Soy Ginger Steak Bath

Name: Soy-Ginger Steak Bath Marinade
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Asian
Ingredients: ½ Cup Soy Sauce (or tamari); ¼ Cup Rice Vinegar; 3 Tbsp Light Brown Sugar or Honey; 2 Tbsp Avocado Oil (or other neutral oil); 1 Tbsp Toasted Sesame Oil; 1 ½ Tbsp Gresh Ginger (microplaned); 3 Cloves Garlic (microplaned); ½ tsp Ground Black Pepper; ½ - 1 tsp Chili Flakes of Gochugaru (optional heat)

December 27, 2025

This one is a chef’s finish in a bag—salty-sweet-umami with ginger heat and clean acid so you can get flavor fast without wrecking texture. Think short windows, dry surfaces, hot Grill Grates, and a butter baste at the end if you want it glossy.

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Soy-Ginger Steak Bath Marinade

Rated 5.0 stars by 1 users

Cuisine

Asian

Author:

Chief Flame Tamer Michael McDearman

Servings

1 1/2 Cups for 2-3 lbs of meat

Prep Time

10 minutes

The Meat Hook

Ingredients

½ Cup Soy Sauce (or tamari)
¼ Cup Rice Vinegar
3 Tbsp Light Brown Sugar or Honey
2 Tbsp Avocado Oil (or other neutral oil)
1 Tbsp Toasted Sesame Oil
1 ½ Tbsp Gresh Ginger (microplaned)
3 Cloves Garlic (microplaned)
½ tsp Ground Black Pepper
½ - 1 tsp Chili Flakes of Gochugaru (optional heat)

Directions

Whisk everything until dissolved. Reserve 2 Tbsp before meat if you want a finishing drizzle.
Marinate cold in a zip bag or shallow pan: Flank/skirt: 30–60 min. Strip/ribeye: 20–40 min (salted base—keep it short). Chicken thighs: 2–4 h. Pork tenderloin medallions: 45–90 min
Pitmaster’s Tip: Longer is not better; this bath is salty/acidic and works fast.
Remove, pat very dry, light oil, and grill hot. Optional: toss sliced meat with a spoon of reserved marinade (uncontaminated) and a knob of butter.

Recipe Note

— ✦ — ✦ —

Rookie✦ Backyard Pro✦ Pit Legend

Rookie

✦ Start with flank; slice across the grain.

✦ Dry aggressively to avoid steam.

Backyard Pro

✦ Add 1 Tbsp orange zest for citrus pop.

✦ Finish with scallions + toasted sesame seeds.

Pit Legend

✦ Split flavor: half base, half with 1 tsp white miso whisked in.

✦ Reverse-sear strip steak—short bath, air-dry 30 min, then sear.

From the Fire

Street-grill logic: fast bath, fierce heat, clean slices. Ginger and garlic bloom, sugar paints, soy seasons deep.

Tips, Tricks & Techniques

Food safety: discard used marinade or boil 2 minutes before glazing.For gluten-free use tamari.Too salty? Cut soy to ⅓ cup and add 2 Tbsp water.

Pair It

Flank or skirt • Chicken thighs • Pork tenderloinZero-proof: Ginger-lime spritzerCold lager or highball

Pitmaster/Grillmaster

Michael McDearman is a PitMaster/Grillmaster, Restaurateur, and Good Ol’ Country Boy with a Passport full of Cook-Offs and a Phone full of Grill Photos — not a backyarder playing PitMaster online. He’s represented 50+ Major BBQ & Grilling Companies, served 3 Years as Grillmaster for Beef. It’s What’s For Dinner., Won Contests Around the World, earned SIX Straight Golden Tickets to the Steak World Championship, and Judges Food Competitions on the World’s Largest Food Sport Stages.

Michael and Stoking the Coals are here to help busy families, new grillers and seasoned hosts get Pro level results without the chaos or catastrophes. We are all in this together!

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