Best Steak Marinade

Grilled steak on plate with asparagus and potatoes.

This best steak marinade recipe uses simple pantry ingredients to create restaurant-quality steaks at home. Perfect for any cut of steak and only takes a couple of minutes to throw together.

Course Condiment

Cuisine American

Prep Time 5

Marinade Time 8

Total Time 8 5

Servings steaks

Calories 600kcal

Author Karly Campbell

Ingredients

¼ cup hot water
1 tablespoon kosher salt
¼ cup olive oil
2 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon dijon mustard
1 teaspoon cracked pepper
1 teaspoon hot sauce does not make it spicy
½ teaspoon dried oregano
½ teaspoon dried rosemary
2-3 pounds steak see notes

Instructions

Add the hot water and salt to a large zip top bag or large shallow dish. Stir to help dissolve the salt in the hot water.
Once the salt is mostly dissolved, add the oil, vinegar, worcestershire sauce, mustard, pepper, hot sauce, oregano, and rosemary to the mixture and stir to combine.
Add the steak to the marinade and turn to coat. Seal the bag or cover the dish and refrigerate for 4-8 hours. The longer the steak sits, the more flavorful it will be.
Remove from the fridge about 30 minutes before cooking and remove the steaks from the marinade. Pat dry. Let steaks rest for 30 minutes to come to room temperature before cooking.

Notes

Steak: You can use any type of steak you like. I personally love a New York strip and my husband loves filet mignon. This will work well with any cut of steak. If you’re using a thinner cut, you can marinate for less time. For thicker steaks, marinate the full 8 hours.

Salt: A tablespoon of salt will seem like a lot, but it’s enough to really season the steak all the way through as it sets in the marinade. If you plan to marinate longer than 8 hours or have very thin steak, consider reducing the salt by a teaspoon.

Herbs: Throw in whatever dried herbs sound good here. We often do a few dashes of Italian seasoning in place of the oregano and rosemary.

Nutrition