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!
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!
This steak marinade makes steaks juicier and enhances the flavour rather than overpowering the natural flavour of beef!
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!!
Here’s why this combination of ingredients makes your steak plump, juicy and adds flavour:
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Balsamic vinegar – the tenderising ingredient, because it’s acidic (which breaks down meat fibres);
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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!
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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);
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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!
Pan fry or grill it, and marvel at how JUICY and FLAVOURFUL your steak is!!
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
So….who’s in the mood for a STEAK DINNER now? 🙂 – Nagi x
Watch how to make it
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Beef Steak Marinade
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:
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:
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!
And more steak recipes
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….😂
Yes I’m a foodie but I’m so bad in making steaks, it’s kind of hit and miss in my case. Love your photography and tips. I’m pinning these juicy images to try later 🙂
Well Dozer is great at saving you money. I will HAVE to try this soon, I need meat tenderizer. I am the worste at cooking meat so this would make all the difference.
Saving me money?? By sharing a T BONE with him? HA HA HA!
Nagi, I’m so ready to have this steak right now and it’s only 7.39am. And that marinade sounds fantastic!
BA HA HA!! I know exactly how you feel, I always seem to be browsing blogs first thing in the morning!!
Hi Nagi
I appreciate your explaination and the web site is perfect well done
I also love to get all kind of noodle recipe with a taste of meat,chicken or shrimps
Thank you for this recipe’s
bonne semaine et merci
Je vous en prie! Je suis si heureux que vous appréciez mon site , en particulier les recettes de nouilles !!! N x
Terrific! Can’t wait to try! Use marinades ALL the time for steak and chops and . . . as usually have a lean purse: amazing what this can do for the less than top-notch ones 🙂 ! But have not used balsamic and soy together – it has usually been one or the other, kind’of Western or Asian. Thanks!!!!! Dozer is a bit of a sweet ‘blackmailer’, isn’t he 🙂 ? And does he really manage his steak bone with a knife and fork . . . clever boy!!!!!!
I know what you mean!! Soy sauce IS an Asian ingredient but the flavour other than the salt is so mild it is perfect for using for salt / as a brine. It’s interesting to see other non Asian cuisines adopting soy sauce in traditional dishes, like the Peruvian Chicken I shared last year which is made with soy sauce – and that’s the way it is done!! Dozer is brilliant at blackmailing. The things I do for that dog….
Actually you are right, Nagi! Thinking of a number of European blogs I follow, soy saucer has appeared ad hoc in a fair few recipes lately with no comment as to it possibly being a ‘foreign’ or ‘unusual’ ingredient . . . 🙂 !!
Hi Nagi! I forgot to ask…how much did your steaks cost? Here that steak is a porterhouse because of the large tenderloin fillet, a smaller fillet is on our t-bone steaks.
Funny you ask…because YOU are the reason I got the hankering for a steak! All that talk about steaks!!! These were around $35/kg which is $17.50 /lb (not taking into account FX 🙂 )
What a nice marinade. Now I want a steak…I mean, I really WANT a steak. Love the photo of Dozer.
See? That’s what happened to ME! So much talk about steak, I got a craving!!! N x
I noticed you cook the ribeye in a cast-iron pan. I am about to attempt to learn how to cook ribeyes and I am very grateful for your recipe, however I am wondering what type of cast-iron pan do you use? I am a very novice cooker . Thank you in advance!!!
Hi Nancy! Yes, I am using a cast iron pan because it retains heat so well it is perfect for steaks! But honestly you can use any decent skillet or fry pan you have – just not a really cheap flimsy one because it just won’t retain enough heat. Typically go by weight! As long as the fry pan is not super light, it will be just fine! N x
Ah Nagi- You got me! This is on the menu for tomorrow night. Can’t wait 🙂
Oooh! Hope you do try it! N x
So we tried it- was incredible paired with some baked spuds, corn and creamy coleslaw. My boyfriend said it was the best steak marinade he’d ever had! Didn’t marinate it for as long as you suggested (I didn’t want to wait to be honest), but turned out great. Thank you 😀
YES YES YES!!! I am SO GLAD you enjoyed it Sarahanne, thank you so much for letting me know!! N x
No thank you! haha 🙂 have a great day! x
Nagi! A…POOR DOZER 🙁
B.YES! That is what I always use for my steaks too!!! Balsamic + Soy= Umami heaven! Doesn’t it give it that perfect lip smacking…must take another bite flavor?
What steaks? You mean….cauliflower steaks? 😉 N x
Lol you ass! I do COOK meat you know 🙂 And occasionally steal a bite to for quality control 🙂
Hi Nagi! This steak is drool worth indeed! I will definitely try this marinade on our next steaks! In my opinion your sides were perfect! I’m sure your homeless gentleman was more than happy to eat a steak, he’s got to be the best fed homeless person ever!
🙂 We joke that he is the richest man in our area. The dog beach is his backyard – he has a beautiful grass lawn and endless views of Pittwater!!! No rent, lots of locals look after him, and he looks after our dog park. N x