The Best Ever Steak Marinade
Elevate your steak game with this incredibly flavorful and versatile marinade. Crafted with fresh herbs, tangy lemon, savory soy, and aromatic garlic, it infuses every bite with a depth of flavor that will make your taste buds sing. Perfect for any cut of beef, this easy-to-prepare marinade guarantees a tender, juicy, and unforgettable steak experience every time.
Prep Time
10 minutes
Cook Time
Varies by cooking method for steak
Total Time
2 hours 10 minutes (includes minimum marinating time)
Servings
4-6 servings (for 680g / 1.5 lbs steak)
Keywords
Why This Recipe Delivers
- Transforms ordinary steak into an extraordinary culinary experience with minimal effort.
- Infuses a balanced blend of savory, tangy, and herbaceous flavors into every bite.
- Helps tenderize tougher cuts of meat, ensuring a juicy and palatable result.
- Versatile for various cooking methods, from grilling to pan-searing.
- Uses readily available fresh ingredients for superior taste.
Ingredients
- 60 ml (1/4 cup) fresh parsley, finely chopped
- Leaves from 2 sprigs fresh thyme
- 2 cloves garlic, minced
- 80 ml (1/3 cup) extra virgin olive oil
- 60 ml (1/4 cup) fresh lemon juice
- 30 ml (2 tablespoons) soy sauce (or tamari for a gluten-free option)
- 15 ml (1 tablespoon) Italian seasoning blend
- 2.5 ml (1/2 teaspoon) fine sea salt
- Freshly ground black pepper, to taste
- 680 grams (1.5 pounds) steak (such as sirloin, ribeye, flank, or skirt)
Instructions
- In a medium measuring cup or a small bowl, combine the finely chopped fresh parsley, fresh thyme leaves, minced garlic, extra virgin olive oil, fresh lemon juice, soy sauce, Italian seasoning blend, fine sea salt, and freshly ground black pepper. Whisk all ingredients thoroughly until well combined and slightly emulsified, ensuring the herbs and spices are evenly distributed throughout the liquid.
- Prepare your steaks by patting them dry with paper towels. Place the steaks into a large, heavy-duty resealable (Ziploc style) bag. Carefully pour the prepared marinade over the steaks, ensuring they are fully submerged or generously coated. Seal the bag, pressing out as much air as possible to maximize contact between the marinade and the meat. Gently massage the bag to distribute the marinade evenly, making sure it gets between any individual steak pieces.
- Transfer the sealed bag with the marinating steaks to the refrigerator. Allow the steaks to marinate for a minimum of 2 hours for optimal flavor infusion, or for an even deeper taste, marinate overnight (up to 12-24 hours). This allows the acidic components to tenderize the meat slightly while the herbs and spices penetrate deeply.
- When ready to cook, remove the steaks from the marinade (discarding the used marinade). Cook the steaks using your preferred method: pan-seared in a hot skillet, roasted in the oven, grilled directly over medium-high heat, or even cooked within a foil packet for extra moisture. Ensure the steaks reach your desired level of doneness, then allow them to rest for 5-10 minutes before slicing and serving.
Tools You’ll Need
- Measuring cups and spoons
- Small whisk or fork
- Large resealable (Ziploc-style) bag or a shallow dish
- Paper towels
- Tongs (for cooking)
- Meat thermometer (optional, for precision)
Essential Success Tips
- Always pat your steaks dry before marinating; this helps the marinade adhere better and promotes a better sear when cooking.
- Do not over-marinate delicate cuts like flank or skirt steak for more than 12 hours, as the lemon juice can start to break down the proteins too much, leading to a mushy texture. Heartier cuts can go up to 24 hours.
- Bring your marinated steaks to room temperature for about 30 minutes before cooking to ensure more even cooking.
- Discard any leftover marinade that has come into contact with raw meat; never reuse it or serve it as a sauce without boiling it thoroughly first.
- Allow your cooked steak to rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and juicy steak.
Professional Cooking Secrets
- For an extra layer of depth, slightly toast the Italian seasoning blend in a dry pan for 30 seconds before adding it to the marinade. This awakens its aromatic compounds.
- Consider adding a pinch of brown sugar or maple syrup (5 ml / 1 teaspoon) to the marinade. The sugar caramelizes beautifully during cooking, adding a delicious crust and enhancing overall flavor.
- If using a tougher cut like flank or skirt steak, slice it against the grain after resting. This shortens the muscle fibers, making each bite significantly more tender.
Notes
- For freezer instructions: Place marinated raw steaks (still in the sealed bag) into the freezer for up to 3 months. Thaw completely in the refrigerator before cooking. This is a fantastic meal prep hack!
- Marinade can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator before adding to the steak.
- Feel free to experiment with different fresh herbs like rosemary or oregano to tailor the flavor profile to your preference.
Frequently Asked Questions
Can I use this marinade for other meats?
Absolutely! This versatile marinade works wonderfully with chicken, pork chops, and even tougher cuts of lamb. Adjust marinating times accordingly; chicken generally needs 1-4 hours, and pork 2-8 hours.
How long should I marinate the steak for the best results?
For optimal flavor and some tenderization, marinate for at least 2 hours. For deeper flavor and more tender results, especially with tougher cuts, marinating overnight (8-12 hours) is ideal. Do not exceed 24 hours.
Can I reduce the amount of oil in the marinade?
While olive oil is crucial for flavor and moisture, you can slightly reduce it by up to a tablespoon if you prefer. However, it plays an important role in carrying fat-soluble flavors and preventing sticking.
Nutrition Facts (Per Serving)
Per serving (marinade only, estimated): Calories: 120, Total Fat: 10g, Saturated Fat: 1.5g, Sodium: 350mg, Total Carbohydrates: 4g, Protein: 1g. (Does not include steak's nutritional values.)
Allergy Information
Contains soy. For a soy-free alternative, substitute the soy sauce with tamari (if gluten sensitivity is an issue) or coconut aminos. Naturally gluten-free if using tamari or coconut aminos. Does not contain common dairy or nut allergens.
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