Best Steak Marinade
User Reviews
4.9
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Prep Time
5 mins
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Additional Time
1 hr
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Total Time
1 hr 5 mins
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Servings
4
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Course
Condiments
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Cuisine
American
Best Steak Marinade
Description
The Best Steak Marinade recipe calls for combining acidic components like balsamic vinegar, Worcestershire sauce, and soy sauce with olive oil, Dijon mustard, honey, minced garlic, black pepper, and dried rosemary if desired. This combination infuses steaks with flavor and aids in tenderization during marinating.
Steaks are sealed with marinade in a bag and refrigerated for 30 minutes up to 8 hours, allowing time to absorb the marinade flavors. Grilling over medium-high heat cooks the meat, which is then rested to redistribute juices before slicing.
The marinade delivers a balance of acidity from vinegar, umami from soy and Worcestershire sauces, sweetness from honey, and savory depth from garlic and spices. It works well on cuts like New York strip, rib eye, top sirloin, flank, or skirt steak.
Those sensitive to acidity may reduce balsamic vinegar quantity. USDA recommends cooking steaks to at least 145°F internal temperature for safety.
Ingredients
- 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 minced (1 Tbsp, cloves
- 1 tsp black pepper freshly ground
- 1 tsp rosemary optional, dried
- 4 (8 oz) steak
Instructions
- 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.
Notes
- Reduce balsamic vinegar to 2 tablespoons if you prefer less acidity.
- Use an instant-read thermometer to ensure steaks reach at least 145°F internally for food safety.
- New York strip steak is recommended, but rib eye, top sirloin, flank, or skirt steak also work well.
User Reviews
Overall Rating
4.9
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