Steak Marinade Recipes


Steak is and has been a key ingredient in popular barbecues.  We've collected our best Steak Marinade recipes along with a video to help you better perform when it comes time to make your favorite steak.   Steaks can exist in many forms, ribeye, porterhouse, New York, Sirloin, Filet Mignon and more.  Whether your steak exists in one of the buttery smooth forms or the more common almost shoe leather forms our steak marinades will help you improve the texture (softness) and flavor of your steak.  Let's get started with some basic but very tasty recipes.

This Marinated Steak Tip recipe is delicious with the subtle flavor of bourbon marinated throughout the steak tips.

Recipe: Bourbon Steak Marinade:


  • 1-1/2-2 pounds of sirloin, rib eye or flank steak trimmed of excess fat
  • 1/4 cup of either bourbon (inexpensive is fine) sparking cider, sparkling grape juice
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 cup Dijon mustard
  • 4 teaspoons Worcestershire sauce
  • 1/2 teaspoon kosher salt


Combine bourbon, sparking cider, or sparkling grape juice, mustard, Worcestershire, salt, and pepper in a dish mixing well. Place steak in container with lid and cover with marinade mixture.

Let meat marinate at room temperature for about 30 minutes. Typically steaks can be marinated for as little 2 hours or as much as 24 hours.Once steak has marinated to your desired timeframe, start your grill bringing it to medium high heat.

Grill steak for 5 to 6 minutes per side for medium rare and remove to a cutting board to rest for 10 to 15 minutes.Cut steaks into 1-1/2 to 2 inch cubes slicing against the grain of the meat.

Season with additional salt and pepper and serve.


This Marinated Steak Tip dish is excellent with Caesar salad, oven rolls, garlic mashed potatoes, asparagus and creamed spinach.

Recipe: Teriyaki Steak Marinade


Marinating meat can be one of the simplest and easiest ways of bringing flavor to foods. The only real limitation is "time". Planning ahead is crucial to determining the tenderness and importation of flavor that meats experience.

Regarding the actual time needed for marinating that time is usually determined by the type of meat to be marinated and the size of the cut. Typically it can take from two hours for chicken, and as long as eight hours for pork or beef. The focus being that the pork or beef has not been sliced into thin strips. When the meat is sliced into strips the marinade can cover and coat more of the surface area of the meat and will require less time to do its job.

There are some basic common sense rules that one can use to ensure that you get the maximum use out of your marinade.

  • First consider the type of container to be used when marinating. Marinate meat in a glass, heavy plastic or heavy plastic bags. Using metal aluminum and copper containers may cause the marinades' acidity to react with aluminum or copper and cause both the metal and the meat to darken leaving behind a metallic taste.
  • Remove the meat after marinating and discard the leftover liquid.
  • Use about 1/4 cup of marinade per pound of meat. For example, for 2 pounds of beef or chicken strips, use 1/2 cup of marinade.
  • Make extra marinade and set it aside if you want some of the mixture for basting.
  • Planning ahead by starting the marinade in the morning before work or school will ensure that the meat is properly marinated by the end of the day.
  • Once the meat is prepared and covered with the marinade place the meat covered, in the refrigerator.
  • Don't leave meat in marinade longer than 12 hours. Over marinating can make meat mushy.
  • Never allow marinating meat to sit out at room temperature -- even for a short period of time.
  • Discard all marinade that has touched raw meat. Do not use it in cooking.
  • DON'T use marinade from raw meat or fish as a sauce.
  • DON'T reuse leftover marinade for other food.

Try teriyaki marinade for an Asian dish, a red-wine based marinade for steak or a yogurt-based marinade for a Middle-Eastern dish.

Over the years we've used Teriyaki Marinade in a hundred different ways especially in the barbecue business.  Most of my friends at one time or another have purchased teriyaki sauce or teriyaki steak marinade from some purveyor.  So to make things easier we've decided to produce the recipe we commonly use to give our meats that decidedly Asian / Hawaiian flavor.  The process is quick and easy and relatively painless.  Most people can make this recipe right in their kitchens probably without having to head to the market.  So, follow this recipe to see how we do it.  As for just plain old easiness I've added our video on making the sauce to this website.

The first things we want to do is assemble all the ingredients necessary to make this wonderful sauce.  You'll need the following:

  • 1 Clove Minced Garlic
  • 1/2 Teaspoon Ground Ginger Powder
  • 1 Tablespoon Honey
  • 1/4 Cup Soy Sauce
  • 5 Tablespoons White Sugar
  • 1/2 Teaspoon Corn Starch
  • 1-1/2 Cups Tap Water
  • 1/4 Teaspoon Red Pepper Flakes (If Desired)
  • 1/2 Teaspoon Onion Powder (If Desired)

Mix thoroughly and let rest in a sealed container for about 2 hours to mature.  Recipe can be rested in a container overnight which will improve the blending and maturity of the flavors.  If you desire a thicker sauce you can bring the ingredients to boil in a container on your stove then quickly reduce the heat to simmer until you've achieved the desired thickness.

Here's our quick and easy Asian Teriyaki Sauce Recipe video:




This Canadian version Marinade is rustic and earthy and gets down to the heart of true steaks.


Recipe: Canadian Steak Marinade




  • 2 Tablespoons olive oil
  • 2 Tablespoons water
  • 1 Tablespoon red wine vinegar (or substitute balsamic vinegar)
  • 1 Tablespoon Canadian/Montreal steak seasoning


Recipe: Louisiana Style Bourbon Steak Marinade



  • Bourbon Steak Marinade Ingredients
  • 1/4 cup Bourbon whiskey
  • 1/4 cup brown sugar
  • 1/3 cup soy sauce
  • 1 tablespoon minced fresh ginger optional
  • 1 tablespoon Worcestershire Sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons freshly ground black pepper


This Cuban marinade delivers a Latin cross mix of flavors.  The marinade is most commonly used on pork but is also excellent for steaks.


Cuban Steak Marinade Ingredients


  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon orange zest
  • 3/4 cup fresh orange juice
  • 1/2 cup fresh lime juice
  • 1 cup cilantro, finely chopped
  • 1/4 cup lightly packed mint leaves, finely chopped 8 garlic cloves, minced
  • 1 tablespoon minced oregano (2 teaspoons dried oregano)
  • 2 teaspoons ground cumin Kosher salt and pepper
  • 3 and 1/2 pounds boneless pork shoulder, in one piece*


Blend and cover your steak and let rest for a minimum of 2 hours.


Recipe: New York Steak Marinade




  • 3 Cloves Garlic
  • 1 Tablespoon Worcestershire Sauce
  • 3 Tablespoons Soy Sauce
  • 2 Green Onions Chopped
  • 1 Tablespoon Jake's Famous Tri Tip, Steak and Rib Rub
  • 1 Fresno Chili chopped
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 1 Tablespoon Olive Oil
  • 2 New York Steaks


Blend the ingredients and place in plastic bag.  Insert the steaks into the bag and let marinate in the fridge for a minimum of 2 hours.  Remove the steaks and grill or barbecue.  Discard the marinade after removing the steaks.


Recipe: Carne Asada Steak Marinade




  • 2 Limes Juiced
  • 4 Cloves Garlic Crushed
  • 1/2 Cup Orange Juice
  • 1 Cup Cilantro Chopped
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1 Jalapeno minced
  • 1/2 Cup Olive Oil
  • 2 Tablespoons White Vinegar
  • 1 - 2 Pounds Flank Steak


Blend all ingredients and place in container or bag.  Insert flank steak and let marinate overnight.  Remove steak from marinade and barbecue.  Discard marinade after use.




Learn more about the Marination Process Here:


This product was added to our catalog on Wednesday 04 April, 2018.

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