If you're planning to grill steak, one of the best ways to make it extra flavorful and juicy is with a good marinade. This Soy Garlic Steak Marinade for Grilling is simple, flexible, and packed with bold umami flavor. Garlic, soy sauce, and a touch of acidity tenderize the beef while giving it that irresistible savory taste.
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Whether you're grilling outdoors in summer or pan searing indoors, this recipe guarantees a juicy, flavorful steak every time.
Why marinade your steak?
Marinating steak isn't just about flavor-it makes the meat more tender too! Here's why it works:
- Flavor Boost - Soy sauce, garlic, and vinegar soak into the meat.
- Tenderization - The acid (vinegar, lemon juice or lime juice) helps break down tough fibers.
- Moisture Lock - Olive oil keeps the steak juicy on the grill.
About the Ingredients
- Steak - Ribeye is my go-to for grilling because it's marbled and juicy, but sirloin, flank, or strip steak also work. Read more about different cuts here.
- Olive Oil or Light Sesame Oil - Olive oil keeps the meat moist, but you can also use light sesame oil (not the dark toasted kind) as a substitute. For extra depth, add 1-2 teaspoons of toasted sesame oil-just don't overdo it, since toasted sesame oil has a very strong flavor.
- Soy Sauce - Adds umami and saltiness.
- Vinegar or Citrus - Use rice vinegar for a mild tang, or swap with lemon or lime juice for a bright, citrusy flavor.
- Garlic - A must! Fresh garlic brings bold flavor.
- Sugar - Just a touch to balance the savory flavors.
- Black Pepper - Optional, but adds a little spice and depth.
How to Make Soy Garlic Steak Marinade (Step by Step)
First gather your ingredients:
- 1 lb steak (ribeye, sirloin, or preferred cut)
- ¼ cup olive oil (or light sesame oil)
- ¼ cup soy sauce
- ¼ cup vinegar (rice vinegar, lemon juice, or lime juice will work)
- 5 cloves garlic, minced
- 1 teaspoon sugar
- ½ teaspoon black pepper (optional)
In a large bowl or ziplock bag, add steak and all the marinade ingredients. Make sure to get all sides of the steak. Press out excess air, seal, and massage the marinade into the steak.
Marinate for at least 30 minutes, 2-8 hours for deeper flavor, or up to 24 hours max. (Don't go over 24 hours or the acid can break down the meat and make it mushy.) Flip the bag halfway through if you can.
While the steak marinates, prep the grill:
- Gas grill: Preheat on high 10-15 minutes with lid closed.
- Charcoal: Build a two-zone fire (hot side for searing, cooler side for finishing).
- Oil the grates: Dip folded paper towels in high-heat oil, hold with tongs, and wipe grates.
When ready to cook, remove the steak from the marinade. Let excess marinade drip off, then pat the steak dry thoroughly with paper towels (this is key for browning). Set the steak on a rack or plate and let it come to room temperature for 20-30 minutes for even cooking. Discard the marinade, or boil it hard for 5 minutes if you want to use some as a glaze.
Place the steak on the grill and cook a few minutes per side until desired doneness. Pull the steak off the grill about 5°F before your target temperature-carryover heat will finish it:
- Rare: pull at 120°F (finishes ~125°F)
- Med-rare: pull at 130°F (finishes ~135°F)
- Medium: pull at 140°F (finishes ~145°F)
- Med-well: pull at 150°F (finishes ~155°F)
- Well: pull at 160°F+
Transfer the steak to a plate or cutting board and rest 5-10 minutes, loosely tented with foil. This allows the juices to redistribute and keeps the steak juicy.
Serve and enjoy!
Here's one time we used sirloin:
We like it medium rare:
Storage & Reheat
- Storage: Store leftover cooked steak in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 2 months. If freezing, wrap tightly in foil or plastic wrap, then place in a freezer bag.
- Reheat: For best results, reheat steak gently to avoid drying it out. Place slices in a skillet over low heat with a splash of broth or oil until warmed through, or warm in the oven at 275°F until just heated. You can also microwave in short bursts, but it may affect the texture.
- Marinade Storage: The marinade (without raw meat) can be made ahead and stored in the fridge for up to 1 week. If it's already touched raw meat, discard after use.
FAQ
Can I use sesame oil instead of olive oil?
Yes! Light sesame oil works great in this marinade and adds a subtle nutty flavor. Just avoid toasted sesame oil since it's too strong for grilling.
What kind of vinegar can I use?
This recipe is flexible, but you'll want something acidic to help tenderize the meat. Rice vinegar, lemon juice, or lime juice all work well - each adds a slightly different tang.
Do I need the sugar?
The small amount of sugar balances the acidity and helps caramelize the outside of the steak. You can skip it if you prefer, but I recommend keeping it.
Is the black pepper required?
Nope, black pepper is optional. It adds extra flavor, but the marinade will still be delicious without it.
How long should I marinate the steak?
At least 30 minutes, but up to overnight for maximum flavor. I don't recommend more than 24 hours, since the acid can start breaking down the texture too much.
Which cut of steak works best?
Ribeye is my favorite for grilling - juicy, marbled, and flavorful. But sirloin, New York strip, or even flank steak also work great with this marinade.
Soy Garlic Steak Marinade - Grill Recipe
A simple, flavorful grilled steak marinade that tenderizes and seasons your steak perfectly. Use rice vinegar, lemon juice, or lime juice for acidity, and olive oil or light sesame oil for richness.
Ingredients
- 1 lb steak (ribeye, sirloin, or your favorite cut)
- ¼ cup olive oil (or light sesame oil)
- ¼ cup soy sauce
- ¼ cup vinegar (rice vinegar, lemon juice, or lime juice)
- 5 cloves garlic, minced (required!)
- 1 teaspoon sugar
- ½ teaspoon black pepper (optional)
Instructions
- In a large bowl or zip-top bag, combine olive oil (or sesame oil), soy sauce, vinegar (or citrus juice), garlic, sugar, and black pepper if using.
- Add the steak and coat well on all sides. Marinate for at least 30 minutes, or up to overnight (no more than 24 hours).
- Remove steak from the marinade, pat dry with paper towels, and let it come to room temperature for 20–30 minutes before cooking.
- Preheat grill to high heat. Place steak on the grill and cook a few minutes per side until desired doneness is reached (see Notes for internal temps).
- Rest steak for 5 minutes before slicing and serving.
Notes
- Doneness Guide: Rare (120–125°F), Medium-Rare (130–135°F), Medium (140–145°F), Medium-Well (150–155°F), Well-Done (160°F+).
- Marinate no more than 24 hours or the acid may make the steak mushy.
- This marinade also works well for pan-searing — just heat a skillet with a little oil and cook as you would grilled steak.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 456Total Fat: 35gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 110mgSodium: 936mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 31g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
More Delicious Marinades to Try!
Looking for more ways to marinate your meat? Check out these other flavorful and easy marinade recipes:
- Beef Stir Fry Marinade - A simple, all-purpose marinade for thinly sliced or strip-cut beef - tender, juicy, and full of umami flavor.
- Chicken Stir Fry Marinade - The classic Chinese-style chicken marinade that keeps your stir fry juicy and flavorful.
- Stir Fry Steak Marinade - A bold, umami-packed marinade using soy paste, sesame oil, and rice vinegar.
- Hibachi Steak Marinade - Sweet, savory, and smoky - just like your favorite Japanese steakhouse flavors!
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