This simple Steak Marinade is made with zesty Italian dressing, Worcestershire sauce, balsamic vinegar, honey, lemon juice, olive oil, and spices.
My husband and I love grilling our foods. He’s even perfecting his smoked beef brisket. Grilling steak takes no time at all and adds so much flavor to the meat. Plus, cleanup is a breeze. One less thing to have to clean on the kitchen stove!
I love using marinades because they add so much flavor and take very little effort to put together. This easy to make steak marinade for grilling is made with simple ingredients. Because who doesn’t love grilled steak?!
To properly test the temperature of the oil or grilling meat, I use a ThermoWorks thermometer with a probe.
It works well with most cuts of beef including ribeye, New York Strip steak, T-bones, and filet mignon.
I love grilling steak and chicken outside on either our charcoal or gas grill. It saves so much time with cleanup, plus gives the food so much flavor!
Grill time will vary based on size and thickness of the steaks, temperature of your grill, and the temperature of steaks. I prefer to grill steaks on medium to high heat (300-400 degrees) and flip them only once.
I usually serve grilled steak with simple pan potatoes, green beans and Homemade Strawberry Lemonade. We picked green out of our garden to pair with this yummy steak!
How to make a steak tender
Many marinades are made with vinegar, lemon juice, and other combinations. The acid in the vinegar and lemon juice helps tenderize the meat.
Marinades often contain salt, black pepper, and other incredible flavors that helps flavor the meat.
How to make a marinade for steak
Step 1: In a large glass measuring cup combine all of the ingredients together with a whisk.
Step 2: Place your steaks into a large zip-style bag or a ceramic baking dish.
Step 3: Pour the marinade ingredients over the steaks. Refrigerate for a minimum of 2 hours and up to 24 hours.
Marinades help caramelize the outside of the steaks to give that delicious brown marks we love.
For this easy steak marinade, Ribeye steaks sit in this marinade overnight. You won’t need steak sauce for this grilled steak!
More great Beef Recipes
Steak internal temperature for medium-rare should be 135 degrees F when removed from the grill. Steaks should rest for 5 minutes to seal in the juices prior to slicing.
Marinade steaks in the refrigerator for a minimum of 2 hours and up to 24 hours. The longer steaks sit, the more flavor they will absorb.
- Rare: 130 degrees F
- Medium Rare: 135 degrees F
- Medium: 145 degrees F
- Medium Well: 150 degrees F
- Well Done: 160 degrees F
For more great grilling recipes be sure and try my Grilled Pork Chops and Easy Grilled Chicken. I love grilling on either our charcoal or gas grill. But, you can also cook this steak on an indoor cast iron grill pan.
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Steak Marinade Recipe
- 4-6 Ribeye, NY Strip or T-Bone steaks
- ⅓ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 large lemons, freshly squeezed
- ¼ cup Worcestershire sauce
- 1 cup zesty Italian dressing
- ¼ cup honey
- 1 tablespoon Kinders Buttery Steakhouse seasoning
- 1 tablespoon onion powder
- 2 tablespoons garlic, minced
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- In a large glass measuring cup combine all of the ingredients for the steak marinade with a whisk.
- Place your steaks into a large zip-style bag or a ceramic baking dish.
- Pour the steak marinade ingredients over the steaks. Refrigerate for a minimum of 2 hours and up 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 5-10 minutes.
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