I’ve been making this maple steak marinade for years, and it never fails to impress at summer cookouts and weeknight dinners alike. The combination of rich maple syrup and savory soy sauce creates this incredible sweet-and-salty flavor that takes your steak to the next level. Trust me, once you try this easy marinade, you’ll never go back to plain seasoned steak again!
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-20 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4100-4400
- Protein: 190-210 g
- Fat: 330-360 g
- Carbohydrates: 70-80 g
Ingredients
For the marinade:
- 1.25 cups extra virgin olive oil
- 1/2 cup soy sauce
- 1/3 cup high-quality maple syrup
- 1/4 cup rice vinegar
- 1.5 tsp onion powder
- 1 tsp garlic powder
- 1 tsp freshly grated ginger
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
For the steak:
- 2 lb steak (1.5-inch thick cuts)
- Sea salt to taste
- Freshly cracked black pepper to taste
Step 1: Whisk Together the Maple Marinade
- 1.25 cups extra virgin olive oil
- 1/2 cup soy sauce
- 1/3 cup high-quality maple syrup
- 1/4 cup rice vinegar
- 1.5 tsp onion powder
- 1 tsp garlic powder
- 1 tsp freshly grated ginger
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
In a medium bowl, whisk together the olive oil, soy sauce, maple syrup, and rice vinegar until well combined.
Add the onion powder, garlic powder, freshly grated ginger, smoked paprika, and red pepper flakes, whisking until the spices are fully dissolved and the marinade is smooth.
I like to let this sit for a minute after whisking so the flavors have a chance to meld slightly before adding the steak.
Step 2: Marinate the Steak
- 2 lb steak
- marinade from Step 1
Place the steak in a large resealable bag or shallow container and pour the marinade from Step 1 over it, making sure the meat is fully submerged or well coated.
Seal the bag or cover the container, then refrigerate.
For tender cuts like ribeye or strip steak, marinate for 15 minutes up to 4 hours; for tougher cuts, marinate for 4 to 24 hours.
I find that even 2-3 hours gives excellent flavor depth without making the exterior mushy.
Step 3: Prepare the Steak for Cooking
- steak from Step 2
- Sea salt to taste
- Freshly cracked black pepper to taste
Remove the steak from the refrigerator 15 minutes before you plan to cook it—this allows the meat to come closer to room temperature for more even cooking.
While the steak is resting, heat your grill to high heat (around 450-500°F).
Once the steak is ready, remove it from the marinade and pat it dry with paper towels.
Season both sides generously with sea salt and freshly cracked black pepper.
Step 4: Sear and Cook the Steak to Desired Doneness
- seasoned steak from Step 3
Place the seasoned steak directly on the hot grill grates and cook for 4-5 minutes without moving it to develop a flavorful crust.
Flip the steak once and continue cooking based on your desired doneness: 3-5 minutes more for medium-rare (135°F), 5-7 minutes for medium (140°F), or 8-10 minutes for medium-well (150°F).
Use an instant-read thermometer inserted horizontally into the thickest part of the meat to check the internal temperature accurately.
Step 5: Rest and Serve
- cooked steak from Step 4
Transfer the cooked steak to a cutting board or serving plate and let it rest for 5-10 minutes.
This resting period allows the juices to redistribute throughout the meat, keeping it tender and juicy when you slice into it.
After resting, slice and serve immediately, spooning any accumulated juices over the top.
Easy Maple Steak Marinade
Ingredients
Method
- In a medium bowl, whisk together the olive oil, soy sauce, maple syrup, and rice vinegar until well combined. Add the onion powder, garlic powder, freshly grated ginger, smoked paprika, and red pepper flakes, whisking until the spices are fully dissolved and the marinade is smooth. I like to let this sit for a minute after whisking so the flavors have a chance to meld slightly before adding the steak.
- Place the steak in a large resealable bag or shallow container and pour the marinade from Step 1 over it, making sure the meat is fully submerged or well coated. Seal the bag or cover the container, then refrigerate. For tender cuts like ribeye or strip steak, marinate for 15 minutes up to 4 hours; for tougher cuts, marinate for 4 to 24 hours. I find that even 2-3 hours gives excellent flavor depth without making the exterior mushy.
- Remove the steak from the refrigerator 15 minutes before you plan to cook it—this allows the meat to come closer to room temperature for more even cooking. While the steak is resting, heat your grill to high heat (around 450-500°F). Once the steak is ready, remove it from the marinade and pat it dry with paper towels. Season both sides generously with sea salt and freshly cracked black pepper.
- Place the seasoned steak directly on the hot grill grates and cook for 4-5 minutes without moving it to develop a flavorful crust. Flip the steak once and continue cooking based on your desired doneness: 3-5 minutes more for medium-rare (135°F), 5-7 minutes for medium (140°F), or 8-10 minutes for medium-well (150°F). Use an instant-read thermometer inserted horizontally into the thickest part of the meat to check the internal temperature accurately.
- Transfer the cooked steak to a cutting board or serving plate and let it rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, keeping it tender and juicy when you slice into it. After resting, slice and serve immediately, spooning any accumulated juices over the top.