Steak Marinade (Printable)
Soy, balsamic, garlic and rosemary blend that tenderizes steaks and yields bold, grill-ready flavor.
# What You Need:
→ Base
01 - 1/2 cup soy sauce
02 - 1/4 cup olive oil
03 - 1/4 cup Worcestershire sauce
04 - 2 tablespoons balsamic vinegar
05 - 2 tablespoons freshly squeezed lemon juice
→ Aromatics & Flavorings
06 - 4 cloves garlic, minced
07 - 1 tablespoon Dijon mustard
08 - 2 tablespoons brown sugar
09 - 1 teaspoon freshly ground black pepper
10 - 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, finely chopped
11 - 1 teaspoon onion powder
# How To Cook:
01 - In a medium mixing bowl, whisk together soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, and lemon juice until thoroughly blended.
02 - Add minced garlic, Dijon mustard, brown sugar, black pepper, rosemary, and onion powder to the bowl. Whisk until the mixture is homogenous.
03 - Place steaks in a large resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring each piece is fully coated.
04 - Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 24 hours for maximum flavor and tenderness. Turn steaks occasionally if possible.
05 - Remove steaks from the marinade, pat them lightly with paper towels, and discard any remaining marinade. Proceed to grill, pan-sear, or broil the steaks to your preferred doneness.
# Expert Tips:
01 -
- Your steak will taste like it's been secretly cared for by a chef with way too much time.
- The velvety marinade is flexible enough to rescue any forgotten cut from your freezer.
02 -
- I once marinated steaks too long and found the texture got mushy—avoid more than 24 hours for best results.
- Realizing how much fresh lemon juice changes the brightness made me finally retire those little plastic lemon bottles.
03 -
- Let steaks rest at room temperature for 30 minutes before cooking for juicier results.
- Patting off excess marinade helps get that beautiful crust and avoids steaming the meat.