3 Ingredient Steak Marinade

Need more marinade recipes? Try my fajita marinade, pork tenderloin marinade, and chicken thigh marinade. What makes my famous air fryer steak or sous vide steak so perfect? The steak marinade we use with it. There is a misconception that marinades for steak need to have tons of seasonings and sauces in it, but that it is not the case. My 3 ingredient steak marinade recipe proves just that. It’s so simple but creates the most delicious steak and meat every single time.

Why I love this recipe

Easy to make in bulk. I typically make a triple batch of this recipe and freeze the leftovers for months to come. Packs all the flavor. Worcestershire sauce adds umami, the garlic adds aroma, and liquid smoke adds an irreplaceable smoky flavor. So versatile. I know ‘steak’ is in the name, but I’ve used this marinade on everything from chicken to pork and even seafood, and it’s always done an amazing job!

Ingredients needed

Worcestershire sauce. The magic ingredient that just works SO well with red meat. You can substitute this for soy sauce or tamari. Minced garlic OR garlic olive oil. Freshly minced or jarred garlic, NOT garlic powder. Liquid smoke. The secret ingredient that gives the marinade a lovely smokey and rich flavor without needing any seasonings. Butter or oil. To grill the steak.

How to make 3 ingredient steak marinade

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. A basic marinade like this one has three key components to a perfect piece of meat: acid, oil, and a flavoring agent. Step 1- Mix the marinade. Add all ingredients in a small bowl and whisk until combined. Step 2- Marinade the steaks. Pour the marinade over 4 steaks (4-6 ounces each) and let them marinate for at least 30 minutes. Step 3- Cook the steaks. Using tongs, remove the steak and shake off excess marinade. Place on a hot grill or pan and cook until the steak reaches your desired level of doneness. Step 4- Rest. Let the cooked steaks rest for 10 minutes before drizzling excess marinade over them.

Arman’s recipe tips

Marinade for AT LEAST 30 minutes. Trust me, there’s zero harm in letting the steak marinade for longer, but it needs at least 30 minutes to soak up all those rich flavors. Don’t skip resting the meat. It’s essential to help the steak soak up and hold onto its juices. Slice against the grain. Cutting against the grain of the steak helps break down its fibers and make it less tough and chewy.

How to store leftovers

To store: Store covered in an airtight container in the refrigerator for up to one week. Whisk the marinade before adding it to your meat in case there has been some separation. There are no wrong answers when it comes to picking a steak to use with this marinade. That said, I find naturally tender steaks (like filet mignon or porterhouse steak) absorb the flavor best when marinated for at least 30 minutes. If you’re cooking tougher cuts (like ranch steak or sous vide flank steak), let it marinate for 2-4 hours.

Infuse more flavor. Add a splash of fresh lemon juice, diced shallots, or a splash of balsamic vinegar for a slightly different flavor profile. Add fresh herbs and spices. Depending on what I’m cooking, I like to add fresh rosemary, thyme, onion powder, or a pinch of red pepper flakes. Add a touch of sweetness. Stir in two tablespoons of brown sugar or honey.

To freeze: Place the marinade in a freezer-friendly container and store it in the freezer for up to two months. Let it thaw completely before using it.