Melt in Your Mouth Steaks – the best steak marinade EVER! The steaks are so tender and juicy. They literally melt in your mouth! Olive oil, Worcestershire sauce, soy sauce, garlic, onion, rosemary, pepper, A1 Steak sauce, and Montreal Steak Seasoning. Can use on any cut of steak – ribeye, sirloin, NY Strip or filet. One bite and you will never use another marinade recipe. SO good!
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There are two types of people. Those that insist steak only needs a little salt and pepper before cooking and those that marinate their steaks. We are #TeamMarinate at our house. We always marinate our steaks before cooking. This Melt in Your Mouth Steak Marinade is a favorite. OMG! The flavors are fantastic and they steaks really do melt in your mouth.
How to Make Melt in Your Mouth Steak Marinade
This marinade is very easy to make. Combine olive oil, soy sauce, A1 Steak sauce, Worcestershire sauce, garlic, rosemary, Montreal Steak seasoning, minced onion, and black pepper. Pour the marinade over the steaks and let them hang out in the refrigerator until you are ready to cook them. I usually let them marinate overnight for maximum flavor. If you don’t have that long, just let them marinate as long as you can.
You can cook the steaks inside in the skillet or outside on the grill. Either way, they will taste fantastic. If you are cooking them inside, I usually pan sear the steaks on both sides and then pop them in the oven at 425ºF for a few minutes until they are done. Use a meat thermometer to check the internal temperature.
What to Serve with Steak
These Melt in Your Mouth Steaks are a favorite at our house. We had some good friends come over for dinner and served these steaks. Everyone raved about them. This marinade is good on any cut of steaks -sirloin, ribeye, NY Strips, or filets. We usually serve our steaks with potatoes, mushrooms, and a salad. Here are a few of our favorite recipes from the blog that go great with these steaks:
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Melt in Your Mouth Steaks
Equipment:
Ingredients:
- ½ cup olive oil
- ¼ cup Worcestershire sauce
- ½ cup low sodium soy sauce
- 3 Tbsp minced fresh garlic
- 1 Tbsp minced onion flakes
- 1 tsp fresh ground black pepper, or to taste
- 2 tsp dried rosemary
- ¼ cup A.1. Original Sauce
- 2 Tbsp Montreal Steak Seasoning
- 4 to 6 steaks (ribeye, sirloin, NY Strip, or filet)
Instructions:
- Whisk together all ingredients except the steak.
- Place steaks in a gallon ziplock bag or resealable container. Pour marinade over steaks.
- Let steaks marinate in the refrigerator 2 hours up to overnight. Turn steaks to marinate both sides.
- Remove steaks from marinade and cook to desired internal temperature.
Steph
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I don’t live in the USA so some of your ‘Ingredients’ mean absolutely nothing to me!
What are “A.1. Original Sauce” and “Montreal Steak Seasoning” and what can I use, in the UK, in p[lace of them?
I don’t live in the UK, so it is hard for me to help you. I suggest googling for a substitution. I’m sure someone has had the same issue.
My steaks were awesome!!! Definitely will make them like this from now on. 🤗🤗🤗
Can this marinade be made a day ahead and kept in the fridge ?
yes
Do you let your steaks come to room temp before cooking, or does it really matter?
I take the steaks out a few minutes before cooking. Maybe 10 minutes or so while I’m prepping everything. It honestly doesn’t matter if the steaks are cold or room temperature.
This recipe is on POINT! Best steak marinade I’ve ever tasted. I did “tweak” the recipe a little — added 1 tbsp red wine vinegar and 1/4 cup a1 steak sauce. Marinated for 4 hours. DELICIOUS!
This marinade was amazing. I used Braggs aminos instead of soy sauce. I also kept the Montreal steak seasoning and pepper to the side and coated the steaks with them. I did a comparison between steaks marinated for 2 hours versus overnight. The 2 hour steaks were much better than the overnight steaks. The overnight steaks were soft, not tender, like they had lost a lot of the meat texture.
Amazing. I didn’t have rosemary so I used thyme, but had the best flavor. Hopefully it tastes just the same with the rosemary.
I made this recipe last night and it was great. Will make this marinate for my steaks all the time.
I marinade steak literally once a week to grill. Each time I needed a recipe for the marinade, I would try a different one, as I just hadn’t found my forever go-to. Don’t get me wrong, the typical soy, Worcestershire, acid combo is great, but I just felt like it could always be better – and boy was I right. This marinade is AMAZING and the meat actually did melt in our mouths. The conversation around the dinner table consisted of nothing more than how fabulous the steak was. And again, we eat grilled marinaded steak all the time at home, it wasn’t something new. My husband made me promise not to lose the recipe. Not that he needed to – I have officially found my go-to marinade. I cut tri-tip and petite sirloin (just what I had) into approximately 1 in cubes for kabobs (we can usually tell the difference between steak cuts when I do this but with this marinade, we couldn’t). The steak was in the marinade for a couple of hours in the fridge, and then in my Foodsaver marinading container (which I highly recommend) for another half hour or so. Again, it was amazing and took no time at all to prepare. I can’t wait to serve this at a get-together. Thank you, thank you, thank you!!!
**It kind of irks me when people alter a recipe and then review it but I feel I should say that instead of the Montreal Seasoning, I did use Kinders Steak Seasoning (yes, I do understand I just did it). It was all I had but I’m guessing the end result would have been just as good using the other as the ingredients are pretty similar.
I don”t have A1 sauce……substitute? Or do without?
I followed everything to a T except for the Montreal Steak Season. I didn’t have it in my cupboard, I used Cavender’s All purpose Greek Seasoning. It was good too. Steaks were Amazing.
Excellent marinade!
Loved these steaks for Memorial day.
Has anyone grilled with this marinade?
I have!
Looks fantastic ! Question…. I grow fresh Rosemary…. how much would I use? TIA
These were the best steaks ever! I used 2 inch thick ribeyes and I marinated them foyer night. I didn’t have rosemary so subbed in thyme. Then I did a reverse sear on them, cooking them at 225 until it reached 130 degrees and then I seared them in a flaming hot cast iron pan. So flavorful, tender, so so so good! This will be how I do steaks from now on. My husband loved them too. My daughter came in and loved them too! Would recommend!
SO glad you enjoyed the marinade!
Love this marinade! Steak was so tender and delicious! I will use this from now on. Thank you so much!
Not a fan of soy sauce. Can you taste it very much?
The best ever!! I won’t use any other!!
This is my absolute favorite marinade for steak, I use it every single time. Only ingredient I leave out is the Rosemary because I’m not a fan of it but I think it’s still fantastic
SO glad you enjoyed it, Kelly! It is my go-to steak marinade right now too!
This is the best marinade I’ve had! Did about 4 hr marinade on tri tip then seared over hot coals then dropped the grill temp to 250 through 275. Cooked indirect to 138. About 1 hr 20 minutes! Perfect! What would you think about adding brown sugar to the marinade? Thinking on trying this tonight
I didn’t have rosemary on hand…but this combination is amazing. It really does make some super tender and flavorful steak, nothing overpowers it’s really an awesome blend!!
Estimated cooking time for a medium steak?
How do you grill these steaks, i never learned…wish you had included directions for those of us that never grilled steaks
Always looking for a great marinade. Will give this a try this weekend on a couple of NY Strip steaks. Since we have fallen in love with Ted’s Montana Grill Seasoning Mix will substitute that for the Montreal. Will let you know!