Steak Marinade {steakhouse recipe} - Lauren's Latest (2024)

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Today I am excited to share a recipe for the best Steak Marinade. It’s one that gives you tender, juicy and flavorful meat every single time. It’s a great main dish to go with those favorite summer sides: Macaroni Salad, Potato Salad or the Classic Iceberg Wedge. With one of my favorite things to make every summer on the menu, bring on the summer barbecues!

Easy Substitutions for Steak Marinade

All of the ingredients in this marinade are important for different reasons. Try not to skip any if possible. Don’t forget increments and specific directions are listed in the recipe card at the bottom of this post. I’ve listed some substitutions if you’re in a pinch.

Other Beef Cuts– Other cuts of beef are totally acceptable with this marinade. Other good choices would be tri-tip, flank, skirt or sirloin. Honestly, any cut of beef that you’d grill would be a great candidate for this steak marinade.

Root Beer, Dr. Pepper or Sprite- You use soda pop in a meat marinade simply for its delicious flavor and all that liquid sugar. It is able to penetrate the meat so deliciously! If you find yourself in a pinch, you can use Root Beer, Dr. Pepper or even Sprite in place of Coca Cola. Steer clear of diet sodas- they don’t taste the same after being grilled. I’m talking about you, weird after taste.

Lime Juice or White Distilled Vinegar– You can substitute lime juice if you don’t have lemon juice on hand. You can use it as a one-to-one replacement.

Vegetable Oil- If you don’t have canola oil, vegetable oil or any light colored oil with a higher smoke point will work just as well.

How to Make and Use this Steak Marinade Recipe

So as with most marinades, you throw some ingredients together, add meat and let it sit in the fridge. This recipe is no exception. For full recipe directions and ingredient measurements see the printable recipe card below in this post.

Whisk All Ingredients Together

Start by whisking all the marinade ingredients together. I used a 9×13 baking dish because it had a tight fitting lid, but any large ziploc bag would be fine. Just be sure to set the bag into another container incase the bag springs a leak.

Add in your meat and stir to coat. I cut my ribeye into cubes to create more surface area. More surface area means more space for the flavor of the marinade to penetrate. No need to cut up a flank or skirt steak because it already has a lot of surface area being a long and skinny piece of meat.

Marinate Up To 24 Hours

Once your meat is covered, refrigerate 24 hours. Of course, you don’t need to wait the full 24 hours, but the longer you let it sit the more delicious the meat becomes. 8-12 hours is acceptable too. Minimally, I’d suggest marinating your steak for 6 hours.

How Long Should I Marinate my Steak?

If you are short(er) on time and don’t have a full 24 hours to marinate your steak, a minimum of 6 hours would be ok. You also don’t want to marinate your steak beyond the 24-hour mark. The acid from the soda and the lemon juice starts to break down the meat and change the texture. It works similarly to how acid would ‘cook’ a ceviche if it sits too long.

Skewer and Grill

After your steak has marinated, remove from the fridge and skewer. I like skewering my meat first, then preheating the grill so my steak comes to room temperature. This helps it stay tender.

Grill or cook your meat to desired doneness. Because the meat will be discolored from sitting in the marinade for so long, it will be hard to tell by cutting into it. I would highly recommend using a meat thermometer for taking the internal temperature. (I love this instant-read one. It’s insanely accurate.)

Once the meat is finished cooking, rest 10-15 minutes covered in foil, then serve and enjoy.

Can I Use This Marinade for Chicken or Pork?

Yes, this marinade works for beef, chicken and pork! Best applications are with boneless, skinless chicken breasts (bone-in ok, but will take longer to cook) and 1/2-1-inch thick pork chops.

Be aware, they will look a little discolored after they have been marinating for several hours, but this is totally normal thanks to the soy sauce and soda. Once you get the meat on the grill, it will look more ‘normal’. Just be sure to use that meat thermometer for doneness.

What else can I use a marinade on?

Marinades are great for flavoring meat and vegetables. It can be used as a sauce, but once it comes in contact with raw meat, it is no longer safe to consume.

Storing Leftovers and Reheating

Store any leftover steak in an airtight container or ziplock bag in the fridge for 3-4 days. To reheat steak without drying it out- remember “Low and Slow”. Place the steak in a shallow baking dish and place in a preheated oven at 200-250 degrees until its warmed through….roughly 20-30 minutes.

What to Serve With a Grilled & Marinated Steak?

Oh, the possibilities are endless, and just about anything tastes delicious with steak 🙂 Here are some of my favorites:

• Oven Roasted Asparagus Recipe
• Twice Baked Potatoes
• Roasted Cauliflower Recipe
• Classic Coleslaw Recipe
• Macaroni and Cheese Recipe
• Famous Butter Rice

Other Steak Recipes You Might Like:

• How To Cook Steak On The Stove
• Garlic Herb Steak
• Cast Iron Steak with Bourbon Pepper Cream Sauce
• Swiss Steak Over Mashed Potatoes

I hope you enjoy this marinade! I bet it’ll quickly become a favorite in your home too! Have a great day, friends! 🙂