Ultimate Steak Marinade

Kathi Richards Smith

"This marinade if perfect for the following cuts of beef. The process is key to the ultimate melt in your mouth steak. I suggest Filet Mignon, Strip Steak, Sirloin and one of my favorites that isn't as well known is London Broil."
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30 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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  1. Before mixing all your ingredients in a zip lock baggie, I suggest taking a fork or a knife and making jabs into your steak. This will allow all the seasonings to really distribute through out the meat while it is refrigerating. Mix all your top ingredients in a zip lock baggie, seal and shake well. Add your steaks and marinate over night or up to 2 days. Once you are ready to grill, preheat your grill or coals if you plan on using charcoal to 550. Before adding your steaks to the grill make sure you have cleaned and oiled the grades. I believe that a steak should be turned twice. I like to see the checkered board design. I will tell the exact time meat should be left of the grill last. Do not smash or add any pressure to the steaks, this will release juices and cause your steak to be dry.
  2. For Well Done 5 min a side turning twice to get the checkered board effect. Total 20 min
  3. Medium Steaks 4 minutes a side. Total of 16 minutes
  4. Medium Rare 3 per side for a total of 12 min.
  5. While steaks are grilling move to the second list of ingredients which will be used after the steaks come off the grill. Melt butter and add your garlic and garlic powder and set aside. Once Steaks have been removed from the grill, brush each side of each steak with your garlic butter mixture. Allow your steaks to stand for 3-4 minutes so that the juices redistribute.


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