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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.
Course Entree
Cuisine American

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.