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The steak marinade to end all steak marinades! This has everything the perfect marinade needs to create flavorful, juicy, tender, melt-in-your-mouth steak.
It’s what you look for when you go to a nice restaurant…that perfectly cooked steak! A tender steak packed with flavor starts with this steak marinade.
And now you don’t need to go to a restaurant! It’s super easy to make that dream steak right at home!
Table of Contents
- What Ingredients Do You Need for Steak Marinade?
- What Kind of Steak Should I Buy?
- How to Make Steak Marinade?
- How Long Should I Marinate Steak?
- Why Marinate Meat?
- What Happens If You Marinate Meat Too Long?
- Can Steak Be Marinated Over Night?
- What Temperature Should Steak Be Cooked To?
- Components of the Perfect Steak Marinade
- How Long Will Steak Last?
- How to Reheat Steak?
- More Delicious STEAK RECIPES:
- Watch How to Make the Best Steak Marinade Video
- Marinated Beef Steak Recipe
What Ingredients Do You Need for Steak Marinade?
This steak marinade has the four essential parts to a marinade – fat, acid, salt and seasonings to enhance flavor (see section below for more details). Here is what you will need:
- Hanger Steak
- Extra Virgin Olive Oil
- Worchestershire Sauce
- Lemon Juice
- Balsamic Vinegar
- Soy Sauce
- Stone Ground Dijon Mustard
- Dark Brown Sugar
- Italian Seasoning
- Garlic
- Black Pepper
- Salt
The measurements of each ingredient can be found in the recipe card at the end of the post.
What Kind of Steak Should I Buy?
Hanger steak can be hard to track down. Only the best steak is worth some extra effort to find! I can only find it at a butcher and not at a regular grocery store.
If you can’t find hanger steak, go for a skirt steak, flank steak, NY strip or ribeye steak. All of those will soak up this marinade and be great.
You can even use this marinade on filet mignon! Basically, you can’t go wrong with this steak marinade!
How to Make Steak Marinade?
Marinating a steak isn’t rocket science, right? No, it’s easy, but we do have a couple of tips for doing it right.
- Add all the marinade ingredients into a large ziploc bag. Seal the bag and mix all the ingredients around to mix thoroughly.
- Add the steak to the bag.
- Let it marinate in the refrigerator for 1 to 12 hours.
- When you are ready to grill, turn your grill to high heat and brush the grates with oil.
- Place the steaks on the grill and turn the heat down to medium high.
- Cook the steaks for 4-8 minutes on each side (see section below for level of doneness)
- Remove the steaks and place them on a plate to rest before slicing – resting is critical!
How Long Should I Marinate Steak?
I recommend marinating for 1 hour to 12 hours. Anything more than that, and the marinade will actually start to be detrimental to the steak.
I like to get up first thing in the morning and whip this marinade up and get the steak resting in the fridge so it will be ready for dinner. Then I make our out-of-this-world buttermilk pancakes for breakfast, so we are starting and ending our day with the best recipes ever!
Why Marinate Meat?
Marinades soften leaner meats that tend to be dry and make tougher cuts tastier.
What Happens If You Marinate Meat Too Long?
Marinating meat too long could over flavor it or make it mushy.
Can Steak Be Marinated Over Night?
If the marinade contains no salt, acid, or alcohol, it can be left overnight.
What Temperature Should Steak Be Cooked To?
This is a controversial topic! Steak doneness…it can breaks up marriages and homes…haha, okay, hopefully not, but people are particular about their steaks! Here is the breakdown for temperatures:
- Rare – 130 degrees F
- Medium Rare – 135 degrees F
- Medium – 145 degrees F
- Medium Well – 150 degrees F
- Well Done – 160 degrees F
We are medium fans for sure!
Components of the Perfect Steak Marinade
I mentioned earlier the four components to the perfect marinade so let me go into a little more detail on for the purpose of each:
- Fat: Olive oil – prevents sticking and adds flavor
- Acid: Balsamic vinegar and lemon juice – tenderize, flavor, perfect grill marks
- Salt: flavor, moisture retention, tenderize
- Seasonings: mustard, Worcestershire sauce, Italian seasoning, garlic – flavor, flavor flavor
How Long Will Steak Last?
Grilled steak can be stored in the refrigerator for 4 days.
How to Reheat Steak?
There’s nothing worse than taking a leftover steak, trying to reheat it, and totally over cooking it so that it’s barely edible. The best way to reheat a steak so that it is just as good as it was the first time is to use the oven.
Put your leftover steak on a wire rack on top of a baking sheet. Set your oven to 250 degrees F for about 30 minutes or until the internal temperature reaches 110 degrees F.
Your steaks are ready for a makeover and this steak marinade is ready for the job! You’ll never make a steak a different way again!
More Delicious STEAK RECIPES:
- Steak Fajita Marinade
- Easy Garlic Butter Steak at Home
- Easy Philly Cheesesteak Bread
- Healthy Thai Peanut Steak Salad
- Grilled Steak Burrito Bowls
- Grilled Flank Steak Summer Salad
- Porterhouse Steak with Mushrooms
- Spicy Steak and Shrimp Kabobs
- Steak Burrito with Grilled Zucchini
- Steak and Brussels Sprouts
- Philly Cheesesteak Egg Rolls
- All our Beef Recipes here!
Watch How to Make the Best Steak Marinade Video
Marinated Beef Steak
Ingredients
- 1 Hanger Steak, see note
For The Marinade
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Worcestershire Sauce
- 1 Lemon, Juiced
- 1/4 Cup Balsamic Vinegar
- 1/4 Cup Soy Sauce
- 1 Tablespoon Stone Ground Dijon Mustard
- 1 Tablespoon Dark Brown Sugar
- 1 Teaspoon Italian Seasoning
- 2 Large Cloves of Garlic, minced
- 1 teaspoon Fresh Black Pepper
- 1 teaspoon Kosher Salt
Instructions
- In a large ziplock bag, add the marinade ingredients. Seal the bag and squish to combine the ingredients.1/4 Cup Extra Virgin Olive Oil, 1/4 Cup Worcestershire Sauce, 1 Lemon, 1/4 Cup Balsamic Vinegar, 1/4 Cup Soy Sauce, 1 Tablespoon Stone Ground Dijon Mustard, 1 Tablespoon Dark Brown Sugar, 1 Teaspoon Italian Seasoning, 2 Large Cloves of Garlic, 1 teaspoon Fresh Black Pepper, 1 teaspoon Kosher Salt
- Open the bag and carefully drop in the steak.1 Hanger Steak
- Allow to marinate in the fridge for 1-12 hours.
- Heat a grill to high heat, and brush grates with oil.
- Add the steaks and then turn down to medium high heat.
- Cook steaks for 4-8 minutes per side depending on desired doneness and then remove to a plate to rest for 5-10 minutes before slicing.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Absolutely love this recipe; we use it often.
Thank you so much Stacy!!
Amazing so flavorful used skirt steak and pounded it put super delicious 😋
Love to hear this! Thanks Linda!
Wow, made this marinade for my husband on Carnivore. BBQ’ed a Rib Eye, the flavor was great and the steak was so tender (I’m sure the lemon juice helped there). Thank you for the recipe!
Thank you so much Victoria!
WHERE CAN I FIND THE RECIPE FOR THE VEGGIES…………………LIKE TO MAKE THE WHOLE MEAL………………..
Hello Patty! They are just roasted vegetables. Choose any vegetables you want and place them on a baking sheet. Drizzle them with a little olive oil and sprinkle with salt and pepper. Toss them around and then roast at 400 degrees for 35-40 minutes. If you use broccoli, you can add it about half way into the baking time. Here’s a link to something similar: https://ohsweetbasil.com/roasted-vegetables/
I am going to make this ,this week. How long can you store just the marinade? I want to make it ahead and marinate in a few days? Please advise asap, we’re leaving this week!
Thanks
Hi Teresa! I’m so sorry for the delay! The marinade will keep for up to a week so it should be totally fine to make it a few day ahead of time.
Can this marinade be used on a pork tenderloin when BBQ’d Thx
Absolutely!
Simple home kitchen cook here. Tried this marinade and LOVED it. It is similar to one I had years ago, but I lost the recipe card for it in a move. So happy to have this one! 🙂 Yum!
Yay! That’s the best news! Thank you so much Julie!
I’m sorry, but as a retired restaurateur with many of those years in steakhouses, I cringed when you included ribeye, strip & filet mignon as marinade choices. Since the best cuts are neither lean nor tough, it would be a waste of money to use them.
You are totally correct that the best cuts aren’t lean or tough, but marinades are just yum so it’s all about flavor!