Grilled Steak Marinade
Indulge in the best of summer grilling with this Grilled Steak Marinade. Each juicy bite is packed with flavor, making it the perfect choice for an easy weeknight dinner or a weekend barbecue. Elevate your steaks tonight with a delicious homemade marinade that will leave everyone craving more!
Equipment
- Frying Pan
- Whisk
- Chef's Knife
Ingredients
- 4 8-ounce steaks I used Rib-Eye
- 1/4 cup lemon juice
- 1/3 cup pineapple juice
- 1/4 cup olive oil
- 1 tablespoon Worcestershire sauce
- 2 tablespoons honey
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh oregano chopped
- 1/4 teaspoon chili powder
- 1 teaspoon garlic powder
- 2 tablespoons parsley chopped
- salt and pepper to taste
Instructions
- Start by preparing the marinade. In a large bowl, whisk together all the marinade ingredients. You'll combine the lemon juice, pineapple juice, olive oil, Worcestershire sauce, honey, fresh rosemary, fresh oregano, chili powder, and garlic powder. The mixture should be well-blended, and you can already start to smell the amazing aroma.
- Next, add the steaks to the marinade. You can choose to marinate either in a large ziplock bag or in the same bowl, tossing the steaks a few times to coat thoroughly. If using a ziplock bag, press out any excess air before sealing. This step helps the marinade to really penetrate the meat.
- Chill the marinating steaks in the refrigerator. Ideally, you should let them sit for at least 30 minutes to a few hours. The longer you can let them soak up those flavors, the better the taste will be.
- While the steaks are marinating, preheat your grill to medium-high heat. It’s essential to get the grill hot enough to achieve that perfect sear.
- Before grilling, lightly rub the grates with some olive oil. This helps prevent the steaks from sticking. You might also opt for a grill pan if you prefer indoor grilling.
- Once the grill is preheated, use tongs to carefully transfer the marinated steaks onto the hot grill. Be cautious of any flare-ups from the marinade.
- Cook the steaks until your desired doneness is reached. For perfect results, I recommend using a meat thermometer. The temperatures to aim for are: RARE at less than 130 degrees, MEDIUM-RARE at 130 degrees, MEDIUM at 135 degrees, MEDIUM-WELL at 150 degrees, and WELL-DONE at 160 degrees.
- After cooking, allow the steaks to rest for about 5 minutes. This crucial step helps the juices redistribute within the meat.
- Finally, serve the steaks garnished with fresh parsley or green onions and a pat of butter if desired. This finishing touch adds even more flavor!
Notes
Store any leftovers in an airtight container in the fridge for up to three days. You can also slice leftover grilled steak and add it to salads or sandwiches.