Marinated Steak Recipe

A sharp black steak knife next to a plate of medium rare steak
Shadow Black Series 5'' Steak Knife Set | Dalstrong ©

Marinated Steak Recipe

Overview: Steak Marinade Recipe 

Step 1: Gather all the tools and ingredients

Step 2: Mix and whisk the ingredients

Step 3: Apply and marinate steak overnight

Step 4: Remove from the fridge and bring to room temperature 

Step 5: Prepare the BBQ grill

Step 6: Add the steaks

Step 7: Remove onto a plate and set aside

Step 8: Garnish and serve

Four steak knives with white handles next to sliced cooked steak on a wooden cutting board

Content Table

  1. Tools You Will Need
  2. Best Beef Steak Marinade in Existence
  3. Quick 4-ingredient Steak Marinade
  4. Alternative recipe for Steak Marinade
  5. Best Cuts of Steak to Use
  6. Steak Temperatures
  7. Storing Marinated Steak
  8. Tenderizing Steak
  9. Reason for Tough and Chewy Steak
  10. Nutritional Value of Beef Steak Marinade
  11. Tips for Grilling the Perfect Steak
  12. Serving Suggestions
  13. Frequently Asked Questions

Steak is a classic... the grand champion of any holiday plate and while it may be a popular meal choice for a lot of people, cooking steak per se is a slightly intimidating task for some.

I know that cooking a steak to complete perfection can sound like an impossible mission, especially if you’re inexperienced. But you know what? It really doesn’t have to be! 

Continue reading this article and by the time you’re done, you will have learned how to make create the perfect marinade for your tender and juicy steak.

To get this blog started, let’s first understand what is a marinade. Put in layman’s terms, a marinade is a way to enhance the flavor of beef.

At its core, a marinade is a strongly-flavored liquid with herbs and spices that beef it steeping in until it takes on some of the flavors. Marinating can take as little as 15 minutes or as long as overnight. 

The key to cooking an incredible steak meal is the use of good quality ingredients and the correct tools which will give you a flavorful, juicy, and tender cut of meat. 

1. Tools You Will Need

marinating steak for bbq grill

Contrary to popular belief, you really don’t need a lot to cook the perfect steak! Besides your gorgeous and juicy piece of meat, all you need are some basic staples that you would easily find in your kitchen. 

Reliable knife

A classic chef’s knife with a razor-sharp blade is going to be your best friend in your kitchen chronicles. In order to get clean and precise cuts of steak, ensure the blade is sharpened at all times. If you don’t have a chef’s knife, you can also use a paring knife for this purpose. 

Cutting board

Make sure you have a sturdy cutting board around to slice up the steak with great ease, without making a huge mess.  

 Apron

Nobody likes a messy situation in the kitchen. While preparing a good steak does not get all that messy, having a super durable apron handy is always a good idea. 

 Zip-lock bag

You are going to need a medium-sized zip-lock bag in which you can place your marination-dipped steak pieces. 

Whetstone

A blunt knife is the enemy of a beautiful steak piece. With a whetstone, ensure your knife’s blade is sharp and precise before you start slicing up the meat.

2. Best Beef Steak Marinade in Existence

Two steak knives with white handles on a wooden cutting board next to chopped steak with a red center

Once you’ve gathered all the tools you need, let’s begin marinating. Today, I’m going to share an excellent beef steak marinade recipe that transforms economical steaks by adding delicious robustness and flavor into the steak. It’s an incredibly easy recipe to make and uses ingredients you probably already have on hand. 

So let’s raise the ‘steaks’ and get cooking! 


Beef Steak Marinade

Prep Time
5 mins

Cook Time

5 mins

Marination Time

12 hrs

Total Time

12 hrs 10 mins

Ingredients

Steak: 

2 steaks


Note: Use this for any good value cut of steak. Most steak cuts purchased in supermarkets are considered good value steak. Also, make sure you use a GRILLING steak. Any cut of steak that is suitable for grilling is great for this. 

Marinade: 

  • 1 teaspoon Dijon Mustard
  • ½ teaspoon Minced Garlic
  • ½ teaspoon Onion Powder
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Olive Oil (or any cooking oil)
  • 1 tablespoon Worcestershire Sauce 
  • 1 tablespoon Balsamic Vinegar
  • Black Pepper

Here’s why this combination of marinade ingredients works like magic and results in a plump, juicy and tender steak: 


Dijon Mustard- Adds a touch of flavor and thickens the marinade so it coats the steak better 


Soy Sauce- The salty liquid acts as the brine so the steak retains its moisture


Balsamic Vinegar- This is the main tenderizing ingredient. Its acidic nature helps break down the meat fibers.


Worcestershire Sauce- It adds an intense, savory flavor to your steak which is why you only want to use a bit of it. 


Steps to Marinate Beef Steak

Step 1: Gather all the tools and ingredients

Get started by gathering all the tools and ingredients mentioned above and double-check to make sure you don’t miss out on any important ingredient.

Step 2: Mix and whisk the ingredients

Add mustard, garlic, and onion powder into a bowl and mix together using a whisk. The whisk will ensure there are no lumps in the marinade. Then, add the remaining ingredients and mix. 

Step 3: Apply and marinate steak overnight

Place the steak in the ziplock bag and add the marinade to it. Rub and massage the marinade into the steak and let it marinate overnight (12-24 hours)

Step 4: Remove from the fridge and bring to room temperature 

Remove the zip-lock bag with the steak from the fridge 30 minutes before cooking and bring it to room temperature. Shake off excess marinade. 


Note: Let the steak unfreeze completely and get to room temperature. This is key for even cooking of the steaks. 

Step 5: Prepare the BBQ grill

Brush your BBQ grills with oil and heat on high heat until it is really hot. You should see wisps of smoke. 


Note: If you don’t have a BBQ grill, you can use a heavy-based skillet. Heat the skillet until it’s very hot, then add oil- it will heat almost instantly. 

Step 6: Add the steaks

Add steaks to the grill/skillet. For steaks that are 2cm/3-4” thick, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes. 


Note: I have added a chart below that explains other doneness temperatures of steak in detail.

Step 7: Remove onto a plate and set aside

Remove steak from grill/skillet onto a WARM plate, cover loosely with foil, and set aside for 5 minutes.


Note: It is very important to let the steaks rest before you slice it up as it allows everything to relax and redistribute juices, which results in more tender and juicy cuts of meat.  

Step 8: Garnish and serve

Top the steaks with butter and garnish with freshly chopped parsley…. And BINGO! Your perfectly tender and juicy steak is ready! 

3. Quick 4-ingredient Steak Marinade

 

We all know that when steak is done right, it is insanely delicious. With this marinade, you have a foolproof way of guaranteeing that you prepare a heavenly steak, with minimal effort. This perfect yet simple blend will enhance the natural flavor of the meat without being overpowering and can be used for any steak that you like. 


4-Ingredient Steak Marinade

Steak: 

2 steaks

Marinade: 

  • ½ cup Italian Dressing
  • ¼ cup fresh Lime Juice 
  • 1 tablespoon Honey
  • 1 ½ teaspoon ground Cumin

Instructions

Step 1:

Combine all ingredients in a small bowl and mix the marinade thoroughly.

Step 2: 

Add steaks and marinade to a zip-lock bag and toss it up a few times to coat the steak evenly.

Step 3: 

Press excess air out, seal the bag and refrigerate for 15 minutes to 2 hours.

Step 4: 

Remove steak from the bag and discard the marinade 

Step 5: 

Grill steak to your preferred doneness level.

Step 6: 

Once done, let the steak rest for 5 mins before you slice it up.

Step 7: 

Serve plain or garnish with fresh parsley and enjoy! 

4. Alternative Recipe for Marinated Steak

Black steak knife next to a tray of cooked medium rare steak
4-Piece Steak Knife Set | Shadow Black Series | NSF Certified | Dalstrong ©

It is no secret that there are tons of ways in which one can marinate steak and all yes, of them are delicious! Up next on this blog is one of my favorite recipes made with an incredibly succulent beef cut which has proven to be a big hit especially when I’ve had large get-togethers with friends and family. 

So let’s jump right into it! 

Dijon-Herb Prime Rib Roast with Garlic Butter Mushrooms

Prep Time

15 mins

Cook Time 

3 hrs 

Total Time

3 hrs 15 mins

Serves: 6 people

Ingredients

Prime Rib Roast:

  • 1 4lb. Prime Rib roast (thawed)
  • Kosher Salt and ground Black Pepper
  • ¼ cup Canola Oil

Dijon-Herb Rub:

  • ¼ cup fresh Parsely- minced 
  • ¼ cup fresh Oregano- minced
  • ¼ cup fresh Thyme leaves- minced 
  • ¼ cup fresh Rosemary leaves- minced 
  • 3 fresh cloves of Garlic- minced
  • 1 tablespoon Dijon Mustard
  • ½ cup Canola Oil
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • ¼ teaspoon smoked Paprika

Instructions

Step 1: 

Prep the Prime Rib

Defrost the prime rib that’s in your refrigerator 42-78 hours before the big day. Once fully thawed, pat dry the roast with paper towels and apply kosher salt and ground black pepper. Let it come to room temperature for about 30 mins and then go ahead and add the rub. 

Step 2:

Make the Dijon-Herb Rub

Place all the marinade ingredients mentioned above in a medium-sized bowl and whisk until combined properly. Ensure the herb is lump-free.

Step 3: 

Add Dijon-Herb Rub

Generously lather the rub to coat the outside of the rib evenly and fully. The zesty rub will hit all the flavor profiles and give your roast the perfect depth. Let this rest for 10 minutes before searing. 

Step 4: 

Pre-heat the oven

Pre-heat your oven to 250F degrees

Step 5: 

Sear in a Skillet

While the over is pre-heating, sear your roast in a scorching-hot cast iron pan with canola oil and bring to medium-high heat. 

Sear for 2-3 minutes per side.


Note: This will help you get a nice golden-brown crust to lock in the juices and add flavor to the roast. Do not skip this step. 

Step 6: 

Cook low and slow

Elevate your prime rib on a roasting rack and cook at 250F degrees. Slowly bring your roast to 5-10 degrees below your desired doneness. The meat will continue cooking while it rests, allowing it to get to the desired temperature. 


Note: Elevating the prime rib on a roasting rack will allow air to circulate around it while it cooks. It will help retain the nice hard sear. 

Step 7: 

Let it rest

As tempting as it may seem, do not slice the prime roast right away. Let it rest for 15-20 minutes to allow the juices to redistribute to ensure every slice is juicy.  

Step 8: 

Serve

Serve the prime roast with a side of some delicious garlic butter mushrooms.


Note: The recipe for garlic butter mushrooms is mentioned below. 

 

Garlic Butter Mushrooms 

Ingredients

Serves: 6 people

Garlic Butter Mushrooms:

  • 1 lb Button Mushrooms- clean and quartered
  • ½ cup small Yellow Onion- diced
  • 4 fresh cloves of Garlic- minced
  • ½ cup Chicken Stock
  • ¼ cup fresh Parsley- finely chopped 
  • 2 tablespoons Unsalted Butter
  • Kosher Salt and ground Black Pepper
  • 6 tablespoons Olive Oil

Instructions

Step 1:

Add olive oil to a large pan and bring to medium-high heat. Add diced onions and saute for 1 minute. 

Step 2: 

Add minced garlic and saute lightly for about 20 seconds.

Step 3: 

Add mushrooms and a pinch of kosher salt and ground black pepper.

Sauté for about 3-4 minutes or until mushrooms are tender. 

Step 4: 

Add chicken stock and reduce to one-third in volume. This should take 3-4 minutes. 

Step 5: 

Add butter and parsley to the pan and sauté until butter is melted completely. Immediately remove from heat and season to taste with salt and pepper.

Step 6: 

Serve hot as a side dish with your juicy and tender prime rib roast. 

5. Best Cuts of Steak to Use 

Stainless Steel Knife beside a grill pan thats cooking two steaks and some tomatoes

Beef Steak Marinade

For this preparation, you can use any good value cut of steak, not prime cuts. The steak cuts purchased from supermarkets should work just fine for this. All you’ve go to remember is that the more you pay, the better the steak. Makes sure you use a GRILLING steak as it goes great with this marinade.

4-Ingredient Steak Marinade

For this recipe, I would recommend tougher cuts of steak like flank, hanger, top sirloin, or skirt steaks. The ingredients of this quick recipe come together wonderfully to give you tender, juicy pieces of steak.

Remember, steak is marinated in order to tenderize the cut. If you’re cooking a high-quality, flavorful cut like a ribeye steak, I recommend you don’t marinate it, so that the beef’s natural flavor remains intact. However, if you want to use a marinade on a ribeye or filet, you can.

Dijon-Herb Prime Rib Roast with Garlic Butter Mushrooms

The key to cooking this family-favorite holiday mean is to use high-quality ingredients. I would recommend using a boneless Prime Rib Roast. It is intensely marbled, giving it a rich flavor and the perfect juiciness.  

6. Steak Temperatures

perfect steak temperature on cutting board

Everyone loves their steak done to different degrees. But remember, there is a recommended safe temperature from the USDA of 145 degrees to kill off any harmful bacteria. 

To know when your steak is done, always use an instant-read thermometer and insert the thermometer through the side of the steak, horizontally and go to the center of the thickest portion. Don’t make the silly mistake of determining the doneness by judging the color of the steak. Some steaks are naturally lighter than others. 

One important thing to remember when cooking steak is that when your steak is taken off the heat, it will continue to cook for a minute or two, raising the internal temperature about 2-4 degrees more. I suggest you remove the meat right before it reaches that perfect temperature otherwise it can be overcooked. 

Check out the table below with a detailed breakdown of the different steak temperatures and their description. 

Doneness

Temperature (℉)

Description

Rare

120-129

  • Soft to touch
  • Cool, bright red center

Medium Rare

130-134

  • Beginning to firm up with red juices
  • Warm red center

Medium

135-144

  • Outer portion beginning to brown, completely firm to touch with red juices 
  • Warm pink center

Medium Well 

145-154

  • Completely firm to touch with brown juices
  • Slightly pink center

Well Done

155-164

  • Firm to touch
  • Very little or no pink or red

Ground Beef

160

  • Fully brown throughout
  • No pink

7. Storing Marinated Steak

4 piece steak knife set with steak on cutting board

Technically, as per the guidelines by the U.S. Department of Agriculture, you can consume refrigerated marinated meat for up to 5 days. 

With that being said, you might not want to freeze the meat as food experts suggest that it’s not a good idea to re-freeze thawed meat as doing so can alter the meat’s texture. 

To ensure that your marinated meat lasts for long, you must keep these tips in mind, otherwise, it might affect the texture and flavor of the marinated steak. 

Storing marinated meat in the refrigerator

    Transfer the marinated meat and the marinade to an airtight container. Place this container in the coldest area of your refrigerator. Avoid opening the container from time to time to avoid bacterial contamination.  

    Storing marinated meat in the freezer

      If you want to store your marinated meat in the freezer, remember to protect it from freezer burn and bacterial contamination. To ensure your meat is safe from this, wrap your marinated meat using porous plastic. Then. cover the entire plastic with aluminum foil. You can also use a freezer bag or sealed plastic bag that is designed to withstand the temperature of the freezer 

      8. Tenderizing Steak

      tenderizing steak with a mallet

      There are 2 ways you can tenderize the steak: 

      Acidic tenderizers

      They are a great way to make a steak tender. Lemon juice is my recommended tenderizer. Add this to your marinade and lather it on the steak as it helps to soften the steak by breaking down the tough fibers in the meat.

      Pounding

      Another way to tenderize meat if you are starting out with an already cut piece is to pound the meat before you cook. This will also help break down the tough fibers effectively. 

      9. Reason for Tough and Chewy Steak

      A black cutting board of pink cooked steak next to a black steak knife surrounded by garnish
      4-Piece Steak Knife Set | Shadow Black Series | NSF Certified | Dalstrong ©

      In order to make the meat tender, the muscle fibers in the meat have to be broken down and the proteins need to turn into gelatin. This happens very quickly over high heat with tender cuts of steak like filet mignon but tougher cuts of meat require slow cooking, usually in some sort of liquid to keep them from drying out. 

      10. Nutritional Value of Beef Steak Marinade 

      Nutritional Value of Beef Steak Marinade

      Calories

      584cal

      Carbohydrates

      3.8g

      Protein

      100.2g

      Fat

      15.6g

      Saturated Fat

      5g

      Cholesterol

      248mg

      Sodium

      687mg

      Potassium

      963mg

      Sugar

      2.1g

      Vitamin C

      0.8mg

      Calcium

      20mg

      Iron

      9.4mg

      11. Tips for Grilling the Perfect Steak

      grilling steaks on a bbq grill

      • Always preheat the grills. This will ensure that the grates are nice and hot before putting the steaks on. 
      • Once the steak is placed on grates, try to move it as little as possible. 
      • To keep your steak from sticking to the grates and cook evenly on both sides, flip the steak only once. 
      • DO NOT cut into your steak to check for doneness. This will result in the juices flowing out at leaving the steak dry. Always use an instant-read thermometer. These are easily available in the market. 
      • Remember to allow the steak to rest for at least 5 minutes before cutting into it. This will allow it to preserve the juices and redistribute it, ensuring the steak does not run dry. 

      12. Serving Suggestions

      perfectly cooked marinated steak cut

      When grilling steak at home, you serve it with a side of something as simple as a classic salad or go all out and serve some scrumptious sides along with it. Here, I’ve rounded up some of my favorite sides that pair perfectly with any kind of steak preparation:

      • Butter Garlic Mushrooms
      • Roasted Potatoes with Parmesan and Herbs
      • Classic Baked Potatoes
      • Good ol’ Grilled Corn on the Cob 
      • Coleslaw
      • Macaroni Salad
      • Potato Fries
      • Sweet Potato Fries
      • Onion Rings 
      • Italian Bread of a French Baguette
      • Oven-roasted Vegetables
      • Bearnaise Sauce 

      13. Frequently Asked Questions


      For how long can steak be marinated?

      It really depends on how much time you have in hand. You must marinate your steak for a minimum of 20 minutes before you get to grilling it. If you have extra time, you may want to marinate the meat for up to 6 hours or even overnights. 

        Marinating will help you tenderize the meat and result in juicy cuts of steak. 

        Should steak be marinated before cooking?

        For the most part, cuts that are tougher in nature like shank, flank, brisket, or round steak need marinating in order to tenderize it. If you are cooking a high-quality cut like a ribeye or prime, you can skip the marinating step and let the steak cook in its own flavors. However, you can choose to marinate it as well.

          Do marinated steaks take longer to cook?

          Typically, thicker steaks and steaks that are marinated in water-based marinades will take longer to cook (about 15-18 minutes), than steaks that are thinner or marinated in an oil-based marinade (about 8-12 minutes).

          Check Out Dalstrong Steak Knives Today! 

          Written by Himani Vaid

          Toronto-based food nerd turned food storyteller, Himani is a connoisseur of all things delish. Currently, busy thinking about what to eat next.