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Steak marinade with steak cuts in a white dish on a white table.

Steak Marinade

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Enhance your steak with our flavorful Steak Marinade. Ideal for any cut, whether it's ribeye, sirloin, or filet mignon, this marinade makes grilling, air frying, or pan-searing your steak even better.
Course Seasonings and Marinades
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 4 servings
Calories 263
Author Sangeetha Vel

Ingredients

  • ½ cup Olive Oil
  • 3 tbsp Soy Sauce
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Italian Seasoning
  • 4 cloves Garlic minced
  • 2 tbsp Lemon Juice
  • ½ tsp Chili Flakes
  • ½ tsp Black Pepper Powder
  • Salt to taste
US Customary - Metric

Instructions

Making Steak Marinade

  • Start by gathering all the ingredients listed in the ingredients section into a mixing bowl.
    A bowl with Steak Marinade ingredients.
  • Using a whisk, combine all the ingredients until well mixed. Your steak marinade is now ready to use or can be stored for later.
    A bowl with Steak Marinade with a whisker.

Using

  • Use this Steak Marinade on various cuts and cooking methods to enhance your favorite steaks. For marinating, you can choose either a mixing bowl or a resealable ziplock bag, both of which ensure even distribution of the marinade.
    A ziplock bag with Steak marinated in a marinade.

Notes

Here are some essential tips to help you create the perfect Steak Marinade right in your kitchen:
  • Use Fresh Ingredients: Whenever possible, opt for fresh herbs and freshly crushed garlic, as they provide more vibrant flavors than their dried or pre-minced counterparts, enhancing the freshness of your marinade.
  • Balance the Flavors and Proportions: Aim to achieve a balanced mix of salty, sour, sweet, and savory flavors in your marinade, while carefully controlling the amounts of strong ingredients like soy sauce and vinegar to enhance your steak's overall taste without overpowering its natural flavors.
  • Pierce the Meat: Especially for thicker cuts, make shallow cuts or use a fork to prick the meat, which allows deeper penetration of the marinade and more flavorful results.
  • Marinating Time: Adjust the marinating time based on the cut’s thickness. Thinner cuts like skirt steak absorb flavors faster and can be marinated for shorter durations, while thicker cuts like a ribeye benefit from longer marination.
  • Marinate in the Refrigerator: To ensure safety and prevent spoilage, always marinate steak in the refrigerator, not at room temperature.
  • Reserve Some Marinade: Keep a portion of the marinade aside before it touches the meat. Use this as a basting sauce during cooking or a drizzle before serving for enhanced flavor.
  • Use a Zip-Lock Bag: Marinating in a resealable plastic bag helps ensure all parts of the steak are evenly coated, and it's easy to turn and manipulate in the fridge.
  • Pat Dry Before Cooking: To get a good sear, pat the steak dry to remove any excess marinade. This prevents steaming and helps achieve a caramelized crust.
  • Watch the Salt: Since this marinade already contains salt, be cautious when seasoning the steak after marination. Over-seasoning with salt can risk making the dish too salty and inedible.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 5g | Protein: 2g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 870mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg

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