• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Butter & Baggage logo
  • Home
  • Recipe Search
    • Recipe Index
    • Appetizers
    • Breads & Biscuits
    • Breakfast
      • Muffins
    • Casseroles
    • Desserts
      • Bars
      • Brownies
      • Cakes & Cupcakes
      • Cookies
      • Fruit Desserts
      • Pies, Cobblers & Crisps
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Pasta
    • Salads
    • Sauces & Dips
    • Side Dishes
    • Snacks
    • Soups & Chilis
  • Portfolio
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Search
  • Recipe Index
  • Portfolio
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Main Dishes » Beef » Herb Marinated Steak

    Herb Marinated Steak

    Published: Jun 8, 2019 · Modified: May 11, 2022 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    Herb Marinated Steak on a plate.

    Try grilling Herb Marinated Steak for a steak that’s not only tender but flavored perfectly.  Fresh herbs make ordinary beef into something extraordinary.

    A platter of Herb Marinated Steak

    My grill master husband, makes an awesome steak, always cooked just perfectly.  I normally just coat it with this salt and pepper blend they sell at the butcher shop and let it warm to room temperature. However with fresh herbs growing in pots in the backyard I thought I would see if I could improve on what is already a pretty awesome steak. If you have a good cut of meat and don’t over cook it, steak is pretty good with just a salt rub.  But try adding this herby paste to the steaks and marinate them for at least 30 minutes, overnight is even better, and you will be wowed but the flavor and how tender they are.

    How to make an herb marinade for steaks

    The marinade I used was made up mostly of basil, with scallions, mint and thyme. To that I added garlic and a jalapeño  and them some lemon juice and olive oil. You can change up the herbs depending on what you like and have available. Try adding rosemary or parsley, the only requirements are the olive oil,  lemon juice and salt. You will make this into a paste and rub it all over the steaks. Cover them and refrigerate overnight if possible and if not at least 30 minutes.  Then let them come to room temperature before grilling.

     

    A raw steak covered in an herb marinade

    What’s the best way to grill steaks

    I used rib-eyes, which is the cut I like the best for grilling.  The ones I typically find are about 11/2 to 2 inches thick.  You will want to pat them dry a bit to get the moisture off but leave the paste in place.  Then grill them over direct heat for about 3-6 minutes per side depending on the thickness and how well you want them cooked. A meat thermometer is a handy tool for this. If you don’t have a grill or it’s covered in snow, you can get close to the same affect by placing them under the broiler for about the same amount of time. Just be prepared for some smoke to get in your kitchen.  My smoke detector is so sensitive, but if I turn on the fan first, it will draw the smoke away. That’s why the grill works so well for steaks.

    A cutting board with Herb Marinated Steak

    Can you use dried herbs instead of fresh

    Yes, you can use dried herbs, they won’t have quite the same flavor. You will need to reduce the amounts if using dried herbs as the flavor will be more concentrated. I suggest a three to one ratio – 1 tablespoons of fresh would equal 1 teaspoon of dried.  For this recipe I would suggest ⅓ cup of dried basil and 2 teaspoons of dried thyme.

    What should use serve with Herb Marinated Steak

    Since the steak is so easy to make you can spend extra time on the sides and make Super Crunch Roasted Potatoes or maybe Roasted Potato Salad. Or if you want something quick and easy try some Charred Corn, or grab some fresh fruit and make Tequila Lime Blueberry Salad. Of course you can’t go wrong with Lemon Pasta with Summer Squash.

    Dinner Changing the Game

    A platter of Herb Marinated Steak

    Herb Marinated Steak

    Author: Barbara Curry
    Try grilling Herb Marinated Steak for a steak that’s not only tender but flavored perfectly.  Fresh herbs make an ordinary beef into something extraordinary. 
    5 from 1 vote
    Print Pin
    PREP: 35 minutes
    COOK: 7 minutes
    Servings: 6

    Ingredients
     

    • 1 cup fresh basil
    • 3 scallions thinly sliced
    • 2 tablespoons fresh thyme
    • 2 tablespoons fresh mint
    • 2 cloves garlic
    • 1 jalapeno seeded and sliced
    • 2 ½ teaspoons salt
    • 1 lemon lemon zest
    • ½ lemon lemon juice
    • ¼ cup olive oil
    • 2½ lbs steaks
    Prevent your screen from going dark

    Instructions
     

    • Combine all ingredients except the steaks and place in a food processor, pulse until a paste forms.
    • Pat the steaks dry and place in a shallow baking dish or rimmed baking pan. Cover and refrigerate for at least 30 minutes or overnight.
    • When ready to cook, heat the grill to high. Use a paper towel to pat the meat dry leaving on as much paste as possible. Grill over direct heat or under the broiler until they are browned on both sides, about 3-6 minutes per side if 1 to 11/4 inch thick, 6-9 minutes if 2 inches thick. Let rest for 5-10 minutes.
    Barbara’s Tips + Notes
    If using dried herbs, use ⅓ cup basil and 2 teaspoons of thyme.

    Nutrition

    Calories: 482kcal | Carbohydrates: 2g | Protein: 39g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 115mg | Sodium: 1070mg | Potassium: 573mg | Fiber: 1g | Sugar: 1g | Vitamin A: 507IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 4mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

    Explore Recipes

    BeefLow CarbGrillSummerEntertaining
    « Lemon Chicken Piccata Recipe with Capers
    Peanut Butter Sandwich Cookies »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

    More about me →

    Subscribe

    Game Day Favorites

    • Baked Buffalo chicken wings with a blue cheese dipping sauce.
      Baked Buffalo Wings
    • Baked Chex mix in a bowl.
      Homemade Chex Mix
    • A bowl full of spicy roasted nuts.
      Spicy Roasted Nuts
    • A serving platter with mushroom crescent rolls
      Cream Cheese Crescent Roll Appetizer with Mushrooms

    Popular

    • Two breakfast puff pastry pockets on a linen napkin.
      Puff Pastry Pockets for Breakfast
    • A fork full of Steak Marsala
      Steak Marsala
    • A baking dish of Queso Chicken
      Queso Chicken
    • Mini appetizers on a platter
      Mini Croque Monsieur

    Footer

    Footer

    ↑ back to top

    COPYRIGHT © 2023 BUTTER & BAGGAGE | PRIVACY POLICY | WEB STORIES
    BRANDING & CUSTOMIZATION BY GRACE + VINE STUDIOS

    91 shares