Beef Steak Marinades
What Ingredients go into Steak Marinade?
Balsamic vinegar – I don’t recommend substitutes here. Balsamic vinegar will add the best flavor. And use dark balsamic, white isn’t as strong.
Worcestershire sauce – another key ingredient. This is one of the best ingredients for steak marinade.
Soy sauce – keep in mind the longer the steak marinades the more sodium it will absorb from the soy sauce, so if you only marinate 1 hour you may still need a little salt added to the steaks.
Olive oil – don’t use extra virgin olive oil because it has a low smoke point, just regular refined olive oil.
Dijon mustard – this adds a little extra flavor. Don’t use regular mustard.
Honey – just a light amount helps tone down acidity of the vinegar it also helps the exterior of steaks brown better.
Garlic – as always only use fresh. It makes a big difference.
Freshly ground black pepper – if you haven’t made the jump to fresh ground pepper now is the time! It really is a lot better.
Dried rosemary – of course fresh will work great too, use 1 Tbsp chopped if using fresh.
Steak – this makes enough marinade for about 2 pounds of steak.
How to Make this Easy Steak Marinade:
Whisk marinade ingredients: in a mixing bowl whisk together balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, dijon mustard, honey, garlic, pepper and rosemary until well blended.
Pour over steaks and marinate: place steak in a gallon size resealable bag, place steak in gallon size resealable bag. Pour marinade over steaks, seal bag while pressing out excess air. Let marinate.
Ingredients
Instructions
What Ingredients go into Steak Marinade?
Balsamic vinegar – I don’t recommend substitutes here. Balsamic vinegar will add the best flavor. And use dark balsamic, white isn’t as strong.
Worcestershire sauce – another key ingredient. This is one of the best ingredients for steak marinade.
Soy sauce – keep in mind the longer the steak marinades the more sodium it will absorb from the soy sauce, so if you only marinate 1 hour you may still need a little salt added to the steaks.
Olive oil – don’t use extra virgin olive oil because it has a low smoke point, just regular refined olive oil.
Dijon mustard – this adds a little extra flavor. Don’t use regular mustard.
Honey – just a light amount helps tone down acidity of the vinegar it also helps the exterior of steaks brown better.
Garlic – as always only use fresh. It makes a big difference.
Freshly ground black pepper – if you haven’t made the jump to fresh ground pepper now is the time! It really is a lot better.
Dried rosemary – of course fresh will work great too, use 1 Tbsp chopped if using fresh.
Steak – this makes enough marinade for about 2 pounds of steak.
How to Make this Easy Steak Marinade:
Whisk marinade ingredients: in a mixing bowl whisk together balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, dijon mustard, honey, garlic, pepper and rosemary until well blended.
Pour over steaks and marinate: place steak in a gallon size resealable bag, place steak in gallon size resealable bag. Pour marinade over steaks, seal bag while pressing out excess air. Let marinate.
Here is a list of steak doneness by temperature to refer too:
Rare: 125 – 130 (not recommended for food safety)
Medium rare: 130 – 135 degrees
Medium: 135 – 145 degrees
Medium well: 145 – 150 degrees
Well: 150 – 160 degrees
- 1/4 cup balsamic vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1 Tbsp dijon mustard
- 2 tsp honey
- 3 garlic cloves, minced (1 Tbsp)
- 1 tsp freshly ground black pepper
- 1 tsp dried rosemary (optional)
- 4 (8 oz) steaks*
Instructions
- In a mixing bowl whisk together balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, dijon mustard, honey, garlic, pepper and rosemary until well blended.
- Place steak in a gallon size resealable bag, place steak in gallon size resealable bag. Pour marinade over steaks, seal bag while pressing out excess air. Transfer to refrigerator and let marinate at least 30 minutes or up to 8 hours.
- Preheat a grill to medium-high heat. Remove steaks from marinade and grill to desired doneness*. Let rest off heat 5 minutes before slicing and serving.
- Recipe Notes
- *USDA recommends a minimum temperature of 145 degrees, temperature should be taken in center on an instant read thermometer.
- I like to use New York strip steaks here, other great options are rib eye, top sirloin, flank or skirt steak.
