This easy steak marinade recipe is the BEST, and it will quickly add tons of flavor to any cut of beef! The mixture blends soy sauce, Worcestershire sauce, onion, garlic, honey, olive oil, and fresh herbs.
Jessica’s Recipe Science
- The best way to tenderize a steak is to add salt. It functions like a brine; the salty marinade infuses into the meat through osmosis.
- As salt moves into the meat, it alters muscle proteins so they can retain more water during cooking, for a juicier, seasoned steak.
- After cooking, serve the steak with reserved marinade mixed with a small amount of acidic vinegar to boost the flavor even further.
Featured Comment 79
“My family loved this recipe. We used it on flank steak and my son said mom you definitely need to make this again it is the best. Husband also gave it raving reviews.”—Amy
Why It Works
A juicy steak can instantly make your mouth water. It’s a simple meal that cooks in minutes. This steak marinade recipe can add an exciting dimension and enhance the flavor of most cuts of beef. The right combination of key ingredients like salt, oil, acid, sweeteners, and aromatics can take the taste to the next level.
This marinade for steak combines soy sauce, Worcestershire sauce, onion, minced garlic, honey, olive oil, salt, pepper, rosemary, and thyme. Each ingredient makes every bite tastier and more tender! You can cook the steaks by grilling, broiling, or pan-searing for the ultimate experience.
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Ingredients You’ll Need
Marinades offer two benefits: boosted flavor and tenderness, especially for tougher cuts of beef. To maximize flavor, I selected specific marinade ingredients that boost the flavor.
- Steak: This marinade works well for various types of steak. My top choices are ribeye steak, New York strip, porterhouse, T-bone, sirloin steaks, or leaner cuts like skirt steak, flat iron, and flank steak.
- Fat: Olive oil solubilizes fat-soluble flavor compounds from rosemary, thyme, and black pepper. The oil flavors the surface and helps the ingredients stick.
- Infused Flavors: Water-soluble compounds like salt, soy sauce, onions, and garlic.
- Glutamates: Soy sauce, garlic, and onions provide unique umami flavors.
- Sweetener: A small amount of honey adds sweetness to balance the salt and encourages quicker browning.
- Acid: Worcestershire sauce is a popular condiment made with distilled white vinegar and other umami-inducing flavors. Use a smaller ratio of acid because marinating too long can make the surface of the meat mushy and dry instead of tender.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This steak marinade recipe is easy to customize! Try these delicious options:
- Oil Swaps: Use other types of cooking oils with a neutral taste like avocado oil, vegetable oil, peanut oil, or canola oil.
- Seasoning: Add depth of flavor with spices like garlic powder, onion powder, cumin, coriander, curry powder, smoked paprika, or red pepper flakes for spiciness. Add herbs like oregano, tarragon, or basil.
- Flavoring: Add roasted garlic, fresh ginger, lime juice, or orange juice. I add citrus to my skirt steak marinade for big flavor. Try coconut aminos for a sweet umami taste.
- Sweetener Options: Use maple syrup, granulated sugar, or brown sugar.
- Vinegar Swaps: Use other types of vinegar like apple cider vinegar, white vinegar, or balsamic vinegar.
How to Make Steak Marinade
Step 1: Make the Marinade
Whisk together the soy sauce, olive oil, Worcestershire sauce, red onion, honey, green onions, garlic, thyme, rosemary, salt, and pepper. I always set aside ¼ cup of the steak marinade and mix it with red wine vinegar to season the cooked steak later. This way, you don’t serve the marinade that’s mixed with the raw meat.
Pro Tip: Waiting to add the vinegar prevents the meat from drying out as it marinates, but adds bold flavor to the cooked steak.
Step 2: Marinate the Steak
This versatile marinade works for any cut of steak, but it’s best for tri-tip, flank, skirt, New York Strip, or ribeye. Transfer the steak to a baking dish or large resealable plastic bag, then pour the marinade on top. Cover with foil or plastic wrap if in a dish, or remove as much air as possible from the Ziploc bag for best contact with the meat and maximum flavor. Marinate in the refrigerator for 60 minutes, flipping the steak halfway through for even soaking.
Food Safety Tip: Don’t leave the steak marinating at room temperature! This could cause harmful bacteria to grow quickly.
Step 3: Ready to Cook
Before cooking the steak, remove it from the marinade and pat the surface dry with a paper towel. Removing some residual moisture will help the surface brown better.
Grilled steak, pan-searing, or my reverse sear steak are other methods to quickly cook the meat and develop a nice crust through the Maillard browning reaction. Follow my food temperature guide for instructions on the right doneness levels.
Step 4: Rest the Meat
Resting the steak for 10 minutes allows the heat and juices to redistribute throughout the meat. This helps minimize moisture loss when slicing, keeping the steak juicier and more tender.
Step 5: To Serve
Now you can pour the reserved marinade, mixed with the red wine vinegar, over the steak, or serve it on the side as a dipping sauce. I like to serve the steak with vegetables like creamy mashed potatoes and broiled asparagus. This steak marinade is very versatile! Add chicken, pork, or even lamb.
Frequently Asked Questions
Steaks vary in toughness or texture based on the location and, ultimately, the cut of meat. You rarely see filet mignon marinated because its muscle fibers aren’t as actively used, yielding soft, tender cuts that are easy to eat. On the other hand, marinating tougher cuts like flank steak, with more coarse muscle fibers, has benefits. Also, thicker 1 1/2-inch and more massive steaks like ribeye or New York strip are great candidates for a marinade to tenderize the meat and add layers of flavor.
Salt helps make steak juicier and more flavorful by acting like a brine. As salt moves into the meat, it changes the structure of muscle proteins, allowing them to hold onto more water during cooking. Salt also dissolves some muscle proteins, creating a slightly sponge-like structure that helps retain moisture, while naturally enhancing the beef’s flavor. The result is a better-seasoned, juicier steak.
It often seems that the longer the marination time, the better. Right? Wrong! It’s all about balancing flavor and moisture. And the reality is, marinade flavors can’t reach the center of the meat. However, sodium glutamates and salt go pretty far. I’ve found that a minimum of 30 minutes and, optimally, 1 hour is just enough time to flavor the meat while keeping it moist. If acid is present, like lemon juice or vinegar, marinate overnight (up to 24 hours is the max).
Because the marinade for this recipe is soy-based with vinegar, leaving it too long can make the beef taste more cured, mushy, and dry. Imagine beef jerky. You can use less aggressive marinades longer. However, testing is always the best way to find out.
More Steak Recipes
If you think that this is the best Steak Marinade recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
The Best Steak Marinade
Ingredients
- ½ cup soy sauce
- ⅓ cup olive oil
- ¼ cup Worcestershire sauce
- ¼ cup minced red onion
- 2 tablespoons honey
- 2 tablespoons sliced green onions
- 1 tablespoon minced garlic
- 2 teaspoons chopped thyme
- 2 teaspoons chopped rosemary
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon red wine vinegar
- 2 steaks, (ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron)
Instructions
- Make the Marinade – In a medium-sized bowl, whisk together soy sauce, olive oil, Worcestershire sauce, red onion, honey, green onions, garlic, thyme, rosemary, salt, and pepper. In a separate small bowl, add ¼ cup of the steak marinade and red wine vinegar, and set aside.
- Marinate the Steak – Place the meat in a baking dish or large resealable plastic bag. Pour the marinade over, cover, and refrigerate for 30 minutes. Press out the excess air if using a Ziploc bag. Flip and marinate for an additional 30 minutes in the refrigerator.
- Ready to Cook – Remove the steak from the marinade and pat dry with paper towels to remove excess surface moisture. Discard the marinade. Cook using the desired method (see notes below).
- Rest the Meat – Transfer to a cutting board and tent with foil for 10 minutes before slicing.
- To Serve – Pour reserved marinade over the steak or serve on the side.
Notes
- Recipe Yield: 1 cup of marinade. Use 1 cup per 2 pounds of steak. Increase recipe size as needed.
- Cooking the Steak: Adjust cooking time based on the meat’s thickness, desired doneness, and cooking method.
- Grill: Preheat the grill over high heat (400 to 450ºF). Carefully grease the cooking grid with the oil. For steaks ¾ to 1-inch thick: Sear covered for 3 to 5 minutes on each side. Steaks 1 ½ to 2-inches thick: Sear as directed above, then place on the indirect side of the grill, covered, to finish cooking for 8 to 14 minutes.
- Pan Sear: Heat a large cast iron or stainless steel pan over medium-high heat. Once hot, add 1 tablespoon of oil and allow it to heat. Sear for 3 to 5 minutes on each side. This method works best for 3/4- to 1-inch-thick steaks.
- Reverse Sear: Heat the oven to 275°F (135ºC). Place a large cast iron skillet in the oven to warm. Also, place the steaks on a wire rack set on a baking sheet and cook for 15 to 25 minutes, until they reach 90 to 95ºF (32 to 35ºC) for medium-rare or 100 to 105ºF (38 to 41ºC) for medium. Transfer the skillet to the stovetop and heat over high heat. Add 1 tablespoon of oil. Once hot, sear the steaks for 2 minutes, flip and sear for 1 ½ to 2 minutes, then sear the sides for a total of 2 minutes. This method works best for 1 1/2- to 2-inch-thick steaks.
- Aim for an internal temperature: For medium-rare, target 120 to 125ºF (49 to 52ºC). For medium, target 130 to 135ºF (50 to 57ºC). For medium-well, target 140 to 145°F (60 to 63°C).
- Resting Time: Let steaks rest for 10 minutes to account for a temperature increase from carryover cooking.
- Make It Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Janet Fierbach says
This so good.
Do I need to make any adjustments for a small roast?
Jessica Gavin says
You’ll need 1 cup of marinade per 2 pounds of meat, so increase the marinade recipe as needed.
CL says
So delicious, marinated 3 hours & w/o rosemary but still super flavorful and didn’t need to add’l marinade on the side…thank you!!!
Jessica Gavin says
Thrilled to hear that you enjoyed the steak marinade!
Don St John says
Can dried herbs be used instead of fresh? How much? How long can marinade be stored in the refrigerator?
Jessica Gavin says
Yes, you can use dried thyme and rosemary. I would use 2/3-1 teaspoon of each. The max you can marinade the steak is 24 hours. If you aren’t going to cook them within that time, remove the steak from the marinade a continue to refrigerate until ready to cook. I would cook the steak within 2 days.
Amy says
My family loved this recipe. We used it on flank steak and my son said mom you definitely need to make this again it is the best. Husband also gave it raving reviews.
Jessica Gavin says
Whoo-hoo! I’m so happy to hear that the family enjoyed the steak marinade.
Cindy says
I am planning on using it for short ribs. I will let you know how they turned out!! So excited to try this.
Jessica Gavin says
I can’t wait to hear how the short ribs taste with the marinade!
Danielle D. says
This marinade was wonderful. I Marinated New York Strips. Flavor was well balanced and steaks were so tender. I did leave out rosemary, 1. I didn’t have any and 2. My family doesn’t particularly like it, but didn’t effect the taste. Best steaks we’ve had in a long time. My go to marinade. Loved marinade/vinegar on steak too. Thank you.
Cheryl l hale says
I’ve done worchestire and soy with garlic for years….we wrap chunks of chic breast and bacon and marinate 6-8hrs…so yummy!
Jessica Gavin says
Wow, marinating the chicken and bacon sounds delicious!
Deanna says
Best Marinade I have come across in a very long time! Have made multiple times already !
Jessica Gavin says
Thank you for your feedback, Deanna!
Karla says
Love this marinade! Husband always asks for this one because it is so flavorful!
Jessica Gavin says
I’m thrilled to hear that your family enjoys this marinade!
Ines Corchuelo says
I Love this marinade !
Jessica Gavin says
Thank you!
Paul says
This marinade is amazing! I used this for a rib-eye and it had a nice minty, but also has a umami taste to it. Amazing!
Jessica Gavin says
Thanks for the feedback, now I want some ribeye!
Ken says
We have soy food sensitivities in our family. Can you suggest an alternative?
I want to do your Strogonoff recipe. Would I marinate after cutting up the beef into slices? By the way, you are my ”go to” cooking consultant on the internet. Always enjoy your email recipes.
Matt says
You shouldn’t marinate a steak or any other meat in the refrigerator unless you are going to marinate overnight. Cold temperatures slow down the process by which a marinade would break down the tougher, connective tissues in a piece of meat. If you were only going to marinate for an hour or less you need to do it at room temperature. Along with this, you should never put a cold steak in a pan or on a grill. It should be allowed to come to room temperature for 30 minutes prior to cooking. This guarantees a much more even cooking, and consistent results.
Joyce says
This marinade is great. The steak was wonderful. Your recipes always come through!
Jessica Gavin says
Thank you for your feedback, Joyce! I’m thrilled to hear that you enjoyed the marinade for the steak.
Tommy says
Wonderful thanks do you have one for Boneless chicken thighs Oh by the way the steaks were marvelous!
Paula says
Jessica,
I have a Jaccard 48 blade meat tenderizer. Do you ever use somethilike this or if using a marinade should I do both?
Love ya kiddo!
Jessica Gavin says
For tougher cuts of meat, or to flatten out a piece you can definitely use the meat tenderizer. Of you can do a few pounds on the meat on both sides before marinating to help get the flavors deeper into the meat.
Becki says
Have you tried this with Elk or Venison steak?
Jessica Gavin says
I have not, how does elk and venison taste? I’m so curious!
Wendelah says
This sounds excellent. But I’m avoiding meat because the unsafe conditions in our meatpacking plants are making workers sick, and spreading Covid-19 into their communities.
The workers picking fruits and vegetables in California are paid so poorly that they can’t afford to buy what they harvest (wtf!) but at least they’re at less risk because they’re outside.
What a world.
Lisa says
What a wonderful marinade! I bought a tri-tip on sale yesterday, but I didn’t have my usual marinade ingredients on hand today, so I was looking for a good alternative that I could make without leaving the house. I found something even better! I wasn’t sure it would work on such a large cut of meat, but it was absolutely delicious! I even deglazed the pan with a good red wine, and served that with the tri tip. Yum!
Jessica Gavin says
Thanks for letting me know that the marinade works well with Tri-tip! I love that you deglazed it with wine so you don’t lose all those great flavors.
Eddy says
Absolutely love this recipe, I have been cooking flank stakes and ribeye with this, thank you so much for such delicious marinade recipe.
Lauren Ean says
What if you don’t eat steak medium rare? I eat my steaks well done. What are your instructions for cooking it well done.
Ryan says
Delicious, so much so I went and bought two rib eyes to marinate again tonight! When reading the directions, I thought oh no, this is going to take time. It is so quick to put together I was amazed. I added 1/4 cup good red wine to the marinade and warmed the remainder 1/2 cup in the microwave and served over the steaks.
Candice says
Jessica,
If you are using the marinade for a recipe that calls for sliced steak (beef stroganoff) would you slice the steak before or after marinating?
Ryan says
I wouldn’t use the marinade for beef stroganoff as the sour cream sauce is the star of beef stroganoff.
Jessica Gavin says
I would slice the steak after marinating. You could slice and then marinate, but for a shorter time, about 30 minutes.
Rudy Melendez says
I been on this website all morning! I love it! I can’t wait to try all these recipes.
Jessica Gavin says
Thank you Rudy! Let me know what questions you might have. Thanks!
Kristie J Jenkins says
Thank you so much for the way you explain everything. It’s easy for me to understand and I really like your style. This marinade is perfection! I’m cooking pan seared steak for the second time ever tonight. My son is so excited!
Jessica Gavin says
You are a rockstar Kristie! I’m thrilled to help you in the kitchen 🙂
anne says
I am beyond happy I found this recipe last weekend. I made it today and my kids loved it, and they can’t get enough of it! The taste was just perfect. Thank you.
Jessica Gavin says
Yay! You’re feedback made my day Anne 🙂
Andy says
First, I want to say how much I loved your marinade. I made it from my wife, and then we made it for our family and it was delicious. The first time we marinated a New York strip and this time a rib steak and a believe fun and tasty.
I want to let you know that by accident I switched 3 teaspoons of garlic for 3 teaspoons of ginger. I thought I was reaching to the garlic but we used ginger instead.
Guess what? It came out perfect! Please try it and let me know or you think.
Jessica Gavin says
I’m a big fan of ginger, and can’t wait to try the marinade with it! Thank you for your feedback Andy, so happy to hear that you and your wife enjoyed the steak marinade.
Kathy says
This was delish. Didn’t have red onions so left that out.
Jessica Gavin says
Thanks for your feedback Kathy!
David Phetteplace says
The marinade was great. I also used it on some turkey burgers for the non beef eating person in my house.
I will be using it again!
Jessica Gavin says
Thank you for your feedback David! Happy to hear that marinade worked well for turkey burgers as well.
David Phetteplace III says
Looks Delicious. I’m going. to make this tomorrow with some rib eyes for my birthday dinner.
Jessica Gavin says
Happy birthday David! I hope you have a great day of celebration. Let me know how the recipe turns out. Cheers!
Ruthie says
Would this be alright to us on a london broil? Have never done on so all tips would be much appreciated! ????
Jessica Gavin says
Hi Ruthie- yes, you can use the marinade for London broil per the recipe instructions. Pan seared, grilled or broiled in the oven would be delicious!
Tracy says
This marinade was outstanding – my whole family loved! Will be making again for sure! Thank you!!!
Jessica Gavin says
Thank you so much for your feedback Tracy!
Susan says
Can this marinade be used for pork loin?
Jessica Gavin says
Absolutely!
Joyce Warwick says
I made this tonight and it was absolutely delicious! I used 2 New York steaks and marinaded them for about 2 1/2 hours. Saving some of the marinade for drizzling over the cooked steaks is a great recommendation! Will definitely be making this again! ????????????????
Jessica Gavin says
Thank you for your feedback Joyce, happy to hear that you enjoyed the recipe!
Calvo Wuod Okinyo says
I love that merinade it came out perfect but because of gluten free I didn’t use soy sauce
Jessica Gavin says
If you have access to coconut aminos or gluten-free tamari, that would be a great gluten-free substitute!
SheCanCook says
I tried several marinades for my steak, this by far is the best! It will definitely get added to my favorite marinades. Everyone loved the steak, very flavorful and tender. Thanks for sharing
Chris says
Can you use this marinade and then smoke the steak on a smoker ?
Jessica Gavin says
Absolutely!
Deb says
Hi I do t care for rosemary or thyme. Can you suggest another spice?
Jessica Gavin says
Oregano, parsley, and cilantro are nice alternatives for the marinade.
Tatiana says
It was super easy to make and flavorful! I only left my steaks for 30 min and it was enough time… I was able to taste the herbs, garlic, everything. Loved it. It’s going to be our new “marinade to go” 😉
Jessica Gavin says
Thank you for your feedback Tatiana! So happy to hear that the marinade worked out well for you 🙂
Elaine says
Looks like a delicious marinade, but if it has soy sauce in it, it is not gluten free as stated. Substitute tamari sauce.
Jessica Gavin says
Hi Elaine- you are absolutely right! One the bottom of the recipe in the notes, there is a call out for cooks to make it gluten free by using tamari or coconut aminos. I appreciate your comment!
Ann says
We do get gluten free soy sauce at our local supermarket.
Phyllis Ashworth says
I would say garlic
Morgan says
Meijer, Amazon, and Kroger have gf soy sauce. I buy it.
James says
Once I marinade the steak as instructed, can I put the steak in a slow cooker? Try as I might, I am not very good at grilling, but the slower cooker is my friend.
Jessica Gavin says
Hi James! You could marinate the steak and cook in the slow cooker, just make sure to check on the doness so it does not over cook.
sam kahn says
What are the small yellow chunks in the marinade?
Jessica Gavin says
Hi Sam- The small yellow chunks are garlic.