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Sliced grilled steak with herb steak marinade drizzled on top, served on a wooden board with rosemary.
Reda

Steak Marinade

A bold, savory marinade that transforms any cut into a restaurant-quality steak with deep caramelized flavor.
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Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • 0.5 cup soy sauce low-sodium preferred
  • 3 tbsp Worcestershire sauce
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 4 cloves garlic minced
  • 2 tsp fresh rosemary chopped, or 1 tsp dried
  • 1 tsp black pepper freshly ground
  • 2 lb steak ribeye, strip, or flank, about 1 inch thick

Equipment

  • Gallon zip-top bag or shallow dish
  • Whisk
  • Measuring cups and spoons

Method
 

Make the Marinade
  1. In a bowl, whisk together soy sauce, Worcestershire, olive oil, balsamic vinegar, Dijon mustard, minced garlic, rosemary, and black pepper until well combined. The mustard helps emulsify the mixture so it doesn't separate.
Marinate the Steak
  1. Place steak in a gallon zip-top bag or shallow dish. Pour marinade over, turning to coat both sides. Seal bag, removing as much air as possible, or cover dish tightly with plastic wrap.
  2. Refrigerate for at least 2 hours, ideally 4 to 8 hours. Flip the steak halfway through if using a dish. Do not exceed 24 hours - the acid will start to break down the meat texture.
Cook the Steak
  1. Remove steak from refrigerator 30 minutes before cooking. Pat very dry with paper towels - this is crucial for a good sear. Discard used marinade.
  2. Grill over high heat or sear in a hot cast-iron skillet for 4-5 minutes per side for medium-rare, or until internal temperature reaches 130F. Let rest 5-10 minutes before slicing against the grain.

Notes

For tougher cuts like flank or skirt steak, score the surface lightly with a knife before marinating to help the flavors penetrate deeper. The marinade also works beautifully on pork chops or chicken thighs - just reduce marinating time to 2-4 hours for poultry. Make a double batch and freeze half with the raw steak for an instant freezer meal; it will marinate as it thaws.