The Best Steak Marinade Around
The Best Steak Marinade made with aromatic herbs, tamari sauce, balsamic vinegar and a touch of honey. This sauce makes your beef unbeatably tender, juicy and flavorful after marinating for 30 minutes!
Now that you’ve got the marinade don’t mess up the cooking – learn how to cook a steak perfectly every time.
The Most Mouthwatering Marinade for Steak
You don’t have to be a professional taster to tell that this marinade is divine. Once you sink your teeth into your freshly grilled steak, the rest of the world will fade away as you savor each succulent morsel. If you’re looking to impress your buddies at a barbecue or cookout, steak prepared with this simple marinade is a surefire way to make it happen.
All you have to do is combine a handful of ingredients and soak the steak. From there, you can cook it however you’d like! Once the steak is done and rested, prepare for an eruption of juicy goodness like never before.
What You’ll Need
Let’s go over exactly what makes up this tempting marinade. Specific amounts can be found in the recipe card that follows the storage and freezing instructions.
- Balsamic Vinegar
- Olive Oil: Extra virgin olive oil has the best flavor.
- Tamari Sauce
- Dijon Mustard: I don’t suggest substituting this with regular old mustard – if you really want to swap it out, stone ground mustard is the way to go.
- Fresh Rosemary
- Fresh Thyme
- Honey: I prefer raw and unfiltered honey since it’s less processed, allowing it to retain more of its nutritional value.
- Garlic Clove: Freshly minced.
- Salt & Pepper: Add these to taste.
- Top Sirloin: This marinade works well with quite a few different cuts of steak. Other than top sirloin, New York strip, ribeye, flank steak and filet mignon are solid options.
How to Make the Best Steak Marinade
Whether you’re marinating your steak overnight or sticking with a 30-minute soak, you’ll be going about your day in no time. Let’s get started!
Combine Marinade Ingredients: Add the balsamic vinegar, olive oil, tamari sauce, dijon mustard, rosemary, thyme, honey, garlic, salt and pepper to a small bowl. Whisk everything together until the mixture is thick and combined.
Add Steak: Add the steak to a large ziplock bag, followed by the marinade. Seal the bag, removing as much air as you can, then move the marinade around so the steaks are fully covered.
Soak: Let the steak marinate for at least 30 minutes on the counter. If you’d like to soak your steak for longer, marinate it in the fridge instead.
How Long Should Steak Be Marinated?
The minimum marinating time for steak is 30 minutes. This gives it a chance to not only absorb flavor, but also become more tender. Since marinades tenderize the meat that soaks in them, there’s a maximum marinating time as well.
In this case, it’s 24 hours. If the beef sits in the marinade for longer, it will start to get rubbery. Stay within that 30 minutes to 24 hours window for the best results.
Grilling Marinated Steak
Once your steak has finished marinating, it’s time to fire up the grill and get cooking. I can smell the smoky goodness already!
- Remove Steak From Fridge: Bring the steaks to room temperature before you grill them if they’ve been in the fridge.
- Heat Grill: Heat the grill to medium-high heat.
- Cook Steak: Place the steaks onto the grill and sear each side for 3-4 minutes.
- Let Rest: Remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute before cutting and serving.
Can I Cook My Steak on the Stove?
Sure you can! If outdoor grilling isn’t doable year-round in your area, a stovetop grill pan is a must-have. You can use it to mimic the classic grilling experience inside your own kitchen! If you don’t have one, sear the steak in a cast-iron skillet instead.
Tips for Success
Don’t mix up your steak marinade until you’ve reviewed the tips and tricks below. You can thank me later!
- Avoid Metal Containers: If the container you marinate your steak in is made out of metal, the meat may pick up a metallic taste. Opt for something made of glass or food-grade plastic instead.
- Don’t Leave Steak at Room Temperature for Long Periods: Marinate your steak in the fridge if you’re planning to soak it for longer than 30 minutes. If it’s left at room temperature for too long, it will become susceptible to bacteria.
- Remove the Chill: Steak that’s been marinating in the fridge should be placed on the counter about 30 minutes before it’s cooked to “remove” the chill. This helps it cook evenly through and through.
- Check for Doneness: Steak is considered safe to eat once its internal temperature is 145°F. However, medium rare is considered 120°F-125°F. Use a meat thermometer to make sure the thickest part of each steak reaches this temperature before they come off the grill (you can get away with removing them a couple degrees sooner since they will continue to cook for a minute or two).
- The Resting Time is Vital: Do not cut into that steak until it has sat undisturbed for at least 5 minutes! The resting time is essential for tenderness and juiciness.
Feel free to serve your marinated steak with your favorite sides or slice it up and incorporate it into salads, fajitas or pasta dishes. Either way, it’s sure to be the star of the show! Grilled Asparagus With Lemon Zest is a great accompaniment if you’re looking to add some green to the menu, while Grilled Sweet Potatoes With Chipotle Honey Lime Butter add a nice pop of sweetness. And be sure to check out my Wine Pairing Guide to pair this beautiful steak with the perfect wine.
Storage and Reheating
Once your steak has cooled down, it can be kept in the fridge for 3-4 days. Make sure you store it in a shallow airtight container. I recommend reheating it in the oven to preserve its juiciness.
Bring your steak to room temperature and preheat the oven to 250-275°F. This low temperature will prevent the meat from drying out. Once the oven is preheated, bake the steak on a metal cooling rack with a baking sheet underneath it for 20-30 minutes, or until the steak is heated through.
Can I Freeze Steak While It’s Marinating?
Yes – as long as you immediately place the marinating steak into the freezer, you can safely freeze the whole setup. I recommend using a heavy-duty storage bag for your container, taking care to remove all the air from the bag before you seal it. Freeze the marinating steak for up to 2 months and thaw it out in the fridge overnight before you cook it.
Made with aromatic herbs, savory tamari sauce, tangy balsamic vinegar and a touch of honey, this is The Best Steak Marinade of all time. It makes your beef unbeatably tender, juicy and flavorful after soaking for just 30 minutes!
- 2 lb. top sirloin
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon tamari sauce
- 1 tablespoon dijon mustard
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 1 teaspoon honey
- 1 garlic clove, minced
- salt & pepper
- To a small bowl add, balsamic vinegar, olive oil, tamari sauce, dijon mustard, rosemary, thyme, honey, garlic clove, salt and pepper. Whisk together until thick and combined.
- Add steak to a large ziplock bag. Pour the marinade over top. Seal the bag, removing as much air as you can. Move the marinade around so the steaks are covered.
- Let steaks marinate for at least 30 minutes on the counter covered or up to 24 hours in the refrigerator.
- Bring steaks to room temperature before grilling. (Pull out of the refrigerator 30 minutes prior to grilling to take the cool off.)
- Heat grill to medium-high heat.
- Place steaks on grill and sear each side for 3-4 minutes.
- Remove the steaks from grill and let rest for 5 minutes to allow juices to redistribute then serve.
- To Store & Reheat: Cooled steak can be kept in a shallow airtight container in the fridge for 3-4 days. I recommend reheating it in the oven to preserve its juiciness – bring your steak to room temperature and preheat the oven to 250-275°F. Once the oven is preheated, bake the steak on a metal cooling rack with a baking sheet underneath it for 20-30 minutes, or until the steak is heated through.
- To Freeze: Immediately place the marinating steak into the freezer (I recommend using a heavy-duty storage bag for your container, taking care to remove all the air from the bag before you seal it). Freeze the marinating steak for up to 2 months and thaw it out in the fridge overnight before cooking.
- Serving Size: 8 oz.
- Calories: 530
- Sugar: 3 g
- Sodium: 457 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 46 g
- Cholesterol: 106 mg
Keywords: easy steak marinade, beef marinade, steak marinade for grilling
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