The only Steak Marinade recipe you’ll ever need! It’s deliciously and the perfect flavor pairing to rich beefy steaks. It’s incredibly easy to make and uses staple ingredients you likely already have on hand. Definitely, a must-have recipe!
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 cloves, minced (1 Tbsp)
1 tsp freshly ground black pepper
4 (8 oz) steaks
1 tsp dried rosemary (optional)
Best Ever Steak Marinade!
I’ve tried so many recipes of steak marinades over the years but I’d easily dub this balsamic steak marinade as the best! Some marinades tend to overpower steaks (like those lemony ones) but you’ll find this one enhances the flavors of the steaks without being overwhelming.
Balsamic vinegar just adds an instant upgrade to any food it paired with. You’ll love that highlight of flavor here.
The other great thing about this recipe is that people of all ages will love it! It’s flavorful enough to impress the adults but simple enough to keep kids happy too.
This will give you yet another reason to look forward to summer every year! A rich and tender marinated, grilled steak served with all those delicious summer sides.
What Ingredients go into Steak Marinade?
- Balsamic vinegar – I don’t recommend substitutes here. Balsamic vinegar will add the best flavor. And use dark balsamic, white isn’t as strong.
- Worcestershire sauce – another key ingredient. This is one of the best ingredients for steak marinade.
- Soy sauce – keep in mind the longer the steak marinades the more sodium it will absorb from the soy sauce, so if you only marinate 1 hour you may still need a little salt added to the steaks.
- Olive oil – don’t use extra virgin olive oil because it has a low smoke point, just regular refined olive oil.
- Dijon mustard – this adds a little extra flavor. Don’t use regular mustard.
- Honey – just a light amount helps tone down the acidity of the vinegar it also helps the exterior of steaks brown better.
- Garlic – as always only use fresh. It makes a big difference.
- Freshly ground black pepper – if you haven’t made the jump to fresh ground pepper now is the time! It really is a lot better.
- Dried rosemary – of course, fresh will work great too, use 1 Tbsp chopped if using fresh.
- Steak – this makes enough marinade for about 2 pounds of steak.
How to Make this Easy Steak Marinade:
-Whisk marinade ingredients: in a mixing bowl whisk together balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, dijon mustard, honey, garlic, pepper, and rosemary until well blended.
-Pour steaks and marinate: place steak in a gallon-size resealable bag, place steak in gallon size resealable bag. Pour marinade to steaks, seal bag while pressing out excess air. Let marinate.
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 the steak in a gallon-size resealable bag, place steak in gallon size resealable bag. Pour the marinade over the steaks, seal the bag while pressing out excess air. Transfer to the refrigerator and let marinate at least 30 minutes or up to 8 hours.
Preheat a grill to medium-high heat. Remove the steaks from marinade and grill to desired doneness*. Let rest off heat 6 minutes before slicing and serving.
How Long to Marinate Steaks?
-Steaks should rest in the marinade in the refrigerator at least 30 minutes and up to 8 hours. I don’t recommend marinating longer than that because the acidity of the marinade will start to break down the proteins and turn the outer layer where the marinade penetrates mushy.
How Long to Grill Steaks?
Grill time will vary based on the size and thickness of the steaks, grill temperature, temperature of steaks to begin with, and even temperature outside. For an 8 oz steak about 1-inch thick, cooking at medium-high heat (about 425 degrees), it should take about 3 – 5 minutes per side.
What’s the Best Cut of Steak for This Marinade?
I like to use New York strip steaks here, other great options are rib eye, top sirloin, flank or skirt steak. Petite sirloin or flat iron will work too they just aren’t as tender as the aforementioned. Then save those super tender cuts for another day (filet mignon, and crazy expensive wagyu and Kobe), they don’t need a marinade.
How to Tell When A Steak is Done?
It comes down to personal preference to know when a steak is done. But remember there is a recommend safe temperature from the USDA of 145 degrees to kill off any harmful bacteria.
To tell when it’s done to your liking always use an instant read thermometer and insert the thermometer through the side of the steak horizontally and go to the center of thickest portion. Keep in mind color isn’t always the best way to judge doneness as some steaks are just naturally lighter than others to begin with, and you don’t want to cut into a steak during cooking or you’ll lose some of the juices.
Here is a list of steak doneness by temperature to refer too:
Rare: 125 – 130 (not recommended for food safety)
Medium rare: 130 – 135 degrees
Medium: 135 – 145 degrees
Medium well: 145 – 150 degrees
Well: 150 – 160 degrees
Can I Cook Marinated Steak on the Stovetop?
Yes. Cook in an oiled grill pan or cast iron skillet over medium-high heat. Dab steaks with paper towels to remove some of that excess moisture before cooking for a better sear and so marinade doesn’t burn up in pan. Cook about 3 – 5 minutes per side for 1-inch thick steaks.
Why Let Steak Rest off Heat?
That 5 minute rest period lets the juices evenly redistribute. If you cut into it early they’ll just end up on the plate instead of in the steak.
THE SECRET OF BUTTERY STEAK SAUCE
It’s a butter-based sauce loaded with horseradish, dijon mustard, garlic, chives, shallot, fresh thyme, a pinch of cayenne, salt, and pepper.
You melt the butter and quickly whisk all of the ingredients together in a bowl.
THAT’S IT. It seriously couldn’t be any easier and I swear to you the flavor is phenomenal.
-8 tablespoons butter, melted
-1 small shallot, finely minced
-5 chives, finely minced
-3 garlic cloves, minced
-2-3 tablespoons prepared horseradish (the fresh kind in the refrigerated section)
-2 tablespoons Dijon mustard
-3 teaspoons minced fresh thyme
-pinch of cayenne pepper, to taste
-salt and fresh cracked pepper, to taste
-Whisk all ingredients until well combined.
-Let the sauce sit for 10 minutes and whisk again. This will allow the butter to cool and thicken just a little.
-Serve with your favorite steak!
-Store leftovers in the fridge and reheat in 15-second intervals, stirring often, until just melted when ready to reuse!