All-Purpose Steak Marinade
A flavor-packed marinade that brings out the best in your favorite cuts.Olive oil and soy sauce create a rich, savory base, while garlic, herbs, and a touch of sweetness add depth and balance.Perfect for grilling after a quick 2–4 hour soak—just long enough to infuse the meat with bold, aromatic flavor.
Ingredients
- 1/3 cup olive oil
- 1/4 cup soy or tamari sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar or red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or sugar-free sweetener balances acidity
- 4 cloves garlic, minced
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon dried rosemary or thyme or 1 Tbsp fresh
- 1/2 teaspoon Optional: teaspoon crushed red pepper for mild heat
Instructions
- Combine all ingredients in a bowl or zip-top bag and mix well.
- Add thawed (or mostly thawed) steaks. Ensure they’re well coated.
- Refrigerate and marinate for 2–4 hours, turning halfway.
- Remove steaks from marinade 30 minutes before grilling.
- 1. Pat Dry
- Use paper towels to blot any surface moisture. Dry steaks = better sear.
- 2. Season Simply and Generously
- Classic rub: Kosher salt + freshly cracked black pepper.
- Optional additions: garlic powder, paprika, or a dash of cayenne for heat.
- Let seasoned steaks sit at room temp for 30–45 minutes before grilling.
- 3. Preheat Your Grill
- Heat grill to high (450°F–500°F) for direct searing.
- 4. Grilling Times (Approximate)
- Thickness Doneness Time (Each Side)
- 1 inch Medium-Rare 4–5 minutes
- 1.5 inch Medium-Rare 5–6 minutes
- 2 inch Medium-Rare 6–7 minutes
- Use a meat thermometer for accuracy:
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
- Medium-Well: 150–155°F
- 5. Rest Before Slicing
- Let steaks rest 5–10 minutes after grilling to keep juices in.
