Savory Steak Tenderization Method Recipe

Preparation Time: 5 minutes Marinating Time: 30 minutes to 24 hours Cooking Time: Varies depending on steak cut and desired doneness Total Time: 35 minutes to 24 hours and 35 minutes Recipe Intensity: Easy

Ingredients:

• 2 lbs steak of your choice (such as ribeye, sirloin, or flank steak)
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• Salt, to taste (optional, as soy sauce and Worcestershire sauce are already salty)

Instructions:

1. In a mixing bowl, combine the soy sauce, Worcestershire sauce, olive oil, minced garlic, dried thyme, dried rosemary, black pepper, and salt (if using). Mix well to create the marinade.
2. Place the steak in a shallow dish or resealable plastic bag large enough to hold the steak and marinade.
3. Pour the marinade over the steak, making sure it is evenly coated on all sides. Massage the marinade into the steak to ensure it penetrates into the meat fibers.
4. Cover the dish or seal the bag and refrigerate the steak for at least 30 minutes to allow the flavors to infuse. For best results, marinate the steak for up to 24 hours for maximum tenderness and flavor.
5. When ready to cook, remove the steak from the refrigerator and let it come to room temperature for about 20-30 minutes.
6. Preheat your grill, stovetop grill pan, or skillet over medium-high heat.
7. If using a grill or grill pan, lightly oil the grates. If using a skillet, add a little olive oil to the pan.
8. Remove the steak from the marinade, shaking off any excess marinade, and place it on the hot grill or skillet.
9. Cook the steak according to your desired doneness, flipping it halfway through the cooking time. Cooking times will vary depending on the thickness of the steak and your preferred level of doneness (rare, medium-rare, medium, or well-done).
10. Use a meat thermometer to check the internal temperature of the steak. For reference, medium-rare is around 130-135°F (54-57°C), medium is around 140-145°F (60-63°C), and well-done is around 160°F (71°C) and above.
11. Once cooked to your liking, remove the steak from the grill or skillet and let it rest for a few minutes before slicing.
12. Slice the savory tenderized steak against the grain for maximum tenderness and serve it hot.
13. Enjoy the flavorful and tenderized steak as a delicious main course, paired with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.

Note: The marinade not only helps tenderize the steak but also adds delicious flavor. You can customize the marinade by adding other herbs and spices or a splash of balsamic vinegar for extra depth of flavor. Adjust the cooking time based on the thickness of the steak and your preferred level of doneness. This method is perfect for grilling, pan-searing, or broiling steaks to juicy perfection!