This steak marinade turns out thick, tender ribeyes with a deep savory crust and buttery, melt-in-your-mouth centers. The blend of soy sauce, balsamic vinegar, and fresh herbs soaks right into the meat, while roasted garlic butter melts over every slice. I first made this for a Saturday dinner when my sister Lina came over, and she actually gasped when she cut into her steak. It's surprisingly easy to pull together, and you can use budget-friendly cuts or splurge on ribeyes.
If you're craving more comforting dinners, try my Marry Me Chicken Pasta for creamy richness, Chicken Parmesan for crispy satisfaction, or Ground Beef Tacos when you want something quick and flavorful.
Why You will Love This Steak Marinade!
It makes any cut taste expensive. Whether you're working with ribeye, sirloin, or even flank steak, this marinade adds so much flavor that every bite tastes rich and tender.
The garlic butter is unforgettable. Roasting whole garlic bulbs until they're soft and sweet, then mashing them into butter with fresh herbs creates this incredibly creamy, savory topping that melts right into the warm steak.
It's easy enough for a weeknight, fancy enough for guests. The actual cooking time is quick once the steaks are marinated. You can prep everything ahead and have dinner on the table in less than an hour.
The asparagus roasts alongside everything. You're not juggling multiple pans or complicated sides. Everything comes together in the oven and on the stovetop without much fuss.
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Steak Marinade Ingredients
Here's what you'll need to make this flavorful steak dinner with all the fixings.
See Recipe Card Below This Post For ingtedient Quantites
Steak Marinade
- Ribeye steaks: Two 16-ounce ribeyes or four smaller 8-ounce steaks work beautifully. Ribeye has great marbling, which means it stays juicy and tender.
- Salt and pepper: Just a light seasoning before marinating helps the flavors soak in.
- Olive oil: Creates the base of the marinade and helps the herbs and garlic stick to the steak.
- Soy sauce: Adds deep savory flavor and helps tenderize the meat while it marinates.
- Worcestershire sauce: Brings a tangy, slightly sweet richness that complements the soy sauce perfectly.
- Balsamic vinegar: Adds brightness and a touch of sweetness that balances the savory ingredients.
- Brown sugar or honey: A little sweetness helps the steak caramelize and develop a beautiful crust when seared.
- Dijon mustard: Adds sharpness and helps thicken the marinade so it clings to the meat.
- Garlic: Fresh minced or pressed garlic brings bold flavor. Six cloves might sound like a lot, but it mellows as it marinates.
- Fresh thyme: Earthy and slightly floral, thyme is a classic pairing with steak.
- Fresh rosemary: Adds a piney, aromatic note that makes the whole dish smell incredible.
- Ground black pepper: A little extra pepper in the marinade gives a subtle kick.
Roasted Garlic Butter
- Garlic bulbs: Roasting whole bulbs turns the garlic sweet, creamy, and mild. Six bulbs make plenty of roasted garlic for the butter.
- Olive oil: Drizzled over the garlic before roasting to help it soften and caramelize.
- Butter: Two sticks of room-temperature butter blend smoothly with the roasted garlic and herbs.
- Fresh thyme: A little bit goes into the butter for an herby, savory finish.
- Fresh rosemary: Just a touch complements the thyme without overpowering the butter.
- Salt and pepper: Season the butter to taste so it's perfectly balanced.
Roasted Asparagus
- Asparagus: Two bunches, washed, dried, and trimmed. Look for firm, bright green stalks.
- Olive oil: Coats the asparagus and helps it roast up tender with crispy edges.
- Lemon juice: A squeeze of fresh lemon brightens the flavor and cuts through the richness of the butter.
- Salt and pepper: Simple seasoning is all you need.
How to Make Steak Marinade
Follow these steps to create tender, flavorful steak with roasted garlic butter and asparagus.
- Preheat oven: Preheat your oven to 425°F (220°C) so it's ready for roasting the garlic and asparagus.
- Prep the steaks: Pat the steaks dry with paper towels, then gently poke them all over with a fork to help the marinade soak in. Season lightly with salt.
- Mix the marinade: In a medium bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, brown sugar (or honey), Dijon mustard, minced garlic, chopped thyme, chopped rosemary, and black pepper until everything is well combined.
- Marinate the steaks: Pour the marinade into a gallon zip-top bag, add the steaks, press out as much air as possible, seal the bag, and turn it a few times to coat the meat. Refrigerate for at least 2 hours, or up to overnight for even deeper flavor.
- Bring steaks to room temperature: Remove the steaks from the fridge about 30 minutes before you plan to cook them. This helps them cook more evenly.
- Roast the garlic: Place the garlic bulbs cut-side up in a cast iron skillet. Drizzle with olive oil, season with salt and pepper, cover tightly with foil, and roast for 45 to 60 minutes until the cloves are soft, golden, and fragrant. If you like, flip the garlic and roast uncovered for 2 to 3 minutes to brown the tops slightly.
- Make the herb butter: Remove the garlic from the oven and let it cool enough to handle. Wipe out the skillet and return it to the oven to keep it hot for searing the steaks later. Squeeze the roasted garlic cloves into a bowl, add the room-temperature butter, thyme, and rosemary, then mash everything together until smooth. Season with salt and pepper and set aside.
- Roast the asparagus: Toss the trimmed asparagus with olive oil, lemon juice, salt, and pepper. Spread it out on a baking sheet and roast for 10 to 15 minutes until tender with slightly crispy tips.
- Prepare the steaks for cooking: Remove the steaks from the marinade, let the excess drip off, pat them dry with paper towels, and remove any garlic or herb bits that might burn in the pan. If you want, you can simmer the leftover marinade in a small saucepan to reduce it into a sauce.
- Sear the steaks: Carefully transfer the hot cast iron skillet from the oven to the stovetop over medium-high heat. Add about 1 tablespoon of canola oil. Place the steaks in the skillet and sear for 3 to 4 minutes per side for medium-rare (130 to 135°F internal temperature), adjusting the time based on thickness and your preferred doneness.
- Rest the steaks: Transfer the steaks to a cutting board, cover them loosely with foil, and let them rest for 5 to 10 minutes. This lets the juices redistribute so every bite stays tender and juicy.
- Serve: Slice the steaks against the grain and arrange them on plates. Serve with the roasted asparagus and top each portion generously with the garlic herb butter. Add sides like mashed potatoes or rice if you'd like.
Substitutions and Variations
Different cuts of steak: If ribeye isn't available or you prefer something leaner, try sirloin, New York strip, or even flank steak. Just adjust the cooking time based on thickness.
Honey instead of brown sugar: Both work beautifully in the marinade. Honey adds a slightly floral sweetness, while brown sugar gives a deeper, molasses-like flavor.
Dried herbs: If you don't have fresh thyme and rosemary, use about 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary in the marinade. The flavor won't be quite as bright, but it'll still be delicious.
Skip the garlic butter: If roasting six bulbs of garlic feels like too much, you can serve the steaks with regular compound butter or just a pat of plain butter with a sprinkle of salt.
Grill instead of sear: This marinade works great on the grill. Let the steaks come to room temperature, then grill over medium-high heat for about the same amount of time, 3 to 4 minutes per side for medium-rare.
Different vegetables: If asparagus isn't your favorite, try roasted Brussels sprouts, green beans, or even thick slices of zucchini.
Equipment
Knife and cutting board: For trimming the asparagus and slicing the garlic bulbs.
Measuring spoons and cups: To measure out the marinade ingredients accurately.
Gallon zip-top bag: Holds the steaks and marinade together, making it easy to coat the meat evenly.
Cast iron skillet: Perfect for roasting the garlic and then searing the steaks. It holds heat beautifully and creates a great crust.
Baking sheet: For roasting the asparagus alongside everything else.
Tongs: Makes flipping the steaks and handling the hot skillet much easier.
How to Store and Reheat
Refrigerator: Store leftover steak, garlic butter, and asparagus separately in airtight containers in the fridge for up to 3 days.
Freezer: The garlic herb butter freezes beautifully. Roll it into a log in plastic wrap or parchment paper and freeze for up to 3 months. Slice off pieces as needed. Cooked steak can be frozen for up to 2 months, though it's best enjoyed fresh.
Reheating: For the best texture, reheat steak gently in a skillet over low heat with a little butter or in the oven at 250°F until warmed through. Avoid the microwave if possible, as it can make the steak tough. Reheat asparagus in the oven or a skillet until warmed.
Serving Suggestions
With creamy mashed potatoes: The garlic butter melts into the potatoes and creates this incredibly rich, comforting side.
Over a bed of rice or risotto: Let the steak juices and melted butter soak into the grains for an extra flavorful bite.
Alongside a simple green salad: A crisp salad with a light vinaigrette balances the richness of the steak and butter.
With roasted or grilled vegetables: Try roasted Brussels sprouts, grilled bell peppers, or sautéed mushrooms for extra color and flavor.
Expert Tips
Don't skip the fork pokes: Poking the steak all over with a fork before marinating helps the flavors soak in deeper. It's a small step that makes a big difference.
Pat the steaks dry before searing: Moisture on the surface of the steak will steam instead of sear. Patting them dry helps you get that beautiful brown crust.
Use a meat thermometer: If you're unsure about doneness, a thermometer takes the guesswork out. For medium-rare, aim for 130 to 135°F.
Let the steak rest: Cutting into the steak right away lets all the juices run out onto the cutting board. Resting it for 5 to 10 minutes keeps everything juicy and tender.
Make extra garlic butter: It's so good you'll want to use it on everything. Spread it on warm bread, toss it with pasta, or melt it over roasted vegetables.
Slice against the grain: Look for the direction of the muscle fibers and slice perpendicular to them. This makes each bite more tender.
FAQ
A good steak marinade combines oil, acid, and seasonings. Olive oil helps the flavors stick, soy sauce or Worcestershire adds umami and tenderness, and balsamic vinegar or lemon juice brings brightness. Fresh garlic and herbs make it even better. This recipe balances all of those elements perfectly.
Gordon Ramsay typically keeps his steak marinades simple, often using olive oil, garlic, fresh herbs like thyme and rosemary, and a touch of Dijon mustard. He also emphasizes letting the steak come to room temperature before cooking. This recipe follows a similar approach with the addition of soy sauce and balsamic for extra depth.
Start with ¼ cup of olive oil, ¼ cup of soy sauce, and a tablespoon or two of something acidic like balsamic vinegar or lemon juice. Add minced garlic, a little Dijon mustard, and your favorite herbs. Whisk everything together, pour it over your steak, and let it sit for at least 2 hours. That's really all you need for great flavor.
Soaking steaks in a marinade with acidic ingredients like balsamic vinegar, lemon juice, or Worcestershire sauce helps break down the muscle fibers and make the meat more tender. Soy sauce also has natural enzymes that tenderize. For best results, marinate for at least 2 hours, or overnight if you have time. Just don't marinate for more than 24 hours, or the texture can get mushy.
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Steak Marinade
Ingredients
Method
- Preheat the oven to 425°F (220°C) and set out a large cast iron skillet to use for roasting the garlic.
- Pat the steaks dry, gently prick them all over with a fork, and lightly season both sides with salt.
- In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, brown sugar, Dijon mustard, minced garlic, thyme, rosemary, and black pepper until fully blended.
- Pour the marinade into a large zip-top bag, add the steaks, remove excess air, seal, and refrigerate for at least 2 hours or up to overnight.
- Remove the steaks from the refrigerator about 30 minutes before cooking so they can lose their chill.
- Place the garlic bulbs cut-side up in the cast iron skillet, drizzle with olive oil, season with salt and pepper, cover with foil, and roast for 45–60 minutes until soft and lightly golden.
- Remove the garlic from the pan and let it cool, then carefully wipe the skillet clean and return it empty to the oven to stay hot.
- Squeeze the roasted garlic cloves into a bowl, add the softened butter, thyme, and rosemary, mash until smooth, and season to taste with salt and pepper.
- Toss the asparagus with olive oil, lemon juice, salt, and pepper, then spread it out on a baking sheet.
- Roast the asparagus in the oven for 10–15 minutes, until just tender and lightly browned.
- Take the steaks out of the marinade, let the excess drip off, and thoroughly pat them dry with paper towels.
- (Optional) Simmer the leftover marinade in a small saucepan until slightly reduced to use as a sauce, or discard it.
- Carefully move the hot cast iron skillet to the stovetop over medium-high heat and add the canola oil.
- Sear the steaks for about 3–4 minutes per side for medium-rare, adjusting the time for thickness and preferred doneness.
- Transfer the steaks to a cutting board, loosely cover, and let them rest for 5–10 minutes before slicing.
- Slice the steaks against the grain, serve with the roasted asparagus, and top each portion with a generous spoonful of roasted garlic butter.
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