Prepare to fall in love with our favorite (the best) steak marinade. A flavorful, thick marinade that sticks to your steaks. We love this recipe, and we hope you do too.
I was a salt and pepper girl when it came to meat. No marinades for me. That was until our friend Richard introduced us to his secret mud marinade. I love his steak seasoning too!
This easy steak marinade recipe ensures a flavorful, juicy steak. Whether you’re cooking flank steak, skirt or hanger steak, sirloin, or even New York strip (trust me, it’s great), this marinade will take your steaks to a whole new level of deliciousness. I love grilled steak.
Key Ingredients
I consider this one of the best steak marinades I have ever used. This particular steak marinade belongs to the group of “mud” marinades, known for their great consistency and ability to stick to the steak. This ensures that every bite is well wrapped, making it taste great and look great. Our steak marinade requires key ingredients:
- Steak Seasoning: I use our homemade meat seasoning, but feel free to use your favorite brand.
- Garlic: I love fresh garlic in this marinade and prefer to mince it well so that it melts into the mixture.
- Lemon: It adds some acidity and brightens the flavors.
- soy sauce again Worcestershire sauce: This adds umami, making the steak more flavorful and beefy.
- Oil: Any neutral, high-temperature oil works well. I usually use avocado oil.
How to Make Richard’s Steak Marinade
We recommend this marinade for steak for two reasons: First, the umami-rich marinade enhances the flavor of the steak, secondly, since we use more marinade on the steaks while cooking, it creates a caramelized crust and even water. results.
To do this, combine the ingredients of the marinade and pour liberally over the steak. It’s very easy!
We they recommend marinating the steaks for 1 to 2 hours– not anymore. This is because the lemon juice in the marinade can break down the outside of the steak if left for too long. We keep the marinating time short to preserve the texture and flavor of the steak.
From there, you can cook steaks. This is a thick, mud-style marinade works wonders on the BBQ or in the grill paninfusing meat with smoky flavor (see our grilled steak recipe for tips on how to grill steak). Alternatively, you can achieve a nice crust while retaining the juice by cooking stews in a stainless steel or cast-iron skillet. Both methods are explained in detail in our recipe below.
Like when we make our chicken marinade, we do not recommend reusing this marinade to ensure food safety due to the risk of contamination from raw meat. It is better to prepare a new batch each time. We ask that you put the marinade on the steaks as they cook, but only while they are cooking. This ensures that the marinade reaches an acceptable temperature.
Our Favorite Steak Marinade
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This easy steak marinade is a surefire way to enhance the natural flavor of your steaks. We highly recommend our homemade meat seasoning, but you can substitute your own store-bought seasoning blend. This marinade has a unique quality that is often called “mud” because of its great consistency, which allows it to cling lovingly to your steaks.
Makes enough for two large steaks or four small ones
You will need it
2 tablespoons steak seasoning, we love this homemade steak seasoning
2 tablespoons of very hot oil such as avocado vegetable oil, or safflower oil
2 cloves garlic, minced or finely minced
2 tablespoons of soy sauce
2 teaspoons of lemon
2 tablespoons Worcestershire sauce
Directions
- Grilling the Steak
1Combine the marinade ingredients and pour the mixture liberally over the steak. Allow the steak to marinate for 1 hour. Although longer marinating is acceptable, we advise against exceeding two hours for the best flavor, color, and texture.
- Grilling or Using a Pan Grill
1Place the grilled steaks over medium-high heat and cook until golden brown and lightly charred, 4 to 5 minutes.
2Turn the steaks over and continue grilling until done to your liking. Use the indoor temperature index suggested below. As the steaks cook, pour the remaining marinade over them to enhance the flavors. When using an open flame, watch out for flare-ups.
3After cooking, let the steak rest for 5 minutes before serving or slicing.
- Pan-Seared Steaks
1Heat the skillet over medium heat (1-2 minutes), then add the cleaned steaks to the pan. Cook the steaks, turning them frequently, until well browned on all sides, including the edges. You can hold the steak by the sides with tongs to search for any fat around the edges.
2Use the indoor temperature index suggested below to determine your preferred temperature. After cooking, allow the steak to rest for 5 minutes before serving or slicing.
Tips from Adam and Joanne
- Internal and done temperatures: Remember that the steak continues to cook slowly after being removed from the heat.
- Unusual: Remove the steaks to a temperature of 125°F (52°C).
- Average: Remove the steaks to 145°F (63°C).
- Central source: Remove the steaks to 150°F (66°C).
- Well done: Remove steaks to 160°F (71°C).
- Gluten-Free: Use certified GF soy sauce or tamari and Worcestershire sauce.
- The nutrition facts provided below are estimates and are for the marinade only, not the steak. We used the USDA database to calculate the estimated values.
Food Per Serving
Serving Size
1/4 of the recipe, enough for 1 small steak
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Calories
84
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Perfect Oils
7.3g
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Saturated Fats
1g
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Cholesterol
0 mg
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Sodium
785.9mg
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Carbohydrate
5.2g
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Dietary fiber
1.5g
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Total Sugar
0.5g
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Proteins
1g
