19 Steak Marinades That Sizzle

Steaks on the grill are always a treat, whether cowboy ribeyes or thinly sliced skirt steak tacos are on the menu. Sometimes, salt and cracked black pepper are all you need for seasoning. Other times, you want a marinade to coat the exterior and create an extra layer of flavor, and a glaze-like finish.

The cuts of beef we marinate are typically the cuts with the most chew, and they need to be sliced across the grain before serving.  Steaks like flank and skirt, and others, such as tri-tip and hanger steaks have a wide grain, which gives the flavors in a marinade a chance to get in. A gingery glaze or garlic and herb marinade gives these cuts a head start in tenderizing, but mostly we marinate for the flavorful edges.

Kebabs take to marinades and spice pastes too, because they're cooked over high heat and seared on all sides. There's not much point in marinating a steak you're going to pan fry, because it could stick to the pan.