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    Home » Recipes

    Rockin’ Meat Marinade for the Juiciest Meat Ever

    June 2, 2020 *Updated* June 2, 2020 / By: Gloria Duggan | Homemade & Yummy 188 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Disclosure Policy.
    Jump To Recipe

    Fire up the grill. This Rockin’ Meat Marinade NEEDS to be a staple in your kitchen!! It produces the juiciest steaks you have ever eaten.

    Homemade steak marinade with simple ingredients. Add to a jar and shake. Make as much (or as little) as you need. Lasts for weeks in the fridge.

    Rocking Meat Marinade in a jar.

    If you have been using store-bought STOP! This easy marinade recipe should be your new GO TO.

    With grilling season finally here (it has been a very long winter), we are pumped to do some backyard cooking. I know lots of people grill all year round. We have actually grilled New Year’s Eve dinner before (when the grill was not under 3 feet of snow).

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    RECIPE and INSTRUCTIONS for this homemade steak marinade can be found at the bottom of this post.

    Ingredients needed to make the meat marinade.

    To be honest, our old grill was not working. It would not have been able to cook well in the cold. We have a NEW beautiful Broil King grill, and things are going to get a whole lot tastier around here. This one WILL handle the cold.

    With all the BBQ action happening, we need some great ideas to tenderize meat. Marinades are a great way to accomplish this. Not only do they work as a meat seasoning, but they also can transform a tougher cut of meat into juicy, tender, delicious recipes. 

    Olive oil in a jar, balsamic vinegar in a measuring cup.

    No need to pay high prices going out for a good steak dinner. With the help of this great marinade recipe (and the use of a great grill), you can have the juiciest steak ever, cooked right at home.

    Best Meat Marinade From Scratch

    Making a homemade marinade is super easy. It’s all about combining oil, acid, and flavourings. All it takes are a few ingredients and a jar! 

    • (affiliate)*olive oil
    • (affiliate)*balsamic vinegar
    • soya sauce
    • dry red wine
    • Dijon mustard
    • garlic powder
    • (affiliate)*Worcestershire sauce

    Place ALL the ingredients in a jar and shake (or whisk). THAT’S IT! Double or triple the recipe if you are doing a large cut of meat. This keeps for weeks in the fridge. 

    Red wine in a measuring cup for the marinade.

    One of the first posts on my blog was for Will’s Extra Special Marinade. We thought it was the best meat marinade we had ever used.

    Since we all like to have a variety of sauces, rubs, to use, I had to come up with another quick steak marinade to spice things up on the grill. As you can see they are super easy to make.

    Overhead shot of garlic powder going into the mixture.

    Now when it comes to WINE, be sure only to use wine that YOU would drink. It doesn’t have to be the most expensive bottle on the rack. My rule of thumb is if I won’t drink it, I won’t cook with it either.

    Marinating Tips

    How long to marinate meat?

    It all depends on the cut of meat. Nothing LESS than an hour or the marinade won’t have enough time to penetrate and produce any results.

    Thin cuts of meat do well if they sit in the marinade for 10-12 hours. Large cuts of meat like roasts, for example, can marinate for up to 24 hours.

    Seafood usually takes about 30 minutes. Chicken up to a few hours. Vegetables 30 minutes.

    What kind of meat can you marinade?

    All kinds. Chicken, pork, lamb, and beef. You can also marinate seafood and vegetables too.

    Dijon mustard on a measuring spoon.

    Always cover the meat and keep it in the fridge while marinating.

    I like to marinate meat in a resealable plastic bag. It allows the marinade to encircle the meat and makes for easy cleanup. If you are concerned about using plastic,  you can use glass bowls, but you must turn the meat several times to ensure the marinade can work its magic on all sides.

    When you remove your meat from the marinade, you can discard the liquid, or reserve some to create a basting sauce. YOU MUST boil it for at least 5 minutes to remove any bacteria. NEVER reuse a meat marinade.

    Overhead shop of the meat marinade in a jar with a whisk.

    Nothing is better than having a great cut of meat sizzling away. The aroma is so awesome, and it can literally drive your neighbours crazy. How many times have you sat in your backyard and said, “someone is barbecuing”? Check out my Homemade Onion Gravy. Hubby has claimed this to be the BEST gravy for steak!

    Rockin' Meat Marinade in a jar ready to use.

    This is a good marinade for steak, pork, lamb, chicken and salmon.

    We do love burgers on the grill too. This burger roundup has all the bases covered. There is just something about a juicy grilled steak alongside some great potatoes that makes my mouth water. 

    Juicy meat right off the grill getting sliced.

    I know we will be doing LOTS of grilling this summer. That means LOTS of entertaining too. I have never met a person that has turned down an invitation to a BBQ party.

    Treat yourself (and your guests if you are really generous) to an awesome steak. This is the best marinade for all your grilling needs.

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    Give these homemade seasonings a try too:

    • Best BBQ Seasonings
    • Fresh Herb Salt
    • Dry Rub
    • Chicken Wing Sauce
    Rockin' Meat Marinade Pin Image
    Rockin' Meat Marinade in a jar ready to use.

    Rockin’ Meat Marinade for the Juiciest Meat Ever

    This Rockin’ Meat Marinade for the Juiciest Meat Ever needs to be a staple in your kitchen. Want excellent results this grilling season? This will do it!!
    5 from 84 votes
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    Course: Main Course
    Cuisine: Canadian
    Keyword: Grilling Season
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Author: Gloria Duggan | Homemade & Yummy

    Ingredients

    • ¼ cup olive oil
    • ¼ cup dry red wine
    • ¼ cup balsamic vinegar
    • ¼ cup soya sauce
    • ¼ cup Worcestershire sauce
    • 2 tablespoons Dijon mustard
    • 1 teaspoons garlic powder
    US Customary – Metric

    Instructions

    • Place all ingredients into a glass jar. Whisk/shake to combine well.
    • Use whenever you need a great marinade.
    • Keep unused marinade in a sealed jar in the fridge.

    Notes

    This recipe makes 1 ¼ cups of marinade. Usage depends on the amount of meat you are going to marinate.
    Tried this recipe?Take a picture and tag @homemadeandyummy
    Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.

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    MEET THE AUTHOR

    Gloria Duggan is the author for Homemade & Yummy, where she creates fun and easy recipes. She is also a brand ambassador/influencer for well-known companies. Gloria has judged food competitions and has posted about local food events. Gloria's work has been featured in magazines, and she has been interviewed on several podcasts. Read More…

    Reader Interactions

    Comments

    1. Mike Farnsworth

      June 28, 2022 at 11:16 am

      Can this be water bathed canned to save for later?

      Reply
      • Gloria Duggan | Homemade & Yummy

        June 28, 2022 at 11:49 am

        No, it cannot. It is meant to be used when made. It will keep for a couple of days in the fridge.

    2. Allyssa

      June 02, 2022 at 5:57 am

      Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

      Reply
      • Gloria Duggan | Homemade & Yummy

        June 02, 2022 at 9:04 am

        I agree with you, this meat marinade really works and is so easy to make.

    3. Marina

      June 02, 2022 at 5:02 am

      Saving this one for my husband’s grilling season! Thanks, Gloria!

      Reply
      • Gloria Duggan | Homemade & Yummy

        June 02, 2022 at 9:05 am

        He and you will love the results. Happy grilling.

    4. Richard

      December 21, 2020 at 9:22 pm

      Marinated a tomahawk and baked at 500° for 5 to 7 minutes then turn down to 200 for 45 minutes bringing the meat temperature to 125 to 130° for medium rare or a little more medium on the outside. Your sauce soaked in and was absolutely delicious.

      Reply
      • Gloria Duggan | Homemade & Yummy

        December 22, 2020 at 3:26 pm

        I love tomahawk steaks….this is the best marinade for that huge cut of meat for sure. Sounds like it turned out fantastic.

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