This quick and easy steak marinade uses common pantry ingredients to add great flavor and help tenderize New York strip and other beef steaks. Mix it in just 5 minutes and get good flavor in only 30 minutes.
Marinate a few hours for the best flavor and tenderness. Whether you're grilling or pan-searing, this easy homemade recipe is sure to become your best steak marinade for New York strip and other steaks.
😊 How Long Should I Marinate Steak?
- 30 minutes – Get most of the great flavor when you're short on time.
- 2–4 hours – Best balance of flavor and tenderness for most steaks.
- Up to 8 hours – Fine for thicker cuts or tougher steaks.
- Avoid overnight – The lemon juice can begin to affect the texture of the meat.
Hi Readers, Did you add us to your Google Search already? Thank you, but it probably did not work. Please click the button and try again—it is now fixed.
Jump To (scroll for more)
Featured Comment from Ted:
⭐⭐⭐⭐⭐
"Wow, tried this recipe with company last night. Don’t think I have had a better steak in years."
📝 TL;DR — Recipe Summary
✔️ What: A quick homemade steak marinade uses common pantry ingredients to add flavor and help tenderize beef steaks.
✔️ Why: Mix it in 5 minutes and get good flavor in just 30 minutes, or marinate longer for the best flavor and tenderness.
✔️ How: Whisk the marinade, combine with New York strip or other steaks, marinate for 30 minutes to 8 hours, then grill or pan-sear as desired.
🧂 Marinade Ingredients
- Soy sauce – The base of the marinade, adding salt and rich umami flavor while helping season the steak.
- Olive oil – Helps coat the steak evenly and carries the seasonings into the meat.
- Lemon juice – Adds brightness and helps tenderize the meat.
- Worcestershire sauce – Adds savory depth with a touch of tang and sweetness.
- Seasonings – Garlic powder, dried basil, parsley flakes, and black or white pepper provide classic steakhouse flavor. Add a pinch of cayenne pepper or a few dashes of hot sauce for a little heat. Fresh herbs may also be used.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
👨🍳 Quick Overview: Using Steak Marinade
Trim and prepare the steaks for cooking.
Combine all marinade ingredients in a container or storage bag. Add the steaks and coat well. Refrigerate for 30 minutes, but 2 to 4 hours gives the best flavor and tenderness.
Remove the steaks from the marinade—do not rinse or pat them dry. Grill or pan-sear according to your favorite steak recipe.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️ Tips for Perfect Marinated Steaks
- Trim first. Trim excess fat and prepare the steaks for cooking before marinating so they're ready to cook when removed from the marinade.
- Give it time. While 30 minutes adds plenty of flavor, 2 to 4 hours provides the best balance of flavor and tenderness.
- Don't skip the oil. The oil helps distribute the seasonings evenly.
- Skip cast iron. If pan-searing after marinating, use a stainless steel or other oven-safe skillet. The acidic marinade isn't ideal for cast iron.
- Adjust the heat. Add a pinch of cayenne pepper, crushed red pepper, or a few dashes of hot sauce for a spicier marinade.
🔥 Recipes to Cook Marinated Steaks
After marinating, remove the steaks from the marinade—do not rinse or pat them dry. Discard the used marinade, then cook the steaks using your favorite method. These steak recipes all work well with this marinade.
❓ FAQs
Yes. Once raw meat has been in the marinade, it should be discarded. If you want marinade for basting or serving, reserve some before adding the steak.
According to the USDA, used marinade may be reused only after bringing it to a full boil.
Yes. Always marinate steak in the refrigerator, even for a short time. If the marinade or steak has been at room temperature for more than 2 hours, it should be discarded.
📖The Recipe Card
Best Homemade Steak Marinade
Ingredients
- 3 tablespoons soy sauce
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 1½ tablespoons dry basil
- 2 teaspoons dry parsley flakes
- ½ teaspoon black or white pepper - white preferred
Step-by-Step Instructions
- In a 1-gallon storage bag or airtight container. Combine 3 tablespoons soy sauce, 4 tablespoons olive oil, 3 tablespoons lemon juice, 2 tablespoons Worcestershire sauce, 2 teaspoons garlic powder, 1½ tablespoons dry basil, 2 teaspoons dried parsley flakes, and ½ teaspoon white or black pepper.
- Trim your steaks of extra fat.
- Add the steaks to the bag, squeeze out the air, and push them around to get them coated well. Refrigerate and marinate for 30 minutes, but 2 to 4 hours provides the best flavor and tenderness.
- Remove the steaks from the marinade. Do not rinse or pat them dry. Grill or pan-sear using your favorite steak recipe.
Recipe Notes
Pro Tips
- Marinate for 30 minutes to 8 hours. For the best flavor and tenderness, marinate 2 to 4 hours.
- Fresh garlic may be substituted for garlic powder.
- White pepper is preferred, but black pepper works well.
- Trim the steak before marinating so it's ready to cook when removed from the marinade.
- This marinade works well with New York strip and other beef steaks.
- Do not reuse marinade unless it is brought to a full boil before serving or basting.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
The inspiration recipe is "Best Steak Marinade in Existence" from Allrecipes.com. It is simplified with a few changes to the technique and minor modifications to make it friendly for smaller uses.
Editor’s Note: Originally published June 14, 2013. Updated with streamlined content, refreshed photos, and improved navigation.
Jim says
I've used this marinade several times and love it. Makes steak taste better than some restaurants in my opinion, at a much more reasonable price.
Emma says
Just used it for grilling today, with sirloin steaks and veal chops. Absolutely delicious
Menolly says
This looks intriguing, and I will try it. I have another marinade for duck breast that also has soy. Which leads me to my question : what does the soy do? You've explained the Worcestershire and the lemon, but not the soy, and now I want to know what the soy does, as well. 😏
Dan Mikesell AKA DrDan says
From what I remember... first, it adds a ton of flavor—the main effect. Second, if there is acid (vinegar, etc) soy helps the proteins react to that and brown better. There may be more, I don't believe it is a tenderizer.
Dan
Ralph says
Tried this recipe yesterday it is the best steak that I ever ate so did my company I will definitely keep this recipet
Ted says
Wow tried this recipe with company last night
Don’t think I have had a better steak in years
One person had extensive high end restaurant experience and she was passing thw zip lock bag around for everyone to smell
Think one of the keys was grilling the steak 4 mins per side on 550 grill
Thank you for a great recipe
Ellen says
This marinade is spectacular. I had a nice strip loin from the farmer's market, marinated it in a glass dish (try to avoid plastic anything) for about six hours, then pan-grilled. The flavor is incredible! It didn't disguise the good beef flavor; rather it enhanced it. Thank you!
Philip Dally says
Sounds really good! I'll give this a try soon. Sounds like if you make it once might as well double up for the next go around. Looks like it would store well in the fridge for awhile.
Rosalie says
I used this marinade for my top sirloin and it was absolutely tasty and tender, I will use this again, Thank you !!
Jaime says
This really is a fantastic marinade. Used it for steak kabobs and they were delicious.
Katherine Asher says
I really loved this marinated for the steak I did. My family really enjoyed them to..
DrDan says
Hi Katherine,
Welcome to the blog.
I use this frequently with strip steaks to "kick them up a notch" for company and special dinners.
Thanks for the note.
Dan
Patricia Henry says
This marinade is my new "go to" marinade. I have never liked beef let alone steak, but got two Omaha Strips as a customer appreciation gift. I was so proud of how these turned out that I wanted to go out and buy a beef! This is going in my private collection. Thanks for perfecting and sharing it!
DrDan says
I've one it twice in the last 2 weeks... so it is now my "go to" also
Dan
Brian says
This turned out great on a flank steak. I'm not a fan of lemon and was worried the lemon juice would be overpowering, but I couldn't taste it at all. Due to available ingredients, I substituted peanut oil for the olive oil. Have you tried different oils (vegetable, olive, peanut, etc.) and what would be your opinion on why you choose a certain one over the other?
neftaly says
Good ingredients my wife loved the steak but I usually like my steaks medium. 15 minute's it came out well done. Maybe they should put the different types of minutes for rare, medium or wealt done.
DrDan says
Thanks for the note. .This post was about the marinade. I have a separate post on cooking strip steaks at https://www.101cookingfortwo.com/pan-seared-oven-roasted-strip-steak/
DrDan
PS I'm changing this post to point to those instructions.
Phil says
All of the ingredients sound fine except for the lemon juice. Lemon juice will cook the meat and should NEVER be used in any marinade where the meat, or fish for that matter, will be in it for more than a few minutes. Also, lemon has NO place in flavoring a steak.
DrDan says
Well I will disagree. A marinade needs an acid to denature the proteins of the meat. The usual ones used are lemon or lime juice or vinegar. If by "cook" you mean to denature or break down some of the proteins then yes...but that is a big exaggeration of the word. This allows the other components to penetrate better and usually will tenderize some. So NEVER is wrong... As for the taste, I couldn't taste it but do what you want.
DrDan
Pam says
This sounds great and looks delicious; I want to try it. I don't think I've ever marinated a steak. Thanks!
Dan Mikesell says
Definitely try it.
David Romano says
Excellent. I love to cook but a good steak was never in my grasp until now.
I do not like rare beef but strips just get tough when overcooked.
This marinade gave me incredible flavor and remained very tender
and juicy at the medium to medium well stage. Very good. I can make steak now!
Made the smashed potatoes and honey grilled carrots. Also very good.
DrDan says
Thanks for the note David. You might want to try my post on how to grill a t-bone or porterhouse at https://www.101cookingfortwo.com/how-to-grill-t-bone-or-porterhouse/ . It will make you look like an expert.
As for rare... most expert would say I over cook my beef. An excellent filet can have a little blood but only a little pink for a strip or porterhouse.
DrDan
Chris says
It's funny because I thought about that same recipe when I posted my variation of Troy's. I've had that "best steak marinade in existence" on my try queue forever, but it's just so rare that I marinate steaks. Your looks like it turned out great.
Dan Mikesell says
It did turn out great... I'm sure yours did also.