This is just an excellent beef steak marinade that adds juiciness and flavour into steaks, transforming economical steaks from just ok to “wow!”. It injects extra flavour without overpowering the natural flavour of beef, and makes the meat tender.
Terrific for any type of steak – for grilling or pan searing!
Beef Steak Marinade
Steaks are like wine – the more you spend, the better they are. Juicier, more flavour, more tender, no random bits of sinew throughout.
And as much as we’d all like to be able to splurge on premium quality beef every time we have a hankering for steak, the reality is that most of us cannot!
But you can turn every day beef steaks into something that tastes as good as a premium cut (in my humble opinion) by using a great beef steak marinade!
When should you marinate steak?
Use this marinade for economical steaks – it will make the flesh more tender and add flavour. Do not use this for expensive, prime grade beef steaks!
This steak marinade makes steaks juicier and enhances the flavour rather than overpowering the natural flavour of beef!
It’s actually easy to make marinades that infuse flavour into steaks. But it’s harder to make marinades that enhance without adding too much flavour into the steak. You want the steak to taste mainly of (gasp, shock horror!) BEEF. Not overwhelmed by marinade flavour!
What goes in Beef Steak Marinade
Here’s what you need for the Steak Marinade. Use this marinade for any economical steak – do not use for expensive steaks, that would be a waste!!
Here’s why this combination of ingredients makes your steak plump, juicy and adds flavour:
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Balsamic vinegar – the tenderising ingredient, because it’s acidic (which breaks down meat fibres);
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Soy sauce – the salty liquid to act as the brine so the steak retains moisture. It does not make this steak taste Asiany, we only use a bit!
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Dijon Mustard – a touch of flavour and to thicken the marinade slightly so it coats the steak better (thus marinates it more effectively, rather than having to worry about turning the steak regularly);
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Flavour – all the other ingredients! Worcestershire is pretty intense in flavour so you only need a bit to add savoury flavour into things.
How to marinate steak
I always marinate my steak in ziplock bags which I acknowledge is not environmentally friendly, but it is the most effective way to marinade steak because it keeps the steak evenly coated with a relatively small amount of marinade.
If you want to use a container instead, use a glass or other non reactive container and I would recommend doubling the marinade.
How long to marinate steak?
12 to 24 hours is best. You can also freeze it immediately – then it will marinate as it thaws!
Pan fry or grill it, and marvel at how JUICY and FLAVOURFUL your steak is!!
The steak marinade injects enough flavour into the steak such that you don’t need to serve this with a sauce. But I couldn’t resist adding a smidge of garlic butter on top!
You could also serve it with a Creamy Mushroom Sauce or Creamy Peppercorn Sauce, or even gravy.
As for sides, it’s pictured with buttered baby potatoes and a classic Rocket/Arugula Salad with Shaved Parmesan. Here are some more suggestions for great sides!
Sides for Steak Dinner
So….who’s in the mood for a STEAK DINNER now? 🙂 – Nagi x
Watch how to make it
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Beef Steak Marinade
Ingredients
- 2 steaks , economical (Note 1)
Marinade
- 1 tsp Dijon mustard
- 1/2 tsp minced garlic (1 large garlic clove)
- 1/2 tsp onion powder (or sub with garlic powder)
- 1 tbsp soy sauce (Note 2)
- 1 tbsp oil (I use olive oil, but any oil is fine)
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- Black pepper
Instructions
- Mix together mustard, garlic and onion powder. Then mix in remaining ingredients.
- Place beef in a ziplock bag with Marinade and marinade overnight (12 - 24 hours).
- Remove from the fridge 30 minutes before cooking to bring to room temperature - key for even cooking of steaks. Shake off excess marinade.
- Brush BBQ Grills with oil, then heat on high heat until is really hot - you should see wisps of smoke. Or heat a heavy based skillet on high until very hot, then add oil - it will heat almost instantly.
- Add steaks. For 2cm / 3/4" thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps). (Note 3)
- Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.
- Serve! I couldn't resist garlic butter - see recipe in notes.
Recipe Notes:
4. Garlic butter: 100g / 1 stick unsalted softened butter, 1 small garlic clove very finely minced (using crusher is best), 3/4 tsp salt, 1/4 cup finely chopped parsley. Mix together, place on baking paper to form a log. Roll up then twist ends tightly repeatedly until it forms a neat log. Refrigerate until firm, cut to serve.
5. Nutrition per serving for a 400g/14oz bone in steak (T-bone, ~300g/10oz exc bone), excluding butter.Nutrition Information:
Originally published June 2016. Updated 2020 with new photos and brand new video! No change to recipe.
My favourite back-pocket marinades
These are the ones I use over and over again, made with pantry staples with lots of sub options!
And more steak recipes
Also try this Mushroom Gravy (this is a seared chicken recipe, just switch the chicken with steak) or the onion gravy in this sausage recipe (just directly switch the sausages with steak).
Life of Dozer
Suffice to say he didn’t stray too far the whole time I was photographing and filming this steak….😂
Nagi, Ive used a few steak marinades over the years but this is a cracker! I have a vacuum chamber and used the marinade function for 3 minutes (3 cycles) then sealed it and popped in the fridge for 7 hours. Unbelievable. Possibly one of the best Porterhouse steaks I think i’ve ever had. Thank you for this, it will go in to the long term use category, like so many others of yours.
What can I replace the soy sauce with? I am allergic to soy.
Used this for the first time the other night and once again, yum.
This is a staple in our BBQ repertoire, just need to be organised to get the marinating time in if you’re tight like me and only buy cheap steaks 🙂
Such a simple marinade with ingredients already in the cupboard. Steaks were the best tasting that I’ve ever had. Thanks Nagi. xx
Perfect recipe ratios for smaller quantities. Much appreciated! We are a gluten free family so use Tamari, but thankfully haven’t noticed it being too strong (but we only marinate for 3-4 hours). Wonderful recipe.
Used this marinade – it works so well I’ll never have to pay for another high priced steak – the bonus is those inexpensive cuts also have way more flavor
Hello Nagi have cooked quite a few of your recipes with great success. Just wondering if I can do a pie of beef roast slow cooked with this marinade thankyou 🌻🌻🌻
This sounds fabulous and can’t wait to try it. I was thinking a nice red wine mushroom pan sauce using the drippings after removing the steak from the cast iron skillet might be awesome? Any tips on how to do that properly?
When MOTH saw the steak on the bench he naturally thought we’d be having a BBQ, no siree!
The flavour on the steak is absolutely a winner. I have never cooked steak on the stove and I’m no spring chicken. It’s always been on the BBQ.
By cooking this way, its so moist. Of course everything tastes better when drenched in butter and garlic.
Totally enjoying your beautiful book Nagi, I’ve made at least 24 recipes from it, not to mention the weekly email recipes.
You’re the best Nagi!
Great start! I used diced fresh onion and jalapeños as well
Absolutely delicious!!!! Marinated ribeye in it and I wanted to lick the plate.
Oh yummy! That sounds delicious D! Enjoy! N x
My husband and I just used this recipe to make beef jerky. We marinated very thinly sliced beef in it for 48 hours and then dehydrated it in the oven at 175 degrees Fahrenheit for about 4 hours. PERFECTION. We have also made steak with it before. Best steak ever!
That’s a clever way to use it! Thanks for that tip! N x
Recipe is great taste like steak house 5 star restuarant style according to my family loved it. including my daughter the picky eater. Thank you
This is the first time I have ever tried making a steak and although only got to marinate it for about 6 hours or so, the end result was fantastic. I absolutely loved the marinade and so did everyone who ate it. Thank you Nagi.
Standard. Break up a bay leaf. Add some pepper. Red peppers. The go to. Drop it right in the air fryer.
Worked so well. Elevated the rump steak I had beautifully. I only had 5 hours to marinate. Looking forward to trying again when I’ve got longer
Super super super delicious!! Thanks Nagi
Thanks for reminding us not to marinade high quality beef!
I hate to say that I did not like this recipe & I have tried a lot of Nagi’s recipes & they were all amazing, but to be fair, I did make some changes. I used scotch fillet and cut them in cubes so I could skewer them. I also didn’t have any onion powder so I sliced fresh onion. Even though it was a very good cut of meat, after marinating for approx. 18 hours, it turned out very dry when cooked and had a weird furry texture. I think all the acid in the marinade and fresh onion started to cook the meat so I’m assuming that this was the problem.
Hi Anna, that doesn’t sound right at all sorry! I hope you can give it a go as written! N x
Hi Nagi,
In response to Anna, the meat did look weird after being in marinade,
I cooked mine on a super hot grill plate, fast, with nice charred marks, was very tasty and juicy, Not dry at all. Perhaps it was the pan heat?
Oh I added 1 heaped tsp of chilli jam to my marinade.
Planning next steak night!
Thanks for the terrific recipes, Regards Cher.
OMG This was SO good!!! I had purchased a value pack/budget cut, very lean beef steaks to make jerky treats for my dog…and decided to try the marinade on one of the steak. Pan fried in a cast iron…and the steak came out juicy and SO GOOD!!! Thank you Nagi!
Wahoo! Sounds like you nailed it Susan!! N x