Grilled Marinated Steak with Soy-Worcestershire Marinade | CookOS

Grilled Marinated Steak

Name: Grilled Marinated Steak with Soy-Worcestershire Marinade
Prep time: 12 h 5 min
Cook time: 10 min
Total time: 12 h 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 (1.5 lb) steak (e.g., New York strip or ribeye); 1/2 cup avocado oil; 1/3 cup lemon juice; 1/4 cup soy sauce; 1/4 cup Worcestershire sauce; 1 tbsp honey; 2 tbsp minced garlic; 2 tbsp dried basil; 1 tbsp minced onion; 1/2 tbsp smoked paprika

This grilled marinated steak combines soy sauce, Worcestershire, lemon juice, and garlic to create a tender, restaurant-quality cut at home. The marinade balances umami depth with bright citrus and aromatic herbs for maximum flavor.

🌍American 🏷️Steak 🏷️Grilled steak 🏷️Steak marinade 🏷️Beef Grilling

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Total

12h 15m

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

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Ingredients

1 (1.5 lb) steak (e.g., New York strip or ribeye)
1/2 cup avocado oil
1/3 cup lemon juice
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tbsp honey
2 tbsp minced garlic
2 tbsp dried basil
1 tbsp minced onion
1/2 tbsp smoked paprika

10 Ingredients

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Instructions

1
In a bowl or measuring cup, combine the avocado oil, lemon juice, soy sauce, Worcestershire sauce, and honey.
2
Add the minced garlic, dried basil, minced onion, and smoked paprika to the liquid ingredients.
3
Whisk everything together until well combined.
4
Place the steak in a glass dish and pour the marinade over it, ensuring it's fully coated.
5
Cover the dish and refrigerate for 12 to 24 hours.
6
Preheat your grill. Remove the steak from the marinade and place it on the hot grill grates.
7
Grill the steak to your desired doneness. For medium-rare, cook to an internal temperature of 130°F.
8
Remove the steak from the grill and let it rest for 5 minutes before slicing.
9
Slice the steak against the grain and serve immediately.

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Tips & Notes

Pro tips

Pat the marinated steak completely dry before grilling to achieve a deep golden crust and prevent steam from inhibiting browning.
Let steak rest at room temperature for 20–30 minutes before grilling for even, predictable cooking throughout the thickness.
Do not move the steak frequently on the grill; allow 3–4 minutes per side for a 1.5-inch cut to develop a flavorful crust.
Reserve a small portion of marinade before adding raw steak; use reserved marinade as a finishing drizzle or sauce post-cook to avoid bacteria.

Substitutions

Avocado oil → olive oil or neutral vegetable oil (note: olive oil will add its own flavor; vegetable oil is neutral)
Lemon juice → lime juice or white wine vinegar (note: slight flavor shift but maintains acidity balance)
Dried basil → fresh thyme or oregano (note: use half the amount of fresh herbs or one-third for dried alternatives)

Storage & make-ahead

Store leftover grilled steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (300°F) wrapped in foil for 10 minutes to avoid drying out.

Equipment

meat thermometer · grill (charcoal or gas)

Common Questions

How long should I marinate the steak?

Marinate for 2–4 hours at minimum; overnight (up to 12 hours) yields deeper flavor without over-tenderizing. Do not exceed 24 hours or the acid and salt will break down muscle fibers excessively.

What's the best internal temperature for grilled steak?

Aim for 130–135°F (54–57°C) for medium-rare. Remove from heat 5°F before target; carryover cooking will finish it. Use a meat thermometer for accuracy.

Can I use a different cut of steak?

Yes. Marinade works well with strip steak, ribeye, sirloin, or flat iron. Avoid very thin cuts (under 1 inch); they risk overcooking before flavor sets.