Best Steak Marinade in Existence
This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.
This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.
This marinade was amazing. I really wasn't sure about the ingredients (didn't want teriyaki type), and decided to take a chance based upon the ratings. Boy, was I glad I did. The steaks ended up marinating 3 days (due to changes in plans). They were so tender, and the taste... fabulous. This marinade is very subtle, it really enhances the meat well. I didn't have parsley, so I added a dash of thyme. My DH was extremely happy with the taste, and wants me to use this recipe again and again. ***UPDATE***-I wanted something different for Christmas dinner for 15 people, this was my choice, and everyone raved about how flavorful and tender the steaks were (we used flat iron steaks). I brought the steaks home from the store, fixed the marinade, popped them in the freezer for about a week, then defrosted them Christmas Eve. My DH put them on the BBQ to cook, YUMMM! On a busy day, it was an effortless, but outstanding main dish.Read More
Steak purist as he is, hubs preferred his steak without this marinade and didn't use it. In hindsight I wish I would have followed suit. Thank goodness l at least used fresh garlic, but I think both the lemon juice and hefty amount of garlic powder contributed a strong, "off flavor," as one reviewer put it, that I just didn't care for - not so sure I liked the basil either. It was fun to experiment, but it would have been so much easier and so much better to have just stuck with the simple steak seasonings we're accustomed to. When something is really good, like a good quality steak, it simply doesn't need anything to make it better.Read More
This marinade was amazing. I really wasn't sure about the ingredients (didn't want teriyaki type), and decided to take a chance based upon the ratings. Boy, was I glad I did. The steaks ended up marinating 3 days (due to changes in plans). They were so tender, and the taste... fabulous. This marinade is very subtle, it really enhances the meat well. I didn't have parsley, so I added a dash of thyme. My DH was extremely happy with the taste, and wants me to use this recipe again and again. ***UPDATE***-I wanted something different for Christmas dinner for 15 people, this was my choice, and everyone raved about how flavorful and tender the steaks were (we used flat iron steaks). I brought the steaks home from the store, fixed the marinade, popped them in the freezer for about a week, then defrosted them Christmas Eve. My DH put them on the BBQ to cook, YUMMM! On a busy day, it was an effortless, but outstanding main dish.
Steak purist as he is, hubs preferred his steak without this marinade and didn't use it. In hindsight I wish I would have followed suit. Thank goodness l at least used fresh garlic, but I think both the lemon juice and hefty amount of garlic powder contributed a strong, "off flavor," as one reviewer put it, that I just didn't care for - not so sure I liked the basil either. It was fun to experiment, but it would have been so much easier and so much better to have just stuck with the simple steak seasonings we're accustomed to. When something is really good, like a good quality steak, it simply doesn't need anything to make it better.
I don't know if this is "THE BEST" steak marinade, but it comes in close. I used this on two pretty large NY stips and it came out great! I cut the olive oil down to 1/4 c. and used all minced garlic, no powders. I used 2 Tbsp. of dried basil and 1 Tbsp. of oregano. I didn't have white pepper, so I used 1/2 tsp. of black pepper. I put everything into a ziplock bag and let it marinate all day. Perfect with a baked potato and salad!
Very good marinade. I only had garlic salt, and it was a mistake to use it. The garlic salt made the marinade too salty, definitely make sure you use garlic powder as the resipe calls for! Otherwise the flavor was pretty great!
This recipe is Awesome. My husband LOVED it. I didn't have any Lemon Juice so I used Lime and it came out Great.
This is good, but I have been doing the "exact ingredients for over 20 years. You "do not" need to blend ingredients in a blender at all. In fact, if, after tasting "mixture", it seems "to strong for your taste buds", just an a little water to it.". I also always add "a little oil or canola oil" to the mixture(it depends how much you make, but "at least a tablespoon". It tenderizes the steak/pork/or venison" meat, and gives the flames on the grill a chance to "dance upward", giving those nice "charred lines> I also use both powered garlic and real garlic. I subsitute lemon juice with "rice flavored vinegar or wine vinegar. Be sure "not to over due the acidic ingredients(lemon or vinegars)If you have "fresh basil leave handy, instead of dry..even better. I always "freeze "fresh basil leaves" in a ziploc baggie, to have handy in the house. Just crush the leaves once from, grab a handful to add to your "marinades or pasta sauces. Makes a "huge difference in flavor. Sometimes, instead of "soy", I'll use Terriyaki sauce instead, or sometimes "a little of each". Especially with "pork tenderloins. Even throw in chopped green onions. Once you are "comfortable making your own marinades, "the "skys the limit". You also , if a tender cut of meat(like pork or beef or venison tenderloin", do not have to marinate "more than a half hour". Marinades will stay in a glass jar up to a week, if you do not have time to do it "daily". I send up a batch with my husband went he goes hunting
Excellent Marinade. I actually didn't add the last 4 ingredients. I didn't have parsley flakes & just forgot the pepper. I marinated 4 large Ribeyes for about 4-5 hours and the steaks were delicious, best I've ever cooked. My husband took one of the steaks to work 2 days later and microwaved it for lunch. He was concerned that it might be dry or tough and said it tasted even better. Great recipe. Thanks for sharing.
The problem with marinades that are intensely acidic is that they make the surface of the meat mushy, gray, and resistant to browning. I have made a version of this marinade with only a tablespoon of lemon juice and the zest of one lemon for flavor, and the texture was markedly better. I also used fresh herbs, as dried herbs have an off flavor. I would not suggest anybody use a third of a cup of lemon juice, as the acid does not actually tenderize the meat past the first few millimeters of the surface, which becomes waterlogged and broken down by the acid.
This marinade was really flavorful. I marinated the steaks overnight and the meat was juicy & tender. Great recipe!
Used fresh garlic instead of powder. Great flavor!
This marinade was simply wonderful. We have been cutting back on expesnses in our home, which includes not eating out. I have been doing by best to deliver resturant quality dishes so that no one gets board. This did not fail! My fiance just raved over it. The only thing I changed was that a few mintues before the meat was done cooking, I sprinkled a little bit of turbanado sugar on the meat to balance the salt. It was to die for! By the way, although you dont have have to blend the ingredents together with a processor, I hightly recommend it. This really allows the flavors to mix, the herbs to be ground (which increased the flavor of any herb) and the oil to be infused with the flavors of this marinade. Dont hesitated to try this one!
I let this marinate for 24 hours. DELICIOUS!
This really is one of the best meat marinades I've come across in over 30 of cooking. I have used it on steaks, roasts, pork and chicken with wonderful results every time. I have never blended it, rather just whisk the ingredients together in a glass bowl. The copy I made of this recipe is actually worn out from so much use! A friend is a NC BBQ pit master and he uses it frequently. No better endorsement than a pro!
I never really eat steak, but that's what my mom wanted for mother's day. I don't really have anything to compare it to because I've never marinated steak before! It was very easy to put together...I skipped the blender part and just mixed it in a bowl, put the steaks in ziploc bags and poured the marinade in. Mom said "this marinade is delicious!" so it looks like I did good. Once the steaks were on the grill I poured the excess into a pan with some mushrooms, butter, and a little cornstarch and served that on top the steaks. That was the best part. Don't throw out that extra marinade!!
I'm afraid I was just a bit disappointed by this marinade. Still, at 4 stars, it was pretty good. I definitely agree that the ingredients should be mixed in a blender so they are uniform. This also makes the marinade very thick so it sticks to the meat extremely well - but this is part of the problem. Because of its thickness, even after grilling there is so still much marinade coating the meat that it is overpowering - the flavor of the meat gets lost in the marinade. So, the solution is simple - make sure you wipe most of the marinade off before you cook the meat! With this one addition to the directions, it might have gotten 5 stars from me.
I added beer to cover the steaks and marinaded 12 hours in Food Saver airtight vacuum sealer marinade bowl. Juiciest, most delicious Porterhouse steak I have ever tasted.
This tasted great! I was out of basil, so I substituted rosemary, but it still came out tasting wonderful!
I used this marinade for two big juicy ribeye steaks. Neither me nor my fiance cared for it that much. With all the soy sace, lemon juice and worchestershire it made the meat very sour and almost made it taste rancid. I was a little disappointed in how many ingredients I wasted to make it. I think maybe if the measurements were right, with a little tweaking, this could be a good recipe. Maybe using fresh herbs instead of dried would be better as well. Overall, it needs some work.
I just put the ingredients in a ziploc bag, add the meat and squeeze out the air. Blending isn't necessary. I often do several steaks at a time and pop the bags in the freezer so the meat is ready for the grill on short notice. This is very flavorful and especially good on kabobs and London Broil. I've used this recipe for a few years and it's become the "house marinade" because it's never failed to tenderize a piece of beef or generate a compliment. It can be tweaked for variety's sake and doesn't require exact measurements. A tip of the hat to you Kookie!
When I made this the first time, I definitely had my doubts. It looked like baby diarrhea, but I saw how many ratings there were and I decided to go ahead anyway!! WOW!!! I was very surprised. My girlfriend thinks I'm a Genius!! (Sorry... I'm not telling her I found it online!!) Way to go!! Keep adding more recipes. You make my cooking look really good! Thanks Kookie!
This is the last time I'm going to ruin a perfectly good steak with a marinade. I used this on New York Strip steaks tonight and was thoroughly disappointed. In my opinion, a good steak only needs a little bit of salt and some pepper, so I'm promising my husband and myself that I'll never use a marinade on good meat again!
So I made a steak for the first time ever today (I'm only 22, give me a break). I used Allrecipes to find a good steak recipe since I had no idea what to do, except that I was going to pan-fry it. This marinade came up on top of the ratings list. I used the hot sauce and extra garlic, and the only thing I changed was I used minced garlic instead of the garlic powder (didn't have powder), and used italian seasoning instead of the basil (once again didn't have basil). This turned out amazing! I can only imagine how much better it would've been if I was more experienced cooking steak! Definitely recommending this one to friends and family. Thanks for posting it!
Not even close. This is not only NOT the best marinade in existence, but really substandard. The use of both of the garlics gives it a heavy aftertaste. The basil is, well not really sure why it's there. And the lemon juice adds an odd tangy note totally unlike anything else in the marinade. Perhaps substituting a wine instead of lemon juice for the acidity requirement might bind the whole thing together. This did not work at all for me. Sorry to say.
THIS HAS TO BE THE BEST MARINADE IN THE WORLD! Marinaded for 6 hours- Turn the Grill on HIGH and with the lid down get the inside temp to 400, (wait untill its up there), sear the meat on all sides opening and the lid to to check and flip. When seared or blackened to desired crust, turn the grill on LOW to cool it, untill the temperature gets down to about 275 or 300. When the grill cools down you can close the lid and cook the meat turning occasionally until the inside temperature of the meat is to the desired temperature. (150 is good) Take the meat out on plate cover with a dish cloth for about 10 min to let the meat rest. Nothing else needed. This is the marinade I chose to use for the tenderloins at the company picnic.There were 3 tenderlions about 3 lbs each, 9 lbs total. I doubled the recipe for the marinade. I used both the minced garlic and the powdered garlic. Don't use 'Salt Garlic'. And for the 'Lemon Juice' I used 'Real Lemon' in the bottle. I used 'Black Pepper', not the white because I like how it crusts. And for the hot sauce I used 'Red Pepper' powder. The hot pepper boost serves to balances the spices it does not make the meat hot at all.. I used 'Extra Virgin Olive Oil' because it has more flavor. I wanted to stretch the recipe so I added about 1/3 cup more oil. I split marinade up into three plastic zippos, threw a tenderloin in each one. Marinaded it in the frig, turning the bag over a few times over a 6 hour period.
very good i let this marinade for 1-2days
I have used this same recipe for over 15 years with one change. My recipe calls for a 1/4 cup of mustard. I prefer a grainy dijon but any will work and each will subtly change the marinade's flavor. I have even used horseradish and what a kick that gives. I also will marinade tougher cuts for 12 to 14 hours and the lemon juice makes them very tender. It also works very well as an injection sauce but must be very well blended. JC3
If you're using this do NOT let it marinade for more than a few hours. I let it marinade over night and it was horribly strong. No one in my house could choke it down. I'm not brave enough to try again with less marinade time.
This was great. I used 3 fresh garlic cloves, sirracha sauce and added a little dijon mustard as another reviewr did. I mixed this in my food processor and it gave the marinade a great texture....one that I dont think I could have acheived by just srtiring with a spoon. I marinated 2 ribeyes for 22 hours. The steaks came out so juicy. I had reserved some of the marinade and heated it up to drizzle on as I served the steak. It was wonderful. This ones a keeper for us!!
I'm sorry, but I really didn't like this marinade, found it too overpowering. The taste of the meat was not there anymore, all I could taste was the marinade and I marinaded it for less than an hour. My husband took a bite of the meat and just left the rest on the plate.
Both my brothers, my father and my picky husband all agreed that this was indeed the best steak marinade in existence!
VERY VERY VERY GOOD! I followed the recipe exactly. I tried the marinade before marinating my 2 filet mignon steaks and I wasn't impressed at all. It tasted like seasoned worcestershire sauce to me. Anyway I let my 2 steaks marinate for 4 hours, cooked it on each side for 3 minutes, added the remaining sauce to mushrooms like another commenter suggested, sauteed and served on top. DELICIOUS!!!! The marinade combined with the steak WAS DIVINE!!!! My bf and I couldn't get enough!!! Believe me, DO NOT get discouraged if you try the marinade by itself, you will NOT regret making this. AMAZING!!!! Great Job Kookie!!
Omit the lemon juice and you have a really good marinade. The acidity of a lemon really takes away from the flavor of a nice cut of meat.
Made this tonight for some inexpensive top round steaks. Wow! The whole family loved the flavor. So delicious. Great recipe! Thanks
I had to try this recipe because of all the rave reviews and I thought for sure I had a winner but was very displeased with the end product. The steaks (Ball Tips) came out super tender but the flavor was all wrong for my family and I. The flavor was too over powering! They were uneatable. This is the third bomb in as many weeks. My sweet hubby, who is a awesome cook, is getting sick of me "experimenting" on my family especially when they end up leaving the dinner table still hungry on ‘my dinner nights’. If I keep this pace up I just might end up getting fired from my dinner nights.
I decided to try this after seeing some good reviews. It makes quite a bit of marinade, but I did two large flank steaks with it in two separate bags. I followed the directions, except I cut the basil in half as I ran out. I used low-sodium soy sauce, and would definitely suggest that. It is quite salty, from the soy sauce, even using that substitution. I also did add the optional ingredients. At first bite I thought it had a strong taste of the basil, but the more I ate it, the more I liked it. The only downside, is it actually over-tenderized. I never thought that was possible. I broiled my flank steak, as usual, and it was so tender I almost had trouble cutting it. I would definitely use this for a tough, less flavorful, cut of meat as the marinade does have very strong flavor. It would mask a good steak, in my opinion. For some reason, I could see men liking this though.
Did not change a thing...it IS the best steak marinade. Thank you. :-)
We love this one! It's a nice change from the bottled marinades and so yummy! The only thing we do different is add lots more fresh garlic in the blender...
Excellent marinade. Basically a salt & pepper & olive oil man at time of grilling, but on tougher cuts, properly scored or with use of tenderizer tool, and on a roast, it is absolutely delicious for taste and moisture retention when left to rest. Very good. I prefer a little chipolte seasoning to the pepper sauce, and the fresh garlic. a very good 5 star + marinade, thank you, I usually prefer my home made rubs, but this was very very good.
I followed the recipe to a letter and found the taste was just to my liking.
my husband and I have tried a lot of marinades and this is by far the best!. we use it everytime we grill steaks. def. better than any store bought marinade!
This is a really great marinade. It has wonderful flavor, tenderizes the meat, and goes well with most cuisines. My only complaint is that it's a but salty- so I don't use as much soy sauce.
I've read a lot of reviews were people substituted this or that, well for me, I always try a recipe as written first, before I decide to substitute, add, delete, etc. There is nothing I would change about this recipe!! I tried this for the first time on a day I was having my family, and an old Navy buddy who was passing through town, over for grilled steaks and boiled shrimp. I wanted to do something different with the steaks, and I found this recipe and tried it. I doubled the recipe because I had 8 steaks, and put them on to marinate about 10:00pm to go on the grill at 4:00pm the next day. There was not a single bite of steak left on ANYONE's plate, and all were raving about how flavorful and tender the steaks were. (I use a gas grill) My Navy friend took a photo of the recipe on his way out so he could have it when he got home. He sent me pictures of the baby back ribs and chicken he was grilling after marinating them in this stuff, and said they both came out fantastic! So thanks Kookie for sharing this! It's phenomenal just the way it is, and I really can't picture myself seasoning a steak any other way anymore. Heck, I may even marinate some rib eyes just to see how great it will make them taste!
This marinade is okay. After cooking the only flavors that stand out are the soy sauce and lemon juice. I have had much better, and will most likely not use this one again.
I make this all the time, always makes the steaks so tender. Guest always rave when I bbq steaks after they have been in this merinade over night. Love it!
1/2 the soya sauce, cut down on lemon juice and add at least as much balsamic vinegar.
Tried recipe at home with flank steak. Used all ingredients except parsley flakes because I couldn't find in my pantry (it'll probably turn up now that I don't need it!). Marinated overnight in fridge. Let meat come to room temp before tossing on a screaming hot BBQ grill. 4 minutes each side gave me perfectly medium rare steaks. I'm going to try lime instead of lemon (or both) next time. It was a big hit with everybody. Thanks for sharing this!
Simple and good. I used this to marinade a london broil for 24 hours before grilling. The flavor is not super-strong but it's good and tenderizes the meat. I poured the ingredients into a large Ziploc and just kneaded them around, instead of blending.
Great marinade! No need for the bottle of sauce! I marinated some steaks all day for the 4th of July weekend, grilled them up and everyone loved it, they were so tender! I made it as directed (yes, blending it up) and have made this a few times since, it's that good!
This is just perfect. I use it all the time for steak in stir-fry recipes, and last night I used it for grilling a big slab of beef. My husband was literally moaning at how delicious it was. I do substitute 2 cloves fresh garlic, pressed, for the garlic powder.
I was looking for a great steak marinade and decided to try this one - mistake! Way too much basil - my kids wouldn't eat it. I think some aspects of this marinade are good. I'll try it again, using much less or maybe totally omitting the basil.
This marinade gave us the moistest New York Strip steaks ever! Next time we might add some extra crushed red peppers because we like things spicy but, overall, it was amazing!!
I made this and i added a tbsp of onion powder and 1/2 cup of tequila to give it a little more kick
I don't typically write reviews but thought this deserves mention. This marinade was a hit and very quick and easy to make. We all very much enjoyed it and I will definitely make it again. Thanks!
Better than steaks we have had in New York, Chicago, or even Las Vegas's best. We did change lime juice for lemon and use real minced garlic rather than powder. Also added fresh ground black pepper. Have tried both blended and not blended, blending does seem to mix everything together better but is not required. Everyone we have made this for goes crazy about how good the steaks are with this. You really just can't go wrong with this marinade. It lives up to its name and then some!
We use this marinate on Flank Steak and put it on our wood smoker and it turn out marvelous!
This marinade smelled so yummy I couldn't wait to try it! I was sooo disappointed. None of me kids liked it either. We had to drench the meat in bbq sauce to drown out the flavor of this marinade. Will NOT make again! Definatly not kid friendly recipe!
Really, really good! The Best Steak Marinade in Existence? Probably not, but it was very good and well work making again.
Made our steaks way too salty even with low sodium soy sauce.
This was not good. There was something off about the flavor. I did marinade four T bone steaks for about 6 hours. The meat tasted BLAH!
It was Great!! I left out the lemon juice and used fresh garlic. Instead of the of using pure olive oil i used garlic and basil infused. Also i used crushed red pepper. The steak was great! Using a blender really makes a difference.
Made as written, except didn't blend everything together and only marinated for 30 mins. Would be even better overnight. Definitely a keeper!
This marinade makes the $20 cut of meat to taste like pizza. Too much basil
This was just okay for us. Too strong, too salty, and bland. Perhaps I bought the worst kind of Soy Sauce on the market - I followed the recipe exactly. I'm sorry! I WILL try again with a different soy sauce.
I have made this 2 times already. The first was on steak, then the second was on pork chops. For a 3rd time this month, I am using it once again on chicken. My family loves this recipe and is a keeper. Minor changes : (1)I don't blend it, I just use a whisk and whisk it really good before I put it in a ziplock bag. (2)I do use the mince garlic, but it is fresh. We love garlic, so the more the merrier and (3) instead of 1 1/2 tablespoons of parsley, I just use 1 tablespoons since parsley can be strong. This recipe is a hit. Even with folks that don't care too much for the ingredients, but together and after grilled, they are amazing. I recommend everyone trying this.
Now this is some fantastic stuff! The flavor of my first bite of my (grilled) New York strip reminded me of something you'd get at an upscale steak restaurant. I'll definitely make this steak marinade again.
This recipe more than lives up to its name. I used bottled lemon juice instead of the fresh squeezed and omitted the hot pepper...it was still outstanding. All of our dinner guests were truly blown away by the flavor!
I'm going through and reviewing all the recipes I have tried and I can say I like this one. I use far less olive oil because I really don't see the need. I also use less lemon juice because it will "cook" the meat. Not necessary to use only white pepper so I just used good old fashion fresh cracked black pepper (yumm). Marinate with soy sauce, olive oil (2 tbsp), splash of lemon juice, Worcestershire, minced garlic, parsley and tsp cracked pepper. NO NEED to blend in blender. Just throw in a non-reactive bowl or baggie (my choice) Marinate for at least 2 hours. Take the out of baggie toss on grill as you normally would and they come out quite nice.
This marinade is delicious!! Instead of only marinating for an hour or so it turned into more like 24 hours due to a change in our plans. I was delighted that the marinade was so delicious. It literally turned our steaks into gourmet affair. I also sauteed some mushrooms and onions with the remaining marinade to go with the steaks. YUM!!!!
I was skeptical, but I must admit--it really IS the best marinade in existence!
looks horrible, but it tastes awesome.
I think maybe the basil should have been 3 teaspoons instead of table spoons. It really overpowered everything else, but I think this would be and excellent marinade with that correction, so 4 stars.
Doubled the recipe, but only used enough lemon juice for a single batch (Only had 2 lemons, and it wasn't enough, apparently). Overall, it was very good! UPDATE: I made it exactly as written, using a large pack of stewing beef that I softened with my meat tenderizer. I poured the marinade over it & let it sit for about 30 min. Then I made Shish-Kebabs with it. I ised 1 large pack of stewing beef, 1 red pepper, 1 green pepper, and 1 red onion. It made 22 delicious shish-kebabs!!
AWESOME! That's all. :)
This marinade was pretty good but I thought it was a little overpowering for a steak. You couldn't even taste the natural flavor of the steak. I think it has too much Worcestershire sauce in it. I marinaded mine for about 4-5 hours.
Too salty - use less soy sauce & make sure it's low sodium
certainly tenderized the steak but did not care for the taste
I marinaded two small frying steaks for 2 days and pan fryed until meat was cooked. I never had a more saltier steak.....Too much soya sauce mayybe....wont waste ingredients on this one again.
Well, the title is no lie. This IS the best marinade in existence. It's delicious - perfect for steak, pork or chicken. I treasure this recipe!
I used this marinade for a whole chicken. I put a double batch of the marinade along with the lemon rinds in a ziploc bag with the chicken for 48 hours. I removed the chicken and rinsed it off well, added the lemon rinds inside the cavity, seasoned with rotisserie chicken seasoning and baked. So delicious!! The white meat was extremely juicy and tender. The flavor was great!
Very good. I'm a huge fan of using fresh ingredients so I used fresh garlic, parsley & basil as opposed to dried. Marinated our Filet's in this for about 3 hours and they were tender and juicy. Will definitely make again.
All I can say is "Yum"! Our steak was delicious, tender, and so good! I changed only one thing, and that was adding some onion powder as well as the garlic. I highly reccommend this marinade!
We used this recipe earlier this week on cheap steaks for the kids's birthday party.. Even with cheap steaks this marinade was AMAZING!
Ruined a good steak. Bummer.
We've been using this marinade for YEARS! We don't add the hot pepper sauce. We use it on chicken! We marinade boneless, skinless chicken breasts and grill them on the bbq pit. We also take what's left of the marinade and boil it down on the stove, skimming off any fat off the top, and serve it as an au jus on the side. It's tangy and salty. We love it!
Great recipe and I only added one thing and that was because I didn't have enough Worcestershire sauce so I added some Teriyaki sauce instead. I left the chicken in the marinade for 5 hours and the flavor was out of this world. I might add that this was the most moist chicken that I have ever eaten!
I made some changes. I used 4 cloves of fresh Garlic, didn't have any Basil, but added 1Tblsp of dried Rosemary and a heaping Tsp of dried Sage.Very tasty, and I grilled fatty Sizzle Steaks over Charcoal. Was delicious!
This is a wonderful steak marinade. It works wonders on the cheap tough cuts of supermarket steaks. They always turn out moist, tender and delicious.
just to much over powers a good steak
Great marinade. Used it on New York Steaks and everyone lovd it.
I marinaded a top round flank for about 10 hours and it was wonderful. The only change I made was to use only 1 tbsp of the dried basil as I was afraid hubby would taste too much of it. Wonderful marinade, next time I'll opt for overnight or longer. Thanks for a great one Kookie!
I didn't even measure I just put in all the ingredients except parsley and white pepper(I didn't have). I added red pepper flakes, black pepper and meat tenderizer and wet minced garlic and didn't blend. I just put it and the meat in a plastic bag in the fridge for a few hours. It turned out so good!!! Best steak marinade I have ever made!
This is good! I woke up a little late, so I only had an hour to marinate the meat, but this marinade still lent amazing flavor to our steaks. I didn't bother with the blending (dirty as few things as possible is always my rule in the kitchen), cut the oil to 2 T., and added a generous spoonful of minced fresh garlic instead of dry.
This is good if you like a strong, teriyaki flavour. I would say it's more suitable for chicken, rather than steak.
I made the marinade exactly as instructed with the optional ingredients added and yes I used a blender (is it really that big a deal to blend it). I marinated one 1.25 inch t-bone I bought from Publix (which are pretty good quality as far as grocery store steaks go) in a sealed container for almost 2 hours. Then I rinsed off (yes rinsed off) the marinade from the meat and patted the steak dry with paper towels. Then I put approximately 1/4 teaspoon of kosher salt on each side and about a 1/2 teaspoon of black pepper on both sides and finally, liberal amounts of garlic powder infused with parsley on both sides. Then I let the steak sit at room temp for a little over half an hour and broiled for 7 minutes a side for medium rare and it was outstanding! The marinade adds just a subtle hint of flavor that brings out the beef flavor nicely. No steak sauce needed at all. This was SLIGHTLY better than my normal routine which is just using Moore's marinade for a half hour meat-bath prior to seasoning and cooking. All in all this recipe is a winner! I wouldn't marinate it for a long time like many posters have done, unless it was a sorry piece of meat.
Flavor ok. Made my steak tuff.Tried it twice used sirloin both times. What am I missing. I prefer agood rub.
This marinade recipe truly lives up to it's name, it is the best steak marinade I have made! I used it marinate kabob's that I grilled, they were out of this world! My only substitution was fresh garlic instead of powder.
This marinade was too herby and over the top for my taste.
Really great and the first time I only marinated for 4 hours. I have 2 that have been marinating since Saturday. Can't wait to see how they are doing with even more "soaking" time!
I'm generally a "let the steak speak for itself" guy, and usually just use salt and pepper or maybe a little rub, but i'm glad i gave this a chance.