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Steak Marinade

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marinades & dressings•american•dairy-free, contains gluten, contains fish
4 hours 5 minutes•makes about 1 cup (marinates 2 pounds steak)•

Ingredients

  • 4 cloves garlic – minced
  • 1 tbsp rosemary – fresh, finely chopped
  • 1 tsp thyme – fresh, finely chopped
  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 2 tbsp Worcestershire sauce
  • 2 tbsp lemon juice – freshly squeezed
  • 1 tbsp brown sugar – packed
  • 1 tsp ground black pepper
  • 1 tsp onion powder
  • 1/2 tsp red pepper flakes
  • beef steak – for marinating (not included)
Steak Marinade

Instructions

1. Mince the garlic and finely chop the rosemary and thyme.

2. In a medium bowl, whisk together the soy sauce, olive oil, Worcestershire sauce, lemon juice, and brown sugar until the sugar dissolves.

3. Stir in the minced garlic, chopped rosemary, chopped thyme, black pepper, onion powder, and red pepper flakes.

4. Place beef steak in a resealable bag or shallow nonreactive dish. Pour the marinade over, press out excess air, and turn to coat. Refrigerate 2–8 hours, turning once halfway; the surface should be evenly stained and slightly tacky.

5. Remove the steak from the marinade and pat very dry. Discard used marinade. Cook the steak as desired and rest before slicing.

6. For food safety, do not reuse marinade that has contacted raw meat. If you want a sauce, boil a separate fresh batch of this marinade for 3–5 minutes until bubbling and slightly reduced.

Steak marinade is a balanced, savory bath that seasons the exterior of beef while encouraging browning and a juicy finish. Classic versions lean on soy sauce for deep umami, a little acid to brighten, aromatic garlic and herbs, and oil to help flavors cling. The result is a steak with a flavorful crust, subtle sweetness, and a fragrant, garlicky-herb finish that works across many cuts and cooking methods.

Marinating meat is an age-old practice found in many cuisines, and American steak marinades reflect layers of influence, from English Worcestershire to pantry staples like soy sauce popularized through global cooking. While acids don’t penetrate deeply, they do lift flavors on the surface, and salts and glutamates contribute to a satisfying savory profile. Today, this style of marinade is a backyard and steakhouse staple, prized for reliability and broad appeal, especially on midrange cuts that benefit from bold seasoning.