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The Best Steak Marinade Recipe
Ash Tyrrell

The Best Steak Marinade Recipe

I still remember the first time I tried this steak marinade, and let me tell you—it completely changed how I cook steak at home. The mix of soy sauce, olive oil, and lemon juice gave the meat an unbelievable depth of flavor.
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Prep Time 15 minutes
Cook Time 8 hours
Servings: 3
Ingredients Method Notes

Ingredients
  

  • Olive oil ¼ cup: Helps lock in moisture and keeps the steak juicy while cooking.
  • Soy sauce ⅓ cup: Boosts the umami and gives the meat a deep, savory flavor.
  • Fresh lemon juice 2 tbsp: Works as a natural tenderizer and adds a light tang.
  • Worcestershire sauce 2 tbsp: Adds a bold, tangy note that balances the richness.
  • Dried basil 1 tsp: Brings in subtle herbal depth without being overpowering.
  • Garlic powder 1 tsp: Enhances the savory profile of the steak.
  • Dried parsley flakes 1 tsp: Adds a touch of freshness and color.
  • White pepper ½ tsp: Gives a gentle earthy heat without being too spicy.
  • Minced garlic 4 cloves: Fresh garlic makes the flavor more intense and aromatic.
  • Hot pepper sauce a few drops, optional: Adds a kick if you like some heat.

Method
 

  1. I always start by gathering everything first. It makes the whole process smoother and stress-free. Having the spices, sauces, and fresh garlic ready saves me from scrambling in the middle of mixing.
  2. Add olive oil, soy sauce, lemon juice, Worcestershire sauce, dried herbs, garlic powder, parsley, white pepper, minced garlic, and hot sauce (if using) into a blender. Blend for about 30 seconds until smooth. If you don’t have a blender, whisk them well in a bowl.
  3. Pour the marinade into a resealable bag or container and add the steaks. Make sure they’re fully coated. Press out extra air before sealing, then refrigerate. Thin cuts need just 2–4 hours, while thicker cuts benefit from overnight marination.
  4. When ready, take the steak out of the marinade and let any excess drip off. Cook it on a hot grill or skillet until it reaches your preferred doneness. For extra flavor, boil the leftover marinade (after removing the raw steak) and use it as a drizzle.

Notes

  • Don’t over-marinate – acids can make steak mushy if left too long.
  • Always use fresh lemon juice and garlic – the flavors are brighter and stronger.
  • Boil leftover marinade if you want to use it as a sauce.
  • For tougher cuts, lightly pierce the steak with a fork before marinating—it helps flavors soak in deeper.