The BEST Steak Marinade in existence is right here! This magical, homemade marinade transforms everyday cuts of beef into tender, juicy and flavorful steaks! Watch the recipe video below to see how quick and easy this recipe is to make!
I can’t believe June is here! My kids’ last day of school is Friday and then we are officially on summer vacation. We’re taking it easy this summer and will be spending as much time outside as we can.
For us, summer time means firing up the grill. We love to grill just about everything (chicken, vegetables, hot dogs and burgers) but steaks are a family favorite. It used to be a toss up for us between which dry rub to use but now, our go-to marinade is this: the BEST Steak Marinade in Existence!!
What is the best marinade for steak?
A good quality, homemade steak marinade doesn’t need to be fancy. A few simple ingredients are all you need. The best steak marinade should include:
- Several layers of flavor – Soy sauce, garlic, and Worcestershire sauce all play a key role in the flavor profile of this marinade.
- An acid (in this case, lemon juice) to help break down the tough muscle fibers and collagen in the meat so that the flavorful ingredients infuse into the steak.
- Fat – Most marinades, including this one, have oil in them. Olive oil, avocado oil, coconut oil, or vegetable oil are the most common. The oil helps to balance any acidic ingredients and it helps the steak to retain moisture as it cooks.
Best Steak Marinade in Existence
This homemade steak marinade recipe post, originally published back in 2012, is still our favorite today.
This marinade will seriously transform your meat. The adapted recipe couldn’t be any quicker or easier – simply whisk the marinade ingredients together in a bowl. If you have a blender at home, you can blend all of the ingredients together.
My Original Post from 2012
(with edits!)
I don’t quite remember how I stumbled upon Chrissy’s blog but once I found this “best steak marinade” recipe, I was amazed to find out that Chrissy Teigen cooks! I love it! (We all know she cooks now! and I happily own her first cookbook Cravings) . . And, most people, of course, know her as “John Legend’s girlfriend” but again, I love the fact that she loves food and is cooking! (remember, I wrote this post back in 2012. They are married and have their daughter, Luna).
Chrissy posted a recipe for the homemade steak marinade that John actually makes for her. . which makes me LOVE HIM even more. He sings, he cooks, he grills. . he’s awesome. And boy, this marinade is awesome. It really is the real deal. If you grill and like meat, you must try this. But I was thinking about this. .
How to make the perfect steak
You need 3 things in order to have a delicious steak:
- A good cut of steak – Ask your butcher for recommendations. If you will be cooking steak in the oven, you want a different cut of beef than one for grilled steak.
- You must have a good meat marinade. Done. It’s right here. The BEST Steak Marinade in Existence! This recipe will give you enough marinade for 4 to 5 pounds of meat.
- You must know how to grill a steak properly. Don’t undercook it, and don’t burn the poor thing. My husband is the grilling master of our house. If you don’t have someone to grill for you or you can’t do it, check out this post (from a grilling cookbook author!) on how to grill steak.
Once you have these three things, make this homemade steak marinade. It really is delicious! I am seriously now thinking of buying enough rib eye or tri tip to last me the entire week so I can eat more of this!
Can you marinate steak too long?
IMPORTANT NOTE: When there is an acid in the marinade, do not allow the steak to marinate for longer than 4 hours. Otherwise, the acid component will begin to break down the structure of the meat, effectively curing or “cooking” it. If you have ever eaten ceviche, the concept is the same.
Best Steak Marinade in Existence!!
Ingredients
- 1/3 cup soy sauce
- 1 tbsp (heaping) brown sugar
- 1/2 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1/4 cup Worcestershire sauce
- 1 1/2 tablespoons garlic powder
- 3 tablespoons dried basil
- 1 1/2 tablespoons dried parsley flakes
- 1 teaspoon ground pepper
- 1/4 teaspoon hot pepper sauce optional
- 1 teaspoon fresh minced garlic
Instructions
- Place meat into a large ziptop bag or large shallow dish or bowl. Using a bowl, pour in all of the ingredients and whisk until thoroughly mixed. If you have a blender at home, feel free to blend the marinade ingredients together. Otherwise, a whisk works fine!!
- Pour the marinade into the ziptop bag or dish, directly over the meat. Cover, and refrigerate for at least 1 hour and up to 4 hours. The longer you allow the meat to marinate, the better, but because of the acid (lemon juice) in the marinade, do not marinate longer than 4 hours. See notes below.
- Remove meat from the marinade and DISCARD THE MARINADE - do not reuse. Cook steak (grilling is recommended) as desired and enjoy!See below for the Chimichurri recipe!
Notes
How Long to Marinate a Steak?
How long to marinate a steak depends on the size and variety of the cut you're using. · Thinner cuts, such as skirt or flanks steaks, should be marinated for 2 to 4 hours. If wanting to marinate overnight, skip the lemon juice and just add 2 tablespoons of red wine vinegar.· Tougher cuts, such as top sirloin or sirloin tip, will benefit from marinating overnight (about 8 to 12 hours). Click here for the Chimichurri recipe!
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Wow, that’s pretty high praise for this marinade! Super cool that John Legend makes it for his girlfriend. I’ve got to try it 🙂
we went out and bought some rib-eye for this week and are going to make this again. . it was that good. you must try it! 🙂
Never do I ever leave a comment about food. I always find decent recipes online but nothing has ever wowed me to the point of taking the time to write a comment. The title doesn’t lie. This is seriously the very best marinade in existence. My search is over. Marinated some tri tip from Costco for 7 hours and cooked it on an old electric grill for ten minutes. It was the best steak me and my kids have ever had and the only time ever neither one of us used A-1. Thank you so much for this recipe it is truly out of this world. Melanie J
Melanie! This makes me so happy!!!! Hooray! Thank you for leaving this comment!
I’ve used this marinade for the last 3 years. I will continue to impress my family and friends with this Awsome recipe! The longer it marinades the more it melts in your mouth! Now I’m the official steak man. Btw until one of them reads tis recipe of yours I’m not saying a word lol. Thanks
Hi Jeremy! Hooray! Makes me so happy! Thank you!
It sounds great on tri tip but do rib eyes even need marinade ? Thoughts?
Hi Sandra! No, I would not use this marinade for a rib eye. . you can maybe do a good dry rub, but a good piece of rib eye doesn’t need this marinade!
and haha, I just read the comment I left back in 2012 . . this should tell you how much I have learned about different cuts of beef since back then! Obviously, I have learned a lot. . and you seem to know your cuts of beef too! this marinade works great for tougher cuts of beef with less marbling. . obviously. . the ones with great marbling shouldn’t need marinades! Thank you for the comment!
This looks delicious! Definitely a must-try, thanks for sharing.
Thank you!! and yes, you MUST try it! 🙂
Can this marinade be good for a bottom round steak I am trying to find a good way to make it like as in fajitas or something that I don’t have to grill I don’t know how to use one and my husband is always at work would like to learn more if you have any tips would appreciate it thanks
looks so yummy, can’t wait to try! thanks for the great recipe!
Hi Alice! Love your blog. I’m so going to try this recipe…have some frozen NY steaks that I didn’t know what to do with. Now I do!
Hi Cathy, thank you!
OMG, you will LOVE this marinade! The longer you marinate the steaks, the better! Let me know how they turn out! 🙂
Can you marinate for 24 hours?
Hi Mallory,
What cut of beef are you marinating and how thick is it? 24 hours might be too long. You can over marinate meat, to where the muscle breaks down and the meat ends up with a texture that you don’t want. . I would say 6 to 8 hours would be ideal. Hope this helps! Good luck!
This is a truly inspired marinade!!
I use for a variety of steaks I grill. I have even used our air fryer when the weather doesn’t cooperate!
Wow, I´m making this VERY soon, I don´t care that it´s winter! Marinades are one of my soft spots
Will try on my next cook out
Sounds great, thanks!!
Lol, I actually am listening to John Legend while looking for marinades and found this.
haha, that’s awesome!!! I love John Legend! 🙂
The marinade (‘best marinade ever’) is quite good but y’all are getting carried away with yourselves. Where is the sesame oil? Sesame and beef are meant to be together, period. It would add another dimension to the wonderful flavours in this marinade. But the real question here is-why would anyone marinate such an exquisite cut of meat? When preparing expensive, high quality cuts of meat, the goal is to compliment the natural flavours without overwhelming them. Braised ribs, pork shoulders, eye of round…thise are the types of meat that should be permeated with a marinade as it acts lioe a tenderizer as well. Tenderloin, prime rib, lamb chops…these are the types of meat that must be simply prepared with a focus on enhancing natural flavours. Not surprising that a millionaire would marinate a steak that most folks can only afford once a month.
Never was able to make a good steak….but with this marinade I now make the best steaks…I love how flavorful and tender they turn out….I have also tried this marinade on other meats as well…this will be my all time favorite got to marinade…….
Hi Nephia, thank you so much!!! SO happy to hear this, especially as as head into grilling season! Hooray! Thank you again!
It was ok. Thanks
How much meat is your marinate for ?I have 2lb tri tip and was trying to figure out the correct portions of each ingredient thank you
Hi Ryan! This should work for 2 lbs. of tri-tip! I’m actually making this today too! Hope you love it!
Your recipe says 4-5 pounds though
Can’t wait to try it myself.
I can’t wait to see your pics! 🙂 You’re going to love it!
I can’t wait to try this Alice. I’m always up for trying new marinades and my husband will love the Worcestershire sauce in this one. Yay to the end of the school year! Happy summer!
Thank you so much, Mary Ann!!! I hope you and your husband love it!
Craving a medium rare skirt or flank steak on the grill right about now 🙂
haha, yes!!
This marinade sounds insanely delicious!
Thank you so much!
I have my go-to homemade recipe but will definitely be trying this. I always have fresh parsley on hand. Do you think that would make a difference?
Hi Stephanie! Yes, I hope you do try it! The recipe calls for dried parsley because it’s a marinade but you can certainly use fresh parsley too if you’d like! It shouldn’t make a huge difference! If you try it, please let me know how it goes!
will do!
I am all over this!
5-8 hours would be pure torture but so worth it, can’t wait to make this!
Great video, Alice! We can’t wait to make this marinade over and over this summer!
Love this marinade – bring on grilling season!
Thanks for the great ideas, we are going on a summer beach vacation and these ideas are great.
I do not have fresh lemon on hand, can I use bottled lemon juice….thanks
Yes, you can!!!
Thank you for a prompt reply….going to try today on a ribeye roast.
Yes it is! I use this on my bison steaks which can be tricky to cook ( very low fat meat ) turns out lovely and tender and tasty every time.
Hooray!!! Thank you for sharing!
How long is the longest 10#’s of Tri tip should be in this marinade? Can you marinade it then drain it off and let it sit for a day?
Hi Jessica, no longer than 10 hours . . I would probably only do 4-8 hours max depending on the size of your tri tip. Do you have one or two big pieces of tri tip or is it a bunch of smaller pieces? is it already in the marinade? If not, poke holes in the meat with a fork to help the meat absorb more of the marinade. I would not recommend letting it sit for a day .. please do not do that. It’s meant to be in the marinade and then grilled immediately.
I had to go straight to the market to buy the ribs to try this. a great article.
Thank you for sharing this!
I had to go straight to the market to buy the ribs to try this. a great article. Thank you for sharing this
If in a hurry, would you suggest pan grilling for this kind of recipe?
Hi! I think pan grilling is fine! Outdoor grilling is best though!
I tried pan and outdoor grill and you’re right. Outdoor grilling adds up this smoky and better taste. Thank you hipfoodiemom!
This weekend I have small party. I will have it with red wine. Thanks so much.
You will love it!
Can I use chicken or pork in addition to beef with this marinade?
Absolutely!!!
Awesome post.
Smells funny. Basil everywhere, haha. Hope its not supposed to smell delicious till I grill it tomorrow 🙂
Do you ever add a rub or season with something else afterwards?
Hi Jason, if you followed the recipe exactly, you are good! and you shouldn’t have to add anything else after grilling. . but you are certainly welcome to! Enjoy!
I marinated 3 bone-in rib eye steaks all day yesterday & grilled them last night. It IS the best steak marinade ever! All 3 of us were in awe of the flavors. So much better than just a rub or seasoning. Thank you!
Hooray!!! That makes me so happy to hear! Cheers to the long weekend! Enjoy!
This just ruins a steak your marinade needs a name change it sucks…
I only have fresh basil and fresh Italian parsley vs. Dried herbs. Would the marinade still have the delish turnout? If not I suppose I could make a quick grocery trip.
Hi Mechelle! Sorry I just saw this! You can absolutely use fresh herbs!!! go for it! I would finely chop them and then add to the marinade. I hope you enjoy!
We tried this lastnight on tri tip and everyone loved it,this will be one recipe that we will use again and again, Thank You…….
Hi Billy, that makes me so happy to hear! Thank you!
I am going to try this marinade, but question which steaks would I use this marinade on and which steaks do I use a dry rub? And do you have a dry rub recipe also?
Hi Dawn, we like to use the marinade tri-tip. We just use a store bought dry rub: https://www.mccormick.com/grill-mates/flavors/seasoning-blends/grill-mates-montreal-steak-seasoning on cuts like flank steak, or rib eye, or even NY strip. Hope this helps!
Had no so you sauce or Olive oil or parsley… Used fish sauce and avocado oil, skipped the parsley … Doubled the fresh garlic. It looks great and smells amazing. We’ll see tomorrow.
Sounds amazing! can’t wait to hear how the steaks taste!
Love the marinade but it does make a lot. How long would any extra marinade keep in the refrigerator?
Hi Connie! Maybe a few days? You can always half the recipe for next time!! Thank you!
I I’m not clear what cuts of steak I should try. Thoughts ? Thx
I marinated my tri-tip as well as some chicken breast over night & grilled them up for my in-laws! We all loved the flavor! Pinning this recipe for another time, thanks!
Hooray!!!
I tried it with a sirloin tip roast that I cut up into tips. Was pretty good but meat was a little tough and way too much basil. Trying it again tomorrow with same cut of meat, this time without basil and adding some blended papaya for tenderness. I plan on rinsing off the marinade and tossing in olive oil, soy sauce, and a touch of pepper.
I’ve never seen a recipe with so much yammering text before the ingredients are mentioned. By the time I got to them, I lost interest. Pete
So without reading the comments, I used this marinade on ribeyes that due to unforeseen circumstances needed up marinating for 2 whole days…IT WAS AMAZING! Like very much like the Marshall Dillon ribeye at Texas Steakhouse. Afterwards, my husband said that he was just going to throw the plate and silverware away because they would never get the chance to serve something that delicious again ?. I did double the brown sugar and added a 1/4 cup of good balsamic vinegar to the recipe. Will definitely be using this recipe again. Thanks!
Hi Sherry!!! I love it!!! Thank you for leaving a comment and sharing! Love what your husband said!!
I have learned about different cuts of beef since back then! Obviously, I have learned a lot. . and you seem to know your cuts of beef too! this marinade works great for tougher cuts of beef with less marbling.
I am, according to most, talented with my cooking skills; be they in the kitchen or on the grill.
I grill twelve months a year, be it 105* in August with the forests burning down around us and smoke so thick you can’t see across the pasture, or 25* with snow blowing sideways in January. I grill on a Weber Q gas fired, a Weber kettle briquette fired BBQ, or slow cook in an oak log fired OK Joes offset.
Bottom line, is that the ideal marinade is as crucial to a great finished dish, as is the quality of the meat itself. Perhaps even more so…
Long story made short; this is an absolutely awesome recipe. I use it religiously as a marinade. It has a tenderizing quality, is subtle in taste, and the olive oil allows it to crisp and release on a hot grill. As a baste after the initial char, it lends itself to a bit of a subtle glaze.
My secret to an awesome “hunkabeef” is to marinate it with this recipe for at least 6 hours in the fridge. Remove and allow to continue to “soak” covered at room temp for another hour. Fire off your grill on high. Burn it off well, scrape and, once up to full temp, sear it for a minute or so on one side. Flip it 90* to cross sear, and repeat on the opposite side.
Remove from the grill and place in a 325* oven on convection roast. Baste with the remaining marinade. Roast uncovered, on a broiler pan. Baste again after 10 minutes. Bring temp up to rare (125*) using an instant read thermometer. Pull from oven and let it coast for 10-15 minutes. Slice and serve. Good (No Great) stuff!
If I don’t have Worcestershire sauce, is there a substitute or can I leave it out?! Will it still taste ok?
Hi Jessica! Use 2 teaspoons soy sauce, 1/4 teaspoon lemon juice, 1/4 teaspoon sugar and a dash of hot sauce for every tablespoon Worcestershire the recipe calls for. Don’t skip this!
I agree with all of the above…..the title does not do this recipe justice!!!! I love this marinade, truly amazing!!!!
How well dose receipt turn out if marinated tri-tip in frozen to cook later?
hi! Don’t marinate frozen meats. Defrost first. And if you’re asking how would it work if you froze everything .. not sure it would freeze well? I haven’t tried it. I’m sorry!
This has to be the worst marinade EVER!!!!
Amazing juicy and flavorful. Best homemade marinade i ever had!!!
Woooow…..I think I will look for these and try your recipe this weekend. Thank you for sharing!
Dang Thai from Embeya !