Steakhouse Quality Marinade

Transform your ordinary steak night into an extraordinary culinary experience with our ultimate guide to grilling perfect steak, complete with a sensational steak marinade and a luxurious steakhouse herb butter. Forget expensive restaurant meals; you can now achieve restaurant-quality flavor and tenderness right in your own backyard. This comprehensive recipe will teach you not only how to prepare a deeply flavorful marinade and a rich, aromatic butter, but also the precise techniques for grilling a flawless steak every time. Get ready to impress your family and friends with a meal that tastes like it came straight from a five-star steakhouse!

The Secret to a Flavorful Grilled Steak: Our Signature Marinade

Sometimes, even the finest cuts of meat can benefit from a little extra attention, and our special steak marinade is designed to deliver just that. Whether you’re working with a more economical cut of beef that needs tenderizing, or simply want to infuse your premium steaks with an unforgettable depth of flavor, marinating is your secret weapon. The combination of acidic elements and savory seasonings in our recipe works synergistically to break down tough fibers, resulting in a remarkably tender bite, while saturating the meat with a rich, complex taste. It’s the simplest way to elevate your grilling game and ensure every bite is bursting with flavor.

“I made this yesterday evening because sirloin steak was on sale. Didn’t have thyme, so used fresh rosemary instead. My wife and I both loved it. The marinade really tenderizes the meat well. This one goes in the recipe rotation permanently.”
– Gerald

Steak Marinade Ingredients for Unbeatable Flavor

Crafting the perfect marinade starts with a careful selection of ingredients, each playing a crucial role in enhancing your steak’s natural goodness. Here’s what you’ll need to create our incredibly flavorful steak marinade:

• Extra Virgin Olive Oil: This forms the base of our marinade, helping to distribute flavors and prevent the steak from sticking to the grill. Feel free to use your preferred oil; avocado oil or vegetable oil are excellent alternatives that work just as well.
• Red Wine Vinegar: A key ingredient for tenderization and adding a delightful tangy note. Red wine vinegar is milder than regular white vinegar, offering a sophisticated acidity that complements the beef. In a pinch, white vinegar can be substituted, but use slightly less.
• Steak Seasoning: The spice blend is where much of the complex flavor comes from. We often use Trader Joe’s 21 Seasoning Salute for its robust profile, but any high-quality steak seasoning you love will be fantastic. Don’t be afraid to experiment with your favorite blend!
• Minced Garlic: Garlic provides an indispensable aromatic depth to the marinade. While we often opt for convenient pre-minced garlic, fresh garlic, finely minced, will always offer the most vibrant flavor. If you have fresh cloves, definitely go that route for the best results.
• Kosher Salt and Black Pepper: Essential for seasoning the meat thoroughly. Kosher salt has a larger crystal size, which makes it easier to measure and distribute evenly, and black pepper adds a pleasant kick.
• Bone-in (or Boneless) NY Strip Steaks: While we’re highlighting NY strip steaks here, this versatile marinade works wonders with almost any cut of beef. Whether it’s sirloin, flank, skirt, or even a ribeye, this marinade will elevate it. Aim for about 2 pounds of steak for this recipe, ensuring there’s enough marinade to coat generously.

Step-by-Step: How to Make the Best Steak Marinade

Preparing this steak marinade is incredibly simple, requiring minimal effort for maximum flavor. Here’s how to do it:

1. Gather all your marinade ingredients: extra virgin olive oil, red wine vinegar, steak seasoning, minced garlic, kosher salt, and black pepper.
2. Take a large, sturdy resealable bag (like a Ziploc) and pour all the measured ingredients directly into it.
3. Seal the bag tightly, ensuring there’s enough air space to mix the ingredients without spillage.
4. Gently squish and massage the bag until all the ingredients are thoroughly combined, creating an even marinade.

5. Carefully place both of your NY strip steaks (or chosen cuts) into the bag with the marinade.
6. Press out as much air as possible from the bag before sealing it securely. This ensures the steaks are fully submerged and coated.
7. Maneuver the steaks within the bag, squishing them gently to ensure every part of the meat is evenly coated with the marinade. This is crucial for uniform flavor and tenderness.
8. Place the sealed bag into the refrigerator. For best results, allow the steaks to marinate overnight, or for a minimum of one hour. The longer they marinate (up to 24 hours), the more flavor they will absorb.

Elevate Your Meal with Steakhouse Garlic Herb Butter

While our marinade lays a fantastic flavor foundation, this steakhouse garlic herb butter is the crowning jewel that truly elevates your grilled steak to an unparalleled level of indulgence. Often referred to as “compound butter” by culinary professionals, this simple addition provides an incredible burst of fresh, savory flavor that melts beautifully over a warm, cooked steak. It’s a bonus recipe that is absolutely worth the minimal extra time. Beyond steaks, this versatile butter is also fantastic on grilled chicken, baked potatoes, or even spread on crusty bread. Just imagine a pat of this rich, aromatic butter slowly melting into your perfectly grilled steak, allowing you to scoop up its infused goodness with every slice. It’s pure culinary delight!

Steakhouse Butter Ingredients for a Rich Finish

To create this irresistible garlic herb butter, you’ll need just a few fresh ingredients:

• Salted Butter: You’ll need two sticks (1 cup) of high-quality salted butter. It’s crucial that the butter is softened to room temperature, making it much easier to incorporate the other ingredients smoothly.
• Minced Garlic: Once again, minced garlic brings a pungent, savory kick. Jarred minced garlic works perfectly for convenience, but freshly minced garlic will always provide the most potent and vibrant flavor.
• Fresh Chives: Fresh herbs are non-negotiable for this recipe, offering a bright, vibrant flavor that dried herbs simply can’t replicate. Chives add a delicate oniony note. If you absolutely must use dried chives, remember that dried herbs are more concentrated, so use about 2 teaspoons.
• Fresh Rosemary (or Thyme): Either fresh rosemary or fresh thyme will lend a beautiful, earthy aroma and taste. Just like with chives, fresh is best. If substituting with dried, use 1 teaspoon of dried rosemary or thyme. Growing these in pots just outside your kitchen is one of the joys of spring and summer!
• Lemon Juice: A small splash of lemon juice brightens all the flavors, cutting through the richness of the butter with a hint of acidity. If you don’t have fresh lemon on hand, it can be skipped, but it truly enhances the overall profile.
• Kosher Salt and Black Pepper: To perfectly season the butter and ensure every bite is well-balanced. Adjust to your taste preferences.

Simple Steps to Make Steakhouse Butter

Creating this gourmet compound butter is a breeze and requires just a few minutes of your time. Here’s how to whip up this flavorful topping:

1. Begin by finely chopping your fresh herbs. If using rosemary or thyme, carefully strip the leaves from the woody stems and finely dice them. Finely dice the fresh chives as well. The goal is to have very small pieces so they distribute evenly throughout the butter.
2. In a medium bowl, combine the softened, room-temperature butter with the finely chopped fresh herbs. Mix thoroughly with a fork or spatula until the herbs are evenly incorporated into the butter.

3. Add the minced garlic, lemon juice, kosher salt, and black pepper to the butter and herb mixture.
4. Stir everything together vigorously until all the ingredients are well combined and the butter is uniformly flavored. Taste and adjust seasoning if necessary.

5. Lay out a piece of plastic wrap on your countertop. Spoon the butter mixture onto the center of the plastic wrap.
6. Using the plastic wrap, carefully roll the butter into a log shape. Twist the ends of the plastic wrap to seal the log tightly.

Pop the wrapped butter log into the refrigerator for at least 30 minutes, or until firm. Once chilled, you can easily slice off medallions to top your hot steaks.

Mastering the Grill: How to Cook a Perfect Steak

Grilling a steak to perfection is an art, but with the right technique, it’s an art anyone can master. This method focuses on charcoal grilling, which imparts a distinct smoky flavor that’s hard to beat. Follow these steps for a perfectly cooked, juicy steak with beautiful grill marks:

1. Prepare Your Charcoal: Start by adding about 100 Kingsford charcoal briquets (or your preferred brand) into a chimney starter. A chimney starter is a game-changer; it eliminates the need for lighter fluid and gets your coals hot and ready in about 10-15 minutes, ensuring clean, even heat.
2. Light the Chimney: Crumple a few pieces of newspaper and place them at the bottom of the chimney starter. Light the newspaper in several spots. The natural convection of the chimney will quickly ignite the charcoal from the bottom up. If you have a propane grill, you can use its side burner to speed up the process even further. The coals are ready when you see flames reaching the top and they’re mostly covered in a light gray ash.

3. Bring Steaks to Room Temperature: While your coals are heating, take your marinated steaks out of the refrigerator. Allow them to rest on the counter for about 20-30 minutes to come closer to room temperature. This promotes more even cooking. Pat them dry with paper towels just before grilling to ensure a good sear.
4. Set Up Two-Zone Heating: Once the coals are ready, carefully pour them onto one side of your grill’s charcoal grate. This creates two distinct heat zones: a direct high-heat zone over the coals and an indirect lower-heat zone on the opposite side. This setup is invaluable for grilling steaks, allowing you to sear over high heat and then finish cooking gently, or move meat to avoid flare-ups. It also helps create those coveted cross-hatch grill marks.

5. Sear the Steaks: Now it’s time to put the steaks on! Place your marinated steaks directly over the hot coals. Grill each side for about 2-3 minutes to achieve a beautiful, caramelized sear and those appealing grill marks. For cross-hatch marks, rotate the steak 45 degrees halfway through the searing time on each side.
6. Finish with Indirect Heat: After searing both sides, move the steaks to the cooler, indirect heat zone of the grill (where there are no coals). Close the grill lid to allow the steaks to cook through evenly without burning the exterior.

7. Check for Doneness: At this point, use an instant-read meat thermometer to check the internal temperature of your steaks. Insert the thermometer into the thickest part of the steak, avoiding the bone. For a medium-cooked steak, aim for an internal temperature of 145°F (63°C). If you prefer your steak more or less done, here’s a quick guide:
   • Rare: 125-130°F (52-54°C)
   • Medium-Rare: 130-135°F (54-57°C)
   • Medium: 140-145°F (60-63°C)
   • Medium-Well: 150-155°F (66-68°C)
   • Well-Done: 160°F+ (71°C+)

   Continue cooking over indirect heat, checking the temperature periodically, until your desired doneness is achieved.

8. Rest the Steaks: Once the steaks reach your preferred doneness, remove them from the grill and place them on a clean cutting board or plate. This is a critical step! Allow the steaks to rest for at least 5 minutes (for thinner cuts) to 10 minutes (for thicker cuts). Resting allows the juices within the meat to redistribute, resulting in a much juicier and more tender steak.
9. Add the Steakhouse Butter and Serve: While the steak is resting, place a generous slice of your chilled homemade steakhouse butter on top of each warm steak. The residual heat will gently melt the butter, creating a luscious, flavorful sauce that coats every bite.

Serve your perfectly grilled steaks immediately with classic steakhouse sides. We highly recommend our favorite Potato Packets for an easy grilled side, and a crisp Caesar Salad for a refreshing counterpoint. Enjoy your homemade steakhouse masterpiece!

Craving More Delicious Recipes?

If you loved this recipe, explore more culinary delights from our collection:

• Steakhouse Baked Sweet Potatoes
• Best Grilled Ribs
• Cowboy Butter Potatoes
• Grilled Balsamic Pork Chops
• Outback Steakhouse Baked Potatoes
• Slow Cooker Garlic Butter Steak Bites
• Hibachi Steak
• Steak Tips With Peppers
• The Best Grilled Chicken Marinade
• Crock Pot Baked Beans
• The Best Potato Salad

Originally published: May 2016
Updated & republished: May 2025

The Best Steak Marinade Recipe

Take your steak to another level. A simple, fresh vinaigrette marinade with garlic is all it takes to make a steakhouse-style steak at home!

Prep Time: 10 minutes

Total Time: 10 minutes (plus marinating time)

Servings: 4

Author: Brandie Skibinski

Ingredients:

• ⅓ cup extra virgin olive oil
• 1 Tablespoon red wine vinegar
• 1 Tablespoon steak seasoning
• 1 Tablespoon minced garlic
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 pounds bone-in NY strip steaks (or your preferred cut)

Instructions:

1. Measure all the ingredients into a large, resealable plastic bag.
2. Seal the bag and gently squish all the ingredients around until thoroughly combined.
3. Place both steaks into the bag and press out most of the air before sealing.
4. Squish the steaks around in the marinade to ensure they are both fully and evenly coated.
5. Place the sealed bag into the fridge to marinate overnight or for at least one hour. For maximum flavor, marinate for up to 24 hours.

Nutrition:

Calories: 638kcal | Carbohydrates: 1g | Protein: 45g | Fat: 50g | Sodium: 700mg

Nutritional Disclaimer:

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe? Share it on Instagram @thecountrycook and mention us #thecountrycook!

Steakhouse Butter Recipe

A deliciously easy recipe for Steakhouse Garlic Herb Butter that is full of fresh herbs, seasoning, and garlic. Takes your steaks to a whole new level!

Prep Time: 5 minutes

Total Time: 5 minutes (plus chilling time)

Servings: 8

Author: Brandie Skibinski

Ingredients:

• 1 cup (2 sticks) salted butter, softened to room temperature
• ½ Tablespoon minced garlic
• 2 Tablespoons fresh chives, finely chopped
• 1 Tablespoon fresh rosemary or thyme, finely chopped
• ½ Tablespoon lemon juice (optional, but recommended)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions:

1. Finely chop the rosemary (or thyme) leaves, discarding the woody stems, and the fresh chives. You want them diced very finely for even distribution.
2. In a bowl, mix together the softened butter with the finely chopped fresh herbs until well combined.
3. Add the minced garlic, lemon juice, salt, and pepper to the butter mixture. Stir thoroughly until all ingredients are evenly incorporated.
4. Spoon the butter mixture onto a piece of plastic wrap. Using the plastic wrap, roll the butter into a compact log shape.
5. Place the wrapped butter log into the fridge for at least 30 minutes, or until firm, to allow the flavors to meld and the butter to solidify for easy slicing.

Notes:

• Slice the chilled butter into round medallions and place them directly onto hot, grilled steaks, allowing the butter to melt and infuse the meat with its rich flavors. This compound butter also freezes well for future use.

Nutrition:

Calories: 205kcal | Fat: 23g | Sodium: 493mg

Nutritional Disclaimer:

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe? Share it on Instagram @thecountrycook and mention us #thecountrycook!