This steak marinade is a simple, flavor-packed blend that transforms any cut of beef into a juicy, tender, and savory meal. With a perfect balance of soy sauce, Worcestershire sauce, garlic, herbs, and a touch of honey, this marinade enhances the natural flavors of the steak while keeping it moist and delicious. It’s ideal for grilling, pan-searing, or broiling, making it a versatile choice for any cooking method. The Best Steak Marinade

Why You’ll Love This Recipe

This steak marinade is easy to make, bursting with umami flavors, and tenderizes even the toughest cuts. The combination of olive oil, herbs, and sweet and salty ingredients ensures every bite is succulent and flavorful. Perfect for a quick weeknight dinner or a special weekend grill session, it takes your steak from ordinary to extraordinary.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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, or flat iron)

Directions

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.
Reserve Some Marinade – In a small bowl, add ¼ cup of the steak marinade and red wine vinegar, and set aside for serving later.
Marinate the Steak – Place the steaks in a baking dish or large resealable plastic bag. Pour the marinade over the meat, cover, and refrigerate for 30 minutes. Flip and marinate for another 30 minutes.
Prepare to Cook – Remove the steak from the marinade and pat dry with paper towels to remove excess moisture. Discard used marinade.
Cook the Steak – Grill, pan-sear, or reverse sear the steaks to your preferred doneness.
Rest the Meat – Transfer the steaks to a cutting board, tent with foil, and rest for 10 minutes before slicing.
Serve – Pour reserved marinade over the steak or serve on the side.

Servings and timing

Servings: 2 people
Prep Time: 1 hour 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes

Variations

Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.
Swap herbs: Use dried thyme and rosemary instead of fresh (2/3 to 1 teaspoon each).
Adjust sweetness: Add more honey for a sweeter finish or reduce for a salt-forward flavor.
Try different steaks: Works well with tri-tip, skirt, flank, ribeye, or sirloin.
Add a kick: Include a pinch of red pepper flakes or smoked paprika for spice.

Storage/Reheating

Marinade Storage: Store unused marinade in an airtight container in the refrigerator for up to 5 days.
Steak Storage: Refrigerate cooked steak for up to 3 days in an airtight container.
Reheating: Reheat in a skillet over medium heat or in the oven at 275°F until warmed through to avoid drying out.

FAQs

How long should I marinate steak?

For this recipe, a total of 1 hour is optimal. Minimum 30 minutes for flavor, maximum 24 hours if using the soy and vinegar-based marinade.

Can I use dried herbs instead of fresh?

Yes. Use 2/3 to 1 teaspoon each of dried thyme and rosemary.

What steaks work best with this marinade?

Ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, or flat iron steaks are ideal.

Can I grill this steak?

Absolutely. Preheat grill to 400–450°F. Sear for 3–5 minutes per side for ¾–1-inch thick steaks. Thicker steaks can finish on the indirect side of the grill.

Can I pan-sear instead of grilling?

Yes. Heat a skillet over medium-high heat, add 1 tablespoon oil, and sear steaks 3–5 minutes per side for ¾–1-inch thick steaks.

How do I reverse sear this steak?

Cook steaks in a 275°F oven on a wire rack until 90–95°F for medium-rare. Sear in a hot skillet with oil for 2 minutes per side, then sear the edges for 2 minutes total.

How do I make this gluten-free?

Use tamari or coconut aminos in place of soy sauce.

Can I add more marinade after cooking?

Yes, pour the reserved ¼ cup marinade over the steak when serving.

What internal temperature should I aim for?

Medium-rare: 120–125°F
Medium: 130–135°F
Medium-well: 140–145°F

Can this marinade tenderize tough cuts of steak?

Yes, the combination of salt, oil, and vinegar helps break down muscle fibers and enhances flavor.

Conclusion

This steak marinade is a foolproof way to create flavorful, juicy, and tender beef every time. Its balance of salty, sweet, and aromatic ingredients makes it versatile for any cut of steak, and it works well for grilling, pan-searing, or oven cooking. Whether it’s a casual weeknight dinner or a special occasion, this marinade elevates your steak to restaurant-quality perfection.