No-Fail Sirloin Steak Marinade

December 05, 2023

No-Fail Sirloin Steak Marinade


About the Dish

The word “marinade” comes from the Latin word for the sea, mare. Early marinades were simply meat that was preserved in seawater. Over time, the technique evolved to immersing meats in a mixture of vinegar, oil, and herbs to tenderize and add flavor prior to cooking. 

Marinades are popular across virtually all cultures. They were essential in the pre-refrigeration era to preserve foods. Today, they are mainly used to enhance flavor. Marinades are often sold in bottles or easily prepared at home. Thankfully, seawater is no longer an ingredient!


Original Recipe


  • 1-3 to 5 pounds sirloin steak
  • 1 clove of garlic sliced
  • ⅓ cup olive or Wesson Oil
  • ¼ cup Soy Sauce
  • Juice of 1 lemon


Mix marinade and pour over steak on a large platter. Be sure there is some on both sides of the steak. Let stand for one hour. Turn on the other side for one hour. Broil for 10-15 minutes on each side. Salt and pepper to taste. Pour marinade over steak while still in broiler and then serve as gravy. Serves 4-6.

How I Cooked It

Cooking a steak is highly personal. I’ve cooked steaks the same way for years because that’s my family’s preference. But, I was willing to experiment with this broiling technique. I was skeptical; cooking a steak for 10-15 minutes per side under the broiler is a long time, and you are almost guaranteed a well-done steak. Thankfully, Certified Angus Beef ® is tender and delicious even when served well-done.

But, like I said, cooking a steak is very personal, so I prepared this marinade and used it on steaks cooked using my preferred method, which is Ruth’s Chris Steak House cast iron style. After letting the steak marinate, I patted it dry so it would char better and cooked it in a well-seasoned cast iron skillet for three minutes per side. Then, I poured the rest of the marinade over the steak and finished it in a 415° oven for five minutes. The result was a well-seasoned steak cooked medium. This is often referred to as a reverse sear technique. It seals in the juices and creates a flavorful crust on the outside. You’ll notice it cooks in about half the time as the original recipe.

It is important to adjust the cooking time to your preferred doneness of steak. Here is a quick guide from Certified Angus Beef.
Note: The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least three minutes. To ensure food safety, ground beef should be cooked to a minimum of 160°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator. Source:


Rare, cool red center: 125° (source:

Medium Rare, warm red center: 135°

Medium, warm pink center: 145°

Medium Well, slightly pink center: 150°

Well Done, little to no pink: 160°

Everyone needs a go-to steak marinade and this one is definitely a winner. It is simple and good.


  • 1 3 – 5 lb. sirloin steak
  • 1 clove of garlic, sliced (optional; I omitted due to family allergies)
  • ⅓ cup olive or Wesson oil (I used olive oil)
  • ¼ cup soy sauce
  • Juice of 1 lemon
  • 2 Tbsp butter
  • Salt and pepper to taste


  1. Mix all ingredients and pour over steak in a gallon-size Ziplock bag or large dish. Make sure all sides are covered.
  2. Marinate for one hour, then flip and marinate another hour.
  3. Remove steak from marinade and pat dry with towel
  4. Generously salt and pepper both sides of steak
  5. Add 2 tbsp. of butter to skillet on high heat
  6. Sear both sides of steak, about three minutes each side
  7. Pour remaining marinade over steak and place in 415° oven for for 5 minutes


Place an online order for pick up