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This is my absolute favorite steak marinade recipe for grilled ribeye, or any cut of steak I’m craving. The savory, tangy sauce comes together with just a few simple ingredients including soy sauce, Worcestershire, and balsamic vinegar, and it’s incredibly easy to make. Once I marinate the steaks, I know I’ll be eating one of the most flavorful and juicy dinners ever!
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“Perfect” – Darlene
Easy Steak Marinade
I love pairing this rich, salty, umami-packed marinade with ribeye steaks. Ribeyes are my go to because they’re super juicy and flavorful, thanks to the fat marbling—they hold up beautifully even over high heat. When I soak them in this marinade, it really takes the flavor to the next level. That said, don’t feel like you have to stick to ribeye. Use whatever steak cut you like best—trust me, this marinade makes any cut taste amazing.
Steak Marinade Recipe
Equipment
- Grill or Indoor Grill Pan
- Instant Read Meat Thermometer (optional)
Ingredients
- 2 ribeye steaks (10 ounces each), or any cut
- ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- ⅓ cup low-sodium soy sauce for gluten free us tamari or coconut aminos
- ⅓ cup balsamic vinegar
- ½ cup olive oil
- ¼ cup Worcestershire sauce gluten free if required
- 1 tbsp minced garlic
Instructions
- Pat the ribeyes dry and season both sides with salt and pepper2 ribeye steaks, ½ tsp kosher salt, 1 tsp freshly ground black pepper
- In a bowl, whisk the soy sauce, balsamic vinegar, olive oil, worcestershire sauce, and garlic.⅓ cup low-sodium soy sauce, ⅓ cup balsamic vinegar, ½ cup olive oil, ¼ cup Worcestershire sauce, 1 tbsp minced garlic
- Add the ribeyes to a plastic bag and pour over the marinade. Toss to coat.
- Transfer to the fridge to marinate for at least 30 minutes and up to overnight.
- Heat your grill to medium-high and spray it with oil. Cook the steak on both sides until you get nice grill marks and the internal temperature reaches 130-140°F, about 6 minutes per side. I recommend grilling steaks on medium-high heat, about 400-450°F.
- Remove from the grill, tent the steaks with foil, and let rest for 10 minutes before serving to seal in the juices.
- Optional: Place the remaining marinade in a saucepan set over medium-high heat. Bring to a boil, then reduce to a simmer until thickened. Serve this sauce drizzled over the steaks.
Becky’s Tips
- Take your steaks out of the refrigerator at least 30 minutes before cooking to help them cook more evenly.
- Steak Internal Temperature Guide:
- For rare steak: 125-130°F
- For medium-rare steak: 130-140°F
- For medium steak: 140-150°F
- For medium-well steak: 150-160°F
- For well-done steak: 160-165°F
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Steak Marinade Step by Step
Season the steak: Pat the ribeyes dry and season both sides with ½ tsp kosher salt, and 1 tsp freshly ground black pepper.
Make the marinade: In a bowl, whisk ⅓ cup low-sodium soy sauce, ⅓ cup balsamic vinegar, ½ cup olive oil, ¼ cup Worcestershire sauce, and 1 tbsp minced garlic.
Marinate the steak: Add the ribeyes to a plastic bag and pour over the marinade. Toss to coat.
Refrigerate: Transfer to the fridge to marinate for at least 30 minutes and up to overnight.
Cook the steak: Heat your grill to medium-high and spray it with oil. Cook the steak on both sides until you get nice grill marks and the internal temperature reaches 130-140°F, about 6 minutes per side.
Tent the steaks: Remove from the grill, tent the steaks with foil, and let rest for 10 minutes before serving to seal in the juices.
Serve: Serve as is or prepare the marinade to be drizzled on top.
Optional: Place the remaining marinade in a saucepan set over medium-high heat. Bring to a boil, then reduce to a simmer until thickened. Serve this sauce drizzled over the steaks.
Variations
There are so many ways to change up the flavor profile of this steak marinade. Try swapping the soy sauce for fish sauce or miso for an Asian-inspired marinade. For extra richness, top each steak with a tablespoon of butter.
Swap the balsamic vinegar for red wine or rice wine vinegar for a lighter flavor. And swap the Worcestershire sauce for anchovy paste, oyster sauce, hot sauce, or steak sauce.
How to Store
You can make the steak marinade up to 5 days in advance. Simply mix together the ingredients and store them in an airtight container in the refrigerator until ready to use.
Store leftover grilled steaks in an airtight container in the refrigerator for up to 4 days.
Freeze this easy marinade in a Ziplock bag, laid flat, for up to 3 months. Let thaw overnight in the refrigerator before using.
Freeze marinated steaks in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating on the grill until warmed through, about 5 minutes, or baking in a 300°F oven until warmed through, about 8-10 minutes.
Serving Suggestions
Marinated ribeyes are so delicious served with a simple Caesar salad or spinach salad. For a heartier meal, add a side of easy air fryer potatoes, or try herb-roasted potatoes. And if you need some veggies, add roasted mushrooms or sautéed vegetables.
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