Simple Steak Marinade

With soy sauce, maple syrup, and plenty of garlic, this is the best simple steak marinade for grilling. It is the perfect balance of sweet and savory, it tenderizes the meat as it flavors it, and the whole thing comes together in about 5 minutes.

Before You Get Started

A few small things make the difference between a steak that is juicy and full of flavor and one that turns out tough or mushy. Keep these in mind before you start:

• Match time to your cut. Tender cuts need just 15 minutes, while tougher cuts want at least 4 hours.
• Always discard used marinade. It has touched raw meat, so never reuse it on cooked steak.
• Rest the steak before slicing. Five to ten minutes lets the juices settle back into the meat.

Best Cuts to Use

This marinade works on just about any steak, but the cut you choose changes what it does for the meat.

• Tougher, leaner cuts (flank, skirt, flat iron, round, chuck): These get the most out of it. The acid breaks down the muscle fibers, so they come off the grill noticeably more tender and full of flavor.
• Tender cuts (New York strip, ribeye, sirloin, filet): These do not need tenderizing, but they still soak up all the sweet-and-savory flavor beautifully. I am using New York strip here.

Whatever cut you love will work. Just match the marinating time to it, since tender and tougher cuts call for very different windows (more on that below).

How to Make a Steak Marinade

You will find the full measurements in the recipe card below. Here is the overview, with my notes for each step:

Step 1: Whisk the Marinade

Combine the olive oil, soy sauce, maple syrup, rice vinegar, and seasonings in a large measuring cup or bowl. 

Whisk until smooth. You will have about 2½ cups total, plenty to coat a couple pounds of steak.

Step 2: Add the Steak

Place the steak in a large zip-top bag or a glass dish, pour the marinade over the top, and seal or cover. 

Turn to coat, then refrigerate. How long it sits depends on your cut (more on that below).

Step 3: Bring to Room Temperature and Season

About 15 minutes before cooking, pull the steak out of the fridge. Remove it from the bag, discard the used marinade, and season both sides with salt and pepper. 

Letting it lose some of its chill helps it cook more evenly.

Step 4: Grill to Temperature

Heat the grill to high. Cook the steaks until lightly charred, about 4 to 5 minutes, then flip. 

Continue grilling 3 to 5 minutes for medium-rare (135°F), 5 to 7 minutes for medium (140°F), or 8 to 10 minutes for medium-well (150°F). The sugars in the marinade caramelize into a beautiful crust while the inside stays tender and juicy. 

An instant-read thermometer is recommended here.

⇢ No grill? No problem. This marinade is just as good for a cast iron sear or the air fryer. For the air fryer, cook at 400°F for 10 to 12 minutes, flipping halfway.

Step 5: Rest, Then Slice

Transfer the steaks to a cutting board or platter, tent loosely with foil, and let them rest 5 to 10 minutes. This keeps the juices in the meat instead of running out onto the board.

How Long to Marinate Steak

The good news: even 15 minutes makes a real difference, so this works for a quick weeknight dinner. The right window depends on your cut, because the marinade keeps tenderizing as it sits.

• Tender cuts (filet, ribeye, New York strip): 15 minutes up to 4 hours.
• Tougher cuts (flank, skirt, round, chuck): at least 4 hours and up to 24.

Do not over-marinate. The acid that tenderizes will eventually break the meat down too far, so do not leave any steak in the marinade longer than a day or the texture can turn mushy.

What to Serve with Grilled Steak

Marinated grilled steak is made for a cookout spread. Round out the plate with a few easy sides:

• Grilled Potatoes or Corn on the Cob straight off the grill
• Vinegar Coleslaw for something cool and tangy
• Potato salad or Southern Macaroni Salad
• Cowboy Baked Beans
• A skillet of Cast Iron Cornbread or a basket of Dinner Rolls

Any leftover sliced steak is also delicious piled on a green salad the next day.

Storage and Make-Ahead

Make ahead. Whisk the marinade up to 3 days in advance and keep it covered in the fridge. For an easy weeknight, bag the steak with the marinade in the morning so it is ready to grill by dinner.

Store. Keep leftover cooked steak in an airtight container in the fridge for up to 3 days.

Reheat. Warm slices gently in a low oven or a skillet just until heated through, so they do not overcook. Leftovers are also great served cold over a salad.

Frequently Asked Questions

Can I make this steak marinade without soy sauce?

Yes. Swap in an equal amount of coconut aminos or tamari for a similar salty, savory depth. A splash of Worcestershire sauce rounds it out nicely.

Can I use this marinade on chicken or pork?

Absolutely. It is a sweet-and-savory mix that works well on chicken and pork too. Just adjust the marinating time, since poultry and pork have their own ideal windows.

Can I reuse the leftover marinade?

No. Once it has touched raw meat, it should be discarded. If you want a sauce to drizzle on the cooked steak, set aside a little fresh marinade before adding the meat.

Can I cook the steak without a grill?

Yes. Sear it in a hot cast iron skillet, or use the air fryer at 400°F for 10 to 12 minutes, flipping halfway. The marinade gives you a great crust either way.

More Grilled Steak Recipes

• Grilled Steak Tips
• Grilled New York Strip Steak
• Flank Steak Fajitas
• Steak Salad
• Cast Iron Steak (or Cast Iron Filet Mignon)