Incredible! Didn't have fresh lemon juice so I just used the bottled kind, and had black pepper so I used that instead of white. Didn't had the optional ingredients and this was definitely the most flavorful steak ever!
The marinade completely overwhelms the taste of the beef. It does tenderize but cannot recommend unless you want to disguise the meat - say, for lamb.
Tried this today for the first time. didn't have any basil or parsley but it was still really excellent. Thanks
My parents use a very similar marinade, except they also throw in some red wine vinegar and dry mustard, and omit the basil and hot pepper sauce. And the garlic is NOT optional. They use their marinade for a skewer feast--all sorts of veggies, steak, chicken, shrimp and scallops. Mmmmm... Everything gets marinated overnight, and it tastes so good the next night right off the grill.
Not bad... I think it would be a lot better on white meat though (chicken, pork, etc).
The closest thing I had to lemon juice was a bottle of Mike's Hard Limeade, so I used that instead. It turned out great! LOL.... Used this to marinate cubes of sirloin steak for shish kabobs. Also dipped the veggies in it too (mushrooms, green peppers, yellow squash and cherry tomatoes) before threading them on the skewers. Grilled till done. Very delicious!!!
Taste great as written. Not a wham bam punch but more a beautiful layering of flavor through and through. Exceptional delicate blending of spices work very well together. Will keep this recipe forever.
Fantastic! I used 4 cloves of freshly minced garlic instead of the powder, finely chopped fresh basil, left out the parsley and hot pepper sauce. BTW, 1/3 cup lemon juice is about 2 lemons. Next time I will use a little less lemon, but there will definitely be a next time!
This was a great marinade. I omitted the white pepper by mistake, and the dried minced garlic because I was concerned it would put the garlic flavor over the top. I cut the recipe down for one steak. I didn't blend it. Just combined the ingredients in a large ziplock bag. I marinated a ribeye steak for just over an hour, and loved the result! I think it would have been ok after all with the minced garlic, but hubby said he liked it just as it was, without the pepper and minced garlic. The flavors were balanced perfectly, and the marinade didn't overpower the meat. I probably wouldn't want to marinate meat for more than a couple hours, or I think you'd lose the taste of the meat. All in all, a great recipe, and I think this is going to be my standard marinade recipe. Thanks for sharing your secret with the rest of us!
Excellent! Very tasty...used 2 TBS of dried basil instead of 3 and it was plenty. Other than that, I followed the recipe exactly. Thanks for a new favorite marinade!
Very good and very simple. Changed it up a bit and used fresh parsley and regular salt and pepper while the steaks cooked. Left out the hot pepper sauce and the minced garlic. Next time I would add chopped fresh garlic too. Otherwise, my son ate it and loved it. That's my real test right there!
Perfect! It didn't overpower the meat, while still giving it great flavor. It didn't burn or flare up on the grill, and there wasn't any 'burnt herb taste' that I sometimes get with herb-y marinades. Now, I did mistakenly write down 'oregano' instead of parsley... But I won't be correcting that anytime soon. Marinated for 6 hours, and it was juicy and tender. Fantastic with Hasselback Potatoes and fresh salad. Thank you very much!
I thought this marinade was great but my husband thought it was, "too lemony." So, if you have lemon-squeamish people around you, cut down on that ingredient a little bit!
Delicious. Made a very boring piece of london broil that no one would have eaten otherwise, the star of our dinner. Fantastic. Cannot say enough good stuff about it.
This may be my personal preference, but I found the basil way too strong. It was all I could taste! Next time I think I'll try halfing the amount. I do feel like this recipe is onto something, however.
this marinade was amazing as is....i swear it tastes like the steakhouses in chicago.i use this recipe every time i make steak now. my husband thought it looked like it was floating in seaweed but he changed his tune when he tasted it..thanks!!
This was delicious! I added onion powder, shallots, minced onion, and chives to the marinade because I love onion flavor. I also reduced the amount of basil and worcestshire by half. I didn't throw it into a blender, because I didn't feel like cleaning an extra dish :) and it turned out fine. Will definitely put this into rotation! P.S. it's good on chicken as well. :)
My husband and I loved it! It completely penetrated the meat but still left the steak flavor. I actually cut the recipe in half because I was only marinated 1 steak. Will definitely use again!!
It is indeed, very, very good. As per another reviewers suggestion, after removing the meat, use the marinade with other veggies. I added it to tin foiled packets of onions and mushrooms. Amazing.
In general I like the marinade, but I think there are a few things that could be improved. I used vegetable oil instead of olive oil, I think this is better for bringing out other flavors in the marinade. I used 4 cloves minced garlic, 1 teaspoon of gochujang (you can also use sriracha for something milder). I also added a teaspoon of grated fresh ginger, 1 tbsp of honey, and sliced green onions. I did not use parsley or basil. Whisked the marinade instead of blending.
This looks really good and I will give it a try but I will be adding a half finely chopped onion to the recipe. Has anyone tried that?
This is truly the "Best Steak Marinade" ever! My husband recently got dentures and had such difficulties adjusting to them. I used this marinade recipe (substituting lemon juice with 1/3 C of wine, and eliminating the hot pepper sauce) on a rib-eye steak. I pricked the meat with a large fork, poured on a portion of the marinade over the steak and marinated the meat for about 3 hours. He really eat up his steak!!! Now I keep this marinade in the fridge for the next time I use it on steak. Thanks, Kookie, for sharing this recipe.
There are too many herbs. it was almost like a pesto marinade. I was disappointed.
I have been using a similar recipe for years: terriyaki or low sodium soy sauce; olive oil, 1 cup red wine (Merlot/Cab Sauv, etc), Worcs. Sauce, crushed garlic, 1-2 T of Moore's Seasoning; prepare the beef first by rubbing in a mixture of salt, fresh ground black pepper, dill seed, coriander seed, paprika, garlic; marinate for 1-8 hours; prepare the beef/steak and reserve the marinade; sautee fresh mushrooms & garlic in 1-2 T olive oil, add marinade; reduce heat and simmer for 10-15 minutes until rendered and consistency is just right! Serve Steak w/ Mushrooms in Wine Sauce. Yum! (For chicken or pork, I use a white wine - Chardonnay, etc) with everything else the same.
This was great! I two nice thick steaks and I left them in the marinade for at least 6 hours and it was so good and tender.
I LOVE THIS RECIPE! This will be my staple steak(meat) marinade!! Thank you! i put this on t-bone steak and we loved it! i also made some pork chops in this marinade and added a bit more of garlic salt for salt-Excellent! thanks so much!
Yum yum! This was so tasty and smelled so good. I marinated 1lb boneless short ribs for 4 hours and had my husband grill them on the barbecue. They were so juicy and moist! I followed the recipe exactly, except I added about 1tsp cayenne pepper flakes and the only thing that would change is to add more. Love the spicy!
This is the best and especially for tougher cuts of meat! We marinate overnight, too.
I have used this with chicken breast and soak them for three days. When I grilled the chicken, it was so tasty and it really didn't taste like normal chicken. So tender, and you didn't have to grill the meat very long as the marinate really cooks the meat. I did not put hot sauce.
One word...... EXCELLENT! Only channge I made was adding fresh garlic. Thanks for sharing.
Wow, this is good marinade. I did sub Montreal Steak seasoning for the blackpepper and salt. I hate to admit it but I think this marinade will replace my "old faithful" steak marinade.
This is a really good marinade. I imagine it would be evn better if I used a good piece of meat, rather than a bad cut.
I have made this quite a few times and think the best was when I did puree it in the food processor. It must just "blend" the flavors better.
Wow... Wow... Referencing an old Saturday Night Live bit... "it's (the steaks) like butter".. I had out of town guests come sorta unexpectedly to help us out w/car issues. Since our local grocery store had a steal of a sale on Tbones, that's what I decided to serve. Why marinade Tbones? Cuz my sister-in-law insisted. Boy am I glad she did! I made this marinade and used it on the Tbones and ohmygawd... I could tell that pretty much everyone wanted to lick their plates! My changes? Well, I used fresh parsley, basil and garlic cuz I had them and since I had only half the Worchestersire sauce (how'd that happen?) I just added extra soy sauce and put in about 1 Tbsp of tomato paste substitute the missing Worch. Anyway, yes, this is a keeper of a recipe - THANK YOU for being willing to share it with us when you know others are bound to take the credit for you/your family's recipe. I promise to give credit where it's due - it's only fair consider what you shared with us. EVERYONE should try this! It is EXCELLENT! No one touched the bottled steak sauces that usually get poured on. A couple people added a little salt, other than that, they ate them as I served them off of the grill. Again, thank you Kookie!!! I'm going to try it with burgers, I'm sure it will work it's magic there, too! Thanks again, Becky
Thanks Kookie, excellent recipe. I only made one little change and added a clove of fresh minced garlic instead of dried, everything else I followed to the letter. Mmmmmmm.
This was really tasty, and my family agreed. I just whisked all the ingredients together and poured into a plastic bag with flank steak for about 24 hours. The aroma while grilling was very nice - will definitely use this again and try it on chicken, too. Thanks for the amazing recipe!
This was amazing! The smell had me right from the start. I put all the ingredients in a large ziploc baggie then put the steaks in and let them sit in the fridge for almost two days. We cooked them on the barbecue and they were fantastic!
Excellent! Reduced the oil to 1/4c. Also reduced the garlic powder. Marinated a London broil for 24 hours. Will defiantely make again. Family loved it...thanks!
This is a great recipe though I never have white pepper to use or parsley flakes! I made this twice and both times used oregano instead of parsley and balsamic vinegar instead of worcestershire sauce. So in reality I never really tried this exact recipe! LOL! But my guests loved it just as much as we loved it! We used flat iron steak as another reviewer and must say its probably the best cut of meat for this! I am a huge fan of flat iron steak ever since!
Awesome! I didn't have any soy sauce or olive oil, so I just used all Worchestershire sauce and canola oil. It was still really good, and now that I have the other ingredients, I will try it the exact way next time! Thank you!
Father's Day 2012 marinade - marinated steaks for the dad's and chicken for everyone else. It was delicious on both! Great marinade. Everyone raved about it.
Delicious! Thanks for the incredible recipe. Last week we tried a couple NY Strips with a store bought Mesquite marinade and although the flavor was good, the steaks were tough (a usual problem for us because we like our steaks medium well). This week we used the same kind of steaks with this marinade and wow, what a difference, the steaks were much more tender and flavorful. The marinade and steak flavors really knock your socks off and remind you why beef is so wonderful!
Mouth-watering. I marinated sirlion steak, then grilled it and sliced it in thin strips and made a steak salad by putting in on top of romaine lettuce and some other salad veggies.
As the recipe states - don't marinate over 8 hours. I marinated overnight and the worcestershire sauce totally overpowered everything else. Parts of the steak weren't submerged, and the balance was really good!
OK... sometimes I don't have basil or worcestershire or whatever and I make due with something else. It just doesn't matter, this marinade truly rocks!! I have actually made it right a few times and I still love it! This one is a definite keeper!! Way to go Kookie!! I'm a fan of yours, for sure!
This was pretty good. I had no idea how much I would need for the meat I made...guess I should have read the recipe better :P So next time I'll half the recipe for sure. The only change I made was to use 1/8 tsp cayenne instead of hot sauce. I didn't blend, just mixed together. Then I let it sit in the fridge for about 4 hours.
My boyfriend was skeptical at first but after we finished our meal he said it was the best steak we ever made ourselves!! It was so tender and tasty! Thank You!
I give this recipe 4 stars because like others have said, it needs some changes. The first time I made it exactly as written, except with fresh basil and fresh garlic (I always use fresh when I can) and found the basil and soy sauce over-powering. It was too salty! The second time, I omitted the soy sauce completely and reduced the basil - it was still not quite there. Now I substitute balsamic vinegar (1/8 of a cup) instead of any soy sauce. I also add 1 tsp. white pepper, 1 tsp. mustard powder, 5 cloves of fresh garlic, 1 tbsp Frank's Red Hot (I like a bit of heat) and 2 tbsp. Montreal steak spice - I know, I shouldn't have to add the Montreal steak spice, but with it actually seems to really enhance all the other flavors and make a good thing even better. I use the juice of one lemon and haven't noticed an "off-flavor" as others have put it. But I personally like lemon and it probably cuts a bit of the salt from the Worcestershire sauce and the Frank's Red Hot. I gave this 4 stars even though I make a lot of changes, because this recipe was the springboard for me to find something that works for me. I have marinated New York strip steak overnight and they are melt-in-your-mouth tender. I have done 24 hours and 9 hours and 5 hours - I am in the "longer is better" club because I find the 24 hours to be awesome. Do the ziplock bag and shake it every 3 hours during the day just to get all the flavors combined. :D
Marinaded the steaks about 4 hours or so. They were great! This is my go to beef marinade from here on out. Thanks for sharing.
used this tonight on my anniversary dinner steaks... not very often i get to have a new york strip because they're just so expensive and i wanted it to be full of flavor without having to use steak sauce.... this did the trick. used jar minced garlic instead of dried mince garlic... and i whisked it instead of using the blender.. only let it marinade for 2.5 hours roughly and brushed some on when grilling... very very yummy. definitely using this again in the future.. and it smells incredible
Goodness that was a great and easy recipe. I did steak kabobs with this recipe and it turned out excellent! Im keeping this one in the books!
We enjoyed this and will make again. There are better out there. This one is different enough to keep using, but not going to take over the "go to" marinade. I only got to marinate for about 8 hours as that was what time permitted. Thanks.
I made this exactly as the recipe calls for and it is fantastic. I even brought the used marinade to a boil on the stove while the steaks were cooking and put a teaspoonful over the meat when served. I wouldn't bother to do this again because the meat is beautifully seasoned.
Great flavor, easy to make. I probably wouldn't use this for a super high quality steak where I'd want the flavor of the meat to shine through though. Marinated for about 2 hours and was a touch on the salty side; definitely use less soy sauce if you plan to marinate for a long time (overnight, etc.).
This was definitely good, but we found it didn't stick to the meat. I will try basting the steaks throughout cokking it next time.
This s a great recipe. This is the basis for a quik marinade in most my cooking. Reading the recipe only shown what I've done but never actually wrote down. :) I'm big into going threw the cuboards and adding what I find that will work well together and I usually have all these ingredients. I usually add a litle bit of brown sugar and/or paprika to help the outside of my meats get that nice texture when flavoring. I notice reviews that have few stars saying why ruin steaks. And I agree, if you are cooking a steak to eat it as is, but if your ooking steak to add to salad, stir fry, soup, rice and beans, etc, you want to add some flavor and depth and this type of marinade does just that. I stick with as much fresh as I can get or that I at least have in my pantry. Fresh garlic is a must, and fresh lemon juice with some of the peel grated up helps this marinade really take shape and add freshness to it. Something you will never get in a container. Ever try jarred minced garlic? the stuff that looks fresh in oil or water or what ever it's kept in. Has the taste of garlic but it's bitter and missing the depth, and full experience. It's non sense! Anyways I'm done rambling thought I'd share some knowledge :)
This was awesome! I didn't blend either, and I don't think it is necessary. Very flavorful and savory.
My guys raved over this! I really like a teriyaki type taste which this is not but it was a nice change. I made it exactly as written and I do think that putting it in the blender was an important step. It helped combine the flavors better. From now on, I think I'll put any marinade with solid ingredients (garlic, dried spices, etc) in the blender.
Yes, this IS the best. Outside of using minced garlic instead of garlic powder and cutting it in half for only two of us, I followed the recipe completely. The meat (cheap cut, but I can't remember exactly what it was) marinated for 24 hours and was cooked in a Foreman grill. It was wonderful and we'll use this method again. Thanks for the post!
I've been trying a lot of marinades lately and I have to agree..this IS the BEST!! Thank you!
It was okay; hubby wasn't all that impressed with it. Made it exactly as written.
Turned out yummy. I was really skeptical with all the basil but it was good, my steak was super tender which was most important because I am pregnant and need to eat my steak well done, and this marinade made me still able to enjoy it.
This was AMAZING! I was skeptical, but this one is a winner! YUMMY! I will try this with all types of meat, even my picky boyfriend loved it. Thank you!
Excellent. Used this for flank steak (what I had on hand) and really tenderized the meat. I grilled the meat and boiled the excess marinade on the stove for 5 minutes. The marinade because a thick and delicious sauce!
A flavorful and delicious marinade! It's perfect as is, no changes needed, unless you want to (a) save a step and skip the blender AND (b) use fresh minced garlic instead of garlic powder. You can mix all the ingredients together in a Ziploc bag and put the steaks inside. A wonderful and super easy recipe - you probably already have all of the ingredients on hand in your kitchen! This is our family's tried and true marinade for beef and chicken.
Had an odd taste, did not like it. Thank goodness for horseradish or we would have starved....
This was an excellent marinade that I will be sure to use in the future. We grilled some kabobs after marinading the meat in this, and the family loved it! Even my little picky eaters had their fill. Thanks for posting the recipe! I might try it with some chicken and add a little honey!
Not sure if it was the BEST I've ever had, but it was pretty good. I used some extra tenderizing worstechire sauce and let the steak marinate in the mixture overnight. Made the steak have a good flavor.
Very good! Has a nice combination of flavors. Marinated for about 4 hours, I would do longer next time.
Perfect combination of flavor and simplicity. This is going to become a base sauce recipe for me.
Wonderful!!! I used bottled lemon juice and black pepper (fresh ground), because I had those on hand. The blending really makes the flavor of the spices come out, you can tell. I agree with a previous reviewer that it turns a funky color from blending- I thought that was kind of comical. Very very tasty, though!!
Honestly,it was just ok.I expected this to top my current favorite recipe on this site,GRILLED DELMONICO STEAKS, because it had fewer reviews than this recipe but unfortunately there wasn't much flavor here.I followed it exact except I used 2 tablespoons of minced garlic,1/2 cup of onions and no hot sauce and marinated them overnight.
Made two rib eye steaks (big ones) with this marinade last night and it was the best steak I have ever made. I left out the hot sauce (not a fan) and lemon juice (on accident) and it was still fantastic. I pan seared the steaks in a cast iron skillet for about 6 minutes each side and then popped it in the oven for another 10 min to finish it off. Perfection! And made delicious cold leftovers also! I keep sneaking bites all day.
BEST MARINADE EVER!!! Yes, when they say "best steak marinade in Existence" I AGREE!!!!! This was sooo yummy. A friend of mine is a food snob when it comes to marinade and when she had the steaks, she was in food heaven!!!!
Awesome. I added a bit of sugar because the marinate was a bit too sour. Other than that, everything was the same. Thanks.
Good flavor, but the best thing about this is how juicy the steaks are after soaking in this marinade.
Very easy, I didn't have parsley and don't think I would have used it anyway. I did use fresh garlic instead of dried. Most fabulous! Let Steak marinade overnight and my hubby loved it!
This was incredible! I only marinated the steak for 4 hours (maybe) and my husband loved it! He took it to a cook out and they were all envious that his new york strip steak looked and smelled incredible! Adapted: Black pepper instead of white Fresh minced garlic instead of dried Mrs. Dash instead of garlic powder To speed up the marinated, try vaccum sealing the ziplock bag or pushing all of the air out!
It was good. It wasn't the best, not sure how I would change it. Maybe less Worcestershire.
I was looking for a marinade to use with some top sirloins I had to make a steak salad. I used this recipe with great success. I added all the ingredients but hot sauce and minced garlic, but I changed the amounts of many ingredients after looking at the list. To marinate just a few small steaks it would make way too much marinade, and I thought the amounts were a little off. I halved the soy sauce and olive oil. I used only about a teaspoon of bottled lemon juice, same amount worchestershire, same amount garlic, about 1 t basil, and 1 t parsley, and a dash of pepper. I didn't blend, just added to the bag my steaks were in and let it marinate for 2 1/2-3 hours, then grilled on the BBQ. The marinade was a great way to make a cheap cut of steak taste great. I think my tweaking and reduced marinating time made the flavor perfect and not overpowering. It worked perfectly in the salad. I won't use this for nice cuts (all those need is salt) but it will be my go-to for the tougher and less-expensive cuts from now on.
This recipe is great! My husband is a big carnivore and really appreciates a good steak. Nevertheless, he ranted and raved about this marinade all weekend!! thanks for sharing:)
I only had 1 hr to marinate but it still gave the meat good flavor. I will use this again and next time will let the steak marinate all day. I substituted A1 for the Worcestshire sauce since I didn't have any.
Did exactly as the recipe called for and I honestly wasn't that impressed. Not a whole lotta flavor and didn't tenderize the steaks at all, will choose a different recipe next time.
My husband LOVED this marinade! I left the steak in the marinade for two days, it was little too strong for my mother that way, but my husband and I loved the extra flavor. Will definitely make this again!
