Tulo

Olive Oil Steak Marinade Recipe

Olive oil coats the meat and carries fat-soluble flavor from garlic and rosemary deep into the surface, while a modest amount of acid from balsamic vinegar and soy sauce breaks down surface proteins just enough to tenderize without turning the texture mushy, which is the risk with high-acid marinades left on too long.

Prep
10 min
Cook
10 min
Total
260 min
Servings
4

Ingredients

Servings4
  • 1/3 cup olive oil
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 4 cloves garlic cloves, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp black pepper, freshly ground
  • 1 tsp kosher salt
  • 4 steaks boneless steaks (ribeye, NY strip, or sirloin), about 8 oz each

Nutrition per serving

Calories
512
Protein
47g
Carbs
5g
Fat
33g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a bowl or a large zip-top bag, whisk together the olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, Dijon mustard, garlic, rosemary, pepper, and salt.
  2. 2Add the steaks and turn to coat fully in the marinade. Press out excess air if using a bag.
  3. 3Refrigerate for at least 2 hours and up to 8 hours, turning once halfway through if the steaks aren't fully submerged.
  4. 4Remove the steaks from the refrigerator 30 minutes before cooking to take the chill off, then lift them out of the marinade and pat dry with paper towels. Discard the used marinade.
  5. 5Season the steaks lightly with additional salt and pepper if needed.
  6. 6Heat a grill or heavy skillet over high heat until very hot. Sear the steaks for 3-4 minutes per side for medium-rare, or until an instant-read thermometer reads 130-135°F (54-57°C) in the thickest part.
  7. 7Transfer the steaks to a cutting board and rest for 5-10 minutes before slicing against the grain.
How to Use a Meat Thermometer

Tips & variations

  • Use a good olive oil for this marinade since much of it clings to and flavors the steak's surface; a bland oil produces a bland crust.
  • For a brighter, more herbaceous version, add 1 tablespoon of chopped fresh thyme or oregano along with the rosemary.
  • Add 1/2 teaspoon of red pepper flakes or a splash of hot sauce for a marinade with more heat.
  • This same marinade works well on flank steak or skirt steak; because those cuts are thinner and more fibrous, they can safely marinate for the full 8 hours to help tenderize them.
  • Reserve a couple tablespoons of the raw marinade in a separate container before adding the steak, then brush it over the cooked steak for extra flavor without any food-safety risk.

Storage & reheating

Store leftover cooked steak in an airtight container in the refrigerator for up to 4 days. Reheat gently in a low oven (275°F/135°C) or a covered skillet over low heat just until warmed through, since high heat will overcook already-cooked steak. Sliced leftover steak is also good served cold on salads or sandwiches.

Tips from the Tulo kitchen

  • Bringing the steak closer to room temperature before searing (about 30 minutes out of the fridge) helps it cook more evenly from edge to center.
  • If doubling the recipe for a crowd, marinate the steaks in a single layer in a large dish rather than stacked, so the marinade reaches all sides evenly.

FAQ

How long should steak marinate in olive oil?

Two to eight hours is the practical range. Two hours gives noticeable surface flavor; eight hours gives the deepest flavor and some tenderizing without the mushiness that can result from marinating much longer in an acidic marinade.

Can I reuse the marinade as a sauce?

Not the marinade that touched raw steak. If you want a sauce or basting liquid, set aside a separate portion of the marinade before it contacts the raw meat, or boil the used marinade for at least 5 minutes to kill any bacteria before serving it.

Does olive oil marinade actually tenderize steak?

The oil itself doesn't tenderize; the acidic ingredients (balsamic vinegar, soy sauce) do the tenderizing by breaking down surface proteins, while the oil mainly carries flavor and helps prevent sticking on the grill or in the pan.

What's the best cut of steak for this marinade?

It works on any cut, but it's most useful on leaner or tougher cuts like flank, skirt, or sirloin, which benefit most from both the tenderizing and flavor boost. Well-marbled cuts like ribeye need less help and can marinate on the shorter end of the range.

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