Best Steak Marinade Ever

 

 

 

 

 

Ingredients

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (such as hot sauce or your favorite brand)
1 teaspoon dried minced garlic

Step-by-Step Instructions

Blend the marinade:
Place the soy sauce, olive oil, fresh lemon juice, Worcestershire sauce, garlic powder, dried basil, dried parsley, and ground white pepper in a blender. Add the hot pepper sauce and dried minced garlic if desired. Blend on high speed for about 30 seconds, until everything is thoroughly mixed and the texture is smooth.
Marinate the steak:
Place your steak (about 2–3 pounds total) in a large zip-top bag or shallow glass dish. Pour the marinade over the meat, turning to coat all sides evenly. Press out excess air if using a bag and seal well.
Refrigerate:
Transfer the steak to the refrigerator and let it marinate for at least 2 hours, ideally 4–8 hours. For tougher cuts like flank or skirt, aim closer to the 8-hour mark. Avoid marinating longer than 24 hours so the texture doesn’t become mushy.
Prepare to cook:
When ready to cook, remove the steak from the marinade and let the excess drip off. Discard the used marinade (or boil it for several minutes if you plan to use it as a sauce). Let the steak sit at room temperature for about 20–30 minutes while you preheat your grill or pan.
Cook the steak:
Grill, pan-sear, or broil the steak to your desired doneness. For a medium-rare result, cook to an internal temperature of about 130–135°F (54–57°C), depending on thickness.
Rest and serve:
Transfer the cooked steak to a cutting board and let it rest for 5–10 minutes before slicing. This helps keep it juicy. Slice against the grain, serve, and enjoy the rich, garlicky, herb-packed flavor.