The Best Steak Marinade (Tender, Juicy Results Every Time!)

Our family’s steak marinade recipe uses soy sauce, brown sugar, ginger, and garlic to tenderize and flavor any cut — even cheap ones. Whisk together in 5 minutes, marinate and grill to perfection.

This steak marinade is a family favorite! It was shared with me by Aunt Pam and tastes like a tangier, less salty cousin of teriyaki sauce. It comes together in minutes and you won’t believe the incredible flavor! Trust me- you’ll whisk it together and immediately be drawn in- it even smells amazing!

Best cuts of steak for marinating:

Ribeye, NY Strip, Sirloin — these premium cuts don’t need tenderizing but still benefit enormously from the flavor the marinade adds.

Flank steak — the most popular marinating cut. Lean, full of flavor, and affordable. Cut against the grain after cooking for maximum tenderness.

Skirt steak — similar to flank but thinner and even more intensely flavored. Cooks fast over high heat — 2-3 minutes per side. (This is what I used!)

Flat iron steak — one of the most underrated cuts. Beautifully marbled and responds beautifully to a marinade. Stays juicy and tender.

Tri-tip — a California favorite that marinates beautifully and feeds a crowd. Cook low and slow or hot and fast depending on thickness.

London Broil — a thicker cut that benefits most from a longer marinade time, up to 24 hours. Score the surface with a sharp knife before marinating so the flavors penetrate deeper.

A marinating time guide ~ aim for 2-4 hours

24 hours maximum — beyond this the acid in the soy sauce can make the surface of the meat mushy rather than tender. Don’t go any longer.

30 minutes — minimum for thin cuts like skirt steak; adds flavor but limited tenderizing

2-4 hours — the sweet spot for most cuts. Full flavor penetration and good tenderizing without the acid breaking down the texture

8 hours overnight — ideal for thick cuts like London broil and tri-tip

Steak Marinade ingredients

Here’s what you need to make our steak marinade:

Soy Sauce: You’ll need 1/2 cup. I use Kikkoman brand. Low sodium works! You can use Coconut Aminos as a soy alternative as well!

Olive oil: I prefer a light olive oil. You’ll need 2 TBSP.

Brown sugar: we use 1/2 cup regular brown sugar for this steak marinade. You’re welcome to reduce the sugar to 1/3 if you prefer.

Season All: You’ll need 1/2 teaspoon of any type of all-purpose seasoning salt.

Spices: You’ll need 1/4 teaspoon each ground ginger, garlic powder & black pepper.

When is my Steak Done? A doneness temperature guide

Doneness	Internal Temp	Description
Rare	120-125°F	Cool red center
Medium Rare	130-135°F	Warm red center — most popular
Medium	140-145°F	Warm pink center
Medium Well	150-155°F	Slightly pink center
Well Done	160°F+	No pink

Note that while the USDA minimum safe temperature for beef is 145°F, most steak lovers prefer medium rare at 130-135°F.

Troubleshooting & tips

• Can you reuse the marinade? — no, discard it after the raw meat has been in it. If you want to use it as a sauce, boil it at a rolling boil for several minutes to ensure it reaches 165°F and is safe to serve.
• Can you freeze the marinade? — yes. Freeze it in ice cube trays so you can pop out exactly the amount you need — the marinade stays fresh for months.
• Why is my marinated steak tough? — usually either the wrong cut, not enough marinating time, or cutting with the grain instead of against it.
• Marinate in glass or plastic — never marinate in metal bowls. The acid in the soy sauce reacts with metal and can affect the flavor.
• Pat the steak dry before cooking — removing excess marinade before grilling helps the steak sear rather than steam, giving you a better crust.

What to Serve with Grilled Steak?

I love serving grilled steak with a fresh & flavorful salad like our GARDEN VEGETABLE CAPRESE SALAD or LEMON CAESAR SALAD. Serve ROASTED RANCH POTATOES or ALFREDO TWICE BAKED POTATOES as a side dish. Breads like our Homemade Hawaiian Bread or Cheesy Breadsticks go well with grilled steak too. Finish the meal off with Lemon Cake Drops or Frosted Strawberry Cookies!

Can I cook my steak in a skillet instead? Or Broil it?

Yes! You can sear in a cast iron skillet with a tablespoon of butter over medium-high heat for 3-4 minutes on each side, depending on the thickness of your steak. Broiling also works — 4 inches from the broiler element, same timing. Keep an eye on it and use a cooking thermometer to determine doneness!

What to Do with Leftover Steak

Leftover marinated steak might actually be better than the original dinner — the flavors continue to deepen overnight and the meat slices beautifully cold. Here are our favorite ways to use it up:

Steak tacos — slice the leftover steak thinly against the grain and warm in a dry skillet for 60 seconds. Pile onto warm flour or corn tortillas with diced white onion, cilantro, a squeeze of lime, and a drizzle of salsa. The soy and ginger flavors in this marinade work surprisingly well in a taco — it reads more as Asian-fusion than traditional, but it’s genuinely delicious.

Steak salad — slice cold and layer over mixed greens with cherry tomatoes, red onion, crumbled blue cheese or feta, and a simple balsamic vinaigrette. Cold marinated steak over a salad is one of those combinations that makes people think you planned a gourmet lunch when really you just had leftovers.

Steak and eggs — slice thin and warm in a skillet, then serve alongside scrambled or fried eggs for a weekend breakfast that feels indulgent without any real effort. The savory, slightly sweet marinade pairs especially well with eggs.

Steak fried rice — dice the leftover steak into small cubes and toss into a hot wok or skillet with day-old rice, scrambled egg, frozen peas, soy sauce, and sesame oil. The ginger and garlic already in the marinade give the fried rice a headstart on flavor that you’d normally have to build from scratch.

Steak quesadillas — layer thin slices of steak with shredded pepper jack cheese between two flour tortillas and cook in a buttered skillet until crispy and golden. Serve with sour cream and your homemade salsa. One of the fastest leftover meals you can make and somehow always a crowd favorite.

Steak sandwiches — pile thinly sliced steak onto a toasted hoagie roll with caramelized onions, provolone, and a smear of horseradish mayo for a homemade cheesesteak-adjacent sandwich that disappears faster than the original dinner did.

Steak grain bowls — slice over cooked farro, quinoa, or brown rice with roasted vegetables, sliced avocado, and a drizzle of tahini or a fried egg on top. A complete meal that comes together in minutes when the steak is already done.

How to reheat leftover steak without drying it out — the biggest leftover steak mistake is microwaving it on high, which toughens the meat quickly. Instead, let the steak come to room temperature for 20 minutes first, then warm it in a skillet over medium-low heat with a small splash of beef broth or water and a pat of butter. Cover with a lid for 2-3 minutes and it will come out nearly as good as fresh. Alternatively, slice it cold directly from the refrigerator for salads and tacos — cold marinated steak doesn’t need reheating and is often better that way.

Our family’s steak marinade recipe uses soy sauce, brown sugar, ginger, and garlic to tenderize and flavor any cut — even cheap ones. Whisk together in 5 minutes, marinate & grill to perfection.