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Herb-Marinated Grilled Steak

2 hours | Yield: 2-4 Servings

This Father's Day, treat Dad to a restaurant-worthy grilled steak experience with a simple marinade packed with the aromatic blend of Soli Barbecue Blend herbs – parsley, rosemary, and thyme. The result is a juicy, flavorful steak with a delicious herb crust, perfect for a special Father's Day celebration.


  • For the marinade:
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 2 tablespoons Soli Barbecue Blend (Parsley, Rosemary, Thyme)
  • 1/2 teaspoon freshly ground black pepper
  • Salt to taste (optional)
  • For the steak:
  • 2 thick-cut steaks (such as ribeye, New York strip, or tenderloin), about 1-1 ½ inches thick
  • Canola oil for grilling
  • Flaky sea salt (optional)


  1. Prepare the marinade: In a shallow dish or resealable bag, whisk together olive oil, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, Soli Barbecue Blend, and black pepper. Taste and add salt if desired (the Worcestershire sauce usually adds sufficient saltiness).
  2. Marinate the steak: Place the steaks in the marinade, ensuring they are well coated. Cover the dish or seal the bag and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.
  3. Preheat the grill: Preheat your grill to medium-high heat. You can use a charcoal or gas grill. For a charcoal grill,aim for medium-hot coals.
  4. Prep for grilling: Remove the steaks from the marinade and discard the marinade. Pat the steaks dry with paper towels. Brush the steaks lightly with canola oil.
  5. Grill to perfection: Place the steaks on the preheated grill. Sear for 3-4 minutes per side for a medium-rare steak.For a more well-done steak, cook for an additional 2-3 minutes per side.
  6. Rest and serve: Once cooked to your desired doneness, remove the steaks from the grill and transfer them to a plate. Tent the plate loosely with foil and let the steaks rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
  7. Savor the flavor: Slice the steaks against the grain and serve immediately. Sprinkle with flaky sea salt for an extra finishing touch (optional).

Use high-quality steaks for the best results.

The marinating time can significantly affect the flavor intensity. For a milder herb flavor, marinate for 2 hours. For a more pronounced herbal taste, marinate overnight.

Don’t overcook the steak. Use a meat thermometer to check the internal temperature. For a medium-rare steak, aim for an internal temperature of 145°F (63°C).

You can adjust the amount of Soli Barbecue Blend to your taste preference.

Leftover grilled steak can be stored in an airtight container in the refrigerator for up to 3 days.