Best Steak Marinade Ever (Juicy, Flavor-Packed Steak)

Name: Best Steak Marinade
Prep time: 10 min
Total time: 8 h 10 min
Yield: 2-3 pounds steak
Cuisine: American
Ingredients: 1/3 cup soy sauce; 1/2 cup olive oil; 1/3 cup fresh lemon juice; 1/4 cup Worcestershire sauce; 1 1/2 tablespoons garlic powder; 3 tablespoons dried basil; 1 1/2 tablespoons dried parsley flakes; 1 teaspoon ground white pepper; 1/4 teaspoon hot pepper sauce; 1 teaspoon dried minced garlic

There’s something special about a perfectly marinated steak hitting a hot grill – the sizzle, the aroma, and that first juicy bite. This Best Steak Marinade is my go-to formula whenever I want maximum flavor with almost zero effort. It uses simple pantry ingredients like soy sauce, lemon juice, herbs and garlic to turn any cut of steak into a restaurant-worthy dinner.

You can use this marinade for weeknight steaks, date night, summer cookouts, or meal prep. Just blend everything together, pour it over your favorite cut, and let the fridge do the work. A few hours later, you’re ready for juicy, tender, flavor-packed steak with very little hands-on time.

Why You’ll Love This Best Steak Marinade

Simple ingredients: Everything comes from basic pantry and fridge staples – no special sauces required.
Packed with flavor: Soy sauce, garlic, herbs and Worcestershire create a deep, savory, slightly tangy taste.
Versatile: Works on ribeye, sirloin, flank, skirt, strip steak and even chicken or pork.
Foolproof: Just blend, pour over steak, marinate and cook however you like – grill, pan-sear or broil.
Great for make-ahead: Mix the marinade in advance and keep it ready in the fridge for fast dinners.

Ingredients

Here’s exactly what you need for this easy steak marinade:

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (such as hot sauce or your favorite brand)
1 teaspoon dried minced garlic

For the meat: Use this marinade for about 2–3 pounds of steak (ribeye, sirloin, strip, flank or skirt).

Step-by-Step Instructions

Blend the marinade:
Place the soy sauce, olive oil, fresh lemon juice, Worcestershire sauce, garlic powder, dried basil, dried parsley, and ground white pepper in a blender. Add the hot pepper sauce and dried minced garlic if desired. Blend on high speed for about 30 seconds, until everything is thoroughly mixed and the texture is smooth.
Marinate the steak:
Place your steak (about 2–3 pounds total) in a large zip-top bag or shallow glass dish. Pour the marinade over the meat, turning to coat all sides evenly. Press out excess air if using a bag and seal well.
Refrigerate:
Transfer the steak to the refrigerator and let it marinate for at least 2 hours, ideally 4–8 hours. For tougher cuts like flank or skirt, aim closer to the 8-hour mark. Avoid marinating longer than 24 hours so the texture doesn’t become mushy.
Prepare to cook:
When ready to cook, remove the steak from the marinade and let the excess drip off. Discard the used marinade (or boil it for several minutes if you plan to use it as a sauce). Let the steak sit at room temperature for about 20–30 minutes while you preheat your grill or pan.
Cook the steak:
Grill, pan-sear, or broil the steak to your desired doneness. For a medium-rare result, cook to an internal temperature of about 130–135°F (54–57°C), depending on thickness.
Rest and serve:
Transfer the cooked steak to a cutting board and let it rest for 5–10 minutes before slicing. This helps keep it juicy. Slice against the grain, serve, and enjoy the rich, garlicky, herb-packed flavor.

Expert Tips for the Best Steak Marinade

Don’t skip the acid: Fresh lemon juice helps tenderize the meat and brightens the flavor.
Use fresh steak: This marinade works best on fresh (not previously frozen multiple times) steak for the juiciest result.
Bag vs. dish: A zip-top bag helps the marinade surround the steak more evenly, using less liquid.
Don’t over-marinate: 4–8 hours is ideal. Too long in a highly acidic marinade can affect the texture.
Pat dry before cooking: Gently pat the steak with paper towels so it sears instead of steaming.

Storing and Make-Ahead Tips

Store leftover marinade base: You can mix this marinade (without touching raw meat) and store it in an airtight jar in the refrigerator for up to 5 days.
Never reuse raw marinade as-is: If the marinade has been in contact with raw meat, do not use it again unless you boil it for several minutes to kill bacteria.
Freeze with steak: Place steak and marinade together in a freezer bag and freeze for up to 2 months. Thaw in the refrigerator overnight and then cook as normal.

Frequently Asked Questions

What kind of steak works best with this marinade?

This marinade is great on ribeye, sirloin, strip steak, flank steak and skirt steak. It also works nicely on pork chops and chicken, but you may want to reduce the marinating time for chicken to 2–4 hours.

How long should I marinate the steak?

For most cuts, aim for at least 2 hours, with 4–8 hours being ideal. Tougher cuts like flank and skirt benefit from the longer time. Avoid marinating longer than 24 hours.

Can I use this marinade without a blender?

Yes. Simply whisk everything together in a bowl or shake in a jar until well combined. The blender just helps emulsify the oil and liquids more thoroughly.

Can I turn the leftover marinade into a sauce?

You can, but you must boil it first. Bring the used marinade to a full boil for several minutes, then simmer until slightly reduced. This kills any bacteria from the raw meat. For extra richness, whisk in a little butter at the end.

Conclusion

If you’re looking for a reliable, flavorful, and incredibly easy steak marinade, this recipe is it. With simple ingredients and minimal prep time, you’ll get juicy, tender, restaurant-quality steak right at home. Mix it once, memorize it forever – this Best Steak Marinade is one of those keep-in-your-back-pocket recipes you’ll use all year long.