You can marinate most steaks anywhere from 30 minutes up to about 24 hours in the fridge, depending on the cut and how intense you want the flavor. A very good “sweet spot” many cooks like is around 4–8 hours for solid flavor and tenderness without risking mushy texture.

Quick Scoop (Short Answer)

  • Thin or tender cuts (sirloin, ribeye, New York strip): 30 minutes–4 hours.
  • Medium/lean cuts (flank, skirt, flat iron): 2–12 hours.
  • Tougher/budget cuts (round, chuck steaks): 6–24 hours.
  • Try not to go past 24 hours, especially with acidic marinades (citrus, strong vinegar), or the steak can turn mushy or mealy.

By Marinade Type

  • Acidic marinades (lots of lemon, lime, vinegar, wine): Aim for 1–4 hours; longer can start to over‑soften the outside.
  • Mild/oil‑based marinades (soy, herbs, garlic, a bit of acid): 4–12 hours, up to 24 hours for tougher cuts.
  • Enzyme-heavy marinades (pineapple, papaya, kiwi): Keep it short, 30–90 minutes, because enzymes can break the meat down fast and make it mushy.

Safety & Storage

  • Always marinate in the fridge, never on the counter.
  • Keep the steak fully covered and use glass, stainless, or food‑safe plastic (avoid reactive metals with acidic marinades).
  • Discard used marinade or boil it hard before using it as a sauce to kill any bacteria.

Simple Rule of Thumb

If you’re asking “how long should I marinate steak” and don’t want to overthink it:

  • Give it at least 30 minutes if you’re in a rush.
  • Shoot for 4–6 hours when you can.
  • Cap it at about 24 hours for almost all recipes.

Information gathered from public forums or data available on the internet and portrayed here.