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–+ servings
Seared Marinated Steak (sliced) with asparagus and roasted garlic bulb - in a cast iron skillet.
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The Steak Marinade of Your Dreams

If you want juicy, tender steaks at home, this versatile steak marinade is your ticket to a full steakhouse experience using budget-friendly cuts (like flank steak or skirt steak) or more expensive prime cuts (like rib-eye or tenderloin). With simple pantry ingredients like olive oil, soy sauce, Worcestershire, balsamic vinegar, Dijon mustard, brown sugar, garlic, and fresh herbs, you can transform affordable steaks into restaurant-worthy mains. 
Course Main Course, sauce
Cuisine American
Keyword steak marinade
Prep Time 10 minutes
Cook Time 30 minutes
Marination 2 hours
Total Time 40 minutes
Servings 4
Calories 1083kcal
Author Julia

Ingredients

Steak Marinade

  • 2 ribeye steaks (16 ounces), trimmed. Or, use 4 steaks 8 oz each
  • salt and pepper to taste
  • ¼ cup olive oil
  • ¼ cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar or honey
  • 1 tablespoon Dijon mustard
  • 6 cloves garlic minced or pressed
  • 1 tablespoon fresh thyme finely chopped
  • 1 tablespoon fresh rosemary finely chopped
  • 1 teaspoon ground black pepper

Roasted Garlic Butter

  • 6 bulbs garlic tops sliced off
  • ¼ cup olive oil
  • 1 cup butter (2 sticks), room temperature
  • 1 teaspoon fresh thyme finely chopped
  • ½ teaspoon fresh rosemary finely chopped
  • salt and pepper to taste

Roasted Asparagus

  • 2 bunches asparagus washed, dried, and trimmed
  • 3 tablespoons olive oil
  • ½ medium lemon juice
  • salt and pepper to taste
US Customary - Metric

Instructions

Make Steak Marinade

  • Preheat the oven to 425 degrees.
  • Pat steaks dry, poke all over gently with a fork, and season lightly with salt.
  • In a medium bowl, mix olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, brown sugar (or honey), Dijon mustard, garlic, thyme, rosemary, and black pepper.
  • Pour the marinade into a gallon ziploc bag and add the steaks. Seal the bag, removing as much air as possible, and marinate in the refrigerator for at least 2 hours, up to overnight.
  • Remove the steaks from the fridge at least 30 minutes before cooking to bring to room temperature.

Roasted Garlic Butter

  • While the steaks are marinating and the oven is preheating, place your garlic bulbs cut side up in a cast iron skillet. You can add the tops if you like or use them for another time.
  • Drizzle with olive oil and season with salt and pepper. Cover with foil and roast for 45 minutes to 1 hour, or until cooked through, soft and slightly golden brown. OPTIONAL: Flip the garlic over in the pan, and place back into the oven for 2-3 minutes to char and further brown the tops.
  • Remove the garlic from the skillet and set aside to cool. Wipe the cast iron skillet completely clean with paper towels and return the empty skillet to the oven to stay hot for searing the steaks.
  • Once the garlic is cool enough to handle, squeeze out the cloves or remove them with a fork into a small bowl with the softened butter, thyme, and rosemary. Mash and mix with a fork until well combined. Season to taste with salt and pepper and set aside.

Roast Asparagus

  • While the garlic finishes roasting, toss asparagus with olive oil, juice from ½ a lemon, salt, and pepper.
  • Spread the asparagus onto a baking sheet and roast in the oven as you begin to prepare the steaks for searing. Roast asparagus for 10-15 minutes, or until tender.

Cook the Steaks

  • Remove the steaks from the marinade and let the excess drip off. Pat dry and remove any debris with paper towels.
  • Optional: Pour the remaining marinade into a small saucepan and simmer over low heat to reduce into a sauce, or discard it (we recommend you make a sauce because it’s really delicious!)
  • Carefully transfer the preheated cast iron skillet from the oven to the stovetop and heat over medium high. Add 1 tablespoon canola oil.
  • Sear the steaks for 3–4 minutes per side for medium-rare (130–135°F internal temp), adjusting time based on thickness and preference.
  • Transfer the steaks to a cutting board, cover with a paper towel or foil, and let rest for 5–10 minutes before slicing.

To Serve

  • Slice the steaks against the grain and plate alongside the roasted asparagus. Add mashed potatoes, rice, or a side of your choice if you like. Top each serving with a generous dollop of garlic herb butter. Serve immediately and enjoy!

Notes

  • 4 steaks vs. 2 steaks: You can easily marinate 2 more steaks if you like (in the same amount of steak marinade and other ingredients)! You will need to cook them in batches or if you have another cast iron skillet you can cook them at the same time. Make sure to cook your garlic bulbs in 2 cast iron skillets instead of 1 so that when it comes time to cook the steaks, you have 2 prepared skillets ready to go!
  • Room temperature steaks: Letting the steaks come to room temperature before cooking helps them cook more evenly—so you don’t end up with a charred outside and a cold, raw middle!
  • Removing the marinade: It’s really important to remove as much of the marinade as you can from the steak. If you don’t, you can potentially burn the sugars in the marinade and impart an acrid burnt flavor into your steaks.
  • Slicing against the grain: Slicing against the grain is better for texture and ease of eating.

Substitutions

  • Steak: I use 2 ribeye steaks. You can sub out the rib eye for tenderloin or flank! Just remember that flank steak is much thinner and tougher than rib eye so it will require less time to sear. You will still need to use a hot pan, but adjust your time according to your preferred doneness.
  • Chicken thighs or breasts: This recipe also works great with chicken thighs or breasts with either skin on or off! Follow the directions as written and adjust your cooking time accordingly.
  • Veggies: You can sub the asparagus for zucchini, cauliflower florets, corn, sweet potatoes, bell peppers, Brussels sprouts, or even sauteed mushrooms.
  • Seasoning Mixes: If you have a favorite seasoning mix you’d like to add to both the herb butter and/or asparagus, you are more than welcome to do so! Just be aware of the salt content to make sure you aren’t over salting your food.

Variations

  • Grilled: You can cook every part of this on a grill! Just make sure you heat the grill prior to roasting the garlic and have enough coals to keep the grill hot for at least 2 hours to grill the asparagus and the steak.
  • Vegan: You can use firm tofu instead of steak if you like! Follow the instructions as written. You can also switch out the butter for vegan butter, too.
  • Citrus Herb Butter: If you want a touch of citrus, go ahead and zest either lemon or lime, and add some juice to the butter!

Storage Tips

  • Fridge: You can store the cooled steak, asparagus, and butter in separate containers in the fridge for up to 4 days.
  • Freezer: I do not recommend freezing the steak and the asparagus. You can freeze the butter (untouched by steak meat) once it’s cooled by forming it into a cylindrical log and wrapping it tightly with plastic wrap.

Serving Ideas & Side Dishes

You will need these supplies

  • knife
  • cutting board
  • measuring spoons
  • measuring cups
  • gallon zip lock bag
  • cast iron skillet
  • baking sheet
  • tongs

Nutrition

Calories: 1083kcal | Carbohydrates: 23g | Protein: 31g | Fat: 100g | Saturated Fat: 42g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 47g | Trans Fat: 2g | Cholesterol: 191mg | Sodium: 1396mg | Potassium: 959mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3274IU | Vitamin C: 26mg | Calcium: 125mg | Iron: 9mg