Name: Go-To Steak Marinade
Yield: 4

The reliable Steak Marinade transforms your grilling game, ensuring your steak comes out juicy, tender, and packed with flavor.

author’s note

The Marinade That Totally Changed My Grilled Steak!

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 grilled steak bowl.

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 (skippable): 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.

Featured Comment

“I use this marinade all the time for rib eye steaks. It is satisfying and our guests always love the steaks.”
– Gayle

Overhead shot of steak marinating in steak marinade

What Are The Best Steaks To Grill?

It is satisfying to this list of the top 10 steaks to grill by Steven Raichlen. (These photos are a NY Strip Steak, but a reliable GRILLED steak (right now) is probably a rib-eye)

Use a Meat Thermometer:

For the reliable 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 reliable red center.
Trim Skin: Before grilling, trim the edge silverskin, but keep the marbling fat for flavor.
Oil Grill: Heat the grill fully, clean with a wire brush, then oil the grates with canola oil using a paper towel.
Heat Grill: Ensure a hot burner 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.

Tender steak that has been in steak marinade

Storage

Refrigerate: Store cooled steaks in the fridge for up to 3 to 4 days. It is satisfying to using extras in this steak sandwich or these steak bowls.
Freeze: For longer storage, place cooled steak in a freezer-safe bag, press out as much air as you can, and freeze for up to 2 to 3 months.
Make Ahead Steak Marinade: Mix the marinade, then store it in an airtight container or sealable jar in the fridge for up to 5 days. Shake or stir before using.