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This grilled steak marinade is rich, savory, and packed with flavor, with just a few pantry staples standing between you and the best steak you’ve made at home. Soy sauce, garlic, Worcestershire, and a little honey work together to tenderize the meat and build that deep, sticky-sweet crust on the grill. It works on pretty much any cut, from strips to sirloin to tri-tip.
More marinated grilling recipes: Grilled Tri Tip | Carne Asada | Grilled Steak Salad
3 Tips That Really Matter for This Recipe
A few quick things make a real difference between a good steak and a great one. Read through these before you start.
- Let the steak rest at room temp. Pull it out of the fridge 20 to 30 minutes before grilling. A cold steak hitting a hot grill cooks unevenly and leaves you with a gray ring around the edge.
- 6-12 hours is the sweet spot. Less than 6 and the flavor stays surface-level. More than 24 and the soy and acid start breaking down the texture too much, leaving the surface mushy.
- Match the cut to the cook. This marinade works on strips, ribeye, sirloin, flank, skirt, and tri-tip. Tougher cuts like flank and skirt benefit most from the full marinade time, and they should always be sliced against the grain.
RECIPE WALK-THROUGH
How to Make Grilled Steak Marinade
See the recipe card below for full, detailed instructions
This marinade comes together in one bowl, and the fridge does most of the work from there. Here’s how it goes.
Step 1: Whisk the marinade
In a small bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, Worcestershire sauce, honey, garlic powder, and onion powder until everything is combined.
The olive oil carries flavor and helps lock in moisture, the lemon juice tenderizes, and the soy and Worcestershire bring that deep, savory backbone.
- Want to switch it up? A splash of balsamic vinegar in place of some lemon juice gives it a slightly sweeter, richer profile. A teaspoon of fresh thyme or a swap of brown sugar for honey both work well too.
Step 2: Marinate the steak
Place the steak in a large zip-top bag and pour the marinade over the top. Massage it into the meat through the bag, then press out as much air as possible and seal.
Refrigerate for at least 6 hours and up to 24 hours, flipping the bag once halfway through if you’re around to do it.
If you’re using a sealed container instead of a bag, flip the steaks halfway through to make sure both sides get even coverage.
- Freeze Tip: You can freeze the steak right in the marinade for up to 3 months. As it thaws in the fridge, it marinates at the same time. It’s one of my favorite meal prep shortcuts.
Step 3: Bring it to room temp
When you’re ready to grill, pull the steaks out of the fridge and let them sit on the counter for 20 to 30 minutes. This is the step most people skip, but it makes a real difference in how evenly the steak cooks.
While the steaks rest, preheat your grill to medium-high heat (about 350°F to 400°F).
- No time to marinate? No grill? If dinner snuck up on you, my Cast Iron Steak skips the marinade entirely and still delivers a steakhouse-quality result. And this same marinade works beautifully in the Air Fryer Steak when the weather isn’t cooperating.
Step 4: Grill to your preferred doneness
Remove the steaks from the marinade and let any excess drip off. Discard the marinade. Never reuse marinade that has touched raw meat.
Place the steaks on the grill and close the lid. For 1½-inch New York strip steaks, I grill about 7 minutes on the first side and 4 to 5 on the second for medium-rare. Thinner cuts will go faster, thicker cuts will need a few minutes more.
Use the chart below to hit your target doneness. Pull steaks from the grill 5 degrees before your target temp, since they’ll keep cooking as they rest.
Steak Doneness Chart (for 1- to 1½-inch steaks at 350°F to 400°F)
- Rare: 120°F to 125°F. About 4 to 5 minutes per side.
- Medium-rare: 130°F to 135°F. About 5 to 7 minutes per side.
- Medium: 140°F to 145°F. About 6 to 8 minutes per side.
- Medium-well: 150°F to 155°F. About 7 to 9 minutes per side.
- Well-done: 160°F and up. 9 minutes or more per side.
Download this printable steak doneness guide to keep on the fridge or by the grill.
Step 5: Rest before slicing
Transfer the steaks to a clean plate or cutting board, tent loosely with foil, and let them rest for at least 5 to 10 minutes. The juices need this time to redistribute, otherwise they’ll end up on your cutting board instead of in the steak.
Slice against the grain and serve.
Looking for more recipes for the grill this season? Check out my 101 Grilling Recipes collection.
What to Serve With Grilled Steak
A great steak deserves great company. When the grill is already hot, I like to use it for as much of the meal as possible and round out the rest with sides I can prep ahead.
Sides off the grill
- Grilled Baked Potatoes cook alongside the steak with no oven needed
- Grilled Potatoes with garlic, lemon, and herbs
- Balsamic Grilled Vegetables or simple Grilled Zucchini
- Grilled Corn on the cob
Steakhouse classics
- Wedge Salad with creamy thousand island
- Twice Baked Potatoes or these Perfect Baked Potatoes loaded with the works
- Warm Garlic Bread on the side
Make it a meal. Pair the steak with grilled potatoes and a wedge salad and you’ve got a steakhouse dinner without leaving the backyard.
Storage Tips
Storage and Reheating
Steak is best fresh off the grill, but leftovers reheat well if you’re gentle with them.
To refrigerate: Store cooled cooked steak in an airtight container in the fridge for up to 3 days.
To freeze: Wrap cooked steak tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat: Warm in a skillet over medium heat with a little butter or oil until just heated through. Skip the microwave, it tends to dry the meat out and push it past your original doneness.
To freeze in the marinade: Place steak in a zip-top bag with the marinade and freeze for up to 3 months. It marinates as it thaws in the fridge.
- Use up the leftovers. Cold sliced steak is fantastic on a Grilled Steak Salad, or wrap it into Carne Asada Street Tacos, Steak Fajitas, a Chipotle Steak Quesadilla, or pile it on top of Carne Asada Fries.
Frequently Asked Questions
What steaks should not be marinated?
High-end, well-marbled cuts like ribeye, prime filet mignon, and dry-aged steaks already carry plenty of natural flavor and tenderness. A salt-and-pepper crust lets that flavor shine.
Save this marinade for leaner cuts like sirloin, or tougher cuts like flank, skirt, and tri-tip, where it actually adds something.
Can you marinate steak too long?
Yes. After about 24 hours, the salt and acid in the marinade start breaking down the surface of the meat in a way that turns it mushy rather than tender. 6-12 hours is the sweet spot. Up to 24 is fine. Beyond that, you start to lose the texture you want.
What’s the best cut of steak for this marinade?
This marinade is genuinely versatile. New York strip and sirloin are my go-to weeknight cuts. Flank, skirt, and tri-tip benefit most from a longer soak and slice beautifully across the grain. You can even use it on ribeye if you want to add flavor, though ribeye doesn’t strictly need a marinade.
Is it safe to reuse leftover marinade?
No. Any marinade that has been in contact with raw meat should be discarded. If you want a sauce to brush on while grilling or to drizzle after, set aside a portion of the marinade before adding the steak.
More Steak Recipes Worth Trying
- Garlic Butter Steak Bites
- Grilled London Broil
- Beef Kabobs
- Bacon Wrapped Filet Mignon
- Steak and Potatoes Sheet Pan Dinner
Grilled Steak Marinade
Ingredients
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 2 tablespoons lemon juice
- 5 cloves garlic minced (about 2-3 tablespoons)
- 2 tablespoons Worcestershire sauce
- 1 to 2 tablespoons honey
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 pounds New York strip steaks (or other steak of choice)
Instructions
- Whisk together the olive oil, soy sauce, lemon juice, garlic, Worcestershire, honey, garlic powder, and onion powder in a small bowl until combined.
- Place the steaks in a large zip-top bag and pour the marinade over them. Press out as much air as possible, seal the bag, and gently massage to coat the meat.
- Refrigerate for at least 6 hours and up to 24 hours, flipping the bag once halfway through if possible.
- Set the steaks on the counter for 20 to 30 minutes to come to room temperature before grilling. Preheat your grill to medium-high heat (350°F to 400°F).
- Remove steaks from the marinade and discard any leftover marinade. Grill 5 to 7 minutes per side for medium-rare on a 1- to 1½-inch steak, or use the doneness chart in the post to hit your preferred temp.
- Transfer to a plate or cutting board, tent loosely with foil, and rest for 5 to 10 minutes. Slice against the grain and serve.
Notes
- Marinating time: Six to twelve hours is the sweet spot for flavor without mushy texture. Up to 24 hours is fine, but skip going longer than that.
- For a sauce: Set aside ¼ cup of the marinade before adding the steak if you want to brush it on while grilling or drizzle after.
- Cuts that work: Strips, sirloin, flank, skirt, and tri-tip all work beautifully. Slice flank and skirt against the grain. Ribeye and filet are flavorful enough to skip the marinade if you prefer.
- Easy variations: Swap part of the lemon juice for balsamic vinegar for a richer profile, add a teaspoon of fresh thyme or rosemary, or use brown sugar in place of honey.
- Doneness: Pull steaks 5°F before your target temp; they’ll continue cooking as they rest.
- Storage: Cooked steak keeps in the fridge for up to 3 days; reheat gently in a skillet. Steak can also be frozen in the marinade for up to 3 months and will marinate as it thaws.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This is the summer of searching for the perfect marinade. This particular one is terrific! Only thing is the portion of oil and soy is extreme. I reduced it to 1/3 cup each and it still turned out marvellous.
Love the feedback Steve-O! Thanks for stopping by.
I am not a steak person, but this was fab!!! The whole family could not get enough. I have been waiting months for NY Steak to go on sale so I could make it again and today is the day! Thank you!
You are so welcome Susan! Thanks for stopping by.
I’ve used this recipe several times now and each time our steaks come out fantastic! Thank you so much!
You are so welcome Brittany! Thanks for stopping by.
Wow! Amazing flavor!!
Thank you Angela! Thanks for stopping by.
So yummy!
Nice! Thanks for stopping by Lori.
I’m trying this out for the first time. I will let you know if the men like it.
Really love this marinade, and so does everyone who’s had it in my family! I try to marinade my steaks in the fridge for 2-3 days before grilling, and it always turns out great!
That’s great that you have good results and your family enjoys them. But I’d be careful using other marinades any longer than 8-10 hours. Any longer could result in a steak tasting to salty, sweet, etc. The acids in the marinade ingredients begin to break down the fibers in the meat as well. Resulting in an undesirable result. I like to think of marinating as enhancing the flavor of the meat, not masking it. Take care!
Almost forgot to mention in my previous comment but, yeah, this marinade is awesome. Worked great on my petite sirloin I grilled. I marinated the sirloin for 3 hours and it was deeeeelicious!
P.S.- brushing a little softened butter on the steak before serving is a super yummy option. Thanks blissroad!
You are so welcome.
Amazing marinade. I have used it on tri tip and New York strip. My whole family raves about it.
Thank you Nicole! So happy that you and your family loved this recipe!
I try to marinate beef in the morning for dinner and its flavor is great too. Thanks a lot your printable, it is so convenient.