Best Steak Marinade Tips

This marinade brings out the best in any steak by tenderizing the meat and adding layers of flavor. It turns a simple steak dinner into a restaurant-worthy experience without complicated steps or rare ingredients. Whether you are using a budget cut or a premium steak, this marinade makes it juicy and flavorful every time.

I first tried this marinade on a sirloin steak during a weekend barbecue and was amazed at how tender and juicy the meat became. Now it’s my go-to whenever steaks feel a little plain, and my family always asks for it.

Ingredients

• Extra virgin olive oil: which adds richness and helps emulsify the marinade. You can substitute with avocado or vegetable oil for a neutral flavor
• Red wine vinegar: for a mild acidity that brightens the meat’s flavor. White vinegar works but can be sharper
• Steak seasoning: using a blend like Trader Joe’s 21 Seasoning Salute gives the marinade an almost savory spiced punch. Feel free to use your favorite store bought or homemade steak rub
• Minced garlic: adds aromatic depth and a little bite. Fresh garlic is ideal but jarred or pre minced is a fine shortcut
• Kosher salt and freshly cracked black pepper: for essential seasoning that enhances every flavor
• Bone in or boneless NY strip steaks: this marinade works on any steak cut. Choose steaks about 1 to 1 ½ inches thick for best grilling results

Instructions

Measure and combine ingredients:

Measure all the ingredients into a large resealable bag. Then seal it and gently squish the bag to combine everything well.

Marinate the steaks:

Place the steaks inside the bag, press out most of the air and ensure they are fully coated with the marinade. Seal tight and refrigerate for at least one hour or preferably overnight to fully tenderize and flavor the meat.

Bring to room temperature:

Take the steaks out of the fridge about 30 minutes before grilling to let them come to room temperature. This helps them cook evenly.

Light the coals:

Light about 100 charcoal briquets in a chimney starter without lighter fluid by placing crumpled newspaper at the bottom and lighting it in a few spots. The coals will be ready when covered with grey ash in about 10 to 15 minutes.

Set up two zone fire:

Dump the hot coals onto one side of your grill for a two zone fire. This allows you to sear the steaks over direct heat and then move them to indirect heat to finish cooking without burning.

Sear and finish:

Place steaks on the hottest part of the grill and sear each side for 2 to 3 minutes. Then move them to the cooler side and close the lid to allow the steaks to cook through.

Check doneness:

Use a meat thermometer to check for doneness. Target 145 degrees Fahrenheit for medium. Adjust time for your preferred doneness by leaving on indirect heat longer.

Rest the steaks:

Remove the steaks and let them rest for 5 minutes before slicing. This resting step locks in the juices and keeps the steak tender.

Finish and serve:

Once rested, top the steak with a pat of your favorite steakhouse garlic herb butter if you have it, and enjoy the melting richness over the hot steak.

The first time I used fresh rosemary instead of thyme in the butter because I was out and the flavor was surprisingly fantastic. This little swap added such a fragrant twist that made the meal feel special. My family still talks about that night years later.

Storage tips

Store leftover marinade separately from raw meat. Once the meat is marinated, discard the used marinade or boil it if you want to use it as a sauce to avoid contamination. The marinated steaks should be cooked within 24 hours for best texture and food safety. The steakhouse butter can be made ahead and frozen in a log, sliced as needed for quick flavor boosts.

Ingredient substitutions

If you don’t have red wine vinegar, apple cider vinegar or even balsamic vinegar can stand in, but reduce the amount slightly as balsamic will add sweetness. Use fresh garlic instead of jarred when you want a sharper, fresher punch. If you do not have steak seasoning on hand, a simple mixture of smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper can substitute well.

Serving suggestions

Pair your steak with classic grilled vegetables like asparagus or corn on the cob. Oven roasted potatoes or loaded mashed potatoes are a perfect hearty side. A crisp Caesar salad balances the richness of the steak and butter with refreshing greens and tang.

Marinate the steaks and let them rest after grilling for the juiciest results. Serve with your favorite sides and enjoy.

Common Recipe Questions

→ What cuts of steak work best with this marinade?

This marinade is great with NY strip, sirloin, ribeye, or other steak cuts, enhancing flavor and tenderness.

→ How long should the steak marinate for optimal flavor?

Marinate for at least one hour, but overnight in the refrigerator yields the best tenderizing and flavor absorption.

→ Can I substitute red wine vinegar if I don't have it?

Yes, white vinegar can be used as a substitute, though red wine vinegar offers a milder, richer taste.

→ What is the purpose of the garlic herb butter?

The butter adds a fresh herbal richness, melting over the steak to elevate its flavor and juiciness after grilling.

→ How do I achieve perfect grill marks on my steak?

Use a two-zone charcoal grill setup, searing the steak on direct heat for 2–3 minutes per side before moving to indirect heat to finish cooking.

→ Is fresh garlic better than jarred for the marinade?

Fresh garlic provides a more robust flavor, but jarred minced garlic works well as a convenient alternative.