This is the BEST Recipe for Steak Marinade; with only 7 ingredients, you can’t go wrong. Finishing over the grill makes for the best grilled ribeye steaks!
I’m so happy it’s finally grilling season! Well, I do grill all year long, but you know what I mean. First on the list is our famous Recipe for Steak Marinade – so good.
This is seriously the best ribeye steak marinade I have ever tried, and it works on all cuts of steak (and pork!). You don’t even need any steak sauce.
Ribeye steak is one of our favorite cuts. They are extremely flavorful steak, and being that they are on the fatty side actually helps to keep them moist and tender.
This best steak marinade is simple and easy. Even though the ingredients are basic, they take an amazing meat cut to the next level and the end result is the best juicy steak!
This recipe is perfect for special-occasion meals or when you want a treat. Rib-eyes were on sale at my grocery store this past week, so I picked up a couple and had an epic Saturday meal.
This is my go-to easy steak marinade. I may be known to whip it out for dinners when I want to be extra sweet on Jeremy.
We prefer to use a charcoal grill when making these rib eyes but you can a gas grill, smoker, or even indoor grill pan for this Recipe for Steak Marinade, it’s very versatile for different cooking methods.
Some of our other favorite steakhouse-style recipes on our site include: Rustic Mashed Potatoes, Grilled Asparagus, and Roasted Mushrooms!
WHY THIS RECIPE WORKS:
- Comes out perfectly every time with minimal ingredients needed.
- Great for a make-ahead dinner option since it needs to marinate in the fridge.
- Use the best steak marinade recipe on any cut of steak or pork chops!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Ribeye steak
- Unsalted butter
- Flat leaf parsley
- Marinade Ingredients:
- Fresh black pepper
- Light brown sugar
- Montreal steak seasoning
- Kosher salt
- Worcestershire sauce
HOW TO MAKE RECIPE FOR STEAK MARINADE:
- Place the steak on a large plate or sheet tray. Season both sides with pepper, sugar, Montreal seasoning, and salt. Rub it in with your hands all over until coated evenly.
- Sprinkle half of the Worcestershire sauce on one side, flip, and add the remaining sauce. Cover with plastic wrap and place in the fridge to marinate for at least 3 hours or overnight.
- Before grilling, take it out of the fridge 30 minutes in advance to come to room temperature.
- Prepare grill; cook the steak over high heat for about 5 minutes on each side, making sure to get a very good char on it. Make sure you have a water bottle handy in case you get flare-ups!
- Depending on the thickness of the steak, cooking time may vary. For medium, pull the steak off the grill when the internal temperature reaches 140°F degrees.
- Place the butter on top of the steak, cover with foil, and let rest for 10 minutes. Serve with parsley garnish if desired.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT MAKES THE BEST STEAK MARINADE?
There are two major components to every marinade that has to be there to be the best. Some form of acid, and some form of sweetness.
The acid tenderizes the meat. Acids include citrus juice or vinegar. Worcestershire sauce has a high level of acid in it, being our tenderizer for this marinade.
The sweetness helps to get that caramelized flavor, or umami, that makes grilled meats extra flavorful. In this recipe for the best steak marinade, I use brown sugar as our sweet component.
However, you can also use honey, granulated sugar, or other natural forms of sweeteners in its place.
Now that we have our two crucial ingredients, acid, and sugar, other ingredients in the best steak marinade include seasonings of black pepper, Montreal steak seasoning, and salt, that’s it!
Super basic ingredients you probably already have in your kitchen.
DO I HAVE TO USE RIBEYE STEAK?
No, this marinade and method will work on any steaks or even pork chops.
I do suggest using a steak that is meant for grilling or quick cooking so you end up with tender steak. My favorite tender cuts are:
- Flank steak
- New York Strip
- T-bone steaks
- Filet mignon
- Tri-tip
- Top sirloin
- Porterhouse
ARE BONE-IN OR BONELESS STEAKS BETTER?
This is more of a personal preference.
I generally like to cook with bone-in steaks if I can get them. The bone enhances the steak with more flavor, and I like to gnaw on the bone, no shame here!
The downside to bone-in steaks is you are paying additional cost for the bone weight, which is a part of the steak you won’t be eating, so keep that in mind.
Boneless, in general, are easier to cook since you don’t have to cut around a bone when serving.
ALTERNATIVES OR SUBSTITUTIONS?
Use any steak as mentioned above or pork.
Some substitutions include:
- Light brown sugar – use granulated sugar, dark brown sugar, honey, or agave nectar
- Montreal steak seasoning – you will need to make up a spice blend consisting of garlic powder, paprika, onion powder, red pepper flakes
- Worcestershire sauce – use soy sauce, balsamic vinegar, or lemon juice in its place
Add minced fresh garlic clove or chopped fresh herbs is a great way to add even more flavor.
WHAT TO SERVE THIS WITH?
A good steak is only enhanced with great sides! Here are my favorites:
- Homemade French Fries
- Loaded Potato Skins
- Oven Sweet Potato Fries
- Savory Mashed Sweet Potatoes
- Dinner Roll Recipe
- Smothered Potatoes
- Crispy Baked Potatoes
- Grilled Corn
- Baked Asparagus Fries
- Baked Macaroni and Cheese with Cornbread Crust
Tools used:
- Tongs are needed to flip the steak.
- A sheet tray, I like to marinate on this or use it to take the steak off the grill.
- Meat Thermometer, essential for the perfectly cooked steak
- Grill pan if grilling indoors
- Foil
HOW TO STORE:
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, do so in the oven, stovetop, or microwave.
Note that reheating will cook the steak more, so it may become well done. Leftovers are also great cold, and I love to make a steak salad the next day!
Freeze for up to 3 months.
Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight.
DANA’S TIPS AND TRICKS:
- For this marinade, the steaks need a good three hours to soak in all that goodness. So make sure to get these babies prepped well ahead of time.
- Let the steaks come to room temperature before grilling. Let them sit out for 30 minutes before cooking, this will make sure they even cook on the inside. You do not want to throw cold steaks on a hot grill, they just flat-out won’t cook evenly. Plus it will save you a few minutes as well.
- Make sure the grill is SUPER hot before placing the steaks on. You want to get a nice sear like the photos here, that’s the flavor bomb!
- You must let the steaks rest for at least 10 minutes before cutting into them. Don’t worry, add a pad of butter on each steak (oh, yeah!), cover with foil and let it rest, it won’t get cold!
- The recipe below is for one 1-pound bone-in rib-eye. It can easily be doubled, tripled, quadrupled, whatever you need!
- Make sure to add a tablespoon of butter on top of each steak, this will melt into all the crevices and make an instant sauce to pour over everything. But, you can take it up a notch and use a compound butter instead, YUM!
Ready to step up your grill game?! This recipe for steak marinade is a must make, STAT.
If you like this recipe, you might also like:
If you’ve tried this RECIPE FOR STEAK MARINADE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Recipe for Steak Marinade
Ingredients
- 1 pound bone-in rib-eye steak
- 8 cracks fresh black pepper
- 2 teaspoons light brown sugar packed
- 1/2 teaspoon Montreal steak seasoning
- 1/2 teaspoon kosher salt
- 1 tablespoon Worcestershire sauce
- 1 tablespoon unsalted butter
- fresh parsley chopped fine for garnish, optional
Instructions
- Place the steak on a large plate or sheet tray. Season both sides with pepper, sugar, Montreal seasoning, and salt. Rub it in with your hands all over until coated evenly.
- Sprinkle half of the Worcestershire sauce on one side, flip, and add the remaining sauce. Cover with plastic wrap and place in the fridge to marinate for at least 3 hours or overnight.
- Before grilling, take it out of the fridge 30 minutes in advance to come to room temperature.
- Prepare grill*; cook the steak over high heat for about 5 minutes on each side, making sure to get a very good char on it. Make sure you have a water bottle handy in case you get flare-ups!
- Depending on the thickness of the steak, cooking time may vary. For medium, pull the steak off the grill when the internal temperature reaches 140°F degrees.
- Place the butter on top of the steak, cover with foil, and let rest for 10 minutes. Serve with parsley garnish if desired.
Video
Notes
- For this marinade, the steaks need a good three hours to soak in all that goodness. So make sure to get these babies prepped well ahead of time.
- Let the steaks come to room temperature before grilling. Let them sit out for 30 minutes before cooking, this will make sure they even cook on the inside. You do not want to throw cold steaks on a hot grill, they just flat-out won’t cook evenly. Plus it will save you a few minutes as well.
- Make sure the grill is SUPER hot before placing the steaks on. You want to get a nice sear like the photos here, that’s the flavor bomb!
- You must let the steaks rest for at least 10 minutes before cutting into them. Don’t worry, add a pad of butter on each steak (oh, yeah!), cover with foil and let it rest, it won’t get cold!
- The recipe below is for one 1-pound bone-in rib-eye. It can easily be doubled, tripled, quadrupled, whatever you need!
- Make sure to add a tablespoon of butter on top of each steak, this will melt into all the crevices and make an instant sauce to pour over everything. But, you can take it up a notch and use a compound butter instead, YUM!
Nutrition
Originally Posted 05/25/2018
Updated copy and photos 04/2023
Comments & Reviews
brandy m says
Followed it to a T and it may have been the best steak I have ever had!
Dee Dee says
Made this today. I did a few alterations. Added ground rosemary, thyme, hot pepper flakes and garlic powder. Unbelievably delicious marinade!!! Highly recommend!
Dana DeVolk says
Oh, now that sounds good!!
John says
The only way I varied from this recipe, is that I added 1/2 teaspoon of rosemary. I have tried so many rubs/marinades its ridiculous. This, I believe, is the best yet! I’ll be using this from now on. Thanks for a great recipe!
Dana DeVolk says
Thanks so much John, glad you liked it!
Robin says
I rarely comment. Mainly because I close out before thinking. I made this tonight for me and my boyfriend. He has an issue eating meat due to an auto accident. I followed this to a”t” but also poked a lot of holes in the steak to make it easier for him to chew. He rarely comments but, this time, he said it was delicious. Then when I asked him if he’d had enough for dinner…his response was “I’m good but that was good”. 2 compliments on the steak. You did an awesome job on the marinade. The only thing I might change is a little less brown sugar but otherwise, it was wonderful. Definitely worth 5 stars. Thanks for helping me make an awesome steak for my man.
Dana DeVolk says
What a lovely comment, thanks so much!
Chris says
I ❤️❤️❤️❤️ this marinade! Will itfor chicken?
Dana DeVolk says
I’m not sure, but it does work well with pork. Thank you!
KD says
EXCELLENT marinade. Due to unforeseen circumstances my boneless rib eye marinated for 24+ hrs. It was, as others have said, the best marinade we ever tasted. I’ll continue to make this again and again.
Dana DeVolk says
Yay, so glad you liked it!
Ray Beaudry says
Ribyes on the open fire were DELICIOUS WITH YOUR MARINADE.
THANK YOU. BEST I EVER HAD
Sammy says
I’ve followed your recipe for this steak,and I’m looking forward to grilling them tonight. I’ve got one question, when you pull the steaks out of the fridge, and let them sit,should you take the plastic wrap off,and let them sit? Or just leave it on until it’s time to grill?????Or does it matter??
Dana DeVolk says
I like to leave it on just incase some dust or something were to settle on it, but that’s really up to you!