All-Purpose Steak Marinade

Cooking Method: Grilling

Cuisine: American

Courses: Entree

Description

A flavor-packed marinade that brings out the best in your favorite cuts. Olive oil and soy sauce tenderize, while garlic, herbs, and a touch of sweetness add rich complexity. Perfect for grilling after a quick 2–4 hour soak—just long enough to transform your steak without overdoing it.

All-Purpose Steak Marinade

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

1
Combine all ingredients in a bowl or zip-top bag and mix well.
2
Add thawed (or mostly thawed) steaks. Ensure they’re well coated.
3
Refrigerate and marinate for 2–4 hours, turning halfway.
4
Remove steaks from marinade 30 minutes before grilling.
5
1. Pat Dry
6
Use paper towels to blot any surface moisture. Dry steaks = better sear.
7
2. Season Simply and Generously
8
Classic rub: Kosher salt + freshly cracked black pepper.
9
Optional additions: garlic powder, paprika, or a dash of cayenne for heat.
10
Let seasoned steaks sit at room temp for 30–45 minutes before grilling.
11
3. Preheat Your Grill
12
Heat grill to high (450°F–500°F) for direct searing.
13
4. Grilling Times (Approximate)
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Thickness Doneness Time (Each Side)
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1 inch Medium-Rare 4–5 minutes
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1.5 inch Medium-Rare 5–6 minutes
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2 inch Medium-Rare 6–7 minutes
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Use a meat thermometer for accuracy:
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Rare: 120–125°F
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Medium-Rare: 130–135°F
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Medium: 140–145°F
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Medium-Well: 150–155°F
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5. Rest Before Slicing
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Let steaks rest 5–10 minutes after grilling to keep juices in.