Juicy Steak

SUBMITTED BY: JENN_77 PHOTO BY: CKD_21

"The key to a juicy steak is cook it FROZEN."

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 1 steak

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INGREDIENTS

1 tablespoon butter
1 (1/2 pound) frozen Delmonico (rib-eye) steak
1 tablespoon Worcestershire sauce, or to taste
1 teaspoon meat tenderizer
1 clove garlic, minced
salt and black pepper to taste

READ REVIEWS (41)

DIRECTIONS

Preheat your oven's broiler. Spread half of the butter on top of the frozen steak. Pour Worcestershire sauce over, and sprinkle liberally with meat tenderizer, garlic, salt and pepper.
Place steak on a roasting pan. Broil for 6 to 8 minutes, remove steak from the oven, and flip over. Spread butter and season just like the other side. Return to the broiler, and continue cooking for 6 to 8 minutes, or to desired doneness.

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REVIEWS

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Reviewed on Apr. 15, 2007 by HARLEYPASSIONLOVER

I love this recipe...Although my steaks were already thawed,but technique with the butter and worcestershire sauce along with the spices, made this a perfectly JUICEY steak.....Just what I asked for...Followed this recipe to the letter,I will be using it from now on. Harley

8 users found this review helpful

Reviewed on Jan. 14, 2004 by OOGAMOMMA

Unlike I usually do with other recipes, I actually followed this one exactly as written. I am giving this a 3-star, mostly because I thought the use of butter was unique... however, I, like the other reviews, found that cooking the meat frozen left me unable to tenderize it, and made the meat was tough. I might try this again in the future, but instead, would thaw & tenderize the steaks, and then "marinate" in a butter/worchestershire/garlic/salt/pepper sauce for a few hours before broiling.

7 users found this review helpful

Reviewed on Sep. 10, 2007 by richard

I don't want to be overly critical, but the key to a juicy steak has nothing to do with whether or not it is frozen when you cook it. A truly great steak will be grilled at temp's reaching around 700 degrees. when you cook at this temp, the outside of the meat is immediately seared, thus locking the juices inside and giving you that perfect, crisp exterior that is the mark of a truly fine steak. While I agree that butter is a fine addition to almost any steak. I would deviate from some of these reviewers whom seem to view this as some new and unique technique. The French and Italians have been buttering steaks for years, and most of the better American steakhouses I've been to do this also. There are few things in life better than a thick cut steak marinated in olive oil, generously salted and peppered, and then seared to perfection over an oak fire. If you then serve the steak with a melting dob of tarragon butter- it's almost a religious experience.

6 users found this review helpful

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