Steak lovers, rejoice! If you’ve ever wondered how to take your grilled steak from good to unforgettable, you’re in the right place. This is hands down the best steak marinade in existence—a bold claim, we know—but one taste and you’ll agree. This blend of olive oil, soy sauce, lemon juice, Dijon, garlic, and herbs transforms any cut of beef into a juicy, flavor-packed masterpiece.

Perfect for BBQ season, weeknight dinners, or impressing dinner guests, this recipe is simple, quick to prepare, and incredibly versatile. Whether you’re working with ribeyes, sirloins, flank, or filet mignon, this marinade has your back.

Why This Marinade Works Wonders

This recipe isn’t just a random mix of ingredients. Each element plays a specific role in maximizing flavor and tenderness:

• Olive oil helps carry flavors and keeps the meat moist.

• Soy sauce infuses umami richness and acts as a tenderizer.

• Lemon juice balances the richness with acidity.

• Worcestershire sauce adds depth and a touch of sweetness.

• Dijon mustard adds a sharp tang and helps emulsify the marinade.

• Garlic and onion powder give savory warmth.

• Fresh parsley adds brightness and color.

• Black pepper gives just enough kick without overwhelming the meat.

Together, these ingredients create a marinade that penetrates deep into the steak, delivering flavor in every bite.

Ingredients List

You’ll likely have most of these in your kitchen already. Here’s what you need:

• 1/2 cup olive oil

• 1/3 cup soy sauce

• 1/4 cup lemon juice

• 1/4 cup Worcestershire sauce (or substitute with more soy sauce if needed)

• 1 tbsp Dijon mustard

• 1 tbsp garlic, minced

• 2 tbsp fresh parsley, chopped

• 1 tsp black pepper

• 1 tsp onion powder

Yield: Enough marinade for 4–6 steaks
Prep Time: 5 minutes
Marinating Time: At least 2 hours (overnight for best results)
Calories: Varies based on how much marinade is absorbed

Kitchen Equipment Needed

• Mixing bowl

• Whisk or fork

• Measuring cups and spoons

• Resealable plastic bag or airtight dish

• Tongs

• Grill or skillet (for cooking the steak)

Step-by-Step Instructions

1. Prepare the Marinade

In a medium bowl, whisk together:

• Olive oil

• Soy sauce

• Lemon juice

• Worcestershire sauce

• Dijon mustard

• Minced garlic

• Chopped parsley

• Black pepper

• Onion powder

Pro Tip: If you’re short on time, toss all ingredients into a jar with a lid and shake well until emulsified.

2. Marinate the Steak

Place your steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they’re fully coated. Seal the bag or cover the dish and refrigerate.

• Minimum marinating time: 2 hours

• Ideal marinating time: Overnight (8–12 hours)

Note: Don’t marinate for more than 24 hours—acidic ingredients can break down the meat too much, leading to a mushy texture.

3. Grill or Cook to Perfection

When ready to cook, remove the steaks from the marinade and let them come to room temperature (about 20–30 minutes).

Grill, pan-sear, or broil to your preferred doneness:

• Rare: 120–130°F (48–54°C)

• Medium Rare: 130–135°F (54–57°C)

• Medium: 135–145°F (57–63°C)

• Medium Well: 145–155°F (63–68°C)

• Well Done: 155°F+ (68°C+)

Let the steak rest for 5–10 minutes after cooking to lock in the juices.

Serving Suggestions

This marinade pairs beautifully with a wide variety of sides and drinks. Here are a few favorites:

Sides:

• Garlic mashed potatoes

• Grilled asparagus or green beans

• Baked sweet potatoes

• Roasted Brussels sprouts

• Classic Caesar salad

Drinks:

• Full-bodied red wine (Cabernet Sauvignon or Malbec)

• Bourbon or whiskey cocktails

• Craft beer (amber ale or stout)

• Sparkling water with lemon or lime for a non-alcoholic option

Variations and Swaps

Want to tailor the marinade to your pantry or taste? Here are a few options:

• No Worcestershire? Just double the soy sauce.

• Herb swap: Try rosemary, thyme, or cilantro in place of parsley.

• Add heat: Include red pepper flakes or a splash of hot sauce.

• Touch of sweetness: Add 1 tbsp brown sugar or honey to balance the tanginess.

• Use it on other meats: This marinade is also amazing on chicken thighs, pork chops, and even portobello mushrooms.

How to Store Leftovers

Cooked Steak:

• Store in an airtight container in the refrigerator for up to 4 days.

• Reheat gently on the stovetop or in the oven to avoid drying it out.

Unused Marinade:

• Do not reuse marinade that has touched raw meat.

• To save some for basting or sauces, set aside a portion before marinating your meat.

Frequently Asked Questions

Can I freeze the steak in the marinade?

Yes! Combine the raw steak and marinade in a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge before cooking.

Can I use this marinade on other meats?

Absolutely. It’s fantastic on chicken, pork, lamb, or even tofu and portobello mushrooms for a vegetarian option.

What’s the minimum marinating time?

Two hours will give you good flavor, but overnight (8–12 hours) really lets the marinade work its magic.

Should I salt the steak before or after marinating?

No need to pre-salt; the soy sauce and Worcestershire already provide plenty of seasoning. Salt after cooking if desired.

Can I use bottled lemon juice?

Fresh lemon juice is ideal, but bottled works in a pinch. Just be sure it’s 100% juice, not from concentrate with additives.

Final Thoughts

Once you try this marinade, you’ll never look at plain steak the same way again. It’s the perfect balance of savory, tangy, and aromatic, and it transforms any cut into a restaurant-quality meal. Ideal for weeknights, grilling season, or special occasions, this truly is the best steak marinade in existence.

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Happy grilling! 🥩🔥