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Home Beef Recipes

Beef Steak Marinade

By:Nagi
Published:31 May '20Updated:2 Jun '20
179 Comments
Recipe v Video v Dozer v

This is just an excellent beef steak marinade that adds juiciness and flavour into steaks, transforming economical steaks from just ok to “wow!”. It injects extra flavour without overpowering the natural flavour of beef, and makes the meat tender.

Terrific for any type of steak – for grilling or pan searing!

Showing juicy inside of steak after using Steak Marinade

Beef Steak Marinade

Steaks are like wine – the more you spend, the better they are. Juicier, more flavour, more tender, no random bits of sinew throughout.

And as much as we’d all like to be able to splurge on premium quality beef every time we have a hankering for steak, the reality is that most of us cannot!

But you can turn every day beef steaks into something that tastes as good as a premium cut (in my humble opinion) by using a great beef steak marinade!

When should you marinate steak?

Use this marinade for economical steaks – it will make the flesh more tender and add flavour. Do not use this for expensive, prime grade beef steaks!

Beef Marinade - steak on plate ready to be eaten

This steak marinade makes steaks juicier and enhances the flavour rather than overpowering the natural flavour of beef!

Steak Marinade - A simple, magical marinade that truly tenderises, while adding flavour AND making the steak juicy. Genius! recipetineats.com

It’s actually easy to make marinades that infuse flavour into steaks. But it’s harder to make marinades that enhance without adding too much flavour into the steak. You want the steak to taste mainly of (gasp, shock horror!) BEEF. Not overwhelmed by marinade flavour!


What goes in Beef Steak Marinade

Here’s what you need for the Steak Marinade. Use this marinade for any economical steak – do not use for expensive steaks, that would be a waste!!

Ingredients for Steak Marinade

Here’s why this combination of ingredients makes your steak plump, juicy and adds flavour:

  • Balsamic vinegar – the tenderising ingredient, because it’s acidic (which breaks down meat fibres);
  • Soy sauce – the salty liquid to act as the brine so the steak retains moisture. It does not make this steak taste Asiany, we only use a bit!
  • Dijon Mustard – a touch of flavour and to thicken the marinade slightly so it coats the steak better (thus marinates it more effectively, rather than having to worry about turning the steak regularly);
  • Flavour – all the other ingredients! Worcestershire is pretty intense in flavour so you only need a bit to add savoury flavour into things.

How to marinate steak

I always marinate my steak in ziplock bags which I acknowledge is not environmentally friendly, but it is the most effective way to marinade steak because it keeps the steak evenly coated with a relatively small amount of marinade.

If you want to use a container instead, use a glass or other non reactive container and I would recommend doubling the marinade.

How long to marinate steak?

12 to 24 hours is best. You can also freeze it immediately – then it will marinate as it thaws!

How to marinate steak

Pan fry or grill it, and marvel at how JUICY and FLAVOURFUL your steak is!!

Close up of fork picking up slice of steak after using Steak Marinade

The steak marinade injects enough flavour into the steak such that you don’t need to serve this with a sauce. But I couldn’t resist adding a smidge of garlic butter on top!

You could also serve it with a Creamy Mushroom Sauce or Creamy Peppercorn Sauce, or even gravy.

As for sides, it’s pictured with buttered baby potatoes and a classic Rocket/Arugula Salad with Shaved Parmesan. Here are some more suggestions for great sides!

Sides for Steak Dinner

Close up of Paris Mash (Rich & Creamy Mashed Potato) being scooped up with a spoon
Paris Mash (Rich Creamy Mashed Potato)
Garlic Sautéed Spinach in a skillet, ready to be served
Garlic Sautéed Spinach
KFC Potato and Gravy recipe
Close up of Mini Potato Gratin Stacks
Cheesy Mini Potato Gratin Stacks (Muffin Tin)
Close up of Brown Sugar Glazed Carrots on a tray, fresh out of the oven
Brown Sugar Glazed Carrots
Potatoes au gratin (Dauphinoise Potatoes) fresh out of the oven
Potatoes au Gratin (Dauphinoise)
Close up of a spoon scooping up a serving of creamy garlic parmesan Broccoli Casserole
Creamy Broccoli Casserole (Gratin)
Close up of Balsamic Dressing being drizzled over rocket salad with shaved parmesan
Rocket Salad with Balsamic Dressing and Shaved Parmesan
These Roasted Sweet Potato Stacks have crispy edges, are buttery, salty and sweet with a hint of rosemary. Terrific Sweet Potato side dish! recipetineats.com
Roasted Sweet Potato Stacks

So….who’s in the mood for a STEAK DINNER now? 🙂 – Nagi x


Watch how to make it

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Close up of slice of juicy marinated steak

Beef Steak Marinade

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 5 mins
Marinating: 12 hrs
Total: 12 hrs 10 mins
Mains
Western
4.96 from 44 votes
Servings2 -4
Tap or hover to scale
Print
Recipe video above. This is a marinade to transform good value steaks by making them juicier, more tender and adding a hint of flavour while not overpowering the flavour of the beef. With this marinade, you won't need a sauce for the beef, though I can never resist some garlic butter!

Ingredients

  • 2 steaks , economical (Note 1)

Marinade

  • 1 tsp Dijon mustard
  • 1/2 tsp minced garlic (1 large garlic clove)
  • 1/2 tsp onion powder (or sub with garlic powder)
  • 1 tbsp soy sauce (Note 2)
  • 1 tbsp oil (I use olive oil, but any oil is fine)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • Black pepper

Instructions

  • Mix together mustard, garlic and onion powder. Then mix in remaining ingredients.
  • Place beef in a ziplock bag with Marinade and marinade overnight (12 - 24 hours).
  • Remove from the fridge 30 minutes before cooking to bring to room temperature - key for even cooking of steaks. Shake off excess marinade.
  • Brush BBQ Grills with oil, then heat on high heat until is really hot - you should see wisps of smoke. Or heat a heavy based skillet on high until very hot, then add oil - it will heat almost instantly.
  • Add steaks. For 2cm / 3/4" thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps). (Note 3)
  • Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.
  • Serve! I couldn't resist garlic butter - see recipe in notes.

Recipe Notes:

1. Choosing steak: Use this for any good value cut of steak, not prime cuts. Typically, most steak cuts purchased in supermarkets are what I would consider good value steaks. Basically, the more you pay, the better the steak!
And remember, it's not just the steak cut that determine quality. There are different grades for the same cut of steak. Rib Eye at my butcher costs almost twice as much as it does at the supermarket. I would never marinade the one from the butcher!
Make sure you use a GRILLING steak. Any cut of steak suitable for grilling is great for this.
2. Soy sauce - use an all purpose, normal soy sauce. I use Kikkoman. Do not use light soy sauce (too salty), tamari or dark soy sauce (too much flavour)
3.Internal temperature of cooked steak. The most popular (and my personal preference) is medium rare. Cook times differ drastically depending on how thick your cut is.
Internal temperature cooked steak medium rare
4. Garlic butter: 100g / 1 stick unsalted softened butter, 1 small garlic clove very finely minced (using crusher is best), 3/4 tsp salt, 1/4 cup finely chopped parsley. Mix together, place on baking paper to form a log. Roll up then twist ends tightly repeatedly until it forms a neat log. Refrigerate until firm, cut to serve.
5. Nutrition per serving for a 400g/14oz bone in steak (T-bone, ~300g/10oz exc bone), excluding butter.

Nutrition Information:

Serving: 305gCalories: 584cal (29%)Carbohydrates: 3.8g (1%)Protein: 100.2g (200%)Fat: 15.6g (24%)Saturated Fat: 5g (31%)Cholesterol: 248mg (83%)Sodium: 687mg (30%)Potassium: 963mg (28%)Sugar: 2.1g (2%)Vitamin C: 0.8mg (1%)Calcium: 20mg (2%)Iron: 9.4mg (52%)
Keywords: beef steak marinade, steak marinade
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published June 2016. Updated 2020 with new photos and brand new video! No change to recipe.

My favourite back-pocket marinades

These are the ones I use over and over again, made with pantry staples with lots of sub options!

Cooked chicken breast (after marinated in Chicken Marinade) on a white plate, ready to be served
Just a great Chicken Marinade
Italian Marinated Grilled Chicken with Zucchini - using a marinade that doubles as a dressing is a nifty way to make midweek meals even faster!
Italian Dressing Chicken Marinade
Overhead photo of Grilled chops on a plate with potato rosti and salad, made using amade using a great Pork Chop Marinade
A Great Pork Chop Marinade
Rosemary Garlic Grilled Lamb Chops - A simple marinade infuses this with fantastic flavour! Use the marinade for any quick-cooking cut of lamb - chops or steaks. www.recipetineats.com
Rosemary Garlic Grilled Lamb Chops
I swear to you, my friends were actually speechless the first time I made this for them. It's that good! I BBQ'd it, but also make it on the stove and oven.
Asian Chicken Marinade
BEST Grilled Chicken marinades
BEST Grilled Chicken Marinades

And more steak recipes

Pan Seared Steak with garlic butter sauce on a plate with a side of crispy smashed potatoes and rocket salad
How to Cook Steak – like a chef!
Close up of Creamy Peppercorn Sauce dripping down the side of steak
Steak with Creamy Peppercorn Sauce
Close up of spoon drizzling Chimuchurri Sauce on steak
Skirt Steak with Chimichurri Sauce
Carne Asada grilled to perfect, pink inside, marinated in a citrusy, garlicky authentic Carne Asada marinade. recipetineats.com
Carne Asada
Simple yet stunning Asian Steak with a sauce inspired by the great Tetsuya! All you need is 15 minutes, soy sauce, mirin, sake or sherry, butter, garlic and ginger. Amazing! www.recipetineats.com
Asian Steak
Close up of spoon scooping up Creamy Mushroom Sauce
A Mushroom Sauce for Everything!

Also try this Mushroom Gravy (this is a seared chicken recipe, just switch the chicken with steak) or the onion gravy in this sausage recipe (just directly switch the sausages with steak).


Life of Dozer

Suffice to say he didn’t stray too far the whole time I was photographing and filming this steak….😂

Dozer staring at steak

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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179 Comments

  1. Maria says

    March 3, 2021 at 12:12 am

    5 stars
    Excellent marinade. The first one I have found and can honestly say it flavored the steak. Only had 6 hrs. but it was still delicious. Thank you.

    Reply
  2. Kim says

    February 8, 2021 at 11:21 pm

    5 stars
    Nagi! I am so glad I found your website! Your recipes have not failed me a single time yet 🙂 I tried following so many other recipes and it always turns out meh… my family was afraid I will spoil another steak dish again and they were pleasantly surprise that it was perfect! Thanks for that.

    Reply
  3. Kate says

    February 2, 2021 at 6:35 pm

    5 stars
    I only had time to marinate for an hour and oh my god it was amazing! I don’t think I’ll be able to eat steak any other way from now on.

    Reply
  4. Lisa says

    December 17, 2020 at 8:22 pm

    5 stars
    Hi Nagi,
    I don’t have balsamic vinegar on hand, can I use chinese black vinegar?
    Is there any difference on taste?

    Reply
  5. Connor says

    December 16, 2020 at 3:12 am

    I’m absolutely grateful for this recipe. Three days (yikes!) of badly marinated, way too overpowering, salty as heck meals. Here’s to hoping my marinade works and I get some of my cooking cred back!

    Reply
  6. Sarra says

    December 14, 2020 at 5:40 pm

    Is tenderised blake steak ok to use this marinade in? If so, should it still marinade for 12-24 hours?

    Reply
    • Sarra says

      December 14, 2020 at 5:40 pm

      Sorry blade not blake

      Reply
    • Nagi says

      December 15, 2020 at 2:52 pm

      Hi Sarra, by tenderised do you mean that it’s already in a brine? If so – I wouldn’t use if for this recipe sorry! N x

      Reply
  7. Jo says

    September 29, 2020 at 6:54 pm

    5 stars
    Simply delicious

    Reply
  8. Chivonne Dorgan says

    August 31, 2020 at 7:24 pm

    5 stars
    Changed a cheap steak into something totally delicious! Everyone at the BBQ asked for the recipe. Couldn’t believe how tender but full of flavour the steak was.

    Reply
    • Marcella says

      December 18, 2020 at 2:11 pm

      Could I use red wine vinegar instead if it’s all I have on hand? 🙂 thank you

      Reply
  9. Christine says

    August 12, 2020 at 4:19 am

    Hi! I was wondering how many pounds of steak is this recipe good for? I had a little over 2 lbs of skirt steak & noticed I didn’t have as much floating around the bag to cover all the steak as you did in the video.

    Reply
    • Nagi says

      August 12, 2020 at 3:36 pm

      Hi Christine, I would definitely double the amount for 2 lbs of steak – N x

      Reply
  10. Scott says

    August 5, 2020 at 12:38 am

    I don’t have any vinegar in the house, can anything be used in its place?

    Reply
  11. Jenni says

    July 30, 2020 at 6:49 am

    Hi Nagi,
    Would the Chimichurri sauce recipe on your site go well with the steak after using this marinade?
    Thanks so much
    Jen

    Reply
    • Nagi says

      July 30, 2020 at 8:57 am

      Yes 100% Jenni! N x

      Reply
    • Roxie says

      November 2, 2020 at 8:14 am

      What cut of steak did you use in this recipe? I love your recipes!

      Reply
  12. Dianna says

    July 11, 2020 at 6:58 am

    Hi Nagi, would this work on a chuck eye steak? It’s a pretty tough steak to grill.

    Reply
    • Nagi says

      July 11, 2020 at 6:09 pm

      Hi Dianna, yes you could use that here 🙂 N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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