Best Steak Marinade in Existence – Page 2

Step-by-Step Instructions

Whisk it Up: In a medium bowl, combine all ingredients. Whisk vigorously until the oil and sauces are well emulsified.
Prep the Meat: Place your steaks (Ribeye, Sirloin, or Flank work best!) in a large resealable Ziploc bag or a shallow glass dish.
The Soak: Pour the marinade over the steak, ensuring every inch is coated. Squeeze out excess air if using a bag.
Wait for Greatness: Refrigerate for at least 2 hours. For the ultimate flavor infusion, let it sit for up to 8 hours.
Fire it Up: Remove steaks from the fridge 20 minutes before cooking to bring them to room temp. Grill or pan-sear to your desired doneness.

Pro-Tips for the Perfect Char

The Golden Rule: Never salt your steak before putting it in this marinade. The soy sauce provides all the sodium you need to brine the meat from the inside out. Adding extra salt early can make the steak tough!

Pat it Dry: Before throwing the steak on the heat, lightly pat the surface with a paper towel. A dry surface creates a better Maillard reaction (that delicious brown crust).
The Rest: Always let your steak rest for at least 5–10 minutes after cooking. This allows the juices to redistribute so they don’t run out on the cutting board.