Steak Marinade Recipe

5 from 8 votes

The absolute best steak marinade recipe that will quickly become your "go-to" for any cut of steak! Not only does it help tenderize the meat but it also adds a delicious savory flavor. This is the only beef marinade you'll ever need!

Prep Time10

Cook Time20

Marinate Time12

Total Time12 30

Course: dinner

Cuisine: American

Servings: people

Calories: 338kcal

Author: Amanda Mason

Equipment

1 large bowl
1 whisk
measuring cups and spoons
1 steak knife

Ingredients

For Marinade:

½ cup canola oil
⅓ cup soy sauce
¼ cup red wine vinegar
2 Tablespoons lemon juice, freshly squeezed
1 ½ Tablespoons Worcestershire sauce
1 Tablespoon Dijon Mustard
2 garlic cloves, minced
½ teaspoon black pepper

Steak

2 lbs steak, (any cut)

Instructions

Grilling Instructions

In a medium bowl, mix the ½ cup canola oil, ⅓ cup soy sauce, ¼ cup red wine vinegar, 2 Tablespoons of lemon juice, 1 ½ Tablespoons of Worcestershire sauce, 1 Tablespoon of Dijon Mustard, 2 minced garlic cloves, and ½ teaspoon of black pepper.
Place the steak in a gallon size Ziplock bag.
Expert Tip: If you're not a fan of using plastic bags, you can mix all the steak marinade ingredients in a bowl and then pour the liquid over the steak in a large dish.
Pour the marinade over the meat, mixing so it's covered thoroughly. Refrigerate for 12-24 hours.
After the meat has marinated, remove it from the container and let it rest uncovered for 30 minutes at room temperature.
Preheat the grill to medium-high heat. Place the steak on the grill and sear on each side for 2-3 minutes.
Lower the heat and continue to grill for 7-10 minutes per side, or to desired doneness.
Remove the steak from the grill and let it rest for 5-7 minutes before slicing.

Video

Notes

I highly recommend marinating the meat for at least 12 hours, if not 24 hours before cooking. The marinade is full of flavor so take the time and don't skip this step.
Let the steak rest at room temperature for at least 30 minutes before cooking.
If you opt to cook it in the oven, don't cook it in the marinade. If you grill the steak, don't baste it in the marinade it soaked in. It's just not safe due to bacteria growth.
Insert a meat thermometer at a slight angle on the side of the steak and when it reaches your desired doneness, remove it from the grill or the oven.
It will be more juicy if you let it rest once you remove it from the heat. Letting it rest before slicing (rest for about 5-7 minutes) helps make the steak extra juicy and you want to do everything you can to hold in the juices.
Make sure you slice against the grain rather than parallel. Cutting against the grain will result in a more tender steak.

Nutrition