Go Back
steak marinade for grilling

Perfect Steak Marinade

This simple yet flavorful steak marinade transforms ordinary cuts into extraordinary meals. Using just a handful of pantry staples, it creates a savory depth that enhances the natural flavor of beef while ensuring a juicy, tender result with a delicious crust when grilled.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs steak New York Strip, Porterhouse, or Top Sirloin recommended
  • Worcestershire sauce enough to coat both sides of steak
  • soy sauce enough to coat both sides of steak
  • garlic powder to taste
  • celery salt to taste

Equipment

  • Grill
  • Meat thermometer
  • Shallow dish

Method
 

  1. Place your steak on a flat surface or in a shallow dish.
  2. Drizzle both soy sauce and Worcestershire sauce generously over both sides of the steak, enough to coat but not drown the meat.
  3. Sprinkle garlic powder and celery salt evenly across both sides of the steak.
  4. Use your fingertips to gently press the seasonings into the meat to ensure they adhere properly.
  5. Allow the steak to rest at room temperature for about 1 hour to let the flavors meld and begin tenderizing the meat.
  6. Preheat your grill to medium-high heat.
  7. Cook the marinated steak to your preferred doneness. For medium-rare, aim for an internal temperature of 130-135°F; for medium, 140-145°F.
  8. Let the steak rest for 5-10 minutes after cooking before slicing to allow juices to redistribute throughout the meat.

Notes

For food safety, don't let the steak marinate at room temperature for longer than two hours. If you need more marinating time, refrigerate it, but bring it back to room temperature before cooking.
This marinade is highly adaptable - you can substitute soy sauce with tamari or coconut aminos, and Worcestershire sauce with balsamic vinegar mixed with a pinch of sugar and anchovy paste. Fresh minced garlic can replace garlic powder for a more intense flavor.
Leftover marinated steak can be refrigerated for up to 3 days and is excellent sliced thin for sandwiches or added to salads.