Steak Marinade
A savory steak marinade blending soy sauce, lemon juice, garlic, and Italian herbs to deeply season beef, tenderize outer fibers, and promote a beautifully browned crust.
Equipment
- Whisk
- Small bowl
- resealable zip lock bag
Ingredients
- ⅓ cup soy sauce
- ⅓ cup lemon juice
- ½ cup olive oil
- ¼ cup Worcestershire sauce
- 1 tablespoon minced garlic
- 2 tablespoons Italian seasoning
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 pinch red pepper flakes
Instructions
Marinade
- Whisk the soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, black pepper, salt, and red pepper flakes in a small bowl. The mixture should look glossy, with the oil and darker sauces blended together and the herbs suspended throughout.
- Place 4 pounds of steaks in a resealable zip lock bag, then add the marinade and seal the bag securely. Turn the bag gently so the beef is coated on all sides, then marinate for 2 hours or overnight.
Notes
Surface prep: Before cooking, lift the steaks from the marinade, wipe off loose garlic or herb clumps, and pat the surface completely dry with paper towels to ensure a crisp, deep sear rather than steaming.
Marinating window: Naturally tender steaks like ribeye need only 30 minutes to 2 hours, whereas coarser cuts like flank or skirt steak benefit from 4 to 8 hours. Do not exceed 24 hours, or the lemon juice can soften the outer meat fibers into a mealy texture.
Sauce safety: Never reuse marinade that touched raw beef as a basting glaze unless you transfer it to a saucepan and bring it to a rolling boil for at least one full minute.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.