This is just an excellent beef steak marinade that adds juiciness and flavour into steaks, transforming economical steaks from just ok to “wow!”. It injects extra flavour without overpowering the natural flavour of beef, and makes the meat tender.
Terrific for any type of steak – for grilling or pan searing!
Beef Steak Marinade
Steaks are like wine – the more you spend, the better they are. Juicier, more flavour, more tender, no random bits of sinew throughout.
And as much as we’d all like to be able to splurge on premium quality beef every time we have a hankering for steak, the reality is that most of us cannot!
But you can turn every day beef steaks into something that tastes as good as a premium cut (in my humble opinion) by using a great beef steak marinade!
When should you marinate steak?
Use this marinade for economical steaks – it will make the flesh more tender and add flavour. Do not use this for expensive, prime grade beef steaks!
This steak marinade makes steaks juicier and enhances the flavour rather than overpowering the natural flavour of beef!
It’s actually easy to make marinades that infuse flavour into steaks. But it’s harder to make marinades that enhance without adding too much flavour into the steak. You want the steak to taste mainly of (gasp, shock horror!) BEEF. Not overwhelmed by marinade flavour!
What goes in Beef Steak Marinade
Here’s what you need for the Steak Marinade. Use this marinade for any economical steak – do not use for expensive steaks, that would be a waste!!
Here’s why this combination of ingredients makes your steak plump, juicy and adds flavour:
Balsamic vinegar – the tenderising ingredient, because it’s acidic (which breaks down meat fibres);
Soy sauce – the salty liquid to act as the brine so the steak retains moisture. It does not make this steak taste Asiany, we only use a bit!
Dijon Mustard – a touch of flavour and to thicken the marinade slightly so it coats the steak better (thus marinates it more effectively, rather than having to worry about turning the steak regularly);
Flavour – all the other ingredients! Worcestershire is pretty intense in flavour so you only need a bit to add savoury flavour into things.
How to marinate steak
I always marinate my steak in ziplock bags which I acknowledge is not environmentally friendly, but it is the most effective way to marinade steak because it keeps the steak evenly coated with a relatively small amount of marinade.
If you want to use a container instead, use a glass or other non reactive container and I would recommend doubling the marinade.
How long to marinate steak?
12 to 24 hours is best. You can also freeze it immediately – then it will marinate as it thaws!
Pan fry or grill it, and marvel at how JUICY and FLAVOURFUL your steak is!!
The steak marinade injects enough flavour into the steak such that you don’t need to serve this with a sauce. But I couldn’t resist adding a smidge of garlic butter on top!
You could also serve it with a Creamy Mushroom Sauce or Creamy Peppercorn Sauce, or even gravy.
As for sides, it’s pictured with buttered baby potatoes and a classic Rocket/Arugula Salad with Shaved Parmesan. Here are some more suggestions for great sides!
Sides for Steak Dinner
So….who’s in the mood for a STEAK DINNER now? 🙂 – Nagi x
Watch how to make it
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Beef Steak Marinade
Ingredients
- 2 steaks , economical (Note 1)
Marinade
- 1 tsp Dijon mustard
- 1/2 tsp minced garlic (1 large garlic clove)
- 1/2 tsp onion powder (or sub with garlic powder)
- 1 tbsp soy sauce (Note 2)
- 1 tbsp oil (I use olive oil, but any oil is fine)
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- Black pepper
Instructions
- Mix together mustard, garlic and onion powder. Then mix in remaining ingredients.
- Place beef in a ziplock bag with Marinade and marinade overnight (12 – 24 hours).
- Remove from the fridge 30 minutes before cooking to bring to room temperature – key for even cooking of steaks. Shake off excess marinade.
- Brush BBQ Grills with oil, then heat on high heat until is really hot – you should see wisps of smoke. Or heat a heavy based skillet on high until very hot, then add oil – it will heat almost instantly.
- Add steaks. For 2cm / 3/4" thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps). (Note 3)
- Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.
- Serve! I couldn't resist garlic butter – see recipe in notes.
Recipe Notes:
4. Garlic butter: 100g / 1 stick unsalted softened butter, 1 small garlic clove very finely minced (using crusher is best), 3/4 tsp salt, 1/4 cup finely chopped parsley. Mix together, place on baking paper to form a log. Roll up then twist ends tightly repeatedly until it forms a neat log. Refrigerate until firm, cut to serve.
5. Nutrition per serving for a 400g/14oz bone in steak (T-bone, ~300g/10oz exc bone), excluding butter.Nutrition Information:
Originally published June 2016. Updated 2020 with new photos and brand new video! No change to recipe.
My favourite back-pocket marinades
These are the ones I use over and over again, made with pantry staples with lots of sub options!
And more steak recipes
Also try this Mushroom Gravy (this is a seared chicken recipe, just switch the chicken with steak) or the onion gravy in this sausage recipe (just directly switch the sausages with steak).
Life of Dozer
Suffice to say he didn’t stray too far the whole time I was photographing and filming this steak….😂
As a 60 year old who has never prepared her steak other than with some oil and a bit of seasoning before slapping it in the pan to cook, I can only say my eyes have been opened…. not to mention my tastebuds!!! This marinade is sensational!!!! My new favourite taste!! Thank you 😊😊😊
Whoot! 🙌🏻 So happy to hear that Catherine, thanks for letting me know! N xx
What can I sub for soy sauce? I can’t have soy/MSG. Would coco aminos work?
Can you use tamari? 🙂
She is not to use tamari, it has to much flavor and no dark soy either.Hope this helps
Had to double the amount of sauce, and add an extra steak…I have 3 dogs! ?
Your LUCKY DOGS!!!!!
Tried this last night and loved it. Hubby said this recipe is a keeper we no longer have to buy the marinade packet from the store.
AWESOME!!! I’m so glad to hear that Lira, thanks for letting me know! N xx
5 stars
Just tried this recipe for “brunch”.. really gooooood! the taste was just perfect. not too overwhelming! I added a pinch of cayenne powder though, I LOVE IT! Will definitely do this again! Thanks for the recipe!
When do u add the herb butter to the steaks? I’m gonna try this recipe tomorrow for my mom’s birthday dinner. Is this a good recipe for ribeye steaks? Got 12 steaks waiting for a yummy recipe. Wish me luck n TIA!
Awesome! I’m so glad you enjoyed it Nicole! N x
Hi Nagi
Can I use this marinade withFilet Minion????
I have 4 to cook for tomorrows dinner!
Help,
Rubina
Yes you can! Definitely! 🙂
Absolutely delicious! They came out great, but did not get to marinate over night.
I’m so glad you enjoyed this Shannon! Thanks for letting me know! N x
I’ve made Nagi’s steak marinade a dozen times or more this summer for beef as well as elk steaks. It’s outstanding and recommend marinating overnight. It’s an amazing concotion of ingredients. Horseradish sauce as well as the blended herb butter also add a lot of flavor punch!
Thank you Nagi! Made this with sirloins and it was divine!! Even with a short marinating time, it still was delicious! Gonna try it again with an overnight soak!
I am definitely craving steak right now. Your photos are amazing! It looks scrumptious 🙂
Not many people can make me laugh early in the morning, Nagi, but as usual, your post gave am such a chuckle ? I haven’t cooked a steak in years because I never seem to be able to get them how my husband and I like them. This recipe has given me the confidence to try again – thank-you! Dozer is so gorgeous, by the way!
It’s only 8.30 in the morning here in the UK!
Nagi – I tried this marinade on two Porterhouse steaks and they were so delicious.
Swapped Dijon mustard for Seeded mustard (no Dijon in the pantry), marinaded for ten hours before pan frying and so good. Thank you.
How do you think this would work on Chicken Fillets?
I’m thrilled you enjoyed this Jill! Thank you for letting me know! This works fabulously with chicken 🙂 And lamb too! N x
The only soy sauces available here are light soy, dark soy and sweet thick soy sauce. What I did was use half light and half dark – and the result was fantastic. Yet another fantastic recipe – thanks Nagi 🙂
Woo hoo! So glad you enjoyed this Arc, THANK YOU for coming back to let me know! N x
I’m a big fan of T-bone steaks, what a treat!
Those marinade flavours all sound so great – I love the strong flavours of garlic, onion and Worcestershire sauce with beef!
I always feel so MANLY when I tuck into a T-Bone! 😉
Yes I’m a foodie but I’m so bad in making steaks, it’s kind of hit and miss in my case. Love your photography and tips. I’m pinning these juicy images to try later 🙂
Well Dozer is great at saving you money. I will HAVE to try this soon, I need meat tenderizer. I am the worste at cooking meat so this would make all the difference.
Saving me money?? By sharing a T BONE with him? HA HA HA!
Nagi, I’m so ready to have this steak right now and it’s only 7.39am. And that marinade sounds fantastic!
BA HA HA!! I know exactly how you feel, I always seem to be browsing blogs first thing in the morning!!
Hi Nagi
I appreciate your explaination and the web site is perfect well done
I also love to get all kind of noodle recipe with a taste of meat,chicken or shrimps
Thank you for this recipe’s
bonne semaine et merci
Je vous en prie! Je suis si heureux que vous appréciez mon site , en particulier les recettes de nouilles !!! N x
Terrific! Can’t wait to try! Use marinades ALL the time for steak and chops and . . . as usually have a lean purse: amazing what this can do for the less than top-notch ones 🙂 ! But have not used balsamic and soy together – it has usually been one or the other, kind’of Western or Asian. Thanks!!!!! Dozer is a bit of a sweet ‘blackmailer’, isn’t he 🙂 ? And does he really manage his steak bone with a knife and fork . . . clever boy!!!!!!
I know what you mean!! Soy sauce IS an Asian ingredient but the flavour other than the salt is so mild it is perfect for using for salt / as a brine. It’s interesting to see other non Asian cuisines adopting soy sauce in traditional dishes, like the Peruvian Chicken I shared last year which is made with soy sauce – and that’s the way it is done!! Dozer is brilliant at blackmailing. The things I do for that dog….
Actually you are right, Nagi! Thinking of a number of European blogs I follow, soy saucer has appeared ad hoc in a fair few recipes lately with no comment as to it possibly being a ‘foreign’ or ‘unusual’ ingredient . . . 🙂 !!
Hi Nagi! I forgot to ask…how much did your steaks cost? Here that steak is a porterhouse because of the large tenderloin fillet, a smaller fillet is on our t-bone steaks.
Funny you ask…because YOU are the reason I got the hankering for a steak! All that talk about steaks!!! These were around $35/kg which is $17.50 /lb (not taking into account FX 🙂 )