My easy steak marinade is my go-to recipe for the most tender, juicy steak! It’s only 3 ingredients and is perfect for tenderizing more affordable cuts of meat for a perfect steak that doesn’t cost a fortune.

I never get tired of making quick and easy steak marinades like this one, my flank steak marinade recipe, or my london broil marinade! I always use one of these recipes when I make my grilled sirloin steak.

Steak marinade ingredients

• Soy sauce: This adds flavor and saltiness to enhance the steak. I use the low-sodium version so I can better control how much salt is in the marinade
• Worcestershire sauce: This acts as the acidic ingredient in the steak marinade recipe to help tenderize the meat while also adding more flavor.
• Dijon mustard: The mustard helps the thin soy and Worcestershire cling to the steak instead of running right off. It adds a little bite too, so the marinade tastes like more than just soy sauce.

How to make easy steak marinade

STEP ONE: Combine the soy sauce, Worcestershire sauce, and Dijon mustard in a small bowl, whisking them together until well blended.

STEP TWO: Pour the marinade over the steak and place it in the fridge, letting it soak for at least an hour. I’ve also stored the marinating steak in a Ziploc bag.

STEP THREE: When ready, remove the steak from the marinade and cook the steak to your preferred level of doneness.

Expert Tips

• Use a ziplock bag for easy cleanup. Just add the marinade ingredients and steak straight in the ziplock bag, remove the air, then seal it shut. I like to massage the marinade into the steak before putting in the fridge to sit. Then I just toss the bag when I’m ready to cook!
• Let the steak come to room temperature before cooking. The steak will cook more evenly with a better texture. Just pull it out of the fridge about 30 minutes before using.
• Use this marinade when grilling, baking, pan frying, searing, or air frying a steak. I use it with all of those methods and it stays juicy and flavorful.

Variations

• Make it sweeter. Add a little brown sugar or honey to balance the salty soy flavor. It will also bring some caramelization to the steak!
• Turn it spicy. A little sriracha or some red pepper flakes give it a nice kick.
• Use lime or lemon juice. Swap it for Worcestershire, which works as the acid in this recipe. I think Worcestershire gives the marinade a little more flavor, but the juices work in a pinch!
• Make it a sesame marinade. I add a teaspoon of sesame oil and a little grated ginger. It tastes great like this in stir fries.

What to serve with this easy steak marinade

If I start steak with my easy marinade, I almost always finish it with butter for steak or cowboy butter melted over the top to add a little richness! I usually round out the plate with my roasted carrots and asparagus recipe or air fryer corn on the cob, then add mashed potatoes without milk when I want a classic steakhouse-style dinner.

Easy steak marinade FAQs

How long to marinate steak

I give my steaks at least an hour in this marinade so the soy and Worcestershire have time to sink in. If I’m making a nicer dinner and thinking ahead, I’ll let them sit in the fridge overnight. Don’t go past 24 hours though, because after that the marinade starts breaking the meat down and it gets mushy.

How to marinate steak

I like to put the steak and all the marinade in a Ziploc bag, then squish it around so every side gets coated. If I don’t have a bag, I’ll put the steak in a glass storage container, pour the marinade over it, flip it once, and cover it tight until I’m ready to cook. Then let it sit in the fridge until about 30 minutes before using it.

Should I marinate steak in the fridge or on the counter?

I always marinate steak in the fridge for food safety, because leaving raw meat on the counter lets bacteria grow even when it’s sitting in something salty or acidic. About 30 minutes before I cook it, I’ll take the steak out so it isn’t ice cold going into the pan, and that short rest helps it cook and sear more evenly without leaving it out long enough to be a problem.

Should I discard the steak marinade after use, or can I use it as a sauce?

You can turn it into a sauce, you just have to boil it first. Since raw steak sat in it, I bring the used marinade to a boil and let it simmer a few minutes until it cooks down a little, and that takes care of any bacteria from the meat. Then I drizzle it over the cooked steak. I’ve even used it as a dipping sauce.

What cuts of beef work with this steak marinade recipe?

I usually reach for cheaper cuts like flank, skirt, or sirloin. Those are the ones a marinade really helps, since it tenderizes them and gives them a lot more flavor. Every so often I’ll use it on a ribeye or filet for a special dinner, usually one of those rare date nights without the kids. They don’t need the tenderizing, but they still taste great with it.

Should I wipe the marinade off the steak before cooking?

I don’t rinse the marinade off, but I do let the excess drip away and lightly pat the surface with a paper towel before cooking. A steak that is dripping wet will steam in the pan, which means you won’t get that deep, golden-brown crust on the outside

How to store steak marinade

As long as the marinade hasn’t touched raw meat yet, it keeps in the fridge for a few weeks in an airtight container. I like to use a mason jar. I’ll mix up a batch ahead of time so it’s already made whenever I want to marinate a steak. Once you’ve cooked a steak that was marinated in this, store the leftovers in an airtight container in the fridge and eat them within 3 to 4 days.

More steak recipes

• Round steak recipe
• Slow cooker flank steak
• Air fryer T bone steak
• Steak bowl
• Salisbury steak recipe
• London broil