Marinade for Steak I Recipe

Reviews More Reviews

Most Helpful Positive Review

Jun 21, 2006

I never take the time to review the recipes, but I thought everyone should know that this is the best marinade I have found! The steaks come out perfect everytime...no matter what cut it is.

—EVON203

See full review »

Most Helpful Critical Review

Aug 07, 2006

Really taste bad

—Debbie

See full review »

708 Ratings

See other versions of this recipe!

Mar 31, 2008

THIS MARINADE IS A MUST FOR ALL STEAK LOVERS!! I used this marinade on 1 inch thick sirlions and let it 'get happy' for 24 hours. The ONLY thing I added was as suggested by other reviews was about 2 or 3 T of A1 sauce to cut down on the soy sauce taste. When i put it on the grill, I did put more black pepper on top and added a little bit of grated parmesan cheese too. And basted the steak with left over marinade while cooking. My boyfriend said "is there anymore" and i made sure there was no leftover juices on my plate when my steak was gone. This was BY FAR the best steak i have ever made and i've made some good steaks in the past. Thank you for sharing the recipe. I have emailed it to LOTS of people and printed a copy for all meat-eaters here at the office. I am never using any other steak marinade.

—Melissa

See full review »

Jan 13, 2007

Excellent and easy. Had to use white vinegar, tried also balsamic vinegar - both good until I got red wine vinegar. Makes a LOT of marinade, so you may want to adjust down.

—nslobstr

See full review »

Jul 10, 2003

This was a very good marinade. I made a half recipe and combined the ingredients in a gallon zip lock bag. I then added about five pounds of sirloin and allowed it to marinate about eight hours, turning regularly and "massaging" the marinade into the meat. Also, I scored the surface of the meat slightly with a very sharp knife, in a "diamond" pattern to aid in the absorption of the flavor. The steaks were about 1" thick. I cooked half of the meat then, it was delicious. The other half I allowed to marinate over night and that was even better. The steaks were very tender and flavorful. I, out of habit, added some pepper sauce before tasting the meat, but everyone else enjoyed it without additional condiments, except a little salt. We will make this again, possibly even this weekend. We cooked the steaks on a cast iron grill pan over medium high heat for about 7 - 8 minutes per side. Husbot just finished some leftover steak and remarked yet again how delicious it was.

—AmandaB

See full review »

Sep 22, 2006

This recipe is awesome. I first used this to make steak fajitas. Turned out so well that I have used over and over again on all different meats. Used on Rib Eye for a party with over 20 guests. Was told by many that this was the best steak they have ever had. I usually add a touch of honey to help caramalize the outside of the meat when cooking. Can use on steak, chicken, and grilled salmon.

—Mike

See full review »

Jul 03, 2006

Really good. I substituted cider vinegar for the red wine and added a little brown sugar. Perfectly tender and flavored.

—lindsey

See full review »

May 02, 2007

Fantastic marinade! Cut the recipe in half and had more than enough to marinate 3 filet mignons and 1 strip steak. Allowed to marinate for 8 hours in the fridge then grilled the steaks. So tender and flavorful, didn't even need a knife to cut the steaks. Served with the Roasted Vegetables recipe on this site. Along with a glass of red wine this is the perfect dinner. Boyfriend loved both, told me I'm a better cook than his mom :)

—JENN17W

See full review »