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What do I use to marinate a steak?

Marinade for this steak includes soy sauce, Worcestershire sauce, garlic, lemon juice, olive oil, and dried herbs. Combined together, these ingredients are ideal for your steak, trust me.

Steak Marinade Recipe

This steak marinade recipe will change the way you cook your steak. This marinade has just the right amount of tangy, savory, and spicy flavors to make your taste buds sing. So heat up your skillet and get ready to wow your friends and family with juicy, delicious steaks that will make them want more. You can count on this steak marinade recipe to be a success.

Ingredients

• ⅓ cup lemon juice

• ½ cup olive oil

• ¼ cup Worcestershire sauce

• ⅓ cup soy sauce

• 1 tbsp garlic, minced

• 2 tbsp Italian seasoning

• 1 tsp black pepper

• ½ tsp salt

• Pinch of red pepper flakes (optional for heat)

• 1½ lbs steaks (New York strip, ribeye, or flank steak work best)

• 2 tbsp butter

• Fresh parsley, chopped, for garnish

Instructions

1. Make the Marinade

• In a small bowl, whisk together lemon juice, olive oil, Worcestershire sauce, soy sauce, minced garlic, Italian seasoning, black pepper, salt, and a pinch of red pepper flakes.

2. Marinate the Steaks

• Place the steaks in a large bowl, baking dish, or resealable bag.

• Pour the marinade over the steaks, ensuring they are fully coated.

• Cover and refrigerate for at least 2 hours or up to overnight for maximum flavor.

3. Cook the Steaks

• Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot.

• Remove the steaks from the marinade and pat dry with paper towels to ensure a good sear.

• Add the steaks to the skillet and sear for 3 minutes per side.

• Reduce the heat to medium and continue cooking to your preferred doneness:

  • Rare: 120–125°F (~6 minutes total)

  • Medium-rare: 130–135°F (~8 minutes total)

  • Medium: 140–145°F (~10 minutes total)

  • Medium-well: 150–155°F (~12 minutes total)

  • Well done: 160°F and above (~14 minutes total)

4. Rest and Finish

• Remove steaks from the pan and top each with a pat of butter.

• Let rest for 5 minutes to allow the juices to redistribute.

• Garnish with fresh parsley and serve hot.

Tips for Best Results

• For even more flavor, score flank steak lightly before marinating.

• Always pat steaks dry before cooking to get a better crust.

• Use a meat thermometer to ensure perfect doneness every time.

Make Ahead & Storage

• Make Ahead: Steaks can marinate up to 24 hours in the refrigerator.

• Refrigerator: Store cooked steak slices in an airtight container for up to 3 days.

• Freezer: Wrap tightly and freeze for up to 2 months. Reheat gently to avoid drying out.

Timing

• Prep Time: 10 minutes (plus 2+ hours marinating)

• Cook Time: 10–12 minutes

• Rest Time: 5 minutes

• Total Time: ~2 hours 30 minutes (including marinating)

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How to Make a Steak Tender?

Pounding the meat before cooking and breaking down the fiber is the first way. The 2nd is the use of lemon juice in this marinade and its acidic nature to tenderize the steak.

How long should a steak marinate?

The steak should soak well in the marinade the minute the marinade is ready. I usually let them marinate overnight to get a full flavor; however, they should marinate for at least two hours.

How to tell when the steak is Cooked?

• It really comes right down to how you like it done, to learn when a steak is done. However, remember that there’s a suggested safe temp from the USDA of 145 F to kill off any bacteria that could be harmful.
• To know when the steak is done to your liking, always use the meat thermometer and insert the thermometer through the medial side of the steak horizontally and head to the middle of the thickest piece.

• Bear in mind color isn’t always the easiest way to know doneness as some steaks are simply naturally lighter than others in the first place, and you don’t wish to cut into a steak while cooking, or you’ll lose a good amount of juices.

If you’ve liked this recipe, check out this Grilled Flank Steak With Asian Marinade.

I have a few tricks to make this flank steak the most flavorful you’ve ever tasted. Placing the meat in the marinade for about an hour before it hits the grill increases the flavor intensity.

After that, grill on very hot plates to make awesome grill marks, and the lean beef cooks very fast.

The Benefits of Marinating Flank Steak

The marinade benefits the steak in two ways, by infusing the dissolved water ingredients into the inside of the steak. From the soy sauce, ginger, garlic, salt, onion, honey, and fish sauce, making your every bite full of flavors. Black pepper and chili in sriracha give flavor to the surface of the flank steaks.

Ingredients

• ½ cup soy sauce

• ⅓ cup olive oil

• ¼ cup red onion, minced

• 2 oz maple syrup (about 4 tbsp)

• 1 tbsp fresh ginger, minced

• 1 tbsp fresh cilantro, chopped

• 1 tsp salt

• 1 tsp fish sauce

• 1 tsp sriracha (adjust to taste)

• ¼ tsp black pepper

• 2 lbs flank steak

• ½ oz lime juice (about 1 tbsp)

Instructions

1. Make the Marinade

• In a medium bowl, whisk together soy sauce, olive oil, red onion, maple syrup, ginger, cilantro, fish sauce, sriracha, salt, and black pepper until well combined.

• In a small bowl, set aside ¼ cup of the marinade and stir in the lime juice. Cover and refrigerate for serving later.

2. Marinate the Steak

• Place the flank steak in a large baking dish or resealable bag.

• Pour the marinade over the steak, ensuring it’s well coated.

• Cover and refrigerate for 30 minutes, then flip the steak and marinate for another 30 minutes.

Tip: For deeper flavor, marinate for up to 2 hours.

3. Prep for Grilling

• Remove the steak from the marinade and pat the surface dry with paper towels to ensure a good sear.

• Lightly spray the steak with cooking spray, or rub a small amount of oil onto the surface using a paper towel — this keeps the marinade flavor while helping prevent sticking.

4. Grill the Steak

• Preheat your grill to 450°F (232°C).

• Place the steak on the grill, close the lid, and cook for about 4 minutes or until char marks appear.

• Flip the steak and cook for an additional 2–5 minutes, depending on desired doneness:

  • Rare: 125°F (52°C)

  • Medium-rare: 130–135°F (54–57°C)

  • Medium: 140°F (60°C)

  • Medium-well: 150°F (65°C)

5. Rest and Slice

• Transfer the steak to a cutting board, tent it loosely with foil, and rest for 10 minutes to retain juices.

• Slice thinly against the grain.

6. Serve

• Drizzle the reserved marinade with lime over the sliced steak.

• Garnish with extra chopped cilantro if desired and serve immediately.

Tips for Best Results

• Always pat the steak dry before grilling for a better sear.

• Use a meat thermometer to avoid overcooking — flank steak tastes best when cooked medium-rare to medium.

• Letting the steak rest keeps it tender and juicy when sliced.

Make Ahead & Storage

• Make Ahead: Mix the marinade up to 1 day in advance and refrigerate.

• Refrigerator: Store leftover steak in an airtight container for up to 3 days.

• Freezer: Freeze cooked steak for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Timing

• Prep Time: 10 minutes

• Marinating Time: 1 hour

• Cook Time: 8–10 minutes

• Rest Time: 10 minutes

• Total Time: ~1 hour 30 minutes

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