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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.
HERE IS WHAT OUR READERS ARE SAYING:
“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.” – KD
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 have such great flavor, and being that they are on the fatty side actually helps to keep them moist and tender.
This easy steak marinade is so simple. One reason it’s the best marinade. 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 recipe. 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!
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE RECIPE FOR STEAK MARINADE:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT MAKES THE BEST STEAK MARINADE?
- DO I HAVE TO USE RIBEYE STEAK?
- Pin
- ARE BONE-IN OR BONELESS STEAKS BETTER?
- ALTERNATIVES OR SUBSTITUTIONS?
- WHAT TO SERVE THIS WITH?
- Tools used:
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Best Grilled Ribeye Steaks (Recipe for Steak Marinade)
WHY THIS RECIPE WORKS:
- This easy recipe for steak marinade 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 homemade steak marinade 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 include seasonings of black pepper, Montreal steak seasoning, and salt, that’s it!
Super basic ingredients you probably already have in your kitchen.
We’re talking about a flavorful marinade that works on even the tougher cuts of meat.
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 steak cuts for this are:
- Flank steak
- New York Strip steaks
- 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 to this steak marinade.
Consider more acidic elements like apple cider vinegar, lime juice, or red wine vinegar.
I’ve been know to throw in a little cayenne pepper too for some extra kick. Bold flavors for bold people!
WHAT TO SERVE THIS WITH?
A good steak is only enhanced with great sides! That’s true of any type of steak. 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!
Best Grilled Ribeye Steaks (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.1 pound bone-in rib-eye steak, 8 cracks fresh black pepper, 2 teaspoons light brown sugar, 1/2 teaspoon Montreal steak seasoning, 1/2 teaspoon kosher salt
- 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.1 tablespoon Worcestershire sauce
- 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.1 tablespoon unsalted butter, fresh parsley
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
Love This Recipe?
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Originally Posted 05/25/2018
Updated copy and photos 04/2023
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The crust on this rib eye is to die for, luckily we have more Montreal seasoning on hand!
Ahh that rib eye is everything I need in life right now! Look at how perfect it looks!! I love the tips you offer in this post, too!
You need to try out for The Next Food Network Star or one of their challenges ?
Thanks so much! I would love to be on The Next Food Network Star!!
OMG!!! Truly the best steak marinade I have ever tasted. I used this on Korean style beef short ribs. Delicious! Will definitely use this on all my choice steaks in the future. Both my husband and I love it! Thank you!
I’m so glad!! Thanks so much!
Just wondering because I’m a fairly new griller….when doing the rib eyes for 5 minutes on high…..do you leave the grill lid open or close it? Im using a gas grill. Thanks!
I cover the grill, it’s more about the internal temperature than the actual length of time for grilling. Especially since the thickness of the steaks could be different.
If I were to use a vinegar instead of worcestershire what kind should I use and how much?
Red wine vinegar, apple cider vinegar, or white vinegar would work and I would keep it at the same amount. However, Worcestershire adds SO MUCH flavor, I would really try to use that if you can.
Thank you Dana! We got a new Weber grill as a gift so have been doing a lot of grilling. We love Rib-eye steaks so I was excited to try your recipe for marinade! DELICIOUS! It has become our “go to” steak marinade! And you are right about the Worchestershire sauce – really yummy! I am going to have to hang out at your blog more often!
Great recipe. We grilled 4 steaks on a gas grill and they turned out so tasty, my girlfriend stop saying how good they were.
Thank you! This is still my go-to marinade.
Amazing! Love this marinade. I HIGHLY suggest marinating for 24hrs if the steak is thicker than an inch. So tender and flavorful. I’ll be using this regularly.
I marinated our steaks for 24 hrs and included all the ingredients you provided. I cooked them on a cast iron skillet indoors bcuz we are snowed in! I put kosher salt on a very hot skillet and placed the steaks. The heat stays on high for maybe 2 mins, then down on medium for bout 3 to 4 mins. Flip over, then added a pat of butter on the pan so the steaks could sear with the butter. Another 4 to 5 minutes. Pull your steaks, rest for 10 minutes…Serve!! The steaks had a flavor out of this world!! We loved it! Thanks for a great recipe..can’t wait for more..
Fantastic. Loved it. Made a slight mistake and added all the ingredients and spread on n the steaks. Doubled it for 2 steaks. Well do it again
Sounds like that worked too! Thanks!
Wow! Amazing marinade! First a little confession: I buy Rib Eye steaks on sale and put them in my freezer. I sorta forgot about 2 of them and only found them last week. I was worried I had ruined their taste with freezer burn but wasn’t going to throw them away (too expensive!). So I found your delicious marinade and used it on the old steaks and grilled them. They tasted marvelous! Hubby was warned about my goof but he couldn’t tell they were old and asked me to ALWAYS marinade the steaks with your recipe. I can only imagine how good they’ll taste on steaks that haven’t been in the freezer for 6 months! So thank you for making me a rock star!
Send me this reciepe
Would love this recipe
Followed it to a T and it may have been the best steak I have ever had!
Made this today. I did a few alterations. Added ground rosemary, thyme, hot pepper flakes and garlic powder. Unbelievably delicious marinade!!! Highly recommend!
Oh, now that sounds good!!
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!
Thanks so much John, glad you liked it!
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.
What a lovely comment, thanks so much!
I ❤️❤️❤️❤️ this marinade! Will itfor chicken?
I’m not sure, but it does work well with pork. Thank you!
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.
Yay, so glad you liked it!
Ribyes on the open fire were DELICIOUS WITH YOUR MARINADE.
THANK YOU. BEST I EVER HAD
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??
I like to leave it on just incase some dust or something were to settle on it, but that’s really up to you!
yummmmmy. my sister who doesn’t like steak liked it. I didn’t have worchestire sauce so I used soy sauce instead.