Savory Steak Tenderization Method Recipe

Tenderizing steak can turn a good piece of meat into a great one. Here’s a savory steak tenderization method that ensures your steak is juicy, flavorful, and tender. This recipe uses a marinade to both tenderize and infuse the steak with rich flavors.

Ingredients

• 2 steaks (ribeye, sirloin, or your preferred cut)
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 2-3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (optional)
• 1 tablespoon fresh thyme, chopped (optional)

Instructions

Preparing the Marinade

1. Combine Ingredients: In a medium bowl, combine soy sauce, Worcestershire sauce, olive oil, balsamic vinegar, brown sugar, Dijon mustard, garlic powder, onion powder, black pepper, smoked paprika, and salt. Whisk until well blended.
2. Add Fresh Ingredients: Stir in minced garlic, chopped rosemary, and thyme.

Marinating the Steak

1. Prepare the Steaks: Pat the steaks dry with paper towels. This helps the marinade adhere better to the meat.
2. Marinate: Place the steaks in a large zip-top bag or shallow dish. Pour the marinade over the steaks, ensuring they are well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, ideally overnight for maximum flavor and tenderness.

Cooking the Steak

1. Remove from Fridge: Take the steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature. This ensures even cooking.
2. Preheat Grill or Pan: Preheat your grill or a heavy skillet (preferably cast iron) over high heat.
3. Cook the Steaks: Remove the steaks from the marinade and pat them dry with paper towels. This helps achieve a good sear. Cook the steaks to your desired level of doneness:
   • Rare: 120-130°F (49-54°C)
   • Medium Rare: 130-135°F (54-57°C)
   • Medium: 135-145°F (57-63°C)
   • Medium Well: 145-155°F (63-68°C)
   • Well Done: 155°F+ (68°C+)
4. Rest the Steaks: After cooking, transfer the steaks to a plate and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.
5. Slice and Serve: Slice the steaks against the grain for the most tender bite. Serve with your favorite sides and enjoy!

Tips for Best Results

• Choose the Right Cut: Ribeye, sirloin, and flank steak are excellent choices for marinating.
• Don’t Over-Marinate: While longer marinating times help tenderize and flavor the meat, marinating for more than 24 hours can make the texture mushy.
• High Heat for Searing: Ensure your grill or pan is hot before adding the steaks to get a good sear and caramelization.

This savory steak tenderization method will elevate your steak dinners to new heights, making each bite succulent and full of flavor. Enjoy!

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