Bookmark
This steak marinade brings out the best flavors in your meat, making even affordable cuts taste like a premium steakhouse meal. The combination of olive oil, red wine vinegar, and fragrant seasonings tenderizes the steak and adds layers of flavor that will impress any grill lover.
I first tried this marinade on a sirloin during a grocery sale and was amazed at how much better the steak tasted. Now it’s a staple at our weekend barbecues, and the steakhouse butter on top is an absolute game changer.
Ingredients
- Extra virgin olive oil: acts as the base to carry flavors and helps keep the meat moist— choose a fruity, quality oil for best results
- Red wine vinegar: delivers mild acidity that brightens the marinade— if unavailable, white vinegar works though it’s stronger
- Steak seasoning: a good blend of spices brings classic steakhouse flavor— I like using Trader Joe’s 21 Seasoning Salute but use your favorite mix
- Minced garlic: adds pungency and depth— fresh garlic is ideal though jarred works well too
- Kosher salt and black pepper: essential for seasoning and enhancing overall taste
- Bone—in or boneless New York strip steaks: though any cut can be marinated— NY strips give a nice balance of tenderness and flavor
Instructions
- Sauté the Aromatics:
- Measure the olive oil, red wine vinegar, steak seasoning, minced garlic, kosher salt, and black pepper into a large resealable plastic bag. Seal the bag and squish the ingredients together until fully combined, ensuring even distribution of flavors.
- Prepare the Steak:
- Place your steaks inside the bag with the marinade. Use your hands to gently press the air out and coat both sides of the meat thoroughly by massaging the bag. Make sure every inch is covered with the marinade.
- Marinate:
- Pop the sealed bag into the refrigerator. For a subtle flavor, allow it to sit for at least one hour. For deeper tenderization and richness, marinate overnight. The acid and oil work together to break down muscle fibers and enhance juiciness.
- Grill the Steak:
- Remove the steaks from the marinade and let them come to room temperature while you prepare your grill. Grill the steaks over direct heat for two to three minutes per side to sear and create those beautiful grill marks. Then move the steaks to the cooler side of the grill to finish cooking to your preferred doneness. A medium steak reaches about 145 degrees Fahrenheit internally.
- Rest and Serve:
- Take the steaks off the grill and let them rest for at least five minutes to redistribute the juices. While resting, top the steak with a slice of garlic herb butter for an extra layer of indulgence that melts deliciously over the warm meat.
My favorite part is the garlic herb butter— it adds such richness and freshness. I remember the first time I topped a beautifully grilled steak with that butter and how the flavors just exploded in my mouth. It convinced my wife to become a regular steak griller too.
Storage Tips
Marinades like this one keep well in the fridge for a few days if you want to prepare ahead. Avoid keeping marinade that’s been in contact with raw meat for long periods. Leftover steak is best refrigerated and eaten within three days or frozen. The garlic herb butter stores well in the freezer, so you can make extra and keep it ready for your next cookout.
Ingredient Substitutions
If you do not have red wine vinegar, apple cider vinegar makes a nice alternative with a slightly sweeter finish. Olive oil can be swapped with avocado or vegetable oil if needed. Fresh garlic can be replaced with garlic powder but reduce the quantity to avoid bitterness. Use your preferred steak seasoning blend or a simple mix of paprika, garlic powder, onion powder, and black pepper.
Serving Suggestions
Serve your marinated and grilled steak with baked potato or crispy roasted potato packets and a fresh Caesar salad for a balanced, satisfying meal. Add grilled vegetables like asparagus or corn on the cob to round it out. For a decadent treat, top with the garlic herb butter or a dollop of herbed sour cream.
This marinade transforms everyday steaks into steakhouse—quality meals and is easy to prepare ahead for busy nights.
Common Recipe Questions
- → What cuts of steak work best with this marinade?
Sirloin, NY strip, ribeye, or any steak cut benefit from this marinade as it enhances tenderness and flavor.
- → How long should the steak marinate for optimal flavor?
Marinate the steak for at least one hour, preferably overnight, to deeply infuse flavors and tenderize the meat.
- → Can I substitute fresh garlic with another form?
Fresh minced garlic is best, but jarred or squeeze garlic can be used if fresh isn’t available without sacrificing much flavor.
- → How is the garlic herb butter prepared?
Mix softened butter with finely chopped fresh herbs, minced garlic, lemon juice, salt, and pepper; then chill it to firm up before serving.
- → What grilling method is recommended for best results?
Use a charcoal grill with two-zone setup: direct heat for searing then indirect heat to finish cooking for even doneness and grill marks.
- → Should the steak rest after grilling?
Yes, letting the steak rest about five minutes allows juices to redistribute, ensuring a juicy and flavorful bite.