World’s Best Ever Steak Marinade

Introduction

If you want a steak that’s tender, deeply flavorful, and perfectly juicy, this marinade will get you there.
It balances savory, sweet, acidic, and aromatic notes so the meat absorbs maximum flavor without overpowering
the natural beefiness. Simple, reliable, and perfect for grilling, pan-searing, or broiling.

Ingredients

• 1/3 cup soy sauce
• 1/3 cup olive oil
• 1/4 cup Worcestershire sauce
• 2 tbsp balsamic vinegar
• 2 tbsp lemon juice
• 2 tbsp brown sugar (or honey)
• 4 cloves garlic, minced
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes (optional)
• Fresh rosemary or thyme sprig (optional)

Instructions

1. In a medium bowl, whisk together all marinade ingredients until well combined.
2. Place your steak in a large zip-top bag or shallow dish.
3. Pour the marinade over the steak, ensuring all surfaces are coated.
4. Seal the bag, pushing out excess air, or cover the dish tightly.
5. Marinate in the refrigerator:
   • Minimum: 2 hours
   • Ideal: 6–12 hours
   • Max: 24 hours
6. Remove steak from the marinade and let it rest at room temperature for 20–30 minutes before cooking.
7. Grill, sear, or broil to your desired doneness.
8. Rest the cooked steak for 5–10 minutes before slicing.

Description

This marinade delivers a bold, well-balanced flavor that enhances any cut—from ribeye and flank to sirloin and strip.
The soy and Worcestershire bring savory depth, the vinegar and lemon tenderize, the oil locks in moisture, and the garlic
and spices tie the whole thing together. The result: steak that tastes expensive, luxurious, and ridiculously satisfying.

Tips

• Best cuts: Flank, skirt, sirloin, ribeye, flat iron.
• Do not over-marinate: Acid can make the texture mushy if left too long.
• Pat dry before cooking: Helps achieve a crust instead of steaming.
• Salt cautiously: Soy sauce already provides saltiness.
• Use fresh garlic: It makes a noticeable difference.
• Reuse warning: Never reuse marinade that raw meat touched unless boiled.

Correction

• Too much acid: Keep the balance; excess lemon/vinegar affects texture.
• Thin cuts over-marinated: Only 2–4 hours needed for skirt or flank steak.
• Cooking from fridge: Always bring steak to room temperature first.
• Wet meat: Pat dry for a better sear.

Enjoy

Serve your perfectly marinated steak with roasted potatoes, grilled vegetables, or a crisp fresh salad.
Enjoy the tender, juicy, richly flavored result—you earned it!