Steak Marinade

When it comes to the different types of steak available at the store, not all cuts are created equal. Steak cuts like filet mignon, ribeye and porterhouse are well-marbled with fat, so they don’t need a lot of preparation to stay nice and juicy. Other cuts are not so lucky and require a little help. Soaking these types of steak in a marinade ensures tender, flavorful results, so it’s important to know how to make a steak marinade.

Why should you marinate a steak?

JOSH RINK FOR TASTE OF HOME

Marinating steak adds flavor and aids in tenderizing the meat. Leaner cuts from muscular parts of the cow have more fibrous tissue than tender cuts, so they can be tougher and chewier. Marinating tenderizes the meat with salt and acidic elements like vinegar or lemon juice, which help to break down the connective tissue in the muscle fibers. It’s food science at its finest!

Marinades also function as a flavor enhancer. Tougher cuts of steak are more muscular, so they lack the fat marbling seen in tender cuts. Fat equals flavor, so the best steak marinade includes oil to add fat. It also contains salt, acidic ingredients, spices, herbs and other flavoring agents.

How long do you marinate steak?

How long to marinate steak depends on factors like size, thickness and the area the steak was cut from. Naturally tender steaks (like grilled ribeye steak) only need to marinate for one hour to infuse the meat with added flavor. Tougher cuts (like flank steak or skirt steak) benefit from at least four hours, and thicker cuts (like grilled hanger steak) can marinate overnight.

Keep in mind that you can over-marinate a steak. Over-marinating will break down the muscle fibers too much and create a mushy texture. Avoid marinating thin steaks for more than eight hours and larger steaks for more than 24 hours.

Steak Marinade Ingredients

JOSH RINK FOR TASTE OF HOME

• Olive oil: Since most marinaded steaks tend to be lean, fat-rich olive oil helps to keep the steak moist and juicy.
• Soy sauce: We use a low-sodium soy sauce in this recipe for steak marinade. It adds an umami-rich flavor and a bit of saltiness. Since it’s not the main flavor, it’s best to save your artisan-quality soy sauce for dipping dumplings and sushi. Instead, choose an everyday soy sauce, like Kikkoman.
• Balsamic vinegar: Vinegar is an acidic ingredient that breaks down the meat’s muscle fibers to make it more tender.
• Worcestershire sauce: Alongside soy sauce, Worcestershire is another umami-rich ingredient that contributes to making this the best steak marinade.
• Dijon mustard: Our marinade for steak balances fat, acid, salt and aromatics to infuse the meat with a kick of flavor. A zippy mustard like Dijon is a big part of that flavor profile. It contributes a sharp, intense complexity.
• Garlic: While you can certainly use garlic powder, fresh garlic gives the marinade a stronger aroma.
• Herbs and spices: Fresh or dried rosemary and thyme lend an earthy flavor to this steak marinade recipe. If it’s easier, you can substitute an equal amount of Italian seasoning. We also include pepper and a tiny shake of crushed red pepper flakes for added kick.

Directions

Step 1: Mix the marinade

JOSH RINK FOR TASTE OF HOME

In a small bowl, whisk together the olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, mustard, garlic, pepper, thyme, rosemary and crushed red pepper flakes.

Step 2: Cover the meat

JOSH RINK FOR TASTE OF HOME

Add 1 to 2 pounds of your steak of choice to a container with a lid or a resealable bag. Pour the marinade over the steak and turn or toss to coat the meat.

Step 3: Marinate the steak

Marinate the steak for at least one hour or up to four hours, turning occasionally. Discard the marinade before cooking the steak.

JOSH RINK FOR TASTE OF HOME

Recipe Variations

• Add a touch of honey: Whisk 1 to 2 tablespoons of honey into the marinade. Adding a sweet ingredient balances the marinade’s flavors and helps the meat caramelize to create a gorgeous crust.
• Swap in tamari: Can’t do soy sauce? Try its gluten-free cousin, tamari, for a similar flavor without the wheat. Coconut aminos is another good substitute, but it’s sweeter than soy sauce.
• Use citrus: I love how fresh citrus juice brightens up this steak marinade recipe. Feel free to swap in an equal amount of lemon or lime juice for the balsamic vinegar. Or use orange juice plus a splash of white vinegar or lemon juice.

How to Store Steak Marinade

If you find yourself with extra marinade, store it in an airtight container for later use. Keep it in the refrigerator for up to three days. However, you should never save or reuse marinade that has been in contact with raw meat. It’s a major food safety mistake.

Can you freeze steak marinade?

You can freeze unused marinade in an ice cube tray, airtight container or resealable bag for up to two months. Thaw it in the fridge overnight before marinating a steak.

Steak Marinade Tips

JOSH RINK FOR TASTE OF HOME

What are the best steaks to marinate?

Steaks cut closer to the hooves and horns tend to be tougher than those further away, so they benefit from a marinade. This is especially true for steaks from the leg and shoulder areas because they come from hard-worked muscles. Flank steak, hanger steak, tri-tip, bottom round and eye of round are all great if you’re looking for steaks to marinade.

Keep in mind that even the best steaks for grilling (like ribeye, New York strip and filet mignon) can get a boost from a quick marinade. They may not need much help in the tenderness department, but they can still benefit from added flavor from a marinade.

How do you grill a marinated steak?

After marinating your steak, you can prepare grilled steak on a gas or charcoal grill. Fire up the grill and remove the steak from the pan, discarding the marinade. Grill the steak over medium heat until the desired doneness is reached. For medium-rare, a thermometer should read 135°F; for medium, 140°; for medium-well, 145°. Cover the steak loosely with foil and let it rest for at least 10 minutes before enjoying. (Psst: If you’re grilling a thick cut, you may want to start the steak over indirect heat.)

How do you cook a marinated steak on the stovetop?

If you don’t own a gas or charcoal grill, never fear; you can use this steak marinade to make a cast-iron steak. Heat a heavy cast-iron skillet over high heat. Remove the steak from the marinade and pat it dry. Cook the steak, flipping every one to two minutes, until the steak is cooked to your desired level of doneness. For medium-rare, a thermometer should read 135°F; for medium, 140°; for medium-well, 145°. Let the steak rest for at least 10 minutes before slicing.