Best Steak Marinade
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The only Steak Marinade recipe you’ll ever need! It’s deliciously robust and the perfect flavor pairing to rich beefy steaks. It’s incredibly easy to make and uses staple ingredients you likely already have on hand. Definitely a must have recipe!
Best Ever Steak Marinade!
I’ve tried so many different steak marinades over the years but I’d easily dub this balsamic steak marinade as the best! Some marinades tend to overpower steaks (like those lemony ones) but you’ll find this one enhances the steaks flavors without being overwhelming.
Balsamic vinegar just add an instant upgrade to any food it paired with. You’ll love that highlight of flavor here.
The other great thing about this recipe is that people of all ages will love it! It’s flavorful enough to impress the adults but simple enough to keep kids happy too.
This will give you yet another reason to look forward to summer every year! A rich and tender marinated, grilled steak served with all those delicious summer sides.
What Ingredients go into Steak Marinade?
- Balsamic vinegar – I don’t recommend substitutes here. Balsamic vinegar will add the best flavor. And use dark balsamic, white isn’t as strong.
- Worcestershire sauce – another key ingredient. This is one of the best ingredients for steak marinade.
- Soy sauce – keep in mind the longer the steak marinades the more sodium it will absorb from the soy sauce, so if you only marinate 1 hour you may still need a little salt added to the steaks.
- Olive oil – don’t use extra virgin olive oil because it has a low smoke point, just regular refined olive oil.
- Dijon mustard – this adds a little extra flavor. Don’t use regular mustard.
- Honey – just a light amount helps tone down acidity of the vinegar it also helps the exterior of steaks brown better.
- Garlic – as always only use fresh. It makes a big difference.
- Freshly ground black pepper – if you haven’t made the jump to fresh ground pepper now is the time! It really is a lot better.
- Dried rosemary – of course fresh will work great too, use 1 Tbsp chopped if using fresh.
- Steak – this makes enough marinade for about 2 pounds of steak.
How to Make this Easy Steak Marinade:
- Whisk marinade ingredients: in a mixing bowl whisk together balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, dijon mustard, honey, garlic, pepper and rosemary until well blended.
- Pour over steaks and marinate: place steak in a gallon size resealable bag, place steak in gallon size resealable bag. Pour marinade over steaks, seal bag while pressing out excess air. Let marinate.
How Long to Marinate Steaks?
- Steaks should rest in marinade in refrigerator at least 30 minutes and up to 8 hours. I don’t recommend marinating longer than that because the acidity of the marinade will start to break down the proteins and turn the outer layer where the marinade penetrates mushy.
How Long to Grill Steaks?
Grill time will vary based on size and thickness of the steaks, grill temperature, temperature of steaks to begin with and even temperature outside. For an 8 oz steak about 1-inch thick, cooking at medium-high heat (about 425 degrees), it should take about 3 – 5 minutes per side.
What’s the Best Cut of Steak for This Marinade?
I like to use New York strip steaks here, other great options are rib eye, top sirloin, flank or skirt steak. Petite sirloin or flat iron will work too they just aren’t as tender as the aforementioned. Then save those super tender cuts for another day (filet mignon, and crazy expensive wagyu and Kobe), they don’t need a marinade.
What is the Difference Between Prime, Choice and Select Beef Steak?
- Prime beef comes from young cattle. It has a generous amount of marbling (meaning super tender steaks), this is the best and most expensive grade of beef.
- Choice beef steaks are high quality and are more budget friendly than prime, they just don’t have quite as much marbling.
- Select beef steak is the lowest grade and the most budget friendly. Meat is leaner and not quite as tender.
How to Tell When A Steak is Done?
It comes down to personal preference to know when a steak is done. But remember there is a recommend safe temperature from the USDA of 145 degrees to kill off any harmful bacteria.
To tell when it’s done to your liking always use an instant read thermometer and insert the thermometer through the side of the steak horizontally and go to the center of thickest portion. Keep in mind color isn’t always the best way to judge doneness as some steaks are just naturally lighter than others to begin with, and you don’t want to cut into a steak during cooking or you’ll lose some of the juices.
Here is a list of steak doneness by temperature to refer too:
Rare: 125 – 130 (not recommended for food safety)
Medium rare: 130 – 135 degrees
Medium: 135 – 145 degrees
Medium well: 145 – 150 degrees
Well: 150 – 160 degrees
Can I Cook Marinated Steak on the Stovetop?
Yes. Cook in an oiled grill pan or cast iron skillet over medium-high heat. Dab steaks with paper towels to remove some of that excess moisture before cooking for a better sear and so marinade doesn’t burn up in pan. Cook about 3 – 5 minutes per side for 1-inch thick steaks.
Why Let Steak Rest off Heat?
That 5 minute rest period lets the juices evenly redistribute. If you cut into it early they’ll just end up on the plate instead of in the steak.
What Should I Serve with Steak?
- Roasted Potatoes with Parmesan Garlic and Herbs (pictured, my personal favorite with this steak).
- Baked Potatoes
- Roasted Vegetables
- Grilled Corn on the Cob
- Coleslaw (only 4 Ingredients!)
- Macaroni Salad
More Must Try Steak Recipes:
- Pan Seared Steak with Garlic Butter
- Steak Kebabs
- Grilled Steak Fajitas
- Honey Garlic Steak Bites
- Steak Kebabs with Chimichurri
Follow Cooking Classy
Best Steak Marinade
- 1/4 cup balsamic vinegar*
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1 Tbsp dijon mustard
- 2 tsp honey
- 3 garlic cloves, minced (1 Tbsp)
- 1 tsp freshly ground black pepper
- 1 tsp dried rosemary (optional)
- 4 (8 oz) steaks**
- In a mixing bowl whisk together balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, dijon mustard, honey, garlic, pepper and rosemary until well blended.
- Place steak in a gallon size resealable bag, place steak in gallon size resealable bag. Pour marinade over steaks, seal bag while pressing out excess air. Transfer to refrigerator and let marinate at least 30 minutes or up to 8 hours.
- Preheat a grill to medium-high heat. Remove steaks from marinade and grill to desired doneness*. Let rest off heat 5 minutes before slicing and serving.
- *If you don't like much acidity balsamic vinegar can be reduced to 2 Tbsp.
- **USDA recommends a minimum temperature of 145 degrees, temperature should be taken in center on an instant read thermometer.
- I like to use New York strip steaks here, other great options are rib eye, top sirloin, flank or skirt steak.