Best Steak Marinade in Existence – Juicy, Flavor-Packed, and Unforgettable!
This legendary marinade transforms any cut of steak into a restaurant-quality masterpiece. Whether you’re grilling, pan-searing, or broiling, this blend infuses your steak with bold, savory flavor and perfect tenderness.
Ingredients
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup lemon juice (fresh is best)
1/4 cup Worcestershire sauce
1 tablespoon garlic (minced)
3 tablespoons brown sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika (optional but adds depth)
2 tablespoons balsamic vinegar (for richness)
1 teaspoon Dijon mustard (optional for a mild tang)
1/4 cup chopped fresh parsley (or 1 tbsp dried)
Instructions
- In a bowl or large zip-top bag, combine all marinade ingredients. Mix well.
- Add your steak (up to 2 lbs), ensuring it’s fully coated.
- Seal and refrigerate for at least 2 hours (8–24 hours for best results).
- Remove steak from marinade, let sit at room temp for 20–30 mins before cooking.
- Grill or cook your steak to desired doneness. Discard remaining marinade.
- Rest the steak for 5–10 minutes before slicing to keep the juices in.
Tips for Success
- This works beautifully with ribeye, sirloin, flank, skirt, or NY strip.
- For thicker steaks, marinate longer (up to 24 hours).
- Don’t skip the resting step—it makes a huge difference!
Approximate Nutrition (per serving of marinade only):
Calories: 110 | Fat: 9g | Carbs: 6g | Sugar: 5g | Sodium: High (due to soy sauce)
FAQs
Q: Can I reuse the marinade?
A: No, it’s not safe to reuse unless boiled for at least 5 minutes.
Q: Can I freeze steak in the marinade?
A: Yes! Combine raw steak and marinade in a freezer bag, freeze immediately, and thaw before cooking later.
Q: Can I use this on other meats?
A: Absolutely—great with chicken, pork chops, or even portobello mushrooms!
Once you try this, you’ll never go back to plain steak again. It’s that good.
