Steak seasoning is great for transforming even “okay” steaks to the next level when I’m running low on time. But when there’s time for marinating, this easy steak marinade recipe does that tenfold while tenderizing tough cuts into perfectly juicy steaks. It tastes heavenly and produces consistently restaurant-quality results from home (without the hefty price tag!). This homemade marinade is cost-effective, easily customizable, contains fewer preservatives and additives than store-bought marinades, takes just a couple of minutes to throw together, and combines the three pillars for the best steak marinade: oil, acid, and flavor/seasoning. The combination tenderizes and infuses the meat with heaps of flavor for the juiciest, tender, mouth-watering steaks – whether pan-fried, grilled, or like this tender & juicy air fryer steak.
Why marinate steak?
It may also help produce more evenly cooked, better-seared steaks, too. Perfect for a crowd-pleasing, family-friendly meal (with creamy mashed potatoes and veggies or salad) any day of the week!
How to make homemade steak marinade
First, chop the shallot and parsley, and juice the lemon. Transfer them to either a large dish/bowl or a gallon-sized Ziplock bag along with the remaining marinade ingredients. Stir/shake well.
Worcestershire sauce – packed with savory, umami flavor. Soy sauce – regular or reduced sodium, to add salty flavor. Use a soy sauce substitute if needed. Lemon juice – or lime juice, contains acidity to tenderize and add bright flavor. Olive oil – will help to lock in the steak juices/moisture. Shallot – or sweet onion for a subtly sweet, tangy, aromatic flavor. Fresh herbs – parsley, thyme, rosemary, or chives for fresh flavor and color. Garlic – minced or garlic powder. Tomato paste – acidic and umami-rich. Dijon mustard – to add subtle heat and tang. Other mustard works, too. Italian seasoning – or dried oregano and/or basil. Parsley flakes work instead of fresh. Black pepper – for subtle heat and flavor.
You’ll also need your preferred cut of steak. I used Rib Eye flank but other flank steak, skirt steak, strip steak, flat iron, hanger steaks, T-bone, etc., can be used. And optionally use some butter and additional fresh herbs for serving.
How to marinate steak
Add the steaks to the marinade, shaking/moving them around so they’re well coated, then seal/cover them and transfer them to the refrigerator if you plan to marinate for longer than 30 minutes.
How long to marinate steak?
While it’s possible to marinate steaks for as little as 30 minutes to achieve some flavor infusion, I recommend at least two hours for a better flavor. However, leaving it overnight (up to 12 hours) will not only flavor but perfectly tenderize the meat, too. The ideal marinating time will vary based on the type and thickness of the steak, though. I.e., if it’s very thin or a tender cut, I recommend 2-4 hours maximum. For tender, but thicker cuts, 4-6 hours maximum. For tougher cuts, up to 12 hours (an absolute maximum of 24 hours). What happens if you marinate steak for too long? If left too long, the acid in the marinade can break it down too much and cause it to become unpleasantly mealy/mushy and even tough and chewy. The flavors can also overpower the meat.
How to cook marinated steak in a skillet
Heat a grill pan/skillet over high heat (you can also grill or air fry the steak!). When hot, add the marinated steaks, and cook for 3 minutes per side or until the outside is well-browned. Then, reduce the heat to medium-high, and cook the steaks to your desired doneness. The exact cooking time will depend on the cut and thickness of the meat. The best way to check for doneness is to use a meat thermometer to check the internal temperature. As a general guideline, the internal temperature should be:
Medium Rare: 130-135 °F (54-57ºC), Medium: 135-145 °F (57-63ºC), Well: 145-155 °F (63-68ºC), Well Done: 155-165 °F (68-74ºC).
To avoid overcooking the meat, remove it from the heat 3-4 degrees before it’s ideal, as the residual heat will continue to cook it while it rests. Leave the steaks to rest for at least 5 minutes before slicing them, optionally serving topped with butter and extra parsley/fresh herbs. Enjoy! If you try this best marinade for steak recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
