The Best Steak Marinade
Quick & easy steak marinade recipe made of soy sauce, Worcestershire sauce, onion, garlic, honey, olive oil, and fresh herbs.
Prep Time1 hr 10 mins
Cook Time10 mins
Total Time1 hr 20 mins
Servings: 2 people
- 1/2 cup soy sauce (120ml)
- 1/3 cup olive oil (80ml)
- 1/4 cup Worcestershire sauce (60ml)
- 1/4 cup minced red onion (40g)
- 2 tablespoons honey (30ml)
- 2 tablespoons sliced green onions (10g)
- 1 tablespoon minced garlic
- 2 teaspoons chopped thyme
- 2 teaspoons chopped rosemary
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon red wine vinegar
- 2 steaks (ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron)
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 small bowl add 1/4 cup of the steak marinade and red wine vinegar, set aside.
Add steak to 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 ziplock bag.
Flip steak over and marinate an additional 30 minutes in the refrigerator.
Remove the steak from the marinade and pat dry with paper towels to remove excess moisture from the surface.
Cook steaks using the desired cooking method, such as pan sear, reverse sear, or grill.
Transfer steak to a cutting board and tent with foil for 10 minutes before slicing.
Pour reserved marinade over the steak or serve on the side.
The recipe makes 1 cup of marinade. One cup of marinade is needed per 2 pounds of steak. Increase recipe size as needed.
Cooking the Steak:
Depending on the thickness of the meat and method, you will need to adjust the cooking time.
Grill: Preheat grill over high heat (400 to 450ºF). Carefully grease the cooking grid with the oil.
Pan Sear: Heat a large cast iron or stainless steel pan over medium-high heat. Once hot, add 1 tablespoon of oil and allow to heat. Sear steak for 3 to 5 minutes on each side, depending on the desired doneness. This method is best for 3/4 to 1-inch thick steaks.
Reverse Sear: Heat a large cast iron skillet in the oven at 275ºF (135ºC). Place steaks on a rack set in a baking sheet for 15 to 25 minutes, until it reaches 90 to 95ºF (32 to 35ºC) for medium-rare, or 100 to 105ºF (38 to 41ºC) for medium. Transfer skillet to stovetop and heat over high heat. Add 1 tablespoon of oil, once hot, sear the steak for 2 minutes, flip and sear 1 1/2 to 2 minutes, then sear the sides for a total of 2 minutes. This method is best for 1 1/2 to 2-inch thick steaks.
Aim for an internal temperature:
- For skirt steak, flank steak, flat iron, New York, Ribeye, sirloin, T-Bone or tenderloin (steaks 3/4 to 1 inch thick): Sear the steaks covered for 3 to 5 minutes on each side, depending on the desired doneness.
- Steaks 1 1/2 to 2 inches thick: Sear as directed above and then place on indirect heat side of the grill covered, to finish cooking for 8 to 14 minutes, depending on the desired doneness.
Allow the steaks to rest for 10 minutes to account for an increase in temperature due to carryover cooking.
MAKE IT GLUTEN-FREE: Use tamari or coconut aminos instead of soy sauce.
- 120 to 125ºF (49 to 52ºC) for medium-rare
- 130 to 135ºF (50 to 57ºC) for medium
- 140 to 145°F (60 to 63°C) for medium-well
Calories: 541kcal | Carbohydrates: 13g | Protein: 52g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 144mg | Sodium: 2197mg | Potassium: 993mg | Sugar: 10g | Vitamin C: 2.1mg | Calcium: 73mg | Iron: 5.3mg