The Best Steak Marinade Recipe

Sliced New York Strip Steaks on a cutting board after using a steak marinade and grilling

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5 from 2 votes

The Best Steak Marinade Recipe

The BEST steak marinade recipe for all of your grilling season needs -- and it's ready with just 5 minutes of prep!

Course Dinner

Cuisine American

Keyword grilled steak recipe, steak marinade for grilling, steak marinade recipe

Prep Time 5

Cook Time 10

Marinating Time 15

Total Time 15

Servings 1/2 cups total marinade

Calories 67kcal

Author Blair Lonergan

Ingredients

For the Marinade:

1 ½ cups olive oil
½ cup soy sauce
1/3 cup maple syrup
¼ cup rice vinegar
1 ½ teaspoons onion powder
½ teaspoon garlic powder
1 teaspoon ground ginger

For serving:

2 lbs. steak (I used boneless New York Strip steak here, but you can use chuck steak, shoulder steak, top round steak, bottom round steak, skirt steak, hanger steak, flank steak, ribeye, tri-tip or sirloin steaks as well)

Instructions

Prepare the Marinade:

In a large measuring cup or bowl, whisk together all of the marinade ingredients until completely combined.
Place steak in large Ziploc bag and pour marinade over top. Seal the bag, toss gently to coat, and place in the refrigerator to marinate for at least 15 minutes but not more than 4 hours (for tender cuts of steak) or at least 4 hours (but not more than 24 hours for tougher cuts).

To Grill New York Strip Steak:

About 15 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature. Season with salt and pepper.
Heat the grill to high. Remove steaks from the marinade and discard marinade. Place the steaks on the grill and cook until slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

For Pan-Seared New York Strip Steak:

About 15 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature. Season with salt and pepper.
Heat a large cast-iron skillet over high heat. Add about 1 tablespoon oil to the pan; swirl to coat. Add steaks to pan; cook 3-4 minutes on one side or until browned. Turn the steaks over and continue to cook 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Notes

Nutrition information is an estimate for 1/4 cup of the marinade. The total nutrition facts for your meal will vary greatly depending on the cut of beef used.

For a steak marinade without soy sauce, try substituting with an equal amount of coconut aminos.
Instead of the maple syrup, you can substitute with an equal amount of honey or brown sugar.
Use fresh minced garlic and freshly grated ginger, if you have it. When using the fresh ingredients, use 1 1/2 teaspoons of garlic and 3 teaspoons of ginger.

Nutrition