This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Get ready for the BEST Steak Marinade ever! This easy steak marinade is perfect for grilling the juiciest and the most flavorful steak.
Better Than Bouillon is a concentrated paste that can be used to boost the flavor of grilling recipes as a marinade, a rub, a sauce or a gravy. It’s a product that has been a big part of my kitchen pantry for years! Try it in my Brisket Beef Stew recipe. Canned broths expire so quickly once opened and bullion cubes that have potential to taste gritty and do not dissolve completely. Besides being such a pain to unwrap those little cubes! So, Better Than Bouillon is a wonderful alternative.
How do you make Steak Marinade?
This steak marinade is a blend of apple cider vinegar, olive oil, brown sugar, Worcestershire sauce, whiskey, a spoonful of Better Than Bouillon, minced garlic, and spices. Mix everything together in either a glass measuring cup and pour into gallon sized freezer bag. Add your steak, and give it at least a few hours marinating in the fridge to soak up all that great flavor!
How long can steak be marinated?
I recommend marinating your steak for a minimum of 2 hours. But if you can, it’s really best to marinate your steak for at least 6-8 hours. That way the flavors can really soak into the steak. You can leave your steak in the marinade for up to 24 hours. Always marinade in the refrigerator.
This marinade works well with many cuts of beef, including flank steak, T-bone, New York strip, ribeye, sirloin, and filet Mignon. Be sure and try the chicken base in my Best Chicken Marinade.
Better Than Bouillon has a wide variety of bases that can be used when grilling, including Chicken, Beef, Vegetable, Garlic, Fish, Mushroom. No matter what you’re making, you’re sure to find the perfect flavor. For more recipe ideas visit HERE. I know you’re gonna love these bases in so many of the dishes you create! Try it with my Cast Iron Chicken Fajitas or Cast Iron Pork Chops.
The most accurate way to gauge if your steak is done is to use a meat thermometer or a digital thermometer. Insert your thermometer into the thickest part of your meat to determine whether the steak is at your preferred level of doneness. Medium Rare: 135 degrees F, Medium: 145 degrees F, Medium Well: 150 degrees F. For more information about cooking steak perfectly, visit here.
Keep in mind, steaks should rest before slicing for about 5 minutes. It’s best to take the steaks off the grill a little before they are done, as they will continue to cook as they rest.
I love how simple it is to create this easy steak marinade. And who doesn’t love a quick and delicious meal! Plan ahead, and marinade your steak the night before. You can even thaw your steaks in the marinade. Now, how easy was that?! I love grilling outdoors so there is so much less clean up for dinner!
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BEST Steak Marinade
- 4 Ribeye steaks or NY Strip steaks
- 1 tablespoon Better Than Bouillon Beef base
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1/4 cup whiskey or bourbon
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons fresh rosemary finely chopped
- 2 cloves garlic minced
- salt and black pepper to taste
- Combine the brown sugar, whiskey, apple cider vinegar, olive oil, Better Than Bouillon, onion powder, garlic powder, salt, and black pepper in a large glass measuring cup. Stir with a spoon to combine.
- Place the steaks in a large zip-style freezer gallon bag and pour the marinade over steaks. Refrigerate for 4 to 24 hours. When ready to cook, allow the steaks to come to room temperature while preparing the grill.
- Grill the steaks on medium-high heat for about 6 minutes on each side, or until desired doneness is reached. Transfer the steaks to a plate or half sheet pan lined with parchment paper or aluminum foil. Cover with aluminum foil to keep warm and allow to rest for 5 minutes.
- Slice on a cutting board. Serve the steak over a fresh garden salad, or serve with seasonal vegetables, and mashed potatoes.