Easy Steak Marinade

How do you like your steak done? Cooking steak to a certain degree of doneness is hands-down one of the hardest things for me to get right. The perfect steak needs to be juicy, tender, and flavorful. 

Whenever I got a chance to practice, I’d try on so many cuts of steak. Walt became my taste testers when I started get comfortable with the grill. My practice steaks were always the cheaper cuts of beef. We couldn’t afford to burn an expensive steak every time – what a waste that would be. 

I also learned to make a steak marinade to add some flavor to the steak. My poor taste testers were already eating overcooked beef… I couldn’t let it also be bland, could I? 

I’ve experimented with countless marinades, but this one has always stood out from the rest! While other recipes seemed to miss the mark, this has become our go-to steak marinade, and I hope you love it as much as we do. In fact, my father-in-law swears it’s the best steak marinade he’s ever had—he even joked that I should bottle it up and sell it! It’s that good!

This steak marinade is made with extra virgin olive oil, freshly squeezed lemon, Worcestershire sauce, soy sauce, garlic, salt and pepper.

I combine the ingredients and let the steak marinate for at least 12 hours to soak up all the incredible flavors before grilling. For the ultimate flavor, I prefer to marinate my steaks for a full 48 hours—resulting in the most delicious steak you’ll ever taste!

Scroll to the end of this blog post to see some of my favorite serving suggestions to go along with this steak marinade recipe. Enjoy!

Why Marinate Steak?

Should you marinate steak or not? Does it strip the goodness of steak entirely if you marinate it? Well, the answer is yes and no.

A good, expensive cut of steak (like ribeye or filet mignon) is in theory best grilled without any additional seasoning or marinade. High-quality gourmet steak should take nothing more than a bit of coarse salt and freshly ground black pepper. However I still love the flavour marinade gives any steak.

What if you don’t have the premium cut of beef? For example, if you’ve picked up a less expensive cut like tenderloin, flank steak, or hanger steak, these are perfect candidates for a good marinade. Unlike ribeye, these cuts don’t have as bold a flavor or the same level of tenderness, making a marinade essential for bringing out their best.

That’s where a steak marinade comes in and works its magic. 

Some people insist that steak should not be marinated to preserve its authentic and original flavor. While it’s true that the need for a marinade depends on the cut you’re using, I personally love marinating every steak I grill. You can never have a steak that’s too juicy or flavorful!

A great marinade not only enhances the taste but also tenderizes the meat. Even more affordable cuts become more delicious, easier to chew, and more enjoyable. So, why not marinate?

How Long Should I Marinate For?  

Like any other meat, fish, or poultry, the longer you marinate, the more flavorful it is. 

For this recipe, the beef steak tastes best if marinated between 12 hours and 48 hours. I usually marinate my steak for 48 hours. 

Marinade Ingredients 

This recipe makes marinade for 4 cuts of steak. Here is what you will need: 

• Extra virgin olive oil – Measure 1 cup of extra-virgin olive oil to keep the steak moist. It also balances out all the other flavorful ingredients.  
• Lemon – Squeeze a lemon to yield about ⅔ cup of fresh lemon juice. Resist the temptation to grab your bottled lemon juice for this! We only need ⅔ cup and the best steak marinade calls for the freshest ingredients. 
• Garlic – Mince 4 large garlic cloves. I love using minced garlic in the marinade because it truly adds depth and umami to the overall flavor. 
• Worcestershire sauce – Measure ½ cup of Worcestershire sauce. I love using Lea & Perrins, especially for steak.
• Soy sauce – Measure ⅔ cup of soy sauce, preferably low-sodium. It is much healthier than regular soy sauce. Soy sauce adds saltiness to the marinade and also turns it a darker color. 
• Salt – Just add a pinch of salt to the marinade to tenderize the meat. It will allow all the other flavors to penetrate. 
• Pepper – Freshly ground black pepper to complete the marinade.

For serving: 

• Steak – You can use any cut of beef. I prefer Filet Mignon, which is a tender and lean cut from the beef tenderloin. 
• Butter – Prepare 4 pats of butter for serving once the steak has been grilled. 

Step-by-Step Instructions

This steak marinade recipe comes together in just 10 minutes before it is set off with the steak cuts. It’s so simple to make and tastes amazing! 

Marinate the steak: 

Step One: In a mixing bowl, whisk together all the ingredients until well blended.

Step Two: Place your steak cuts in a large Ziplock bag or a glass dish with a lid. Pour the marinade over the steak cuts. 

• Pro Tip: If using a Ziplock bag, press out any excess air and seal tightly. If using a glass dish, cover it with a lid. 

Step Three: Transfer the steaks to the refrigerator and let them marinate for at least 12 hours. 

• Pro Tip: I usually marinate my steaks for 48 hours and it gives the most intense, best flavor.

Grill the steak:

Step Four: Preheat the grill to medium-high heat or heat a skillet on the stovetop to high heat. Remove the steak from the marinade and grill to desired doneness. 

Step Five: Add a pat of butter on top of each steak as it comes off the grill or skillet. Cover the serving plate with tin foil and let the steak rest off the heat for 5 minutes. Slice and serve.

What to Serve With This Recipe? 

This steak marinade pairs perfectly with a glass of red wine. I always reach for Cabernet Sauvignon when making this dish—its bold tannins and rich flavors beautifully complement the filet’s buttery texture.

You can easily make this a complete meal by adding some sides to complement your grilled steak: 

• Vegetables – Make some roast asparagus, brussels sprouts, french beans, or cauliflower. Or toss a mild and leafy salad that will not overpower the steak, such as this strawberry summer salad. 
• Carbohydrates – You can never go wrong with fries or wedges when having steak. Roast potatoes or mashed potatoes are also great options for carbohydrates here. If you are trying to go easy on the carbs, swap it for cauliflower and make a delicious mashed cauliflower, or try whipping up a healthy quinoa bowl. 
• Seafood – Think grilled juicy scallops, garlic-baked shrimp, and mussels. Oh, yum! The perfect indulgence… I’m getting hungry just writing this! 

If you made this recipe, please comment below and tell me how it went for you.