Ingredients
Marinade Ingredients:
- ½ cup extra virgin olive oil
- ½ cup balsamic vinegar
- ¼ cup low sodium soy sauce
- ¼ cup Worcestershire sauce
- ¼ cup pineapple juice
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 3 to 4 pounds steak (ribeye, strip, sirloin, filet mignon, etc.)
Garlic Herb Butter (Optional):
- ½ cup unsalted butter, room temperature
- 2 to 3 cloves garlic, minced
- 2 tablespoons parsley, finely chopped
- 1 teaspoon thyme, finely chopped
- 1 teaspoon rosemary, finely chopped
Instructions
For the Marinade:
- Combine Ingredients: In a large glass measuring cup or mixing bowl, whisk together the olive oil, balsamic vinegar, low sodium soy sauce, Worcestershire sauce, pineapple juice, brown sugar, Dijon mustard, ground black pepper, and garlic powder until well combined.
- Marinate Steaks: Place your chosen steak cuts in a large, resealable bag. Pour the prepared marinade over the steaks, ensuring they are fully coated. Seal the bag securely.
- Chill & Marinate: For optimal flavor and tenderness, marinate the steaks in the refrigerator for a minimum of 1 hour. For an even more profound taste and melt-in-your-mouth texture, marinate for up to 8 hours (or even overnight if time allows!).
Cooking Your Steak (Grilling Method):
- Preheat Grill: Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Prepare Steaks: Remove the marinated steaks from the bag and pat them thoroughly dry with paper towels. This removes excess marinade, preventing flare-ups and promoting a beautiful sear.
- Grill to Perfection: Place the steaks on the hot grill and cook to your desired doneness.
- Rest: Once cooked, remove the steaks from the grill and tent them loosely with foil. Let them rest for at least 5 minutes before slicing and serving.
Cooking Your Steak (Skillet Method):
- Heat Skillet: Heat a heavy-bottomed skillet (a cast-iron skillet or grill pan works beautifully) over medium-high to high heat until sizzling hot.
- Sear Steaks: Add the marinated steaks to the hot skillet. Cook for 3-4 minutes per side until beautifully browned and a crust forms.
- Reduce Heat & Finish: Reduce the heat to medium-medium high and continue cooking the steaks until your desired doneness is reached. Use an instant-read meat thermometer for the most accurate results.
- Rest: Remove the steaks from the skillet and tent them loosely with foil. Allow them to rest for at least 5 minutes before serving.
For the Garlic Herb Butter (Optional):
- Cream Butter: In a small bowl, cream the softened unsalted butter until smooth.
- Mix in Herbs: Stir in the minced garlic, chopped parsley, thyme, and rosemary until thoroughly combined.
- Form Log & Chill: Spoon the butter mixture onto a square of parchment paper, plastic wrap, or wax paper. Shape it into a log, about 6 inches long. Roll it tightly, twisting the ends to secure. Chill in the refrigerator for 2-3 hours, or until the butter is firm. Slice and serve on your cooked steak, baked potatoes, or anything else you desire!
Notes
- Quality Matters: Use high-quality ingredients for the best flavor.
- Pat Dry for Sear: Always pat your steaks dry after marinating to get a good sear and prevent steaming.
- Rest Your Steak: Resting the steak after cooking is crucial for juicy, tender results.
- Don’t Over-Marinate Tender Cuts: For tender cuts like filet mignon, limit marination to 1-4 hours to avoid a mushy texture.
- Internal Temperature is Key: Use an instant-read meat thermometer for accurate doneness:
- Medium Rare:
- Medium:
- Medium Well:
- Well Done:
- Prep Time: 5 minutes
- Category: Main Course
- Method: Grilling, Pan-Searing
- Cuisine: American
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