Best Steak Marinade

How to grill the most delicious, juicy, and tender steak! Plus, an insanely good steak marinade recipe.

Looking for more steak recipes? Check out these Asian Steak Bites and this Grilled Flank Steak.

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 steak.

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.

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.

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

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.
• Center Cut: Ensures even cooking on the grill.
• 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.

More Summer Recipes:

• Chicken Marinade
• Mango Black Bean Salsa
• Quinoa Salad
• Summer Couscous Salad
• My Favorite Fruit Salad

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5 from 12 votes

Easy Steak Marinade

By Chelsea Lords

This easy steak marinade takes minutes to whip together and takes a value/budget steak from good to AMAZING! 

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 large steaks

Ingredients  

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• ▢ 1/2 cup olive oil
• ▢ 1/3 cup low-sodium soy sauce
• ▢ 2 large lemons (1/4 cup freshly squeezed lemon juice, 1/2 teaspoon lemon zest)
• ▢ 1 tablespoon minced garlic
• ▢ 1/4 cup Worcestershire sauce
• ▢ 3 tablespoons dried basil
• ▢ 1 and 1/2 tablespoons garlic powder
• ▢ 1 and 1/2 tablespoons dried parsley
• ▢ 1 tablespoon dried oregano
• ▢ 1 teaspoon ground white pepper
• ▢ Coarse sea salt, optional
• ▢ Steaks of your choice
• ▢ Canola oil, for grill grates

Instructions 

• In a medium-sized bowl, add in the olive oil, soy sauce, lemon juice and 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 the 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 the 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 the steaks and let sit (still covered) at room temperature (not outside).
• Heat the grill to high heat. Once the grill is 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 the steaks from the marinade and sprinkle coarse salt over the top (Optional. Don't add salt if you didn't use a low sodium soy sauce or are sensitive to salt). 
• Place the steaks on the grill and cook about 4-5 minutes (rotate 90 degrees at 2 and 1/2 minutes for diamond grill marks)
• Using tongs, flip the steak over and continue to grill for 3-5 minutes for medium-rare (internal temperature of 135 degrees F).*
• The grill time will GREATLY vary based on your actual grill, your steak (thickness), and the actual temperature of your grill. For best results, use a meat thermometer and remove the meat when it is 5 degrees below your desired internal temperature. (It will cook a bit more after being removed from the grill.)
• Once the steaks are cooked to your desired doneness, remove them to a plate or cutting board and tent loosely with foil for 5-10 minutes to give the juices chance to re-distribute (juicier steaks!)
• Enjoy!

Recipe Notes

*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!

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