Steak Marinade (Printable)
Soy, balsamic and lemon marinade that tenderizes and brightens steak—best after 2–24 hours of marination.
# 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 fresh lemon juice
→ Aromatics & 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 Make:
01 - In a medium mixing bowl, whisk together the soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, and lemon juice until the mixture is fully blended.
02 - Add the minced garlic, Dijon mustard, brown sugar, black pepper, rosemary, and onion powder. Whisk again to ensure all components are thoroughly combined.
03 - Arrange steaks in a large resealable plastic bag or shallow dish. Pour the marinade over the steaks, making certain they are evenly coated.
04 - Seal the bag or cover the dish, then refrigerate for a minimum of 2 hours and up to 24 hours, turning the steaks occasionally for even flavor distribution.
05 - Remove steaks from marinade and pat dry with paper towels. Discard the used marinade. Grill, pan-sear, or broil steaks to preferred doneness.
# Expert Tips:
01 -
- Your steaks will taste like they came from a top-notch grill restaurant—even if it’s just your kitchen.
- The flavors deepen with time, rewarding both the last-minute and the planners among us.
02 -
- Once, I skipped patting the steaks dry and they steamed instead of seared—never again.
- I discovered that marinating longer than 24 hours makes the texture mushy, so stick to the window.
03 -
- Giving the steaks room in the bag or dish makes sure every piece gets coated—clumping means uneven flavor.
- Taking the chill off the steak before cooking helps it cook evenly and seize a better sear.