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Best Steak Marinade

Section: Satisfying Main Dishes for Every Occasion

This marinade combines extra virgin olive oil, red wine vinegar, minced garlic, kosher salt, pepper, and aromatic herbs to tenderize and infuse steaks with rich flavor. Ideal for cuts like sirloin or NY strip, the blend enhances each bite while grilling. Complement your meal with a garlic herb butter made from softened butter, fresh chives, rosemary, garlic, and lemon juice, adding a savory finish. Let the meat rest after grilling to seal in juiciness and savor a restaurant-quality experience at home.

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A woman in a white chef's coat holding a glass of wine.
Provided By Lina
Last updated on Sun, 09 Nov 2025 18:49:45 GMT
A plate of food with a steak and potatoes. Bookmark
A plate of food with a steak and potatoes. | deliciousrecipeshere.com

This steak marinade brings out the best flavors and tenderizes the meat beautifully, turning any cut into a juicy, restaurant-quality steak. It’s perfect for adding that extra touch when grilling sirloin, ribeye, or NY strip steaks. Pair it with a simple homemade garlic herb butter to elevate your steak night to something special.

I first tried this marinade when sirloin was on sale and didn’t have fresh thyme, so I swapped for rosemary. That small substitution made it even better, and now it’s a permanent recipe in my marinade rotation. My family loved how tender and flavorful the steaks turned out.

Ingredients

  • Extra virgin olive oil: adds a smooth richness and helps the marinade coat the steak evenly. Choose a good quality oil for the best flavor
  • Red wine vinegar: this soft vinegar brings a nice tang and helps break down the meat’s fibers gently. You can use white vinegar if that’s what you have on hand
  • Steak seasoning: use your favorite blend for depth. I love Trader Joe’s 21 Seasoning Salute for its complexity and balance
  • Minced garlic: fresh is best, but if you don’t have fresh garlic, good quality jarred garlic works well too
  • Kosher salt and freshly ground black pepper: essential for seasoning meat just right and bringing out all the marinade flavors
  • Bone in or boneless NY strip steaks: any cut works with this marinade, but NY strip gives a great beefy taste and cooks evenly

Instructions

Sauté the Aromatics:
Not applicable here as this marinade is mixed raw but ensuring fresh garlic is minced finely can make a big difference in flavor distribution.
Combine the Marinade Ingredients:
Measure all the ingredients into a large zipper bag or a shallow dish. This method helps the marinade coat the steak very evenly and allows you to mix well with your hands or spoon until everything is completely combined.
Add and Coat the Steaks:
Place the steaks in the bag ensuring you squeeze out as much air as possible to allow full contact with the marinade. Gently massage or squish the steaks around in the bag so every surface is coated.
Marinate in the Refrigerator:
Lay the bag flat in the fridge and let the steaks soak up those flavors overnight. If short on time, marinate for at least one hour but longer is better because the acidity tenderizes the meat while the seasoning infuses throughout.
Prepare Your Grill:
For best results use charcoal briquets fired up in a chimney starter for 10 to 15 minutes until glowing and covered with ash. Pour coals on one half of the grill creating a two zone heat for searing and slower cooking.
Grill the Steaks:
Place the steaks over direct heat first, grilling each side for about 2 to 3 minutes to develop a beautiful crust and grill marks. Then move them to the cooler indirect heat side to finish cooking to your desired doneness. I aim for 145 degrees Fahrenheit for medium.
Rest and Serve:
Remove steaks from the grill and let rest for about 5 minutes. This helps the juices redistribute. Serve with a pat of garlic herb butter so it melts over the warm steak, adding extra richness and flavor.
A piece of meat with a blue sauce on it.
A piece of meat with a blue sauce on it. | deliciousrecipeshere.com

My favorite ingredient in this marinade is the red wine vinegar. It softens the meat just enough while adding a subtle tang that balances the richness beautifully. One summer evening cooking this on the grill with family, the mix of smoky charcoal and this marinade made the steaks unforgettable.

Storage Tips

If you have leftovers, it’s best to store cooked steaks in an airtight container in the fridge for up to four days. For the marinade, store any extra in a sealed jar or container in the fridge for up to one week, but always discard if the smell changes.

Ingredient Substitutions

If you don’t have red wine vinegar, apple cider vinegar is a good substitute and adds a fruitier tang. For the oil, avocado oil or light vegetable oil can work just as well without overpowering the flavors. Fresh garlic can be swapped with garlic powder but add less to avoid bitterness.

Serving Suggestions

Serve grilled steak alongside classic potato packets cooked right on the grill and a crisp Caesar salad. The steakhouse garlic herb butter melts perfectly when spread on a warm steak and brings everything together. A side of grilled vegetables complements the smoky flavors wonderfully.

A piece of meat with a blue sauce on it.
A piece of meat with a blue sauce on it. | deliciousrecipeshere.com

This marinade is an easy way to turn ordinary steaks into something special. Try it with garlic herb butter for a restaurant-style finish.

FAQs About This Recipe

→ What cuts of steak work best with this marinade?

This marinade is perfect for sirloin, NY strip, ribeye, or any leaner cuts that benefit from added tenderness and flavor.

→ How long should steaks soak in the marinade?

For best results, marinate steaks for at least one hour or preferably overnight to allow the flavors to penetrate deeply.

→ Can I substitute the herbs in the marinade?

Yes, fresh rosemary can replace thyme, and dried herbs may be used but in smaller quantities due to their concentrated flavor.

→ What is the purpose of the garlic herb butter?

The compound butter adds rich, fresh herb and garlic flavors when melted atop hot grilled steak, enhancing moisture and taste.

→ How should I cook the steaks after marinating?

Grill steaks over charcoal or gas, searing each side 2-3 minutes before moving to indirect heat to reach desired doneness, then rest before serving.

→ Is red wine vinegar essential in the marinade?

It adds mild acidity and flavor, but white vinegar can be substituted if needed, though the taste may be sharper.

Best Steak Marinade

A savory blend of olive oil, garlic, and herbs that tenderizes and elevates steak flavor naturally.

Prep Time
15 minutes
Cooking Time
20 minutes
Total Time
35 minutes
Provided By: Lina

Recipe Type: Main Dishes

Skill Level: Medium Effort

Cuisine Inspiration: American

Portion Size: 2 Serving Size

Dietary Preferences: Low-Carb, Gluten-Free

What You’ll Need

→ Marinade

01 1/4 cup extra virgin olive oil
02 2 tablespoons red wine vinegar
03 1 tablespoon 21 seasoning salute or steak seasoning blend
04 2 cloves garlic, minced (or 1 teaspoon jarred minced garlic)
05 1 teaspoon kosher salt
06 1/2 teaspoon black pepper

→ Steak

07 2 bone-in or boneless New York strip steaks, about 8 ounces each

→ Steakhouse Garlic Herb Butter

08 1/2 cup (1 stick) salted butter, softened to room temperature
09 1 tablespoon fresh chives, finely chopped (or 2 teaspoons dried chives)
10 1 tablespoon fresh rosemary or thyme, finely chopped (or 1 teaspoon dried)
11 1 teaspoon minced garlic (jarred or fresh)
12 1 teaspoon fresh lemon juice (optional)
13 1/4 teaspoon kosher salt
14 1/8 teaspoon black pepper

Steps to Make This

Step 01

Combine olive oil, red wine vinegar, steak seasoning, minced garlic, kosher salt, and black pepper in a resealable plastic bag. Seal and shake to mix thoroughly.

Step 02

Place the steaks inside the bag with marinade, remove excess air, and massage to fully coat. Refrigerate for at least 1 hour or preferably overnight.

Step 03

Finely chop fresh chives and rosemary (or thyme). In a bowl, mix softened butter with herbs, minced garlic, lemon juice, salt, and pepper until well combined. Shape into a log with plastic wrap and refrigerate until firm.

Step 04

Ignite approximately 100 charcoal briquettes in a chimney starter until coated in gray ash (about 10-15 minutes). Pour coals to one side of the grill to create two heat zones: direct and indirect.

Step 05

Remove steaks from marinade and bring to room temperature. Grill steaks over direct heat for 2-3 minutes per side to develop sear marks. Then move steaks to indirect heat zone and continue cooking until internal temperature reaches 145°F for medium doneness.

Step 06

Remove steaks from grill and let rest for 5 minutes. Top with a slice of garlic herb butter to melt before serving.

Additional Notes

  1. Allowing steaks to marinate overnight tenderizes the meat and enhances flavor.
  2. Two-zone grilling prevents flare-ups and ensures evenly cooked steaks with perfect sear marks.

Tools You’ll Need

  • Charcoal grill with chimney starter
  • Resealable plastic bags
  • Mixing bowls
  • Knife and cutting board

Allergy Warnings

Always check ingredient labels for allergens, and consult a healthcare provider if needed.
  • Contains garlic and dairy