Steak Marinade (Printable)

Soy, balsamic and garlic marinade that tenderizes and seasons steaks for grilling, broiling, or pan-searing.

# What You'll Need:

→ Base

01 - 1/2 cup soy sauce
02 - 1/4 cup olive oil
03 - 1/4 cup Worcestershire sauce
04 - 2 tablespoons balsamic vinegar
05 - 2 tablespoons freshly squeezed lemon juice

→ Aromatics and Flavorings

06 - 4 cloves garlic, minced
07 - 1 tablespoon Dijon mustard
08 - 2 tablespoons brown sugar
09 - 1 teaspoon freshly ground black pepper
10 - 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, finely chopped
11 - 1 teaspoon onion powder

# How to Prepare:

01 - In a medium mixing bowl, whisk together soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, and freshly squeezed lemon juice until well blended.
02 - Add minced garlic, Dijon mustard, brown sugar, black pepper, rosemary, and onion powder. Continue whisking until all ingredients are fully combined and the mixture is consistent.
03 - Arrange steaks in a large resealable plastic bag or shallow dish. Pour the prepared marinade over the meat, ensuring coverage on all sides.
04 - Seal the bag or cover the dish, and refrigerate for at least 2 hours, ideally up to 24 hours. Turn steaks occasionally while marinating to maximize flavor absorption.
05 - Remove steaks from marinade, gently pat dry with paper towels, and discard remaining marinade. Proceed to grill, pan-sear, or broil steaks to your preferred doneness.

# Expert Advice:

01 -
  • Your steak ends up fork-tender and full of flavor, with barely any fuss.
  • This marinade doubles as a last-minute flavor fix for pork or chicken when plans shift.
02 -
  • Leaving steaks in the marinade too long can make them mushy—I learned that after a forgotten overnight experiment.
  • Patting steaks dry before cooking is the key to that craveworthy crust.
03 -
  • Always mix the marinade in advance to save precious minutes when guests arrive.
  • Reserve a bit of marinade separately if you want an extra brush right before serving—just don’t reuse the stuff that touched raw meat.

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