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Home Beef Recipes

Beef Steak Marinade

By:Nagi
Published:31 May '20Updated:8 Apr '21
210 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 photo of Mini Potato Dauphinoise - 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
Close up photo of Red Potato Salad with bacon and corn
Red Potato Salad with Bacon and Corn (no mayo!)

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
4.95 from 57 votes
Servings2 -4
Tap or hover to scale
Print
  • 327
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 @recipe_tin.

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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210 Comments

  1. Muna Kenny says

    July 30, 2016 at 3:15 pm

    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 🙂

    Reply
  2. Evelyne CulturEatz says

    July 28, 2016 at 7:53 am

    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.

    Reply
    • Nagi says

      July 29, 2016 at 7:18 pm

      Saving me money?? By sharing a T BONE with him? HA HA HA!

      Reply
  3. Linda | Brunch-n-Bites says

    July 27, 2016 at 1:41 am

    Nagi, I’m so ready to have this steak right now and it’s only 7.39am. And that marinade sounds fantastic!

    Reply
    • Nagi says

      July 27, 2016 at 7:37 pm

      BA HA HA!! I know exactly how you feel, I always seem to be browsing blogs first thing in the morning!!

      Reply
  4. Joss says

    July 26, 2016 at 12:15 pm

    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

    Reply
    • Nagi says

      July 27, 2016 at 7:31 pm

      Je vous en prie! Je suis si heureux que vous appréciez mon site , en particulier les recettes de nouilles !!! N x

      Reply
  5. Eha says

    July 26, 2016 at 11:07 am

    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!!!!!!

    Reply
    • Nagi says

      July 27, 2016 at 7:27 pm

      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….

      Reply
      • Eha says

        July 28, 2016 at 11:15 am

        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 . . . 🙂 !!

        Reply
  6. Dorothy Dunton says

    July 26, 2016 at 6:12 am

    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.

    Reply
    • Nagi says

      July 27, 2016 at 7:22 pm

      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 🙂 )

      Reply
  7. Victoria of Flavors of the Sun says

    July 26, 2016 at 5:04 am

    What a nice marinade. Now I want a steak…I mean, I really WANT a steak. Love the photo of Dozer.

    Reply
    • Nagi says

      July 27, 2016 at 7:19 pm

      See? That’s what happened to ME! So much talk about steak, I got a craving!!! N x

      Reply
  8. Nancy says

    July 26, 2016 at 4:02 am

    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!!!

    Reply
    • Nagi says

      July 27, 2016 at 7:18 pm

      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

      Reply
  9. Sarahanne says

    July 26, 2016 at 3:41 am

    5 stars
    Ah Nagi- You got me! This is on the menu for tomorrow night. Can’t wait 🙂

    Reply
    • Nagi says

      July 27, 2016 at 7:16 pm

      Oooh! Hope you do try it! N x

      Reply
      • Sarahanne says

        July 27, 2016 at 7:20 pm

        5 stars
        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 😀

        Reply
        • Nagi says

          July 27, 2016 at 7:45 pm

          YES YES YES!!! I am SO GLAD you enjoyed it Sarahanne, thank you so much for letting me know!! N x

          Reply
          • sarahanne says

            July 27, 2016 at 8:13 pm

            No thank you! haha 🙂 have a great day! x

  10. Mila says

    July 26, 2016 at 3:08 am

    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?

    Reply
    • Nagi says

      July 27, 2016 at 7:16 pm

      What steaks? You mean….cauliflower steaks? 😉 N x

      Reply
      • mila says

        July 30, 2016 at 5:38 am

        Lol you ass! I do COOK meat you know 🙂 And occasionally steal a bite to for quality control 🙂

        Reply
  11. Dorothy Dunton says

    July 26, 2016 at 2:29 am

    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!

    Reply
    • Nagi says

      July 27, 2016 at 7:16 pm

      🙂 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

      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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