Prepare to fall in love with our favorite steak marinade (it’s seriously the best). It’s a savory, thick marinade that sticks to your steaks. We adore this recipe, and we’re confident you will, too.
I used to be a salt-and-pepper girl when it came to steak. No marinades for me. That was until our friend Richard introduced us to his secret mud-style marinade. I also love his steak seasoning!
This easy steak marinade recipe guarantees flavorful, juicy steak. Whether you’re cooking flank steak, skirt or hanger steak, sirloin, or even a New York strip (trust me, it’s fantastic), this marinade will take your steaks to a new level of deliciousness. I especially love it for grilled steak.
Key Ingredients
I consider this one of the best steak marinades I’ve used. This particular marinade for steak belongs to the “mud” marinades group, known for its thick consistency and ability to stick to the steak. This guarantees that every bite is well coated, making it taste fantastic and look great. Our steak marinade calls for some key ingredients:
- Steak Seasoning: I use our homemade steak seasoning, but feel free to use your favorite brand.
- Garlic: I love the fresh garlic in this marinade and prefer to finely grate it so it sort of melts into the mixture.
- Lemon: Adds some acidity and brightens the flavors.
- Soy Sauce and Worcestershire sauce: These add umami, making the steak taste richer and more beefy.
- Oil: Any higher-heat neutral oil works nicely. I usually use avocado oil.
How to Make Richard’s Steak Marinade
We recommend this mud-style marinade for steaks for two reasons: First, our umami-rich marinade enhances the natural beefy flavor of the steak, and second since we spoon extra marinade over the steaks while cooking, it creates a caramelized crust and even juicier results.
To make it, combine the marinade ingredients and generously rub it all over the steak. Pretty easy!
We recommend marinating the steaks for 1 to 2 hours—no longer. This is because the lemon juice in the marinade can break down the steak’s exterior if left for an extended period. We keep the marinating time short to preserve the steak’s texture and flavor.
From there, you can cook the steaks. This thicker, mud-style marinade works wonders on a BBQ or in a grill pan, infusing the meat with smoky flavors (see our recipe for grilled steak for tips on how to grill steak). Alternatively, you can achieve a beautifully seared crust while retaining juiciness by cooking the marinated steaks in a stainless-steel or cast-iron skillet. Both methods are explained in detail in our recipe below.
Just like when making our chicken marinade, we do not recommend reusing this marinade to ensure food safety due to the risk of cross-contamination from raw meat. It’s best to prepare a fresh batch each time. We ask that you spoon the marinade over the steaks as they cook, but only while cooking. This makes sure that the marinade reaches an acceptable temperature.
Our Favorite Steak Marinade
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This easy steak marinade is a surefire way to enhance the natural flavors of your steaks. We highly recommend our homemade steak seasoning, but you can substitute your favorite store-bought seasoning blend. This marinade has a unique quality often referred to as “mud” due to its thicker consistency, which allows it to cling lovingly to your steaks.
You Will Need
2 tablespoons steak seasoning, we love this homemade steak seasoning
2 tablespoons high-heat oil like avocado oil vegetable oil, or safflower oil
2 cloves garlic, grated or finely minced
2 teaspoons soy sauce
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
Directions
- Marinating the Steak
1Combine the marinade ingredients and generously rub the mixture all over the steak. Allow the steak to marinate for up to 1 hour. While marinating for a bit longer is acceptable, we advise against exceeding two hours to achieve the best flavor, color, and texture.
- Grilling or Using a Grill Pan
1Place the marinated steaks on the grill over medium-high heat and cook until golden brown and slightly charred, 4 to 5 minutes.
2Turn the steaks over and continue to grill until your desired doneness. Use the suggested internal temperature guide below. As the steaks cook, spoon the leftover marinade over them to enhance the flavors. If using an open flame, watch out for flare-ups.
3After cooking, let the steak rest for 5 minutes before serving or slicing.
- Pan-Seared Steaks
1Preheat the skillet over medium-high heat (for 1 to 2 minutes), then add the marinated steaks to the pan. Cook the steaks, flipping them frequently, until they are well browned on all sides, including the edges. You can hold the steak sideways with tongs to sear any fat along the edges.
2Use the suggested internal temperature guide below to determine your preferred doneness. After cooking, allow the steak to rest for 5 minutes before serving or slicing.
Adam and Joanne's Tips
- Internal temperatures and doneness: Keep in mind that steak continues to cook slightly after being removed from the heat.
- Rare: Remove the steaks from the heat at 125°F (52°C).
- Medium: Remove the steaks at 145°F (63°C).
- Medium-well: Remove the steaks at 150°F (66°C).
- Well-done: Remove the steaks at 160°F (71°C).
- Gluten-free: Use certified GF soy sauce or tamari and Worcestershire sauce.
- The nutrition facts provided below are estimates and are only for the marinade, not the steak. We have used the USDA database to calculate approximate values.
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Hi There! Cannot wait to try this (the rub and marinade) What is your preferred steak type for this? Top Sirloin, New York, …Please advise, E
Whether you’re cooking flank steak, tri-tip, skirt or hanger steak, sirloin, or even a New York strip (trust us, it’s fantastic)