New Recipe: Steak Marinade That’s Actually Worth the Wait

Let’s Talk About My Go-To Steak Marinade (and That One Time I Forgot the Garlic)

You know when you’re halfway through a recipe and realize you forgot to marinate the meat? Yeah, been there. More times than I’d like to admit, honestly. My family loves steak—like, suspiciously enthusiastic about it—so I’ve tried a trillion marinades. Some were, well, weird. But this one stuck. I first whipped it up on a rainy Saturday when I was craving something that’d make the house smell like an actual steakhouse (without setting off the smoke alarm again—long story). Anyway, this marinade is like your favorite comfy jumper: reliable, a bit zesty, and perfect after a long day.

Why You’ll Want to Make This (Even if You’re Super Lazy)

I tend to reach for this marinade when I’ve got a decent cut of steak but really want to jazz it up. My dad always said, “A good marinade makes even cheap steak taste fancy” (he was right, except for that one time I tried to marinate a shoe-leather tough roast from the discount bin; not even this could save it). The kids go nuts for the smell alone, and my partner claims it’s the only way steak “should” taste. And if I’m being honest, I probably over-marinate sometimes just because I’m busy watching old cooking shows and forget about the timing. But hey, it’s (almost) always forgiving.

What You’ll Need (With a Few Shortcuts)

• 1/3 cup soy sauce (I sometimes swap in tamari if I’m out, or coconut aminos for my health-nut phase; nobody noticed)
• 1/4 cup olive oil (My grandmother swore by Bertolli, but supermarket brand works too)
• 2-3 tablespoons Worcestershire sauce (I once used Maggi seasoning in a pinch—odd, but not terrible)
• 2 tablespoons lemon juice (fresh if I’m feeling fancy, bottled if I’m not)
• 2 tablespoons brown sugar (or honey, or heck, even maple syrup once when I ran out—Canada would be proud)
• 3 garlic cloves, minced (or a good heaping spoon of jarred stuff when I’m lazy—honestly, it’s fine)
• 1 teaspoon black pepper (sometimes I get fancy and crack it fresh; usually I don’t)
• 1/2 teaspoon onion powder (optional, but I like the extra umph)
• 1/2 teaspoon smoked paprika (totally optional, but adds that little somethin’)
• A pinch of red pepper flakes (if you like a kick, or leave them out—up to you)

Here’s How I Usually Throw it Together

1. In a medium bowl (or honestly, a big measuring jug if it’s clean), whisk together all the ingredients. I usually taste it at this point—probably too many times. Don’t worry if it looks like a science experiment gone wrong; it sorts itself out.
2. Pop your steak in a zip-top bag or a shallow dish, then pour the marinade over. Squish it around a bit so it coats everything. If you’re using a bag, press most of the air out (sometimes I just wing it and skip this, but it does help).
3. Let it marinate in the fridge. Minimum? I’d say an hour if you can manage it, but I’ve left it overnight more than once (I actually think it tastes better the next day, but that might be in my head). Flip the steak halfway if you remember—if not, no biggie.
4. When you’re ready, take the steak out and let it sit at room temp for about 20-30 minutes. This step feels fussy, but it does help cook it more evenly. I once skipped it and ended up with a cold center… so, your call.
5. Grill, broil, or pan-sear your steak as you like. Sometimes, I use this cast iron pan I inherited, but a regular old skillet does the job. And if you want more grilling tips, Serious Eats has a killer guide.
6. Let the steak rest for 5-10 min before slicing (yes, it makes a difference—I’ve tried impatiently slicing early and regretted it every time).

Little Notes from My Kitchen (aka, Things I Learned the Hard Way)

• Don’t reuse leftover marinade as is; but if you really want to use it as a sauce, boil it first for a few minutes. I learned that the gross way, trust me.
• If you forget the lemon, just toss in a splash of vinegar; it’s not the end of the world.
• Marinade bags are less messy than dishes, but sometimes they leak all over the fridge. Stick a plate under there—learn form my mistakes.

Variations I’ve Tried (and One Epic Fail)

• Swapped lime juice for lemon; pretty good, actually a bit more tart
• Added a splash of bourbon—tasted fancy, would do again
• Used chili paste instead of red pepper flakes. Spicy, but not for everyone
• Tried adding fresh herbs once (rosemary and thyme). Honestly, got stuck between my teeth and didn’t add much. Wouldn’t bother again

Tools I Use (Or, How I Improvise When I Can’t Find Anything)

• Mixing bowl or big measuring jug
• Whisk or fork (spoons work too, in a pinch)
• Zip-top bag (but sometimes just a lidded container—works fine)
• Grill, skillet, or broiler—whatever you’ve got. I’ve even (shh) used my air fryer. Worked better than expected

Storing Leftovers (If You Somehow Have Any)

Leftover steak keeps in an airtight container in the fridge for up to 3 days, though honestly, in my house it never lasts more than a day! You can freeze it cooked, too, but just know it can go a bit rubbery after thawing. I usually just eat it cold on a salad for lunch the next day, which is almost better than the original.

How I Like to Serve It (And One Odd Family Tradition)

I usually slice the steak thin and pile it on top of a big green salad with feta (I know, very 2010). Or, serve it old-school with mash and roasted veggies. My uncle insists on ketchup with steak—to each their own. Sometimes I make this chimichurri from Simply Recipes, which is a game changer if you’re into that herby thing.

Lessons I’ve Learned (So You Don’t Have To)

• Don’t rush the marinating. I tried to get away with 20 minutes once, and the flavor just didn’t stick.
• Always pat your steak dry before cooking; otherwise, you get a weird steam instead of a nice crust. I learned that the hard way!
• Actually, let steak rest. I know, you’re hungry, but it really does matter.

FAQ (Because Apparently, People Really Want to Know)

• Can I use this marinade for chicken or pork? Yup, works great for chicken thighs or pork chops. I’d maybe go a bit lighter on the salt, though.
• How long is too long to marinate? I’d say overnight is fine. More than 24 hours and it can get a bit mushy—learned that after a weekend away when I forgot about it!
• Do I really need to use fresh garlic? Honestly, I’ve used the jarred kind plenty of times. The flavor’s a bit milder, but that’s not always a bad thing.
• What if I don’t have Worcestershire sauce? Try a splash of balsamic vinegar and a bit of extra soy sauce. Not the same, but good in a pinch.
• Can I cook the steak in the oven? Absolutely, just sear it first on the stove for that nice crust. Or, if you’re like me and sometimes can’t be bothered, broil it and hope for the best (usually works out… usually).

And just a quick aside: once, in a total brain fog, I put together the marinade and forgot to add the steak for two hours. The smell was incredible, but I don’t recommend eating marinade as soup. Live and learn!

★★★★★ 4.60 from 139 ratings

Steak Marinade

yield: 4 servings

prep: 10 mins

cook: 0 mins

total: 10 mins

A flavorful and easy steak marinade that tenderizes and infuses your steak with savory, tangy, and slightly sweet notes. Perfect for grilling or pan-searing any cut of beef.

🖨️ Print Pin Recipe

Ingredients

• 1/3 cup soy sauce
• 1/4 cup olive oil
• 2 tablespoons Worcestershire sauce
• 2 tablespoons lemon juice
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano

Instructions

1. 1
   In a medium bowl, whisk together soy sauce, olive oil, Worcestershire sauce, lemon juice, and brown sugar until well combined.
2. 2
   Add minced garlic, black pepper, and dried oregano to the bowl. Whisk again to incorporate all ingredients.
3. 3
   Place steaks in a large resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are evenly coated.
4. 4
   Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor.
5. 5
   Remove steaks from the marinade and cook as desired. Discard any remaining marinade.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 110cal

Protein: 2 gg

Fat: 8 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 7 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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