🥩 Best Steak Marinade in Existence
Prep time: 5 minutes
Marinating time: 2–24 hours
Yield: About 1 cup (enough for 2–3 lbs of steak)
Ingredients
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½ cup soy sauce
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⅓ cup olive oil (or vegetable oil)
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⅓ cup fresh lemon juice (or red wine vinegar)
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¼ cup Worcestershire sauce
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2 tablespoons balsamic vinegar (optional, for depth)
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2 tablespoons Dijon mustard (or yellow mustard)
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1½ tablespoons minced garlic (about 3–4 cloves)
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2 tablespoons brown sugar (or honey)
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1 teaspoon black pepper
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1 teaspoon onion powder
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½ teaspoon smoked paprika (optional, adds great flavor)
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1–2 tablespoons fresh chopped herbs (parsley, rosemary, or thyme — optional)
Instructions
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Combine ingredients:
In a medium bowl or large measuring cup, whisk together all ingredients until the sugar dissolves and everything is well blended. -
Marinate the steak:
Place your steak (sirloin, ribeye, flank, skirt, NY strip, etc.) in a resealable plastic bag or glass dish.
Pour the marinade over the steak, making sure it’s evenly coated.
Seal or cover and refrigerate at least 2 hours, ideally overnight for best flavor and tenderness. -
Cook:
Remove steak from marinade, letting excess drip off.
Grill, broil, or pan-sear to your desired doneness.
(Discard used marinade or boil it for 5 minutes if you want to use it as a sauce.) -
Rest and serve:
Let steak rest for 5–10 minutes before slicing to lock in juices.
Tips for Perfect Results
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Flank or skirt steak benefits the most from marinating (tenderizes beautifully).
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Don’t over-marinate delicate cuts like filet — 2–4 hours is plenty.
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If you want a spicy kick, add 1 teaspoon crushed red pepper flakes or a dash of hot sauce.
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This marinade doubles easily — great for BBQs or meal prep.
Would you like me to adapt this for a cast-iron skillet steak (perfect crust indoors) or a grilled version for outdoor cooking?
