Chelsea’s Messy Apron: The Best Steak Marinade



This recipe was originally posted on Chelsea’s Messy Apron.

I come from a meat loving family! I was raised to appreciate a nice cut of meat, seasoned and cooked to perfection. If I were to ask my Mama Sal Sal, “What do you want to eat?” at any given time the answer would always be the same. “Steak! Duh!” Her relentless request for steak sent me on a search to find a timeless marinade.

Every great marinade should have the perfect blend of fat, acidity, and seasoning. “The Best Steak Marinade” really knows how to bring a steak to life and quickly reached the top of my list. My mouth is watering just thinking about it!


½ cup olive oil

⅓ cup low-sodium soy sauce

2 large lemons (¼ cup freshly squeezed lemon juice, ½ teaspoon lemon zest)

1 tablespoon minced garlic

¼ cup Worcestershire sauce

3 tablespoons dried basil

1 ½ tablespoons garlic powder

1 ½ tablespoons dried parsley

1 tablespoon dried oregano

1 teaspoon ground white pepper

Coarse sea salt, optional

Steaks of your choice

Canola oil, for grill grates


In a medium-sized bowl, add in the olive oil, soy sauce, lemon juice and lemon zest, minced garlic, Worcestershire sauce, dried basil, garlic powder, dried parsley, dried oregano, and white pepper.

Whisk until ingredients are combined and incorporated.

Pour the mixture over steaks of your choice

Cover (or seal the bag) and place in the fridge for up to 6 hours (too much longer than that and the acidity starts to "cook" the meat).

About 20 minutes before grilling, remove the steaks and let sit (still covered) at room temperature (not outside).

Heat the grill to high heat. Once the grill is hot, clean it with a wire brush. Roll up a few paper towels and drench them in canola oil. Using tongs, rub the paper towel wad along the grill grates generously.

Remove the steaks from the marinade and sprinkle coarse salt over the top (Optional. Don't add salt if you didn't use a low sodium soy sauce or are sensitive to salt). 

Place the steaks on the grill and cook about 4-5 minutes (rotate 90 degrees at 2 ½ minutes for diamond grill marks)

Using tongs, flip the steak over and continue to grill for 3-5 minutes for medium-rare (internal temperature of 135 degrees F).*

The grill time will GREATLY vary based on your actual grill, your steak (thickness), and the actual temperature of your grill. For best results, use a meat thermometer and remove the meat when it is 5 degrees below your desired internal temperature. (It will cook a bit more after being removed from the grill.)

Once the steaks are cooked to your desired doneness, remove them to a plate or cutting board and tent loosely with foil for 5-10 minutes to give the juices chance to re-distribute (juicier steaks!)



Different temperatures for the doneness of steaks are found in the last section of text for this recipe along with tons of other grilling tips!