Savory Garlic Marinated Steaks Recipe -
Savory Garlic Marinated Steaks Recipe
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Savory Garlic Marinated Steaks
See how to make a simple marinade for tender, flavorful grilled steaks. See more
  • READY IN 1+ days

Savory Garlic Marinated Steaks

Recipe by  

"This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    1 day 30 mins


  1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
  2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
  3. Preheat grill for medium-high to high heat.
  4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
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  • Cook's Note:
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Aug 22, 2004

OH MY WORD!!!!! This is sooooo good!!! The amazing part is we only had time to marinate half an hour!!! I poked the steak with a fork all over, laid it in a shallow dish & poured enough marinade to cover the top & overflow a little & rubbed it in. In 15 minutes I flipped it over & did the same to the other side. I only used half the marinade so I could let my husband use the rest for basting the last few minutes on the grill. This was sooo good I told my husband he needn't take me out to steakhouses (my absolute favorite!!) anymore - he can just grill our own at home!! We used T-bone steaks. I used about 1/8 c. balsamic and the rest white wine vinegar because I ran out of the balsamic. Both our company & us ate til' we couldn't eat anymore only because it was so good!! I served with salad, Grilled Corn on the Cob (also on this site), Greek Chicken Pasta (without the chicken - also on this site), & garlic bread. MmmMmm Good!!

Most Helpful Critical Review
Mar 15, 2003

This is a good marinade if you like sweet (ie:oriental) type marinades. We like our steaks more on the savory level then the sweet level. We liked this, but probably not enough to make it again. I even cut the honey in half but it was still to sweet for us.

Jun 22, 2004

My husband doesn't like any marinade on his steak. But when he brought home some bottom sirloin I decided to try this recipe. Well he loved it and now we are eating bottom sirloin on a regular basis. I used freshly sliced onions in place of onion powder and I ommited the liquid smoke. I found that if I put everything in a ziploc bag there is enough marinade for 4 or 5 steaks. I also score my steaks in a diagonal grid pattern on each side before I marinade them. This makes them really tender.

Apr 23, 2004

wonderful flavors, we heat (about 1 minute in microwave)the marinade to make for a 1 hour marinade soak time if we are in a hurry. we love it

Jul 25, 2006

A 5-star marinade; perfect blend of ingredients in just the right amount, and perfect (in particular) for steak. Outstanding! I was a little concerned that the relatively large amount of basalmic vinegar would make the steaks too tangy or “sour” tasting, but instead, I was very pleasantly surprised by the effectiveness of this simple, yet extremely tasty marinade. Following the recipe exactly as written, the marinade did not overpower the inherent flavor of the steak, but rather complimented it very, very nicely, in perhaps a bit more subtle way than you might think. Be sure to use a good, *non*-“light” variety of basalmic, soy sauce, and olive oil (note: not extra-virgin style), as this is essentially the base of the marinade. Liquid smoke is perfect in the amount it is originally called for. Any more than that, and it has a chance of taking over the flavor that was intended by this recipe. Highly Recommended as its original author intended!

Mar 24, 2004

I didn't marinate overnight, but just rubbed the mixture into the meat. Then fried it up on the stove and nervously placed a plate in front of my husband. He's a steak fanatic, and doesn't deal with anything other than naked beef very well. He was in awe. The meat was tender and wonderful tasting. Great recipe!!!

Mar 22, 2004

Used a NY strip and marinated for about 24 hours. The one thing I did and it turned out pretty well was to reduce the amount of vinegar. It was still pretty strong. Good recipe, thanks for the post.

Feb 09, 2009

I marinated two NY strip steaks in this and this is one of the best marinades I've tried so far. I let them marinate for 10 hours instead of 1-2 days and I think that was plenty of time because the flavor really came through.


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  • Calories
  • 576 kcal
  • 29%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 36 g
  • 55%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 28.4 g
  • 57%
  • Sodium
  • 2496 mg
  • 100%

* Percent Daily Values are based on a 2,000 calorie diet.

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