- ½ cup soy sauce
- ⅓ cup olive oil
- ¼ cup Worcestershire sauce
- 2 tbsp balsamic vinegar (or red wine vinegar)
- 2 tbsp lemon juice (fresh)
- 2 tbsp brown sugar (or honey)
- 4 cloves garlic, minced
- 1 tsp freshly ground black pepper
- 1 tsp Dijon mustard (optional, for richness)
- 1 tsp onion powder
- 1 tsp dried rosemary or thyme (or 1 tbsp fresh)
- Optional: a pinch of red pepper flakes for heat
Instructions:
- Mix all ingredients in a bowl or jar until well combined.
- Place steaks in a large zip-top bag or shallow dish.
- Pour marinade over steaks, ensuring full coverage.
- Seal and refrigerate for at least 2 hours, ideally overnight.
- Thin cuts: 2–4 hours
- Thick cuts (ribeye, NY strip, sirloin): 6–24 hours
Cook Your Steak:
- Pat steaks dry before cooking (very important for searing).
- Grill, pan-sear, or broil to your desired doneness.
- Let rest 5 minutes before slicing.
Tips:
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Instructions:
Cook Your Steak:
Tips:
