Don’t you just hate it when your steak turns out tough and chewy? Well, say goodbye to that problem! I’m sharing a failproof marinade that will help you achieve perfectly juicy results all the time.
Key Ingredients + Substitutes (If Necessary)
Everyone has their own favorite steak marinade recipe, and this is mine. I begin by grabbing my ingredients, which include:
- Soy Sauce (Kikkoman low sodium is my ABSOLUTE favorite!), which is responsible for making the dish salty and savory.
- Lemon Juice, which is a tenderizing agent that breaks down the protein in your steak.
- Olive Oil, which is what locks in all the moisture for a juicy finish.
- Worcestershire Sauce, for the umami flavor (does anyone else use Worcestershire in EVERY marinade, or is it just me?!?)
- Minced Garlic, for a subtle hint of earthy and nutty taste.
- Italian Seasoning, for added herbs.
- Red Pepper Flakes, for some spice.
Here Are Some Variations for You
If you’re missing one or more of these ingredients, don’t stress. Here’s a couple of substitutes you can use.
- If you don’t have lemon juice in your fridge, replace it with an ingredient with equally high acidity — just like apple cider vinegar or white wine vinegar.
- No fresh garlic at home? You can totally use your garlic powder instead!
- If you’re not a fan of Italian seasoning, other great options are Montreal steak seasoning, cajun rub, or BBQ spice blend.
No Soy Sauce, No Problem
Soy sauce is a staple in my household, so I can’t imagine not having it on hand.
But, I understand that some people may be allergic to soy or they simply don’t like the taste of it. If that’s you, that’s OK. You can still make this tenderizing steak marinade.
All you have to do is find a replacement, such as:
- Coconut Aminos: This is a dark-colored salty sauce that’s made from coconuts.
- Ohsawa White Nama Shoyu: Shoyu means “soy sauce” in Japanese, but this alternative is made from brewed wheat.
The Perfect Timeline: How Long Should You Marinate Your Steak?
After combining all your ingredients, you need to let your steak soak up all the flavors of the marinade. The million-dollar question is: how long?
Different people will give you different answers, however, I suggest leaving it in the fridge for 20 minutes (AT THE VERY LEAST!). Then, if you have extra time on your hands, you can leave it in for 6 hours.
I don’t recommend marinating for more than 8 hours because the acidity may break down the steak’s fibers and leave you with nothing but a mushy mess.
Got Leftover Marinade? Here’s How To Store It
It’s not often that I have any leftover marinade (or steak, but if you do, pop over to see our top 6 leftover steak recipes here), but when I do, I store the untouched liquid seasoning in an airtight container and put it in the fridge for 3 days max.
If I’m not planning to cook steak anytime soon, I’ll pop it in the freezer to extend its shelf life a bit longer.
Tenderizing Steak Marinade
Ingredients
- 1 ½ pounds of any steak cut of your choice (I personally like ribeye)
- ⅓ cup of soy sauce (or soy sauce substitutes)
- ⅓ cup of lemon juice
- ½ cup of extra-virgin olive oil
- ¼ cup of Worcestershire sauce
- 1 tablespoon of garlic (minced)
- 2 tablespoons of Italian seasoning
- 1 teaspoon EACH of salt and pepper (to taste)
- A pinch (or more) of red pepper flakes
- 2 tablespoons of butter (for cooking)
- Chopped fresh parsley (for garnish)
Instructions
Preparing the marinade:
- Grab a small bowl and whisk together your wet ingredients, including your soy sauce, olive oil, lemon juice, and Worcestershire sauce.
- Then, add your dry ingredients, like minced garlic and the rest of your seasonings. Give the sauce a good mix before transferring it to another container. Note: I like to use a resealable bag for this, but you can also use a large bowl sealed with cling wrap.
- Add your steak into the container, making sure that all sides are submerged in the liquid.
- Leave the marinated steak in the fridge for two hours.
To cook the steak:
- After the marinating period, take your steak out of the marinade and gently dab it with a paper towel to get rid of the excess sauce.
- Turn your stove on high and melt your butter in a skillet. Add the steak and cook one side for about 3 minutes before flipping it over.
- Once you arrive at the desired doneness, take your steak off the heat and garnish with your chopped parsley.
- Plate your steaks, and serve while it’s still hot!
Notes
Image credit to @donuts2crumpets.
Featured image credit to @maple_and_mango.
