Steak Marinade (Printer-friendly)

Soy, balsamic and lemon with garlic, mustard, brown sugar, and rosemary for tender, grill-ready steaks.

# What You'll Need:

→ Base

01 - 1/2 cup soy sauce
02 - 1/4 cup olive oil
03 - 1/4 cup Worcestershire sauce
04 - 2 tablespoons balsamic vinegar
05 - 2 tablespoons freshly squeezed lemon juice

→ Aromatics & Flavorings

06 - 4 cloves garlic, minced
07 - 1 tablespoon Dijon mustard
08 - 2 tablespoons brown sugar
09 - 1 teaspoon freshly ground black pepper
10 - 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, finely chopped
11 - 1 teaspoon onion powder

# How To Make It:

01 - In a medium mixing bowl, whisk together the soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, and lemon juice until fully combined.
02 - Add the minced garlic, Dijon mustard, brown sugar, black pepper, rosemary, and onion powder to the bowl. Whisk thoroughly to blend all ingredients.
03 - Place steaks in a large resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are evenly coated.
04 - Seal the bag or cover the dish and refrigerate for a minimum of 2 hours or up to 24 hours for best results. Turn steaks occasionally for even marination.
05 - Remove steaks from the marinade, pat lightly dry with paper towels, and discard the used marinade. Proceed to grill, pan-sear, or broil steaks to desired doneness.

# Expert Hints:

01 -
  • Your steaks will emerge incredibly juicy and flavorful, and friends may beg for your secret.
  • It’s shockingly quick to prep—even on a weeknight—while tasting like you fussed for hours.
02 -
  • Leaving steaks in the marinade for more than 24 hours makes the texture too soft—you’ll lose that perfect, meaty bite.
  • Patting the steaks dry before cooking gets you that dreamy, crisp browned crust—I learned the hard way, trust me!
03 -
  • Use a glass or ceramic dish for marinating if you avoid plastic bags; it keeps the flavor pure.
  • If doubling, reserve a bit of fresh (unused!) marinade for drizzling over cooked meat before serving—it’s a game changer.

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