A steak purist will tell you a good steak doesn’t need steak marinade or anything but [insert their favourite grill here]. A steak purist doesn’t know what they’re missing by using a great marinade, but they’re not completely wrong. The best cuts, properly cooked, are very tasty on their own. Most other cuts, and beef from older cattle, generally need a little help to tenderize and boost the flavour and a good marinade enhances the flavour, it doesn’t hide that you’re eating a beef steak.
With everyday ingredients for this steak marinade like soy sauce, lemon juice, olive oil, and no particularly weird seasonings, the chances are good that all the ingredients are already in your home! If you buy in bulk like we do, it’s also super cheap to make. For best results, start marinating the evening before, but at least 8 hours before to allow the marinade to properly do it’s magic.
Since you’re having steak, give some of our side dishes, like Potato Salad, Frog Eye Salad, Coleslaw, and/or a tossed vegetable salad with our Homemade Ranch Dressing, a try! Wondering what the best cuts are for steaks? Check out this super detailed page by Canada Beef that details all the various beef cuts.
- ½ cup olive oil
- ¼ cup lemon juice
- ⅓ cup soy sauce
- ¼ cup worchestershire sauce
- ½ tsp Frank's Hot Sauce or to taste
- 1 tbsp minced garlic
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp onion powder
- ½ tsp salt
- Place a 1 gallon zip lock bag into a small bowl or large liquid measuring cup, to provide support so it doesn't tip as the liquids are added.
- Add all the liquids and seasonings to the bag. Seal bag and shake well to combine. Add steaks to bag, seal, and shake again.
- Place bag, side down, into a 9x13" baking dish and refrigerate for 8 to 24 hours, turning every 2 hours.
- Remove steaks from bag, discard marinade. Cook steaks as desired - see notes for temperatures.