooked meat fresh off the grill.

Steak Marinade Tips

  • Choose the Right Meat: For weeknight dinners, a good value steak from the grocery store works great. Butcher steaks are pricier and often just need salt and pepper.
  • Steak Thickness: Aim for a steak at least 1 to 2 inches thick for a perfect red center.
  • Trim The Skin: Before grilling, trim the edge silverskin, but keep the marbling fat for flavor.
  • Oil the Grill: Heat the grill fully, clean with a wire brush, then oil the grates with canola oil using a paper towel.
  • Preheat the Grill: Ensure high heat before adding meat for a juicy steak with a great char.
  • Flip with Tongs: Avoid piercing the steak with a fork to keep the juices in.
  • Diamond Grill Marks: Place steak diagonally on the grill, then rotate 90 degrees after 2-3 minutes.
  • Rest the Steak: Let it rest for 5-10 minutes under foil to redistribute juices for a juicier steak.
Tender steak that has been in steak marinade

Storage

Leftovers?

Refrigerate: Place the cooled steaks in an airtight container and store in the fridge for up to 3-4 days.

Freeze: For longer storage, place the steaks in a freezer-safe bag, remove the air, and freeze for up to 2-3 months.

Make-Ahead Steak Marinade: Mix all ingredients and store in an airtight container or sealable jar in the fridge for up to 5 days. Shake or stir before using.

More Summer Recipes:

5 from 11 votes

Easy Steak Marinade

This easy steak marinade comes together in minutes and transforms a budget-friendly steak from good to amazing!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 large steaks

Equipment

Ingredients

  • 1/2 cup olive oil
  • 1/3 cup reduced-sodium soy sauce
  • 2 large lemons
  • 1 tablespoon minced garlic
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons dried basil
  • 1-1/2 tablespoons garlic powder
  • 1-1/2 tablespoons dried parsley
  • 1 tablespoon dried oregano
  • 1 teaspoon ground white pepper
  • Coarse salt optional
  • Steaks of your choice
  • Canola oil for grill grates

Instructions 

  • Zest and juice lemons to get 1/2 teaspoon zest and 1/4 cup juice. In a medium bowl, add olive oil, soy sauce, lemon juice, lemon zest, minced garlic, Worcestershire sauce, dried basil, garlic powder, dried parsley, dried oregano, and white pepper.
  • Whisk until ingredients are combined and incorporated. Pour mixture over steaks of your choice (the pictures show a NY Strip Steak; read the post for the “best grilling steaks”).
  • Cover (or seal the bag) and place in fridge for up to 6 hours (too much longer than that and the acidity starts to “cook” the meat).
  • About 20 minutes before grilling, remove steaks and let sit (still covered) at room temperature (not outside).
  • Heat grill to high heat. Once hot, clean it with a wire brush. Roll up a few paper towels and drench them in canola oil. Using tongs, rub the paper towel wad along the grill grates generously.
  • Remove steaks from marinade and optionally sprinkle coarse salt over the top (Don’t add salt if you didn’t use a low-sodium soy sauce or are sensitive to salt).
  • Place steaks on grill and cook about 4–5 minutes (rotate 90 degrees at 2 and 1/2 minutes for diamond grill marks).
  • Using tongs, flip steaks over and continue to grill 3–5 minutes for medium-rare (internal temperature of 135°F; see note 1).
  • The grill time will greatly vary based on your grill, your steak thickness, and the actual temperature of your grill. For best results, use a meat thermometer and remove meat when it is 5 degrees below your desired internal temperature. (It will cook a bit more after being removed.)
  • Once steaks are cooked to your desired doneness, remove to a plate or cutting board and tent loosely with foil 5–10 minutes to give the juices a chance to redistribute (juicier steaks!) Enjoy!

Recipe Notes

Note 1: Different temperatures for the doneness of steaks are found in the last section of text for this recipe along with tons of other grilling tips!
Storage: Place leftover cooled steaks in an airtight container and store in the fridge for up to 3–4 days. To freeze, place steaks in a freezer-safe bag, remove air, and freeze for up to 2–3 months.

Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 10.5g | Protein: 2.3g | Fat: 28.2g | Sodium: 729.4mg | Fiber: 0.9g | Sugar: 3.3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 11 votes (2 ratings without comment)

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35 Comments

  1. Oliver says:

    I will have to try it and see for myself….

  2. Gayle says:

    5 stars
    I use this marinade all the time for rib eye steaks. It is delicious and our guests
    Always love the steaks.

    1. Chelsea says:

      So happy to hear this! Thanks so much for your comment Gayle! ๐Ÿ™‚

  3. Bill G. says:

    Hi Chelsea!

    I’m Bill from SeasonalCookbook.com. I just wanted to post a comment here (your Contact Form isn’t working) to let you know that I added a link to your Best Steak Marinade Recipe.

    You can view your link here: https://www.seasonalcookbook.com/cast-iron-skillet-steak/

    It’s in the Section Headed ‘Other Steak Marinades Worth Trying’ about 1/2 way down the page.

    Please let me know if you want any changes to the linking text or anything.

    PS Love your site!

    Bill

    1. Chelsea says:

      Thanks Bill! Looks great, so glad you enjoyed this steak marinade!

  4. Guillermo says:

    I am going to try this recipe
    tomorrow…….
    thank you

    1. Chelsea Lords says:

      I hope you enjoy! ๐Ÿ™‚

  5. Thomas moore says:

    Could you use TRI TIP instead of steak for this and can you marinade it 24 hours ahead of time

    1. Chelsea Lords says:

      Sure; I wouldn’t recommend that long of a marinade time; the acid in the marinade will start to “cook” the steak

  6. Mary Beth says:

    what is the carb count in this recipe? Sounds delicious but need to know the nutritional info on this recipe. Thanks

  7. Toni R says:

    5 stars
    Made steaks last night using this marinade using T-bones and it was very good. It did not over power the flavor of the steak as some others I have tried did!!

    1. Chelsea Lords says:

      So happy to hear you enjoyed this recipe; thanks Toni! ๐Ÿ™‚

  8. Amy says:

    5 stars
    I will never need to try another marinade! This was delicious and so easy – had all ingredients on hand. Thank you!! ????????โ€????

    1. Chelsea Lords says:

      I’m so happy to hear this Amy! Thanks so much for your comment! ๐Ÿ™‚

  9. Jake D says:

    5 stars
    Love it! Couple of changes after trying it the first time with choice NY Strip (as I have been cooking steaks for almost 30 years) – one, I swapped the parsley for thyme – it really pairs well with beef. Two, I added 2 tsps each of smoked paprika and liquid smoke. Three, instead of the grill (I have both a Traeger and charcoal grill), I cooked them in a cast-iron skillet. 2 tbsps EVOO, get it shimmering, then cook each side 2.5 mins. Then, take the skillet, and place in a pre-heated oven at 350 for 5 mins; place a pat of butter on each steak. Remove, tent with tinfoil for 15 mins.

    Thank you again! Excellent marinade.