Best Steak Marinade (Printer-Friendly)
Tenderize and flavor steak with a zesty marinade and rich garlic herb butter for a restaurant-quality meal.
# What You’ll Need:
→ Marinade
01 -
1/4 cup extra virgin olive oil
02 -
2 tablespoons red wine vinegar
03 -
2 teaspoons steak seasoning blend (e.g., 21 Seasoning Salute)
04 -
2 cloves garlic, minced or 1 teaspoon jarred minced garlic
05 -
1/2 teaspoon kosher salt
06 -
1/4 teaspoon freshly ground black pepper
→ Steak
07 -
2 bone-in or boneless New York strip steaks, about 8 oz each
→ Steakhouse Garlic Herb Butter
08 -
1/2 cup salted butter, softened to room temperature
09 -
1 tablespoon fresh chives, finely chopped (or 2 teaspoons dried chives)
10 -
1 tablespoon fresh rosemary or thyme, finely chopped (or 1 teaspoon dried)
11 -
1 teaspoon lemon juice (optional)
12 -
1 clove garlic, minced or 1/2 teaspoon jarred minced garlic
13 -
1/4 teaspoon kosher salt
14 -
1/8 teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Combine olive oil, red wine vinegar, steak seasoning, minced garlic, kosher salt, and black pepper in a resealable plastic bag. Seal and mix thoroughly to blend flavors evenly.
02 -
Insert the steaks into the bag with the marinade. Press out excess air, seal, and massage the marinade over the steaks until fully coated. Refrigerate for at least 1 hour or overnight for best results.
03 -
Finely chop fresh chives and rosemary or thyme. In a bowl, blend softened butter with chopped herbs, minced garlic, lemon juice (if using), kosher salt, and black pepper until smooth. Shape the mixture into a log using plastic wrap and refrigerate until firm.
04 -
Fill a chimney starter with about 100 charcoal briquets and ignite the newspaper placed at the bottom. Allow the coals to become covered with gray ash, approximately 10-15 minutes, indicating readiness.
05 -
Pour the hot coals onto one side of the grill to create a direct high-heat zone and an indirect heat zone on the opposite side for controlled cooking and flare-up management.
06 -
Place the marinated steaks on the direct heat side and grill for 2 to 3 minutes per side to develop sear marks. Transfer the steaks to the indirect heat zone and continue cooking until the internal temperature reaches 145°F for medium doneness.
07 -
Remove steaks from the grill and rest for 5 minutes. Top each steak with a slice of steakhouse garlic herb butter to melt. Serve immediately with desired sides.
# Helpful Hints:
01 -
Allowing steaks to marinate overnight enhances tenderness and deepens flavor. Ensure steaks reach room temperature before grilling to promote even cooking.