Ingredients

• 1/2 cup soy sauce
• 1/4 cup olive oil
• 1/4 cup Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes (optional)
• 2 ribeye steaks or your favorite steak cut

Directions

1. In a medium bowl, whisk together soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, Dijon mustard, garlic, thyme, rosemary, salt, black pepper, and red pepper flakes.
2. Place steaks in a large zip-top bag or shallow dish and pour marinade over the meat.
3. Seal and refrigerate for at least 2 hours, preferably overnight for maximum flavor and tenderness.
4. Remove steaks from the marinade and let sit at room temperature for 20–30 minutes before cooking.
5. Grill or sear steaks over medium-high heat for 4–6 minutes per side, depending on thickness and desired doneness.
6. Let steaks rest for 5–10 minutes before slicing and serving.

Helpful Tips

• Ribeye, sirloin, New York strip, and flank steak all work beautifully with this marinade.
• Do not over-marinate delicate cuts for more than 24 hours.
• Add a little honey or brown sugar if you prefer a sweeter glaze while grilling.