The Best Simple Steak Marinade for Tender, Juicy Results

 

 

Sometimes the simplest recipes are the ones we end up loving the most, and this easy steak marinade is a perfect example. With just a handful of everyday ingredients, it transforms an ordinary cut of beef into something tender, juicy, and full of flavor — the kind of effortless kitchen magic we all appreciate on busy days. 

Whether you’re grilling, pan‑searing, or firing up the barbecue, this quick marinade adds depth, savoriness, and that little touch of “special” without any fuss at all. It’s reliable, delicious, and wonderfully versatile… a true keeper for your recipe box.

 

I picked up some ungraded beef ribeye steaks at the grocery store at the weekend. There were three good sized steaks in the package. I have always been a little bit afraid to buy un-graded beef, but I thought I would take the chance as they were cheaper than Canadian graded beef. Canadian beef has gotten so expensive its almost impossible to afford these days. I see it in the shops and I think to myself, "Who is actually buying this stuff?"  It's so, so expensive.

Anyways, there was three good sized ribeye steaks in the package, for $20 so I thought I would take the chance. They were each about 8 ounces in weight and 1 inch thick. I decided to cook one of them for Eileen and I and to freeze the rest as single steaks for another time.  Three meals for two for $20  is a bargain in the long term.

I wanted to cook it in my Cuisinart Griddler electric grill and decided that marinating it first would ensure some tenderness and a good flavor.  I found a great marinade recipe on Pinterest that was simple and easy to make. I only marinated it for about an hour which was enough time.

On the griddler it was cooked medium rare in 4 minutes. (It cooks from both sides.) I let it rest for 8 minutes or so and it was perfect.  The steak was tender,  juicy and delicious!!  We both really enjoyed it.

I cut it in half crosswise through the middle and we enjoyed it with some baked sweet potato, roasted broccoli and I cooked Eileen some butter fried parsnips that she really enjoyed.  This actually worked out to be a fairly economical and delicious meal!

 

INGREDIENTS NEEDED

TO MAKE

A SIMPLE STEAK MARINADE

I would think most of these would be store cupboard essentials.

• 2 rib eye steaks, each about 8 ounces in weight and 1-inch thick
• 1/4 cup (60ml) olive oil
• 3 TBS soy sauce
• 2 TBS Worcestershire sauce
• 1 TBS lemon juice
• 1 TBS soft, light brown sugar, packed
• 1 TBS Dijon mustard
• 3 cloves garlic, peeled and minced
• 1 tsp ground black pepper
• 1 tsp smoked paprika
• 1/2 TBS chopped fresh rosemary

 

INGREDIENTS NOTES

• You can use any kind of steak that is well suited to grilling.  You can also use lamb or pork.
• I used extra virgin olive oil.
• Use a low sodium soy sauce. I used Kikkoman.
• Worcestershire Sauce gives this marinade unami.
• The brown sugar should hold it's shape when removed from the spoon if packed tightly.
• Use a good quality Dijon mustard. I do not recommend using regular mustard as it has too sharp a flavor.
• If you have already chopped garlic in the jar, use roughly 1 1/2 tsp of it.
• Strip the leaves from the rosemary and chop them fine. If you don't have fresh rosemary you can use dried. You will need roughly half of the amount as fresh and you will need to rub it between your hands to release the flavor.

 

HOW TO MAKE

A SIMPLE STEAK MARINADE

This is very quickly and easily put together. You can even make it up to 24 hours ahead of time if you wish.

1. Whisk the oil, soy sauce, lemon juice, Worcestershire sauce, brown sugar, black pepper, paprika, and Dijon mustard together in a bowl until well combined, smooth and the sugar has dissolved. (I use my small wire whisk for this.)
2. Peel the garlic, mince it, and stir it in along with the minced rosemary. (I tried to mince it really small as I didn't want large pieces in the marinade.)
3. Place the steaks into a zip lock baggie large enough to hold them or into a shallow dish large enough to hold them. Pour the marinade over top. Turn them into the marinade to coat well. (You want the marinade to be able to coat the meat on all sides.)
4. Place in the refrigerator and leave to marinate for 30 minutes up to 8 hours. (A longer marinating time will inject more flavor and make it more tender, but any longer than 8 hours and the texture of your meat may be compromised.) 
5. At the end of the marinate time, remove the steaks, allowing any excess marinade to drip off. (You don't want the steak to be swimming in marinade or it will steam rather than grill/fry.)
6. Grill or sear in a hot skillet to your desired doneness. (It took four minutes to get to medium rare in my griddler pan as it was being cooked from both sides. The thickness of your steak will also determine how long it will take to cook.)
7. Leave to rest for 5 to 10 minutes before serving.

 

HINTS AND TIPS FOR THE BEST RESULTS

Follow my handy hints and tips for the best results.

🌟Pat the steak dry first 

 This helps the marinade cling properly and ensures better browning once it hits the pan or grill . 

🌟 Don’t over‑marinate 

 Because the marinade contains lemon juice and Worcestershire, too much time can make the surface mushy rather than tender. Stick to 30 minutes–8 hours for the best texture . 

 🌟Turn the steak to coat it well 

 Make sure every surface gets contact with the marinade for even flavor distribution . 

 🌟Bring the steak closer to room temperature before cooking 

 Letting it rest out of the fridge for 20–30 minutes helps it cook evenly and promotes a better sear . 

🌟 Let excess marinade drip off 

 Too much liquid in the pan will steam the steak instead of searing it. A quick shake before cooking gives you that gorgeous crust . 

 🌟Use a very hot pan or grill 

 High heat caramelizes the sugars and seasonings, giving you that deep, steakhouse-style crust the recipe promises . 

🌟 Rest the steak before slicing 

 A 5–10 minute rest keeps the juices inside the meat instead of running onto the plate, making every bite more tender and flavorful . 

 🌟Match marinating time to the cut 

 Tender cuts (like ribeye or strip) need less time; leaner or tougher cuts (like flank or skirt) benefit from the longer end of the range . 

 🌟Set aside some marinade if you want extra sauce 

 If you’d like a drizzle for serving, reserve a portion before adding the raw meat. Don’t reuse marinade unless it’s boiled thoroughly . 

🌟 Prep the marinade ahead 

 You can mix the marinade 2–3 days in advance and keep it refrigerated — a great time-saver for busy days .

 

FREQUENTLY ASKED QUESTIONS

CAN THIS MARINADE BE USED ON ANY CUT OF STEAK?

Yes, you can use it on any cut of steak, but also on lamb or pork.  Obviously if you choose a cut of steak that is more suited to braising, I cannot guarantee that it will be tender. It works best with ribeye, sirloin, New York strip, flank steak, and skirt steak.  

HOW LONG SHOULD I MARINATE THE STEAK?

Just 30 minutes will give you a flavor boost, but obviously the longer you marinate it the more flavor will be injected. Do not marinate it for any longer than 8 hours however, or the texture of the meat could be compromised.

SHOULD I POKE HOLES INTO THE STEAK BEFORE MARINATING?

No, it is not necessary. In fact, I highly recommend that you do not. The marinade and resting time should ensure your steak is done perfectly.

WHICH IS BETTER, GRILL OR SEAR?

Both are delicious ways of cooking your marinated steak. It all depends on what kind of result you are looking for. Today I cooked our steak in my Cusinart Griddler. The sugar in the marinade promises a nice dark brown crust either way.

CAN THE MARINADE BE SAVED AND USED AGAIN?

For health safety reasons it is not recommended that you reuse any kind of marinade that has been used to marinate meats or poultry. If you wish to have some for dipping, I suggest you save some prior to adding the meat, or make up some fresh for dipping just prior to serving your cooked meat.

 

A FEW OTHER RECIPES HELP ENHANCE YOUR STEAKS

AND OTHER MEATS

Steak is a real treat around here, especially with the price of beef these days. I like to treat it with special care. Here are a few more meat enhancing recipes for you to enjoy!

PRAIRIE DUST SPICE MIX - A simple, homespun seasoning that turns an ordinary cut of meat into something downright irresistible. A rustic blend of paprika, black pepper, sea salt, garlic, onion, and just a whisper of cayenne, turmeric, and coriander, it brings a gentle warmth and depth without ever overpowering the natural flavor of your steak. It’s sugar‑free, beautifully balanced, and wonderfully versatile — the sort of pantry staple you’ll reach for again and again. Whether you’re grilling, pan‑searing, or roasting, a sprinkle of this savory prairie-inspired dust adds that perfect touch of Western charm to every bite.

WHISKEY PEPPERCORN SAUCE - The kind of rich, velvety pan sauce that makes a simple steak feel like a restaurant‑worthy indulgence. Built on softened shallots and garlic gently sweated down for sweetness , it’s lifted with a splash of whiskey that bubbles up into a gorgeous aroma and deep, warming flavor. Reduced beef stock gives the sauce body and savory depth, while butter and cream whisk in to create that luxurious, silky finish . The mixed peppercorns bring just the right amount of heat and bite — bold enough to stand up to a good steak, but beautifully balanced so nothing overwhelms. It’s indulgent, comforting, and wonderfully romantic… the perfect finishing touch for a steak dinner for two.

 

 Pin this recipe to your Sauce or Marinade Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. 

Yield: Makes 4 servings

Author: Marie Rayner

A Simple Steak Marinade

Prep time: 10 MinCook time: 8 HourInactive time: 10 MinTotal time: 8 H & 20 M

Quite simply delicious. Tender, juicy and flavor-filled steaks every time. This recipe can very easily be halved.

Ingredients

• 2 rib eye steaks, each about 8 ounces in weight and 1-inch thick
• 1/4 cup (60ml) olive oil
• 3 TBS soy sauce
• 2 TBS Worcestershire sauce
• 1 TBS lemon juice
• 1 TBS soft, light brown sugar, packed
• 1 TBS Dijon mustard
• 3 cloves garlic, peeled and minced
• 1 tsp ground black pepper
• 1 tsp smoked paprika
• 1/2 TBS chopped fresh rosemary

Instructions

1. Whisk the oil, soy sauce, lemon juice, Worcestershire sauce, brown sugar, black pepper, paprika, and Dijon mustard together in a bowl until well combined, smooth and the sugar has dissolved.
2. Peel the garlic, mince it, and stir it in along with the minced rosemary.
3. Place the steaks into a zip lock baggie large enough to hold them or into a shallow dish large enough to hold them. Pour the marinade over top. Turn them into the marinade to coat well.
4. Place in the refrigerator and leave to marinate for 30 minutes up to 8 hours. (Any longer and the texture of your meat may be compromised.)
5. At the end of the marinate time, remove the steaks, allowing any excess marinade to drip off.
6. Grill or sear in a hot skillet to your desired doneness.
7. Leave to rest for 5 to 10 minutes before serving.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

 

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.