By Becky Hardin
Updated Jun 26, 2025
This is my absolute favorite steak marinade recipe for grilled ribeye, or any cut of steak I’m craving. The savory, tangy sauce comes together with just a few simple ingredients including soy sauce, Worcestershire, and balsamic vinegar, and it’s incredibly easy to make. Once I marinate the steaks, I know I’ll be eating one of the most flavorful and juicy dinners ever!
Pin this recipe for later!
5-Star Review
“Perfect” – Darlene
Easy Steak Marinade
I love pairing this rich, salty, umami-packed marinade with ribeye steaks. Ribeyes are my go to because they’re super juicy and flavorful, thanks to the fat marbling—they hold up beautifully even over high heat. When I soak them in this marinade, it really takes the flavor to the next level. That said, don’t feel like you have to stick to ribeye. Use whatever steak cut you like best—trust me, this marinade makes any cut taste amazing.
Ingredients1x2x3x
- ▢ 2 ribeye steaks (10 ounces each), or any cut
- ▢ ½ tsp kosher salt
- ▢ 1 tsp freshly ground black pepper
- ▢ ⅓ cup low-sodium soy sauce for gluten free us tamari or coconut aminos
- ▢ ⅓ cup balsamic vinegar
- ▢ ½ cup olive oil
- ▢ ¼ cup Worcestershire sauce gluten free if required
- ▢ 1 tbsp minced garlic
Video
Instructions
- Pat the ribeyes dry and season both sides with salt and pepper 2 ribeye steaks, ½ tsp kosher salt, 1 tsp freshly ground black pepper
- In a bowl, whisk the soy sauce, balsamic vinegar, olive oil, worcestershire sauce, and garlic. ⅓ cup low-sodium soy sauce, ⅓ cup balsamic vinegar, ½ cup olive oil, ¼ cup Worcestershire sauce, 1 tbsp minced garlic
- Add the ribeyes to a plastic bag and pour over the marinade. Toss to coat.
- Transfer to the fridge to marinate for at least 30 minutes and up to overnight.
- Heat your grill to medium-high and spray it with oil. Cook the steak on both sides until you get nice grill marks and the internal temperature reaches 130-140°F, about 6 minutes per side. I recommend grilling steaks on medium-high heat, about 400-450°F.
- Remove from the grill, tent the steaks with foil, and let rest for 10 minutes before serving to seal in the juices.
- Optional: Place the remaining marinade in a saucepan set over medium-high heat. Bring to a boil, then reduce to a simmer until thickened. Serve this sauce drizzled over the steaks.
Equipment
- Grill or Indoor Grill Pan
- Instant Read Meat Thermometer (optional)
Becky’s Tips
- Take your steaks out of the refrigerator at least 30 minutes before cooking to help them cook more evenly.
- Steak Internal Temperature Guide: For rare steak: 125-130°F For medium-rare steak: 130-140°F For medium steak: 140-150°F For medium-well steak: 150-160°F For well-done steak: 160-165°F
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Steak Marinade Step by Step
Season the steak: Pat the ribeyes dry and season both sides with ½ tsp kosher salt, and 1 tsp freshly ground black pepper.
Make the marinade : In a bowl, whisk ⅓ cup low-sodium soy sauce, ⅓ cup balsamic vinegar, ½ cup olive oil, ¼ cup Worcestershire sauce, and 1 tbsp minced garlic.
Marinate the steak : Add the ribeyes to a plastic bag and pour over the marinade. Toss to coat.
Refrigerate: Transfer to the fridge to marinate for at least 30 minutes and up to overnight.
Cook the steak: Heat your grill to medium-high and spray it with oil. Cook the steak on both sides until you get nice grill marks and the internal temperature reaches 130-140°F, about 6 minutes per side.
Tent the steaks : Remove from the grill, tent the steaks with foil, and let rest for 10 minutes before serving to seal in the juices.
Serve: Serve as is or prepare the marinade to be drizzled on top.
Optional: Place the remaining marinade in a saucepan set over medium-high heat. Bring to a boil, then reduce to a simmer until thickened. Serve this sauce drizzled over the steaks.
Variations
There are so many ways to change up the flavor profile of this steak marinade. Try swapping the soy sauce for fish sauce or miso for an Asian-inspired marinade. For extra richness, top each steak with a tablespoon of butter.
Swap the balsamic vinegar for red wine or rice wine vinegar for a lighter flavor. And swap the Worcestershire sauce for anchovy paste, oyster sauce, hot sauce, or steak sauce.
How to Store
You can make the steak marinade up to 5 days in advance. Simply mix together the ingredients and store them in an airtight container in the refrigerator until ready to use.
Store leftover grilled steaks in an airtight container in the refrigerator for up to 4 days.
Freeze this easy marinade in a Ziplock bag, laid flat, for up to 3 months. Let thaw overnight in the refrigerator before using.
Freeze marinated steaks in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating on the grill until warmed through, about 5 minutes, or baking in a 300°F oven until warmed through, about 8-10 minutes.
Serving Suggestions
Marinated ribeyes are so delicious served with a simple Caesar salad or spinach salad . For a heartier meal, add a side of easy air fryer potatoes , or try herb-roasted potatoes . And if you need some veggies, add roasted mushrooms or sautéed vegetables .
more steak recipes we love
New York Strip Steak with Red Wine Balsamic Reduction
Steak and Potatoes
Air Fryer Steak
Restaurant Steak Recipe with Cilantro Steak Butter
Steak Marinade Recipe
Equipment
- Grill or Indoor Grill Pan
- Instant Read Meat Thermometer (optional)
Ingredients
- 2 ribeye steaks (10 ounces each), or any cut
- ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- ⅓ cup low-sodium soy sauce for gluten free us tamari or coconut aminos
- ⅓ cup balsamic vinegar
- ½ cup olive oil
- ¼ cup Worcestershire sauce gluten free if required
- 1 tbsp minced garlic
Instructions
- Pat the ribeyes dry and season both sides with salt and pepper 2 ribeye steaks, ½ tsp kosher salt, 1 tsp freshly ground black pepper
- In a bowl, whisk the soy sauce, balsamic vinegar, olive oil, worcestershire sauce, and garlic. ⅓ cup low-sodium soy sauce, ⅓ cup balsamic vinegar, ½ cup olive oil, ¼ cup Worcestershire sauce, 1 tbsp minced garlic
- Add the ribeyes to a plastic bag and pour over the marinade. Toss to coat.
- Transfer to the fridge to marinate for at least 30 minutes and up to overnight.
- Heat your grill to medium-high and spray it with oil. Cook the steak on both sides until you get nice grill marks and the internal temperature reaches 130-140°F, about 6 minutes per side. I recommend grilling steaks on medium-high heat, about 400-450°F.
- Remove from the grill, tent the steaks with foil, and let rest for 10 minutes before serving to seal in the juices.
- Optional: Place the remaining marinade in a saucepan set over medium-high heat. Bring to a boil, then reduce to a simmer until thickened. Serve this sauce drizzled over the steaks.
Video
Notes
- Take your steaks out of the refrigerator at least 30 minutes before cooking to help them cook more evenly.
- Steak Internal Temperature Guide: For rare steak: 125-130°F For medium-rare steak: 130-140°F For medium steak: 140-150°F For medium-well steak: 150-160°F For well-done steak: 160-165°F
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
