Big Steak Marinade
Elevate your steak night with the ultimate "Big Steak Marinade" recipe, a flavorful blend of bold ingredients designed to bring out the best in your favorite cuts like ribeye, strip, or porterhouse. This easy marinade combines the richness of olive oil and soy sauce with the tangy depth of balsamic vinegar and Worcestershire sauce, while Dijon mustard and brown sugar add a balanced sweetness. Infused with fresh rosemary, garlic, and a kick of optional red pepper flakes, this marinade tenderizes the meat while building layers of savory, smoky, and slightly spicy flavors. Perfect for grilling, pan-searing, or broiling, this quick 10-minute prep transforms your steaks into a mouthwatering masterpiece with just a few hours of marination. Serve with classic sides or bold accompaniments for an unforgettable dining experience every time.
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Recipe Information
Ingredients
- 0.5 cup olive oil
- 0.33 cup soy sauce
- 0.25 cup Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 0.25 teaspoon red pepper flakes (optional)
- 2 pieces large steaks (ribeye, strip, or porterhouse)
Instructions
In a medium bowl, whisk together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, and Dijon mustard until well combined.
Stir in minced garlic, brown sugar, rosemary, black pepper, paprika, and red pepper flakes (if using). Mix until the sugar is fully dissolved and the mixture is uniform.
Place the steaks in a large resealable plastic bag or shallow dish.
Pour the marinade over the steaks, ensuring they are fully coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate for at least 2 hours, but preferably 6-8 hours for maximum flavor. Turn the steaks occasionally to ensure even marination.
Remove the steaks from the refrigerator 30 minutes before cooking, allowing them to come to room temperature.
Pat the steaks dry with a paper towel to remove excess marinade before cooking. Grill, pan-sear, or broil the steaks to your desired level of doneness.
Let the cooked steaks rest for 5 minutes before serving to allow the juices to redistribute.
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 39.9 g | 199% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 2239 mg | 97% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 18.7 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 130 mg | 10% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1472 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
