Steak Marinade Recipe

Course: Dinner

Cuisine: American

Prep Time: 10

Cook Time: 12

Marinade Time: 30

Total Time: 52

Servings: steaks

Calories: 1164kcal

Author: Becky Hardin

Simply throw a few ingredients together to create this savory and flavorful marinade for any cut of steak! We are using ribeye as an example.

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Equipment

Ingredients

2 ribeye steaks *see note (10 ounces each)
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
⅓ cup low-sodium soy sauce (see note)
⅓ cup balsamic vinegar
½ cup olive oil
¼ cup Worcestershire sauce (see note)
1 tablespoon minced garlic

Instructions

Pat the ribeyes dry and season both sides with salt and pepper
2 ribeye steaks *see note, ½ teaspoon kosher salt, 1 teaspoon 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 tablespoon 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.
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.

Video

Notes

We are using Ribeyes as an example but you can use this marinade on any cut of steak.
Gluten-Free: For a gluten-free alternative, you can use tamari or coconut aminos in place of the soy sauce and gluten-free Worcestershire sauce in place of regular.
Try red wine vinegar in place of the balsamic!
For extra richness, top each steak with a tablespoon of butter.
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

Storage: Store ribeye marinade in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Store leftover cooked ribeye steak in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition