I’ve created a marinade so flavorful and versatile that it’s become my go-to for every steak night. This marinade balances sweet, savory, tangy, and herbal notes to coax the best out of any cut—from skirt to ribeye.

Why You’ll Love This Recipe

I love how effortlessly it transforms even budget-friendly cuts into restaurant-worthy steaks. The blend of balsamic vinegar, soy sauce, Worcestershire sauce, and fresh lemon adds depth, while garlic and brown sugar round things out beautifully. It’s easy to whip up, and the results never disappoint.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 2 tbs brown sugar

  • ¼ cup soy sauce

  • ¼ cup Worcestershire sauce

  • 2 tbs balsamic vinegar

  • 2 tbs fresh lemon juice

  • 1 tsp garlic powder

  • 4 cloves garlic, crushed

  • 2 tbs olive oil

  • 2 tsp black pepper

directions

  1. Place your steak (about 1–2 lb) in a resealable container or large zip‑top bag.

  2. Add all marinade ingredients over the steak.

  3. Massage gently to combine and coat the meat thoroughly.

  4. Seal and refrigerate for 2 to 24 hours—the longer it marinates, the deeper the flavor .

  5. When ready, remove steak and let it sit 30 minutes at room temperature.

  6. Pat dry the surface to prevent burning from sugars.

  7. Cook by grilling, pan‑searing, or broiling until desired doneness.

  8. Let rest under foil for half the cooking time, slice against the grain, and enjoy.

Servings and timing

  • Servings: 1 to

Let’s continue:

Servings and timing

  • Servings: This marinade covers about 1½ to 2 pounds of steak, serving approximately 4 people.

  • Marinating Time: Minimum of 2 hours, ideally up to 24 hours.

  • Cook Time: 10 to 15 minutes, depending on steak thickness and desired doneness.

  • Rest Time: 5 to 10 minutes after cooking.

Variations

I sometimes swap balsamic vinegar for red wine vinegar for a tangier twist. For a spicier kick, I add crushed red pepper flakes or a dash of hot sauce. I also like using fresh herbs like rosemary or thyme for a more aromatic finish.

storage/reheating

Leftover cooked steak can be stored in an airtight container in the fridge for up to 3 days. When reheating, I prefer to gently warm slices in a skillet over medium heat with a splash of water or beef broth to prevent drying out.

FAQs

How long should I marinate steak?

I recommend at least 2 hours, but 8 to 24 hours yields the most flavor.

Can I reuse leftover marinade?

No, I don’t reuse marinade that has touched raw meat. However, I sometimes reserve a portion before adding the meat to use as a sauce.

What steaks work best with this marinade?

I find that it enhances tougher cuts like flank, skirt, and sirloin, but it also works beautifully with ribeye or New York strip.

Do I need to tenderize the steak first?

Not necessarily. The acids in the marinade help tenderize the meat naturally.

Can I freeze steak in the marinade?

Yes, I often place steak and marinade in a freezer bag and freeze. I thaw it in the fridge overnight before cooking.

Conclusion

This truly is the best ever steak marinade in my kitchen. Its balanced flavors elevate any steak, making every bite juicy, tender, and satisfying. I love how quick it is to put together, and once marinated, it’s just minutes away from steak perfection.

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THE BEST EVER STEAK MARINADE

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This versatile steak marinade combines sweet, savory, tangy, and herbal flavors to transform any cut of steak into a tender, flavorful meal. It’s quick to prepare and perfect for grilling, pan-searing, or broiling.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes + marinating time
  • Yield: Serves 4
  • Category: Main Course
  • Method: Grill, Pan-Sear, or Broil
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

  • 2 tbsp brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 4 cloves garlic, crushed
  • 2 tbsp olive oil
  • 2 tsp black pepper

Instructions

  1. Place your steak (about 1–2 lb) in a resealable container or large zip‑top bag.
  2. Add all marinade ingredients over the steak.
  3. Massage gently to combine and coat the meat thoroughly.
  4. Seal and refrigerate for 2 to 24 hours—the longer it marinates, the deeper the flavor.
  5. When ready, remove steak and let it sit 30 minutes at room temperature.
  6. Pat dry the surface to prevent burning from sugars.
  7. Cook by grilling, pan‑searing, or broiling until desired doneness.
  8. Let rest under foil for half the cooking time, slice against the grain, and enjoy.

Notes

  • Marinate steak for at least 2 hours, preferably 8-24 hours.
  • Do not reuse marinade that has touched raw meat.
  • Can be frozen in marinade and thawed before cooking.
  • Use fresh herbs or red pepper flakes for variation.
  • Best with tougher cuts like flank or skirt steak.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 180
  • Sugar: 5g
  • Sodium: 720mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 0mg

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