I love how this steak marinade uses pantry staples like soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, and a hint of heat to turn any cut of steak into a juicy, flavor-packed masterpiece.

Why You’ll Love This Recipe

I find this marinade foolproof—whether I’m grilling or pan-searing, the results are always tender, succulent steaks. The combination of bold yet balanced flavors enhances the natural taste of the meat instead of masking it. Plus, it's versatile enough to work with both high-end steaks and budget cuts.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

⅓ cup soy sauce
⅓ cup lemon juice
½ cup olive oil
¼ cup Worcestershire sauce
1 tablespoon minced garlic
2 tablespoons Italian seasoning
1 teaspoon ground black pepper
½ teaspoon salt
Pinch of red pepper flakes

Directions

Combine all the ingredients in a small bowl and whisk until well blended.
Marinate up to 4 lb of steak in a resealable bag with the marinade. Seal it, then refrigerate for at least 2 hours or overnight for maximum flavor and tenderness.
Cook the steak:
- Skillet: Heat a skillet over high heat. Sear each side for about 3 minutes to form a crust, then reduce to medium-high and cook to your preferred doneness—usually about 10 minutes total for medium-well, flipping 2–3 times.
- Grill: Preheat the grill to high heat. Grill the steak until it reaches your desired internal temperature, flipping once halfway.
Rest & slice: Let the steak rest for 5–10 minutes before slicing against the grain.

Servings and timing

Prep time: 10 minutes
Marinating: 2 hours (minimum) to overnight
Cook time: ~10 minutes for skillet (longer on the grill depending on thickness and doneness)
Servings: 4

Variations

Soy-free: Substitute soy sauce with coconut aminos.
Alternate acid: Swap lemon juice for lime, orange juice, balsamic or apple cider vinegar, or even Dijon mustard.
Different seasoning: Replace Italian seasoning with Cajun, chipotle, or Southwest spice blend for a flavor twist.

Storage/reheating

Make-ahead marinade: Prepare and refrigerate up to 3 days before using. Let the olive oil come to room temperature before mixing again.
Leftover cooked steak: Store in an airtight container in the fridge for up to 3–4 days. Reheat gently in a skillet or warmed oven (about 350°F / 175°C) until just heated through.
Freezing: Freeze cooked, sliced steak in a freezer-safe bag for up to 2–3 months. Thaw overnight in the fridge and reheat as above.

FAQs

How long should I marinate steak?

I marinate for at least 2 hours, but I find overnight (up to 24 hours) delivers the best flavor and tenderness. Just don't exceed 24 hours—over-marinating can make the meat mushy due to lemon juice breaking down the fibers.

What’s the best way to cook marinated steak?

I like searing in a preheated skillet for a flavorful crust and finishing to doneness over medium-high heat. On the grill, I use high direct heat for quick searing, then move to indirect heat or reduce temperature to finish cooking evenly.

Can I reuse the marinade for basting or sauces?

I never reuse marinade that touched raw meat. I always set aside some before adding the steak. If I want extra sauce, I bring the reserved marinade to a boil, then optionally thicken it with a flour or cornstarch slurry before using.

What cuts work best with this marinade?

This marinade works beautifully on all cuts—flank, skirt, London broil, tri-tip, or ribeye. It’s especially great for tougher, leaner cuts that benefit from tenderizing.

How do I make my steak more tender if it's still chewy?

I recommend slicing against the grain, using lemon juice in the marinade to break down the fibers, and letting it marinate long enough. For tougher cuts, pounding the meat lightly before marinating helps too.

Conclusion

I've found that this "world’s best" marinade truly elevates steak—it's easy, adaptable, and delivers consistently delicious results. Whether I'm cooking a prime cut or everyday steak, this recipe is my go-to for juicy, flavorful success every time.

World's Best Steak Marinade

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Author: Sue
Prep Time: 15 minutes (plus at least 4 hours marinating)
Cook Time: 3–4 hours
Total Time: 3¼–4¼ hours active, plus marinating time
Yield: 8 servings
Category: Snack
Method: Air Fryer
Cuisine: American
Diet: Low Fat

Print Recipe

Description

Tender and flavorful homemade beef jerky made easily in an air fryer with a savory-sweet marinade. No dehydrator required!

Ingredients

1 lb beef (sirloin tip or round), thinly sliced
¼ cup low‑sodium soy sauce
2 tbsp Worcestershire sauce
3 tbsp brown sugar
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
Optional pinch of red pepper flakes for heat

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Instructions

Slice the beef thinly across the grain, about ⅛–¼ inch thick.
Whisk together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, and red pepper flakes if using.
Marinate the beef strips in the refrigerator for at least 4 hours, preferably overnight.
Preheat the air fryer to 160 °F (71 °C).
Arrange the beef strips in a single layer in the air fryer basket without overlapping.
Air fry for 3 to 4 hours, checking for doneness at the 3-hour mark.
Let the jerky rest and cool to complete the drying process.

Notes

Use lean cuts like sirloin tip or top round to avoid excess fat and ensure proper drying.
Adjust red pepper flakes for preferred heat level.
Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.