Step that steak up a few notches with an excellent marinade that will add tons of flavor and tenderness. Easy to do and all your friends will want the recipe.
Editor’s Note: Originally Published June 14, 2013. Updated with expanded discussion and updated photos.
Marinades are to add flavor to meat but also when made with acid ingredients, like lemon juice here, they will also tenderize some.
The inspiration is a very popular recipe around the internet on blogs and recipe sites. The original (I think) is known as “Best Steak Marinade in Existence” on Allrecipes.com.
Only a few changes to simplify the technique and some minor changes to make it friendly for smaller amounts.
A 5 minus. The minus is due to only being a marinade.
Recipe Notes for The Best Steak Marinade
I don’t frequently marinade steak, but this is good enough to start doing it a lot more. My wife felt it was the best strip steak she has had in years.
The acids, in this case the lemon juice and Worcestershire sauce will help tenderize.
The oil will help carry any fat-solvable flavors into the meat.
Run through a blender if you want but it doesn’t seem necessary to me.
Use black pepper if you don’t have white.
Add a pinch of crushed red pepper or a hot or pepper sauce if you want.
In a 1 gallon zip lock bag combine: 3 tablespoons soy sauce, 4 tablespoons olive oil, 3 tablespoons lemon juice, 2 tablespoons Worcestershire sauce, 2 teaspoon garlic powder, 1 1/2 tablespoons dry basil, 2 teaspoons dry parsley flakes and 1/2 teaspoon white pepper.
Trim your steaks of extra fat. Here are two strip steaks about 12 oz each.
Add the steaks to the bag, squeeze out the air and mush the steaks around to get them coated well. Refrigerate for 2 to 8 hours. Longer should be fine.
Remove from the marinade and discard the marinade. Grill as usual. You can also pan sear. See my post at https://www.101cookingfortwo.com/pan-seared-oven-roasted-strip-steak/.
Allow to rest for 5 minutes or so before cutting.
The Best Steak Marinade
- 3 tablespoons soy sauce
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 1 1/2 tablespoon dry basil
- 2 teaspoons dry parsley flakes
- 1/2 teaspoon white pepper - or black if you don’t have it
- In a 1 gallon zip lock bag combine: 3 tablespoons soy sauce, 4 tablespoons olive oil, 3 tablespoons lemon juice, 2 tablespoons Worcestershire sauce, 2 teaspoon garlic powder, 1 1/2 tablespoons dry basil, 2 teaspoons dry parsley flakes and 1/2 teaspoon white pepper.
- Trim your steaks of extra fat. Add the steaks to the bag, squeeze out the air and push the steaks around to get them coated well. Refrigerate for 2 to 8 hours. Longer should be okay.
- Remove from the marinade and discard the marinade. Do not rinse or pat off. Grill or cook as usual.
- As little as 60 minutes will give some results. The recommended time is 2-8 hours, but up to 24 hours should be fine.
- Fresh garlic is a good substitute.
- I really like the white pepper here but if you don't have it, use black.
- This is probably not for the steak purest. They just want plain steak.
- I especially use this on strip steak but should be great on sirloin or other cheaper cuts.
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published June 14, 2013.