This is the best grilled steak marinade recipe…EVER! It’s quick and easy, an extremely versatile steak seasoning that works on any cut of steak and it will WOW everyone you serve it to, especially when they learn it’s actually healthy! Perfect for Father’s Day, too.
With Father’s Day just a couple of weeks away, I thought there was no better time to share a big honkin’ piece of juicy steak with y’all. I mean, what’s more manly than beef? And for that matter, what’s more delicious to all the sexes (I know me plenty of women, myself included, who can TAKE DOWN a steak like nobody’s business)?
The recipe for this steak marinade will blow your mind, I promise you. It’s so simple and yet every time I make it, I always get asked for the recipe. It’s become my go-to, almost the only way I cook steak anymore because it’s that good.
Also a plus–this recipe couldn’t be easier. It’s two steps: make the marinade and pour it over the steak. Cook the steak. You’re done.
And it works on just about any cut of steak–filet mignon if you’re feeling fancy, flank steak, skirt steak or hanger steak for quick and easy dinners, or a big T-bone or ribeye when you want to channel your inner Fred Flinstone, which I think is only appropriate for Father’s Day.
The Best Grilled Steak Marinade
Any good grill recipe starts with the marinade, and this steak is no different. It’s got a lot of subtle ingredients that when combined result in BIG flavor that makes everyone raise an eyebrow and ponder what’s in it…I love watching people try to guess. It’s always simpler than they expect.
Here it is, here’s my big secret for the best grilled steak marinade EVER: soy sauce, Worcestershire, lime juice, garlic, red pepper flakes, parsley, sea salt, pepper. That’s it!
And it’s actually good for you. Not only is the marinade itself gluten-free (I use Tamari instead of regular soy) and dairy-free, but the entire recipe is high in protein and iron, bursting with zinc (immune booster), phosphorus (bone health and detox), all your B vitamins (critical for energy and thyroid health) and Vitamin K (bone health). Not to mention it’s also chockfull of immune-nourishing Vitamin C, digestion-friendly magnesium, and heart-healthy potassium.
It’s super versatile, too–not only can you use this marinade on any cut of steak, but what you do with the steak afterward is totally up to you, too.
This grilled steak marinade makes for awesome steak tacos or fajitas, it’s great in a stir-fry with lots of veggies and rice, you could use it for kebabs or to make a steak salad, and, of course, it’s also perfection served just as it is, plain and simple and knock-your-socks-off delicious.
How long do you need to marinate steak? I recommend at least 30 minutes, but if you can swing several hours, that’s even better. Overnight works too!
How to Grill Steak
Alright, listen up… I know the grill can be intimidating to all my ladies out there (I know I was terrified the first time I ever lit one), but I promise you it is BEYOND EASY and if you know what to look for, you’ll wind up with a perfect steak every time.
To start, bring your steaks to room temperature. And then you want your grill to get super hot. I preheat mine to 400F. I like my steak to get a nice, delicious char on the outside, so this is extra important.
Of course, how you preheat your grill will depend on whether you’re grilling your steak on a gas grill or a charcoal grill. While I love the smoky taste charcoal grills impart, there’s A LOT to be said for the convenience and ease of a gas grill, so that’s my preference.
Personally, I like my meat cooked medium-rare. This means that I always cook my steak until an internal thermometer reads 135F, which is usually about 5 minutes per side, depending on the thickness of the steak. Then I take it off the grill and let the meat rest for at least 5-15 minutes. This is KEY! You want all of the juices to redistribute back into the meat and allow the steak to finish cooking.
Another trick? Keep your reserved marinade to the side and continue brushing the meat with the marinade while it cooks–I do it each time I flip the steak and once more after I take the steak off the grill. This really helps to make the steak super flavorful.
That being said, there is more than one way to cook a steak and if you don’t have access to a grill, don’t fret. Here are my best tips for grilling steak:
- How to grill steak on the stove: You must use a cast iron pan. Honestly, sometimes this is just as good as grilling a steak and when the weather isn’t cooperating or I don’t have access to a grill, I always cook my steaks in cast iron. And it’s super easy–follow all of the instructions above, but just do it in a pan on your stove. If you need to oil the pan first a bit, use avocado oil since it can stand high heat.
- How to grill steak in an oven: I don’t recommend cooking your steak entirely in the oven, rather you can finish your steak in the oven. Sometimes I do this if I’m making a simple steak dinner with just salt and pepper. Cook your steak in the cast iron skillet, then add a pat of grass-fed butter to the steak and pop the whole pan into the oven for 5 minutes to let the butter melt down over the meat. Heavenly!
- How to broil steak: don’t. Honestly, this never turns out great for me and there are so many better ways to cook steak. But if you want to try it, I recommend putting your steak on a pan about 6 inches below the broiler and cooking for 15-20 minutes, flipping halfway. I do however recommend broiling salmon, which always turns out glorious!
The Healthiest Kind of Steak
I’ve talked before about why I think eating meat in moderation is key to a healthy diet. So I won’t get into all of those details again, but I will remind you that not all meat is created equal.
I STRONGLY urge you to buy only organic, grass-fed red meat from sustainable, humane and local (when possible) farms.
Compared to conventional, factory-farmed meat, grass-fed farms are more humane and better for the animal, the farming practices are more sustainable and better for the environment, and the meat itself is higher in nutrients, healthy fats and all-around just better for YOU!
If I’m at Whole Foods, I’ll look for meats with an Animal Welfare rating of 3 and above (Step 4 or 5 is ideal). That’s what I did for this recipe–in the photos you’ll see a bone-in ribeye from Brasstown Beef. It was phenomenal!
I also buy a lot of our meat from local farmer’s markets, where I can talk to the farmers themselves and ask them questions about how the animals are raised and slaughtered, what they’re fed and how they live, and other practices they use on their farms.
If you have trouble finding humane, sustainable and healthy grass-fed meat near you, check out U.S. Wellness Meats, an online purveyor selling grass-fed beef, lamb and bison, free-range poultry, wild-caught seafood, raw honey and more, all from small, family farms.
If you try this recipe, be sure to share a photo and tag me @rootandrevel on social media–I’d LOVE to see how it turned out for you!
The Best Grilled Steak Marinade Recipe EVER
This is the best grilled steak marinade recipe...EVER! It's quick and easy, an extremely versatile steak seasoning that works on any cut of steak and it will WOW everyone you serve it to, especially when they learn it's actually healthy! Perfect for Father's Day, too.
- 2 tablespoons organic avocado oil
- 1/2 cup organic Tamari (gluten-free soy sauce)
- 2 tablespoons organic Worcestershire sauce
- 1 large lime, juiced
- 2 cloves garlic, minced
- 1 tablespoon organic red pepper flakes
- 2 tablespoons organic parsley, chopped
- 1 tablespoon coarse sea salt
- 1 tablespoon freshly ground black pepper
- 1-2 pounds organic, grass-fed steak of choice
- In a large glass bowl, combine the first 8 ingredients (tamari through black pepper) and stir to combine. Pour marinade over steak and let sit for at least 30 minutes, up to overnight, in the fridge. I like to put the steak into a sealable bag and pour the marinade in, shake it up and let sit.
- When ready to cook your steak, preheat your grill to 400F. Cook steak, flipping halfway, until an internal thermometer reads 135F for medium-rare. The length of time will depend on the cut of steak you choose and how thick the steak is. Generally speaking, I recommend 5 minutes per side per inch of steak. But you'll have to watch the steak closely and monitor the temperature to ensure it's cooked to your liking.
Photo Credit: Heidi Geldhauser
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust.