The Best Steak Marinade Recipe is truly the best because it adds so much flavor and tenderness to the steak. It helps by infusing flavors and making the steak so tender and delicious.
So far, this recipe for steak marinade is one of the most popular recipes. Please check some photos at the bottom of the page from people who used this marinade recipe.
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
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⅓ cup lemon juice
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½ cup olive oil
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¼ cup Worcestershire sauce
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⅓ cup soy sauce
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1 tbsp garlic, minced
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2 tbsp Italian seasoning
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1 tsp black pepper
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½ tsp salt
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Pinch of red pepper flakes (optional for heat)
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1½ lbs steaks (New York strip, ribeye, or flank steak work best)
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2 tbsp butter
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Fresh parsley, chopped, for garnish
Instructions
1. Make the Marinade
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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
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Place the steaks in a large bowl, baking dish, or resealable bag.
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Pour the marinade over the steaks, ensuring they are fully coated.
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Cover and refrigerate for at least 2 hours or up to overnight for maximum flavor.
3. Cook the Steaks
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Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot.
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Remove the steaks from the marinade and pat dry with paper towels to ensure a good sear.
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Add the steaks to the skillet and sear for 3 minutes per side.
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Reduce the heat to medium and continue cooking to your preferred doneness:
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Rare: 120–125°F (~6 minutes total)
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Medium-rare: 130–135°F (~8 minutes total)
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Medium: 140–145°F (~10 minutes total)
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Medium-well: 150–155°F (~12 minutes total)
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Well done: 160°F and above (~14 minutes total)
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4. Rest and Finish
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Remove steaks from the pan and top each with a pat of butter.
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Let rest for 5 minutes to allow the juices to redistribute.
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Garnish with fresh parsley and serve hot.
Tips for Best Results
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For even more flavor, score flank steak lightly before marinating.
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Always pat steaks dry before cooking to get a better crust.
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Use a meat thermometer to ensure perfect doneness every time.
Make Ahead & Storage
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Make Ahead: Steaks can marinate up to 24 hours in the refrigerator.
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Refrigerator: Store cooked steak slices in an airtight container for up to 3 days.
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Freezer: Wrap tightly and freeze for up to 2 months. Reheat gently to avoid drying out.
Timing
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Prep Time: 10 minutes (plus 2+ hours marinating)
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Cook Time: 10–12 minutes
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Rest Time: 5 minutes
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Total Time: ~2 hours 30 minutes (including marinating)
Can’t get enough of this steak marinade recipe? Spread the love and pin it to your Pinterest board for others to discover and enjoy!
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.
