beef_marinade

Beef Steak Marinade

This is a simple but magical beef steak marinade that truly tenderises and infuses the steak with flavour, transforming good value steaks into “wow!”. It injects enough flavour that the steak can be eaten plain without sauce or even butter but does not overpower the flavour of the beef, which would be a travesty!

Use this beef steak marinade when you aren’t splurging on prime-grade steaks. It works great on any cut of beef suitable for grilling!

I got a hankering for a big, juicy steak.

As it happened, last Friday was abnormally warm considering it’s the middle of winter – 25C/ 80F. Perfect grilling weather. So I tottered into my local village (breaking in new heels), planning to go all out and get a thick top-of-the-line 45 days dry aged Rib Eye. Tied Dozer up outside the butcher and went inside.

As I eyed off the steaks, I heard a pathetic wail from outside. Yes, Dozer. Wailing because I’m inside with all the juicy meat and he’s tethered to a pole.

One little howl and he draws a crowd like moths to a flame. Patting and consoling, cooing to him.

But it worked. Because I paused. And realised that it would be inevitable that I would cave and give him some steak because he’s been somewhat depressed lately, being sidelined due to injuries.

And there was no way I was sharing a prime grade rib eye with him.

So I got a normal T-Bone. And decided to doll it up with a marinade. 😉

The Serious Stuff About Steaks & Marinades

Now that I’ve had my moment of Dozer fawning, I can get down to business!

Fact: Steaks are like wine – the more you spend, the better they are. Juicier, more flavour, more tender, no random bits of sinew throughout.

Fact: Steak Marinades can make steaks more tender and inject flavour into them. So you can seriously transform an every day beef steak into something that tastes as good as a premium cut (in my humble opinion).

Fact: It’s easy to make marinades that infuse flavour into meat. 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.

Fact: Many beef steak marinades will flavour but won’t actually tenderise meat. In order to tenderise beef steak, you need either a tenderising ingredient (typically something acidic) and/or salty liquid to act as a brine to retain moisture. I use both. Soy sauce as the brine element and balsamic vinegar as the tenderiser. So there’s a double effect – tenderising PLUS keeping the beef plump and juicy. 🙂

I promise you, this Beef Steak Marinade makes the beef so juicy and adds enough flavour that you do not need a sauce or mustard on the side.

But because steaks are a bit of a treat in my world, I couldn’t resist going all out and making a little herb butter to accompany the steak.

Oh – and baked potatoes. And grilled corn. (And a few sad stalks of asparagus I dug out from the bottom of the fridge).

Save this Beef Steak Marinade to your GRILLING Pinterest Board!

• 2 large steaks (I used 2 x 400g/14oz t bone steaks) (Note 1)

• 1 tsp Dijon mustard
• ½ tsp minced garlic (1 large garlic clove)
• ½ 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

1. Mix together mustard, garlic and onion powder. Then mix in remaining ingredients.
2. Place beef in a ziplock bag with Marinade and marinade overnight (12 - 24 hours).
3. Remove from the fridge 1 hour before cooking to bring to room temperature. Shake off excess marinade.
4. Heat skillet (or BBQ) on high heat until is really hot - you should see wisps of smoke. Add oil - it will heat almost instantly. Add steaks and cook the first side for 2 minutes, then turn and cook the other side for 1½ minutes (for very medium rare). (Note 3)
5. Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.
6. Serve with baked potatoes and corn! I couldn't resist herb butter - see recipe in notes.

300g/10oz exc bone), excluding herb butter.

Marinated Steak nutrition per serving.

LIFE OF DOZER – We shared one steak. The homeless man at the dog park got the other. He really enjoyed it too!?

OMG this marinade is to die for – used T bones and the flavour was incredible – we had it with onion rings – retro I know . and salad – another great recipe thank you Nagi and love to Dozer

That’s great to hear Kym, thanks for sharing your feedback! N x ❤️

which one do you prefer?beef or porkchop.

Don’t make me choose! 😂

I enjoyed your blog. A real sense of transparency and realism to your writing. Thank you. I hardly ever subscribe but I really like the way you came across.

Thanks for the compliment! I’m very flattered 🙂 N xx

This marinade is fantastic . I put my New York Strip steaks in the marinade 24 hours before we grilled and flavor was wonderful. Thank you for sharing.

That’s fantastic to hear Becky! Thank you for letting me know – N xx

I’m hoping that’s a five star rating! 😉

Hi Nagi! Loved this one. The herb butter really takes it to the next level and should be compulsory… Did it with supermarket porterhouse and it really transformed it into something fantastic.

WHOOT!! PS I am with you on that butter…. 🙂 N xx

Would this work for thick porkchops?

Catherine Hall says

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? 🙂

SHARON SLOANE says

She is not to use tamari, it has to much flavor and no dark soy either.Hope this helps

Moira Alfers says

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

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!

Awesome! I’m so glad you enjoyed it Nicole! N x

Leave a Reply Cancel reply

Find a recipe!

Hi, I’m Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! ♥

Never miss a recipe!

Join my free email list and receive TWO free cookbooks!

Hi, I’m Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! ♥ Read More…

Beef marinade

From our family ranchers to your family table. ™

Copyright © Certified Angus Beef LLC. All rights reserved. Any unauthorized use is strictly prohibited.

From our family ranchers to your family table. ™

Certified Angus Beef LLC

Wooster, OH 44691

Download the Roast Perfect App

Copyright © Certified Angus Beef LLC. All rights reserved. Any unauthorized use is strictly prohibited.

Steak Marinade

Recipe by LuuvBunny

people discussing

Top Review by

Top Review by

people discussing

Steak Marinade

SERVES:

Ingredients Nutrition

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar or 1 tablespoon white vinegar
• 1 teaspoon yellow mustard
• 1 tablespoon soy sauce
• pepper

Directions

1. Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.
2. The original recipe used balsamic vinegar.Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

Join the Conversation

• all
• reviews
• tweaks
• q & a

Attach Photo

Would you like to attach a photo to your submission?

• Browse
• Cancel

Attach Photo

The image has been attached to your submission.

Report this post?

Are you sure you want to report this post for review?

• Yes, report it.
• Oops! Cancel!

You must be logged in to interact with the activity feed.

• Log in now
• Cancel

Missing Input

Please enter a rating or review before submitting.

Missing Input

Please enter a reply before submitting.

Please enter your before submitting.

Your reply has been submitted for moderation.

There was an error processing your submission. Please refresh and try again!

Nutrition Info

Serving Size: 1 (24 g)

Servings Per Recipe: 3

Amt. Per Serving % Daily Value Calories 55.1 Calories from Fat 41 75% Total Fat 4.6 g 7% Saturated Fat 0.6 g 3% Cholesterol 0 mg 0% Sodium 411.1 mg 17% Total Carbohydrate 2.8 g 0% Dietary Fiber 0.1 g 0% Sugars 1.5 g 5% Protein 0.8 g 1%

Prize Winning Marinade for Beef

Recipe by Serendipity Elizabe

people discussing

Top Review by

Top Review by

people discussing

Prize Winning Marinade for Beef

SERVES:

Ingredients Nutrition

• 1 ⁄₂ cup Worcestershire sauce
• 1 ⁄₂ cup lemon juice
• 1 ⁄₂ cup soy sauce
• 4 -5 garlic cloves, crushed
• 40 peppercorns, crushed
• 1 sirloin tip roast or 1 blade roast or 1 round roast or 1 prime rib roast or 1 london broil beef
• 1 pint sour cream

Directions

1. Using a food processor, crush peppercorns until fine.
2. Add garlic to processor and crush.
3. Add soy sauce, Worcestershire sauce and lemon juice and blend.
4. Pour mixture into giant zip lock freezer bag and add the meat to be marinated (even the cheapest cuts of beef will taste like prime rib!).
5. Seal bag.
6. Refrigerate for 48 hours (turn bag every time you open the fridge door).
7. Reserve the marinade for later use.
8. Barbecue the meat as you would normally however, I prefer to cook the meat very VERY slowly using an indirect cooking method--only ONE side of the barbecue is lit and turned down to low.
9. The meat is placed on the one side of the barbecue which is off, over a pan of water, which sits on the barbecue rocks.
10. Note: Total barbecue time depends on the size of beef roast.
11. Relax while your dinner cooks.
12. Put marinade on the stove and bring to a boil.
13. Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat.
14. Sit back and enjoy the compliments.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

Join the Conversation

• all
• reviews
• tweaks
• q & a

Attach Photo

Would you like to attach a photo to your submission?

• Browse
• Cancel

Attach Photo

The image has been attached to your submission.

Report this post?

Are you sure you want to report this post for review?

• Yes, report it.
• Oops! Cancel!

You must be logged in to interact with the activity feed.

• Log in now
• Cancel

Missing Input

Please enter a rating or review before submitting.

Missing Input

Please enter a reply before submitting.

Please enter your before submitting.

Your reply has been submitted for moderation.

There was an error processing your submission. Please refresh and try again!

Nutrition Info

Serving Size: 1 (88 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 284.1 Calories from Fat 205 72% Total Fat 22.9 g 35% Saturated Fat 13.3 g 66% Cholesterol 59.8 mg 19% Sodium 2440.8 mg 101% Total Carbohydrate 15.7 g 5% Dietary Fiber 0.7 g 2% Sugars 8.9 g 35% Protein 6.6 g 13%

9 Marinades for Grilled Steak

All steaks can benefit from a good marinade, but when grilling less marbled or chewier cuts, like flank or skirt, a marinade can take your meat to another level.

All steaks can benefit from a good marinade, but when grilling less marbled or chewier cuts, like flank or skirt, a marinade can take your meat to another level. Depending on the ingredients, it might help tenderize it to boot.

1. Balsamic. A basic balsamic vinaigrette is a no-think marinade that is always a good choice for steak, especially when you serve the meat in a salad.

2. Lemon-garlic. For an even simpler Mediterranean-style marinade, toss the steak with herbs, garlic and olive oil, then top with lemon slices for subtle flavor.

3. Soy sauce. For a grilled steak you could add to a number of different Asian-style dishes, toss the meat with soy sauce, sesame oil and sugar.

4. Korean-style. Koreans love bulgogi, which is usually made with short ribs, but there’s no reason you can’t use that sweet-savory marinade on steak.

5. Southeast Asian-style. For a steak that will hit a lot of spots on the tongue, bathe it in a blend of herbs, garlic, chile sauce and fish sauce.

6. Mojo. Think of this citrusy, cumin-spiced sauce as vinaigrette, Cuban-style. It works beautifully as a marinade for steak because the sugars in the citrus juice caramelize on the grill. Or keep the Latin marinade even simpler and just use tequila, lime juice and garlic.

7. Chipotle. The adobo sauce that comes in a can of chipotles? It’s a brilliant, richly flavored marinade for steak. Just blend it with garlic, orange juice and olive oil before you rub it on your meat.

8. Papaya skins. If tenderizing steak is your goal, use this trick they use in many parts of the world: Rub your steak with a simple marinade and then cover it with papaya skins, which contain an enzyme that breaks down tough meat fibers.

9. Cola. Cola (yep, the soda) is another meat tenderizer; plus its sugars caramelize nicely on the grill.

Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.

Beef marinade

1/2 tbsp Italian seasoning

1 tablespoon onion powder

1 tablespoon garlic salt

1 tablespoon kosher salt

1 tablespoon honey

red wine vinegar

Pour marinade over meat and seal and refrigerate for at least 3 hours. Marinade up to 7 hours.

Remove from refrigerator at least 15 minutes prior to grilling.

COPYRIGHT © 2017 The FOURnet Information Network | Privacy | TalkFood

Beef Jerky

2 videos | Alton's Beef Jerky Recipe (03:28)

Ingredients

• 1 1/2 to 2 pounds flank steak
• 2/3 cup Worcestershire sauce
• 2/3 cup soy sauce
• 1 tablespoon honey
• 2 teaspoons freshly ground black pepper
• 2 teaspoons onion powder
• 1 teaspoon liquid smoke
• 1 teaspoon red pepper flakes

Directions

Special equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

Pairs well with Merlot

Categories:

Alton's Beef Jerky Recipe (03:28)

How to Season Food Properly (02:07)

Kickoff Snacks

Recipe of the Day

Get an editor-picked recipe delivered to your inbox daily. Privacy Policy

Marinating Beef

Marinades and marinating times for Cuts of Beef

Tougher cuts of beef need a strong marinade and time for it to work. Tender cuts of beef may not need to be marinated for tenderness but the flavor and healthy benefits are still there (see Marinades). Plan on about 1/4 cup of marinade per pound of beef. This is a general rule and largely depends on what you are putting the beef and marinade into. I like 1 gallon Ziptop bags for marinating but larger cuts may need to be placed in a large container.

Since many marinades, at least the ones that work, contain an acid, any container used to marinating must not be metal. Acids react with metal with will cause an undesirable flavor. Make sure that you turn the beef periodically so that the marinade has equal access to all sides.

For the sake of this chart, steaks have a thickness of 1-inch and roasts are thicker than 2-inches. If you have a cut of beef somewhere in between, average the times. Even short marinating times will work. Marinades won't turn a tough cut into something fantastic, but they add loads of flavor.

How to Marinate a Steak

Marinades are used to make steak more tender and flavorful. The sweet and salty flavors of the marinade meld with the meat as it marinates in the refrigerator. When it's time to cook the steak, the results will be juicy and fragrant. Read on for information on how to marinate a steak and three delicious marinade recipes.

Steps Edit

Method One of Two:

Method Two of Two:

Making Steak Marinades Edit

Community Q&A

• It can stay for three days uncooked, covered of course or wrapped in aluminum foil. It can stay there for three days after you cook it as well, and must stay refrigerated.

• If the marinate dries up while it's covered in the fridge, then that means the steak soaked it up. That is a good thing because it means all the flavor from the marinade is in the steak.

• Remove steak from your marinade container, place on tinfoil or paper towel, and pat your steak lightly with a paper towel, leaving very little marinade on the steak.

• Technically not, it is advised to slowly thaw the meat at a chilled temperature (-2 to 4C) so that the moisture and juiciness of the meat will not extract.

• As long as it does not undergo temperature abuse, it will last up to two months in a freezer.

• You could, but it would have a different result. Once the meat has been thawed, it may taste a little bit bland due to the extraction of moisture plus the ice crystals that have been present during the freezing stage.

• Inside round steak is more tender than outside round steak mainly because outside round steak has more fibrous muscle and less amount of marbling.

Related wikiHows Edit

Marinate a Rib Eye Steak with Sriracha Sauce

Make a Jack Daniel's Marinade

Make and Use Your Own Sirloin Steak Seasoning

Marinated Chuck Roast Recipe

Marinated Chuck Roast Recipe

Ingredients

• 1/2 cup orange juice
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 1 teaspoon Worcestershire sauce
• 1 boneless beef chuck roast (3 to 4 pounds)

Directions

• 1/2 cup orange juice
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 1 teaspoon Worcestershire sauce
• 1 boneless beef chuck roast (3 to 4 pounds)

1. In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired. Yield: 8-10 servings.

6 ounce-weight: 254 calories, 13g fat (5g saturated fat), 88mg cholesterol, 339mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 27g protein.

Select the Newsletters that interest you to subscribe

Recipe of the day newsletter

Receive new recipes and fan favorites for daily inspiration!

Taste of home

Quick & easy homemade meals that are perfect anytime!

Taste of home

Get our 10 most popular recipes delivered to your inbox!

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews for Marinated Chuck Roast

Average Rating

"Don't leave it in the oven this long, you'll kill it. This was a fairly large chunk of beef that I was cooking, and it's over-done. 3 hours is waaaaay too long for this sort of thing. You're not cooking the entire cow. "

"I followed the ingredient list and method exactly, but the sauce was very, very dark and the meat was dry. My Dutch oven is cast iron, so I wonder if there was a reaction between the liquids and the cast iron?"

"Family loved the sweeter flavor! I added minced garlic, chopped onions, black pepper and Emeril's essence to the marinade. Will add ginger & sea salt next time. I layered the crock pot with tomatoes, red potatoes, bell pepper, celery, carrots and mushrooms. Add roast and marinade, cooked on high for 6 hrs. Added cornstarch and gravy browner last 30-45 minutes of cooking. Yummy!"

"We absolutely LOVED this! Didn't have time to let it marinate as long as recommended (only a couple of hours) put it in a stone, placed on the grill and cooked for a couple hours. Fabulous!"

Similar Recipes

• 

More from Taste of Home

Chuck Roast Dinner

Barbecued Chuck Roast

Not a member yet?

Registration is easy and FREE!

As a member of tasteofhome.com, you can:

• Store and Organize Recipes in your Recipe Box
• Rate Recipes and Add Comments
• Get Free Newsletters
• And More!

Join with Email

Already a member?

Please enter your first name, this will be used as your display name for reviewing recipes and leaving comments.

An email was sent to with a link for you to reset your password.

Didn't get the email?

Click here for tips from Customer Service.

Please enter your email address and we will send you a link to create a new password.

An email was sent to with a link for you to reset your password.

Didn't get the email?

Click here for tips from Customer Service.

By creating an account you are agreeing to receive occasional email offers from our Family of Publications and you accept our Terms of Service and Privacy Policy

Continue with Facebook

Email address is required for account creation.

Your account has been created

Save recipes, rate favorites and join the fun!