Juicy Marinated Steaks

Juicy Marinated Steaks

Denis 1

"Tender, marinated steaks with a taste that will enhance and not overpower the flavor of a good steak."

Ingredients 3 h 20 m {{adjustedServings}} servings 373 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 1269 mg
  • 51%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Stir the canola oil, root beer, Worcestershire sauce, teriyaki sauce, steak sauce, garlic salt, onion salt, black pepper, basil, thyme, and rosemary together in a bowl.
  2. Pierce the steaks in several places on both sides; arrange in a single layer in a shallow non-reactive dish. Pour the marinade over the steaks, flipping the meat to coat both sides. Allow to marinate in refrigerator 3 to 4 hours, flipping meat once halfway through.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. Remove the steaks from the marinade and shake off excess moisture; discard the remaining marinade.
  5. Cook the steaks until they are beginning to firm, and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
Tips & Tricks
Marinated Grilled Shrimp

Grilling marinated shrimp makes a fast, flavorful main dish.

Sous Vide New York Strip Steaks

See a great technique for cooking tremendously juicy steaks on your stovetop.


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews 60

  1. 78 Ratings

twin grandma

good marinade-however anyone that cooks meat knows you don't pierce meat prior to cooking as it makes the meat give off the juices while cooking. And let the meat rest after cooking to allow meat to redistribute the juices contained inside the meat.


I seldom marinate a quality steak but when I do, I do pierce the steak with a fork to allow the marinade to do it's work and I have never had a steak lose it's juices or dry out when poked PRIOR to cooking. And I have grilled many, many great steaks in my life. One hint: For perfect medium-rare steaks, grill for 10 minutes per inch -- 2 minutes on the first side and the remaining time on the other side.


I didn't use high-quality root beer, just whatever I could find. Also used a heaping spoonful of minced garlic in place of the garlic salt and fresh herbs instead of dried. It was amazing! Made the meat super tender and juicy. Flavor wasn't overpowering but added just enough to make the entire table say, "mmmmmmmm!" at the first bite. Great marinade!