Steak lovers, it’s time to elevate your grilling game beyond the usual salt, pepper, or that go-to grilling blend. What’s your favorite steak? Maybe it’s a juicy flank steak, a tender filet mignon, or even a robust sirloin? Whatever your preference, getting a gourmet makeover with a burst of flavors from the garden is easier than you think. That’s right, I’m talking about marinating steaks with fresh herbs.
Stop. Close your eyes. (Well, you’re reading this, so you can’t. Whoops!) Just imagine the aromatic blend of freshly chopped herbs. Rosemary. Thyme. Ooo, is that a hint of Italian seasoning you smell mingling with the rich, savory essence of olive oil and a zesty twist of lemon juice? (Your mouth is watering, isn’t it?)
Marinating isn’t just a great way to infuse your steak with tons of flavor. It’s also a foolproof method to ensure a tender, juicy steak every time. Whether you’re working with tougher cuts like skirt steak or hanger steak, or splurging on the best Angus beef from your local grocery store, this fresh herb marinade is the secret to unlocking a whole new level of steak perfection.
Trust me on this. Let’s ditch the dry rub for just a day and try this easy marinade that’s sure to become your next favorite steak recipe.
What Kind of Herbs Do I Use?
When it comes to steak, certain herbs seem to have a magic touch, enhancing the meat’s natural flavors and adding their unique zest. Here are my favorite herbs to pair with a good steak, whether you’re grilling up a sirloin tip, a New York strip, or even cheaper cuts of meat from your local grocery store:
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- Rosemary: Its robust, piney flavor is a match made in heaven for steak.
- Basil: Adds a sweet, slightly peppery kick.
- Parsley: Brings a fresh, clean taste to the mix.
- Oregano: Its earthy, slightly bitter notes complement beef wonderfully.
- Chives & Green Onion: These add a mild, oniony zing.
- Fennel: Offers a hint of licorice, elevating the steak’s savory notes.
- Tarragon: Introduces a subtle, bittersweet edge.
- Thinly Sliced Shallots & Garlic Cloves: These are the secret MVPs, giving every bite a depth of flavor that’s simply irresistible.
Feel free to chop these herbs or let their beauty shine whole on the stem. The choice is yours!
Completing the Flavor Profile
When it comes to creating that ‘wow’ factor in a dish, especially a stellar steak marinade, it’s all about striking a delicious balance among diverse taste sensations. It’s like being a flavor DJ, mixing tracks of savory, salty, spicy, sour, and sweet to get the crowd (in this case, your taste buds) going wild. Let’s break down this flavor party:
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Savory: The backbone of our marinade. Think fresh herbs mingling with the robust, earthy tones of a good sirloin steak or a flavorful cut like flank steak or strip steak. It’s the base beat of our flavor mix.
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Salty: Salt isn’t merely a seasoning. It’s a flavor enhancer! A sprinkle of salt wakes up all the other flavors and makes them shine brighter.
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Spicy: Here’s where black pepper (or even a dash of chili powder for the daring) comes in, to add a spicy kick that cuts through and balances the richness of the meat.
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Sour: The acid component, like lemon juice or balsamic vinegar, isn’t just for tang. It tenderizes the meat, breaking down tough fibers, especially in tougher cuts like skirt steak or hanger steak. This ensures every bite is juicy and tender.
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Sweet: A teaspoon of honey, molasses, or even brown sugar rounds out the marinade, adding depth and a hint of caramelized goodness. It’s like the secret melody that ties everything together.
Most great marinades, dressings, (or even that one marinade recipe you snipped out of that cooking magazine) follow this harmonious blend. It’s about combining these elements in the right proportions to create a marinade that’s not just a flavor coating, but an integral part of the steak’s identity.
How to Marinate Steaks with Fresh Herbs
- In a gallon sized bag, add in your herbs of choice.
- Add in your “acid” flavor profile, such as:
– red wine vinegar
– couple thin slices of lemon - Add in the “sweet” flavor profile, such as:
– honey
– molasses
– brown sugar - Season the steaks with salt and pepper, add the steaks into the bag. Squeeze out all the air.
- Marinate in refrigerator for a couple of hours to overnight.
I leave all the herbs on the steaks when I’m grilling.
FAQs on Marinating Steaks with Fresh Herbs
Can I add Worcestershire sauce to the marinade? Absolutely! Worcestershire sauce can add a depth of umami flavor, making your steak even more flavorful. A tablespoon or two should do the trick.
Should the steak be at room temperature before grilling? Yes, for best results, let the marinated steak come to room temperature before grilling. This helps in cooking the steak evenly and achieving that perfect level of doneness.
What’s the best way to ensure my steak is tender? Besides using a good marinade, cooking your steak on medium-high heat and letting it rest on a cutting board covered loosely with foil for a few minutes after grilling will help retain its juices, making it tender and delicious.
How long should I marinate the steak for the best flavor? Ideally, marinate your steak for at least 2 hours, but for a really flavorful steak, marinating overnight in the refrigerator will infuse even more taste.
How can I tell if my steak is cooked properly? An instant-read thermometer is your best friend here. Aim for an internal temperature of around 165 degrees F. Always check the temperature at the thickest part of the steak.
Is it better to marinate steak in a plastic bag or a bowl? Both work well, but a plastic bag (like a freezer bag) is often preferred as it allows the marinade to cover more surface area of the meat. Plus, it’s great for saving space in the fridge.
What herbs pair well with steak? Fresh rosemary, thyme, and parsley are excellent with steak. They add a fresh, aromatic quality that complements the rich flavor of the meat.
Can I reuse the marinade for something else? For food safety reasons, it’s not recommended to reuse marinade that’s been in contact with raw meat. However, you can set aside a portion of the marinade before adding the steak to use as a sauce or side dish.
What should I serve with marinated steak? Steak goes well with a variety of side dishes like grilled vegetables, a fresh salad, or even a simple herb butter to melt over the top of your cooked steak.
Is this marinade suitable for other types of meat? Absolutely! This herb-based marinade works great with other types of red meat and even poultry. Feel free to experiment with different cuts to find your personal favorite.
Marinate Steaks with Fresh Herbs Recipe
Ingredients
- 1 bunch fresh herbs of your choice chopped or left on stem
- 3 cloves garlic thinly sliced
- 1/2 lemon sliced
- 1 teaspoon honey molasses or brown sugar
- 3 tablespoons olive oil
- 4 steaks of your choice
- salt and pepper
Instructions
- In a gallon-sized ziplock bag, add the herbs, garlic cloves, lemon (or vinegar), honey and olive oil.
- Season each steak with salt and pepper. Place steaks into the ziplock bag, massaging the herbs and oil into each steak. Remove as much air as possible from bag and seal.
- Refrigerate to marinate for 2 hours up to overnight.
- When ready to grill, you can leave the herbs on the steak, they'll provide additional flavor to the steak when cooking.
- Grill steaks to your liking.
Nutrition
More steak recipes
Grilled Skirt Steak with Chimichurro recipe
Steak with Kimchi Butter Recipe
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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being an outdoorsman and forager , i was able to gather fresh herbs and greens i used for this recipe , and i used back straps of venison , awesome touch to any recipe , i really like this one 🙂
so funny!
I try to get my kids to cook and I am mildly succesful. I have one daughter who looks at recipes now and says “HHHMM, interesting but what if we did this?”.
Thanks for the inspiration and I hope you continue to enjoy your pocket rocket. Your husband seems lucky to have such a passionate wife. She loves cooking and… that too.
Love the pictures. Will have to try. Too bad it’s cold today in Austin TX.
Wow…I think it taste good , I saw the picture and I want to make it too , I never cooked steak before…hope it can done well.
Mae- We will stage a revolt soon…..GIRL GRILL POWER UNITE!!!
Jaden, it must be a man thing. Here at ours, it’s the same scenario. I marinate and direct, but not allowed to go near the bbq grill! As soon as i hand him the plate of meat, he would ask me ‘how long?’ and that’s it.
That photo looks stunning. I bet it tasted so delicious too! 🙂
this makes me so hungry! Deliciousness in great light photos!
Well, there goes my diet.
Oh, wait…I don’t have one. Whew!
42 drafts?!
You said, “good thing I wasn’t hungry when I named my children”.
Jaden, you have countless talents, I have discovered that you have a good sense of humor.
I named my baby Little Chicken because she was born in the year of Chicken, not because I was hungry. 🙂
I am in the process of trying this right now, my mouth has been getting ready for this all day!
Ah, thank goodness I recently had the most wonderful tasting wagyu beef cheeks the other day….Though wonderful the photo and the steak may be, I’m “strong” today. LOL! For a peek at the dish I had….
http://ugwug.blogspot.com/2007/06/max-enjoyment-vol-two.html
MrsHBT- good thing I wasn’t hungry when I named my children!
Suganya- recipe for the fries finished! see next post
Wok & Spoon- I have at least 10 knitting projects to finish too… I haven’t even touched my knitting needles in the past 6 months.
LPC- crap!!!! see – I totally forgot about that one already
Stephanie- fortunately I have none in my head – like the memory card in my digital camera, its full already.
Lydia- can’t wait to see what you get at the farmers market
Bruce- I dont’ know where you live, but if you have a Sweetbay Supermarket near you, thats where I found them on sale. I had to warn my kids that Pocket-Rocket in Mommy’s drawer is not a space ship toy.
Steeped – thats why you have FFB (friends with food benefits – like chefs, people with nice kitchens, and people with GRILLS!)
MW- tell husband to get grilling!
Amy- I think ribeye is the best cut – nice and fatty
Melinda- I have a great recipe for Asian burgers just dying to be published…just need to test it one more time…
I can’t wait to see all the other stuff hidden in your draft file!
That steak looks fab! No sales here in UK going on…guess the Brits aren’t too keen to remember Independence Day. Funny that, huh?
The carrots cooked in orange juice/stock and dusted with your citrus salt is pure inspiration. Now why didn’t I think of that…it sounds delicious together. You are one crafty cook!
My bf loves ribeye and so I’ll be making some for his bday soon. Thanks!
Okay, I’m firing up the grill for some rib-eyes-on-sale, going now..:)
That is a GORGEOUS steak. Man oh man, I wish I had the means to grill.
Speaking of wanting a bite…yummy looking meaty goodness there!!
I did rib eyes on the grill the other day for mom…what a great piece of meat. fatty, beefy deliciousness. But $5.99 a pound?? Would you call my butcher and fill him in on the going price? for our local organic meat it’s like $12.00/#…ouch!
And when i read about your pocket rocket maybe being mixed with your kitchen gadgets…there should be a warning label: “This is not a hand blender..And vice versa!”
That steak looks absolutely beautiful! I’m off to the grocery and the farmers’ market this morning. If I find some ribeye, I’ve got the rosemary in my garden all ready to go. Yum.
Man that looks like a good steak… beautifully marbled! And I so know what you mean about drafts… I’ve got dozens of them in my computer too. And dozens more in my head.
Beautiful stuff, lady! 🙂 I’m going to have to make those fries. Let’s see … a mandolin … “Honey, it’s for the blog!”
Ok, it looks as though I get to harrass you here. You’re going to have to make that 43 drafts. Why? Because at the beginning of the recipe for “Szechuan Peppercorn Roasted Chicken”, you wrote, “The recipe below is for a convection setting on your oven. I’ll be posting recipe for standard oven tomorrow…too tired to type anymore!” I know, I know … “Hey … LPC … shaaaadupppp! 😀
I do that as well – start a whole lot of things that I don’t finish. I have about 4 scarves that I started knitting but never finished!
I’m also a bad steak griller – I tend to overcook. That steak looks just right!
I have nothing to say abt the food, but that was a well written post. I have few recipes that I have drafted when I started my blog, but havent seen the day’s light 😀 How did you make Garlic truffle fries? By using truffle oil over potato fries?
Dear Jaden,
“Honey Glazed Carrots with Citrus Salt”
“Garlic Truffle Fries”
You have named your food with beautiful names, just like the Chinese Restaurants, except I can figure out the ingredients used.
Thanks for the tips that Ribeye Steak is on sale on July 4th weekend.
p/s After I discovered your blog, I have kept my drafts as drafts.