Best Steak Marinade Tips

This steak marinade brings out incredible flavor while also tenderizing your meat beautifully making even leaner cuts taste like a premium steakhouse experience. Whether you buy sirloins on sale or splurge on ribeyes this marinade is super simple to whip up and turns any grilling session into something memorable. Paired with a homemade garlic herb butter it elevates grilling dinner to something special.

This marinade was a game changer for me when I stocked up on discount sirloin one weekend and still wanted that rich flavor you get at steakhouses. My family now asks for it regularly especially in summer when we fire up the grill.

Ingredients

• Extra virgin olive oil: this helps keep the steak moist and carries the flavors of the other ingredients smoothly opt for a good quality oil with a fresh smell
• Red wine vinegar: adds a subtle tanginess more gentle than white vinegar look for a bottle labeled for cooking or salad use
• Steak seasoning: I used Trader Joe's 21 Seasoning Salute for a nice balanced blend but any favorite steak rub works well try to pick one without too much salt so you can adjust
• Minced garlic: adds depth and savory aroma using fresh garlic is best but store-bought squeeze garlic is a good time saver
• Kosher salt and freshly ground black pepper: essential for seasoning the meat making sure the flavors penetrate
• Bone-in or boneless NY Strip steaks: are perfect here but feel free to swap for ribeye or sirloin depending on your budget and taste

Instructions

Prepare the Marinade:

Combine extra virgin olive oil, red wine vinegar, minced garlic, steak seasoning, kosher salt, and pepper in a mixing bowl or directly in a sturdy sealable plastic bag. Stir or squeeze the bag gently to mix everything thoroughly creating a balanced marinade base.

Coat the Steaks:

Place your steaks into the marinade making sure they are fully submerged or well coated by massaging the bag gently. Eliminate as much air from the bag as possible then seal it tightly. Refrigerate to marinate for at least one hour but preferably overnight for best flavor and tenderness.

Fire Up the Grill:

Light about 100 charcoal briquets in a chimney starter using crumpled newspaper for ignition without lighter fluid. Wait 10 to 15 minutes until the coals are glowing and mostly covered with a layer of gray ash signaling they are perfectly heated and ready.

Set Up Two Heat Zones:

Pour the hot coals into one side of your charcoal grill creating a hot direct heat side and a cooler indirect side. This setup allows you to sear the steak quickly then move them to indirect heat to finish cooking gently preventing flare-ups.

Grill the Steaks:

Place steaks directly over the hot coals and grill each side for about 2 to 3 minutes developing those classic grill marks and sealing in juices. Then transfer the steaks to the cooler side of the grill to reach your preferred doneness using a meat thermometer aiming for 145 degrees Fahrenheit for medium doneness.

Rest and Serve:

Remove the steaks from the grill and let them rest for about 5 minutes so the juices redistribute. Top each steak with a slice of homemade steakhouse garlic herb butter allowing it to melt and add an extra burst of juicy flavor before serving.

I absolutely love the combination of the marinade with the garlic herb butter. Every time I make it it reminds me of summer gatherings around the grill with friends where everyone grabs a plate and digs in happily. The fresh herbs in the butter brighten the steak in a way you don't get with just salt and pepper making each bite a celebration.

Storage Tips

Leftover grilled steak keeps well in an airtight container in the refrigerator for up to three days. Reheat gently using a skillet over low heat or in a microwave with a damp paper towel to maintain juiciness. You can also freeze cooked steak wrapped tightly in foil or plastic wrap for up to three months perfect for quick weeknight meals.

Ingredient Substitutions

If you don't have red wine vinegar white vinegar or apple cider vinegar can be used in a pinch just reduce quantities slightly as they tend to be stronger. Avocado oil or vegetable oil can replace olive oil without loss of flavor. Use dried herbs instead of fresh in the garlic butter but reduce amounts as dried herbs are more concentrated.

Serving Suggestions

This steak is delicious served alongside classic potato packets roasted in foil on the grill and a crisp Caesar salad with homemade croutons. You can also slice leftover steak thinly and toss it into a salad with blue cheese and walnuts or place it on toasted buns with sautéed onions for an easy steak sandwich.

Make the marinade ahead when you have time and let steaks rest after grilling to ensure the best flavor and juiciness.

Common Questions About Recipes

→ What cuts work best with this marinade?

NY strip, ribeye, sirloin, or any steak cut benefit from this marinade’s tenderizing and flavor-enhancing qualities.

→ How long should steaks marinate?

Marinate for at least one hour or overnight for deeper flavor and tenderness.

→ Can I use dried herbs instead of fresh?

Yes, dried herbs can be used but reduce the quantity by about half since dried herbs are more concentrated.

→ What is two-zone grilling?

Two-zone grilling involves placing coals on one side for direct heat and leaving the other side cooler for indirect cooking, allowing better control over doneness.

→ How do I make the garlic herb butter?

Mix softened salted butter with minced garlic, chopped fresh herbs like chives and rosemary, lemon juice, salt, and pepper, then chill in a log.

→ Why rest steak before serving?

Resting allows juices to redistribute throughout, ensuring a moist and flavorful steak.