Steak Marinades – 6 Ways

These easy Steak Marinades will have you ready for any barbecue or cookout. With 6 easy options to choose from, they’ll make your steak extra juicy and tender – and you’ll learn how to cook it on the grill, over the stove or in the Air Fryer! Gluten-free, low carb, keto, paleo and Whole30 compliant.

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The Best Steak Marinades

Everyone needs a good go-to steak marinade, and these Easy Steak Marinades are out absolute favorites we turn to once grilling season is here! It’s always fun to switch things up and try different flavors. That’s where these crave-worthy recipes come in handy! This collection features 6 fool-proof steak marinades to cater to everyone in your family!

Each one infuses your steak with a unique flavor profile while keeping the meat ultra moist and tender. And that’s not all – they’re also all paleo, keto, low-carb and Whole30!

With flavor options like lemon pepper, chimichurri and balsamic, everyone is sure to find their idea of a perfect marinade in this collection. And if you’re ever one to step outside of your comfort zone, now’s the time to do it – every marinade recipe is simply irresistible! And once your steak has soaked up all that deliciousness, you can cook it using whichever method you like best.

Not a fan of steak? You can try one of our easy Chicken Marinade recipes with 6 marinades to choose from!

What You’ll Need

All of these steak marinades use flavor-packed ingredients that your kitchen is likely already stocked with. Let’s go over each one!

Lemon Pepper

• Avocado Oil: Or olive oil.
• Lemon Juice: Fresh.
• Coconut Aminos: This soy-free seasoning gives you some great umami flavor.
• Worcestershire Sauce: Use a paleo or gluten-free brand as needed.
• Garlic & Onion Powders: You’ll need 2 teaspoons of garlic powder and a teaspoon of onion powder.
• Paprika: To add an ever-so-subtle sweetness.
• Coarse Sea Salt: Or Kosher salt, to taste.
• Black Pepper: Freshly cracked, to taste.
• Steak: Use sirloin, New York strip, flank, skirt, hanger or another variety of choice. Trim the outer layer of any excess fat.

Asian

• Coconut Aminos: You’ll need 1/4 cup.
• Toasted Sesame Oil: For the most amazing nutty flavor.
• Fresh Orange Juice: Or pineapple juice.
• Red Boat Fish Sauce: About half a tablespoon.
• Apple Cider Vinegar: To add a nice tartness.
• Garlic Cloves: Minced, or 1/3 teaspoon garlic powder.
• Fresh Grated Ginger: Or dried ginger.
• Steak: Outer layer trimmed of any excess fat.

Greek

• Avocado Oil: Or olive oil.
• Lemon Juice: Fresh.
• Garlic Cloves: Minced.
• Dried Oregano & Dill: These earthy herbs add depth of flavor.
• Coarse Sea Salt: Or Kosher salt, to taste.
• Black Pepper: Freshly cracked, to taste.
• Green Onion: Chopped very finely.
• Fresh Cilantro: Very finely chopped.
• Steak: Outer layer trimmed of excess fat.

Chimichurri

• Fresh Flat-Leaf Parsley: Or a mixture of parsley and cilantro, extremely finely chopped or blended in a food processor.
• Garlic Cloves: Finely minced.
• Fresh Lemon Juice: Or lime juice.
• Avocado Oil: Or olive oil.
• Red Wine Vinegar: This tangy, fruity vinegar goes great with steak.
• Salt & Pepper: To taste.
• Steak: Excess fat trimmed.

Fajita

• Avocado Oil: Or olive oil.
• Lime Juice: Fresh, about 1 lime’s worth.
• Chili Powder: To heat things up!
• Ground Cumin: To supplement the chili powder.
• Garlic Powder: Garlic is a must-have for pretty much any marinade!
• Smoked Paprika: This adds a little extra spiciness.
• Coarse Sea Salt: Or Kosher salt.
• Black Pepper: Freshly cracked.
• Cayenne Pepper: Optional.
• Steak: Excess fat trimmed.

Balsamic

• Balsamic Vinegar: You’ll need 3 tablespoons.
• Dijon Mustard: The tanginess of Dijon mustard goes wonderfully with the other flavors in this marinade.
• Avocado Oil: Or olive oil.
• Garlic & Onion Powders: You’ll need half a teaspoon of garlic powder and 1/4 teaspoon of onion powder.
• Italian Seasoning: Dried.
• Minced Garlic: About 2 cloves.
• Coarse Sea Salt: Or Kosher salt.
• Black Pepper: Freshly cracked.
• Steak: Excess fat trimmed.

How to Marinate Steak

No matter how you choose to cook your steak, the preparation process remains the same for each of these marinades. Here’s the rundown:

1. Add Steak to Bag: Place the prepared steak in a large plastic Ziplock bag or a silicone Stasher bag.
2. Combine Marinade Ingredients: Add all the marinade ingredients to a bowl or a jar. Whisk or shake to combine. Taste and adjust salt and pepper as desired.
3. Add Marinade to Bag: Pour the marinade over your steak, close the bag and gently massage through the bag to coat your steak evenly.
4. Marinate: Place your steak in the fridge to soak in the marinade for at least 2 hours.

How Long Does Steak Need to Marinate?

You should always marinate steak for a minimum of 2 hours, but overnight is best. You can also store your steak and marinades long-term in the freezer, if desired. Lay the soaking meat down flat in a freezer-safe bag for up to 3 months.

Remove your steak from the freezer the night before you plan to cook it and allow it to thaw in the fridge overnight. Once it’s thawed, cook it according to the instructions below.

How to Cook Steak

Everybody has their own idea of how the best steak is cooked. Whether you like yours rare, well-done or somewhere in between, follow these instructions to cook it perfectly every time. The 3 methods we’ll go over are grilling, pan-frying and air frying.

On the Grill

1. Prep for Grilling: Pat the steak dry with a paper towel. Preheat your grill to high heat.
2. Sear Steak: Use tongs to place the steak on the grill and sear it until it’s golden brown and slightly charred, about 4-5 minutes.
3. Turn & Continue Grilling: Turn the steak over and grill it to your liking:
   • For Medium Rare: Grill the second side of your steak for 3-5 minutes. It should reach 135°F.
   • For Medium: Grill the second side of the steak for 5-7 minutes, or until it reaches 140°F.
   • For Medium Well: Grill the second side for 8-10 minutes. It should reach 150°F.
4. Let Rest: Transfer the steaks to a cutting board or platter, tent them loosely with foil and let them rest for 5 minutes before slicing and serving.

On the Stove

1. Prep Steak & Skillet: Pat your steak dry with a paper towel. Heat a cast iron skillet over high heat for several minutes, until the pan begins to smoke.
2. Add Oil: Add 1 tablespoon of the oil or cooking fat of your choice to the pan and brush the remaining oil onto the steak.
3. Sear Steak: Carefully place the steaks in the hot pan and allow them to sear on the first side, undisturbed, until a crust forms, about 3-4 minutes.
4. Flip & Continue Cooking: Using tongs, flip the steaks over and continue to cook them to your desired doneness:
   • For Medium Rare: Grill the other side of the steak for 3-5 minutes, or until it reaches 135°F.
   • For Medium: Grill the other side of the steak for 5-7 minutes. It should reach 140°F.
   • For Medium Well: Grill the other side for 8-10 minutes, or until it reahches 150°F.
5. Lower Heat: Once the steaks are almost done, reduce the heat to low.
6. Add Butter & Seasonings: Add butter, garlic and herbs to the pan. Using an oven mitt or dish towel, grasp the pan handle and tilt and swirl the pan to allow the butter to melt.
7. Baste Steak: Use a spoon to drizzle and baste the steaks for about a minute, flipping halfway through, until juicy on both sides.
8. Let Rest: Transfer the steaks to a cutting board or platter, tent them loosely with foil and let them rest for 5 minutes before slicing and enjoying.

In the Air Fryer

1. Heat Air Fryer: Preheat the Air Fryer to 400°F.
2. Cook: Place the steak in the center of the Air Fryer basket and cook it to your desired doneness, depending on the thickness of the steak:
   • For Medium Rare: Cook the steak for about 10 minutes, flipping halfway through. It should reach 135°F.
   • For Medium: Cook the steak for about 12 minutes, flipping halfway through, until it reaches 140°F.
   • For Medium Well: Cook the steak for about 14 minutes, flipping halfway through. It should reach 150°F.
3. Let Rest: Transfer your steak to a cutting board and allow it to rest for about 10 minutes.

Tips for Success

Follow these simple tips and tricks for perfect marinades and juicy steak every time.

• Use Fresh Ingredients: Make sure your spices and dried herbs are less than 9 months old, as they tend to lose flavor while they sit in the pantry. It’s best if they’re newer than 3 months. You should also use fresh fruit juices whenever possible.
• Marinate Your Steak in Advance: Two hours (no less!) is a fine amount of time to marinate your steak if you’re starting that day’s dinner at 3:00 p.m. However, I highly recommend soaking your steak the night before you plan to cook it. This way, it will be incredibly tender and absolutely bursting with flavor!
• Dry the Steak Well: If you’re cooking your steak on the grill or over the stove, be sure to dry it very well with a paper towel. This will help the outsides get nice and seared!
• Use a Meat Thermometer: As is the case with all meats, I recommend using an instant read thermometer to check the doneness of your steak.
• Let Your Steak Rest! In order for the steak to really absorb all of the yumminess from your marinade, you need to let it rest according to the recipe instructions before slicing and serving it. When you slice it, always cut against the grain. This ensures tenderness in every bite!

Ways to Use Your Steak

There are tons of yummy ways to serve your steak after it’s been cooked – below are some ideas that go wonderfully with pretty much all of the marinades.

• Make Burrito Bowls: Served over a bed of fluffy cauliflower rice, these Steak Burrito Bowls are filled with fresh bell peppers, creamy avocado, zesty lime juice and more.
• Add it to Salad: Steak salads always make a satisfying dinner. But this Asian Sesame Steak Fajita Salad is on another level! Plus, it’s super quick and easy to throw together with leftover steak.
• Make Lettuce Wraps: You have to try wrapping your steak up in a lettuce leaf with some hearty, wholesome veggies. This low-carb recipe for Steak Lettuce Wraps will give you some inspiration!

How to Store and Reheat Leftovers

Store cooled steak in an airtight container in the fridge for 3-5 days. I recommend keeping it on the bottom shelf in case any juices leak out of the container during storage. Be sure it’s not too full – in this case, it’s better to use two separate containers so the steak has room to breathe.

To reheat leftover steak, place it in the middle rack of a 250°F oven. Cook it for 20-25 minutes, or until the internal temperature reaches 110°F. Then, sear your meat in a pan filled with hot oil for about a minute on each side. The internal temperature of your steak should reach 125°F before you consume it.

Can I Freeze Cooked Steak?

Yes, cooked steak can be frozen in a freezer-safe container or a heavy-duty freezer bag once it has cooled completely. Store it for up to 2 months and reheat it according to the directions above, thawing it overnight in the fridge before reheating.

More easy steak recipes you will love:

Air Fryer Steak

Steak and Potatoes

Perfectly Grilled Steak

Pan Seared Steak with Asparagus and Mushrooms

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Steak Marinades – 6 Ways

Prep Time

10 mins

Cook Time

10 mins

To Marinate

2 hrs

Total Time

2 hrs 20 mins

 

This collection of flavorful Steak Marinades will have you ready for any barbecue or cookout. With 6 easy options to choose from, they'll make your steak extra juicy and tender – and you'll learn how to cook it on the grill, over the stove or in the Air Fryer!

Course: Dinner

Cuisine: American

Keyword: beef marinade, best steak marinade, steak marinade for grilling

Calories: 451 kcal

Author: Kelly

Ingredients

Lemon Pepper

• 2 tbsp avocado oil or olive oil
• 3 tbsp fresh lemon juice
• 3 tbsp coconut aminos
• 1 tbsp Worcestershire sauce use a paleo or gluten-free brand as needed
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/3 tsp coarse sea salt or Kosher salt, plus more to taste
• 1/2 tsp black pepper freshly cracked, plus more to taste
• 1-1 1/2 lb steak sirloin, NY strip, flank, skirt, hanger, etc. Outer layer trimmed of any excess fat 

Asian

• 1/4 cup coconut aminos
• 1 tbsp toasted sesame oil
• 1 tbsp fresh orange juice or pineapple juice
• 1/2 tbsp Red Boat fish sauce
• 1 tsp apple cider vinegar
• 2 garlic cloves minced, or 1/3 teaspoon garlic powder
• 1 tsp fresh grated ginger or 1/4 tsp dried ginger
• 1-1 1/2 lb steak outer layer trimmed of any excess fat 

Greek

• 1/2 cup avocado oil or olive oil
• 1/4 cup fresh lemon juice
• 3 cloves minced garlic
• 3 tsp dried oregano
• 1/2 tsp dried dill
• 1 1/2 tsp coarse sea salt or Kosher salt, plus more to taste
• 1/2 tsp black pepper freshly cracked, plus more to taste
• 1 green onion very finely chopped
• 1/4 cup fresh cilantro very finely chopped
• 1 1/2 lb steak outer layer trimmed of any excess fat

Chimichurri

• 1 cup fresh flat-leaf parsley or ½ cup parsley and ½ cup fresh cilantro, very very finely chopped or blended in a food processor
• 2 cloves garlic finely minced
• 2 tbsp fresh lemon juice or lime juice
• 2 tbsp avocado oil or olive oil
• 1 tbsp red wine vinegar
• 1/4 tsp sea salt
• 1/8 tsp black pepper freshly cracked
• 1-1 1/2 lb steak outer layer trimmed of excess fat

Fajita

• 3 tbsp avocado oil or olive oil
• 3 tbsp fresh lime juice about 1 lime
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2-1 tsp coarse sea salt or Kosher salt, to taste
• 1/4-1/2 tsp black pepper freshly ground, to taste
• 1/8 tsp cayenne pepper optional, or to taste
• 1-1 1/2 lb steak excess fat trimmed

Balsamic

• 3 tbsp balsamic vinegar
• 1 tbsp dijon mustard
• 3 tbsp balsamic vinegar
• 2 tbsp avocado oil or olive oil
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp dried Italian seasoning
• 2 cloves garlic minced
• 1/3 tsp coarse sea salt or Kosher salt
• 1/8 tsp black pepper freshly cracked
• 1-1 1/2 lb steak excess fat trimmed

Instructions

Marinate Steak

1. Place steak in a large resealable plastic ziplock bag or a silicone Stasher bag.

   Add all the marinade ingredients to a bowl or a jar. Whisk or shake to combine. Taste and adjust salt and pepper as desired.

   

2. Pour marinade over steak, close bag and gently massage to coat steak evenly.

   Cover and marinate in the fridge for at least 2 hours (or overnight for best results). May also store in the freezer (lay it flat down if in a bag) for up to 3 months.

   

3. Fridge: Remove steak from fridge and cook according to instructions below.

4. Freezer: Remove steak from the freezer the night before and allow it to thaw in the refrigerator overnight. Once thawed, cook according to instructions below.

To Grill

1. Pat steak dry with a paper towel. Preheat your grill to high heat. 

   

2. Use tongs to place the steak on the grill and sear until golden brown and slightly charred, 4 to 5 minutes. Turn the steak over and continue to grill:

   - For Medium Rare: 3 to 5 minutes (135°F)

   - For Medium: 5 to 7 minutes for medium (140°F)

   - For Medium Well: 8 to 10 minutes for medium-well (150°F)

   

3. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

   

To Pan-Sear

1. Pat steak dry with a paper towel. Heat a cast iron skillet over high heat for several minutes, until the pan begins to smoke.

   

2. Add 1 tablespoon of oil or cooking fat of choice to the pan and brush on the remaining oil on the steak. 

3. Carefully place the steaks in the hot pan and allow to sear (undisturbed) on the first side until crust forms, about 3-4 minutes. Using tongs, flip the steaks over and continue to cook until desired doneness:

   - For Medium Rare: 3 to 5 minutes (135°F)

   - For Medium: 5 to 7 minutes for medium (140°F)

   - For Medium Well: 8 to 10 minutes for medium-well (150°F)

   

4. Once the steaks are almost done, reduce heat to low. Add butter, garlic, and herbs to the pan. Use an oven mitt or dish towel, grasp the than pan handle and tilt and swirl the pan to allow butter to melt. Use a spoon to drizzle and baste steaks until juicy on both sides (flip after 30 seconds) for about a minute.

   Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

   

To Air Fry

1. Preheat the air fryer to 400°F. 

2. Place the steak in the center of the air fryer basket and cook until desired doneness, depending on the thickness of the steak: 

   - For Medium Rare: About 10 minutes, flipping halfway through.

   - For Medium: About 12 minutes, flipping halfway through.

   - For Medium Well: About 14 minutes, flipping halfway through.

   

3. Transfer steak to a cutting board and allow to rest, about 10 minutes.

   

Recipe Video

Recipe Notes

Serves 2-3. Nutrition info applies to lemon pepper marinade.

Nutrition Facts

Steak Marinades – 6 Ways

Amount Per Serving (1 steak)

Calories 451 Calories from Fat 378

% Daily Value*

Fat 42g65%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 1g1%

Protein 52g104%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.