Description
Succulent Melt in Your Mouth Steaks promise a culinary journey through rich, tender flavors that elevate dinner from ordinary to extraordinary. Bold seasoning and precise cooking techniques ensure juicy, restaurant-quality results you’ll savor with every delicious bite.
Ingredients
Scale
Meat:
- 4 to 6 steaks (ribeye, sirloin, NY Strip, or filet)
Liquid Marinade Ingredients:
- 1/2 cup (120 ml) olive oil
- 1/4 cup (60 ml) Worcestershire sauce
- 1/2 cup (120 ml) low sodium soy sauce
- 1/4 cup (60 ml) A.1. Original Sauce
Seasoning Ingredients:
- 3 tablespoons minced fresh garlic
- 1 tablespoon minced onion flakes
- 2 teaspoons dried rosemary
- 2 tablespoons Montreal Steak Seasoning
- 1 teaspoon fresh ground black pepper, or to taste
Instructions
- Combine all marinade components except steak in a mixing bowl, whisking thoroughly to create a uniform blend of flavors.
- Transfer steaks into a large sealed container or ziplock bag, ensuring they are arranged in a single layer.
- Carefully pour the prepared marinade over the steaks, making certain each piece is completely coated.
- Refrigerate for a minimum of 2 hours or up to 12 hours, periodically rotating the steaks to guarantee even flavor absorption.
- Remove steaks from the refrigerator approximately 30 minutes before cooking to allow them to reach room temperature.
- Pat steaks dry with paper towels to remove excess marinade and promote better caramelization.
- Preheat grill or skillet to medium-high heat around 400-450°F.
- Cook steaks for 4-6 minutes per side, depending on thickness and desired doneness.
- Let steaks rest for 5-7 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Slice against the grain and serve immediately for optimal flavor and texture.
Notes
- Tenderize steaks by choosing cuts with good marbling like ribeye or New York strip for maximum flavor and juiciness.
- Marinate at least 2 hours but no longer than 12 hours to prevent meat texture from breaking down too much.
- Use a meat thermometer to ensure perfect doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Pat steaks completely dry before cooking to achieve a beautiful golden-brown sear and prevent steaming instead of browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 20 g
- Cholesterol: 60 mg