Steak Marinade

This steak marinade is rich, bold, and irresistibly savory, with the perfect balance of sweet, tangy, and spicy flavors. Soy sauce and olive oil create a deep, umami-packed base, while apple cider vinegar adds a subtle brightness that tenderizes the meat. Brown sugar brings a touch of caramelized sweetness, complemented by mustard’s gentle bite and a warm blend of garlic, oregano, cumin, paprika, and black pepper. A hint of cayenne and red pepper flakes adds just the right kick, making every bite juicy, flavorful, and steakhouse-worthy. Perfect for grilling, pan-searing, or broiling, this marinade turns any cut of steak into a crave-worthy main dish.

  • Soy sauce isn’t just salty — it’s packed with natural umami, which makes steak taste richer and more “meaty” without extra seasoning.

  • Apple cider vinegar helps tenderize steak by gently breaking down muscle fibers, especially great for flank or skirt steak.

  • Brown sugar does more than sweeten — it helps create that beautiful caramelized crust when the steak hits a hot grill or pan.

  • Mustard is a secret marinade booster — it adds depth and helps emulsify oil and vinegar for even flavor distribution.

  • Spices bloom when heated, meaning paprika, cumin, and oregano become even more aromatic during cooking.

  • A short marinade still works! Even 30 minutes can make a noticeable difference thanks to the bold, fast-absorbing flavors.

Jump to Recipe

Why We Love This Recipe:

It delivers big, steakhouse-style flavor using simple pantry ingredients. The marinade strikes the perfect balance of savory, tangy, sweet, and spicy in every bite. Apple cider vinegar and soy sauce help tenderize the steak while keeping it juicy. Brown sugar creates a beautiful caramelized crust when grilled or seared. It works well with almost any cut of steak, from ribeye to flank. Easy to prep ahead, making it perfect for weeknights or weekend grilling. Customizable heat level lets you make it mild or spicy to suit your taste.

STEAK MARINADE

Summer Vibe

Ingredients:

  • 1/2 cup soy sauce

  • 1/4 cup olive oil

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon brown sugar

  • 1 tablespoon mustard

  • 1 teaspoon cayenne (adjust to heat preference)

  • 1 teaspoon paprika

  • 1 teaspoon red pepper flakes

  • 1 teaspoon dried oregano

  • 1/4 teaspoon ground cumin

  • 3–4 cloves garlic, minced

  • 1/2 teaspoon black pepper

  • Salt to taste (go light—the soy sauce already brings saltiness)

Instructions:

  • In a bowl or jar, whisk all ingredients until the brown sugar is fully dissolved and the marinade looks emulsified.

  • Place steak in a zip-top bag or shallow dish and pour the marinade over it.

  • Seal and refrigerate: 2–4 hours for ribeye, strip, or sirloin. Up to 8 hours for tougher cuts (flank or skirt).

  • Remove steak from the fridge 20 minutes before cooking.

  • Grill, pan-sear, or broil to your desired doneness.

Pro Tips:

  • Don’t marinate longer than 8 hours—the vinegar can start breaking the meat down too much.

  • Brush extra marinade on while cooking.

  • Finish with a pat of butter or a squeeze of lemon for restaurant vibes

silver fork on fire during night time
silver fork on fire during night time