Savory Steak Marinade

Pro tips

• Use liquid aminos as a 1:1 soy sauce swap for a slightly cleaner, less salty umami base if desired.
• Pat steaks completely dry with paper towels before cooking—excess marinade inhibits browning and crust formation.
• Don't over-marinate beyond 24 hours; the acid and salt begin to denature proteins excessively, leading to mushy texture.
• Reserve a small portion of marinade before adding raw steak if you want to brush or drizzle it on cooked meat for extra flavor.

Substitutions

• Apple cider vinegar → red wine vinegar (more assertive tannins, slightly less fruity sweetness)
• Dijon mustard → whole grain mustard (adds texture, milder spice)
• Lemon juice → lime juice (brighter, more citric acid)
• Vegetable oil → olive oil or avocado oil (richer flavor, works equally well)

Storage & make-ahead

Store unmixed marinade in an airtight container in the refrigerator for up to 1 week. Marinated steaks keep refrigerated for 24 hours; use or freeze beyond that point.

How long should steak marinate?

Marinate for 4–8 hours at minimum, or up to 24 hours in the refrigerator for maximum flavor. Shorter marinating times still work but won't penetrate as deeply.

Can I use this marinade for other cuts of beef?

Yes, this marinade works on any beef cut. Thinner cuts like flank or skirt benefit from 4–6 hours; thicker cuts like ribeye or strip can go 8–24 hours.

Should I pat the steak dry before cooking after marinating?

Yes, pat the steak dry with paper towels before grilling or pan-searing to promote browning and a better crust.

Can I reuse leftover marinade?

No—discard used marinade that has contacted raw meat. Make fresh batch if you need extra sauce for basting or serving.

How long does this marinade keep?

Store unmixed marinade in an airtight container in the fridge for up to 1 week. Discard if it develops an off smell or sediment.