Willy's Juicy Steak

SUBMITTED BY: W_FONTANEZ PHOTO BY: kingpin

"This is recipe that I have perfected over 4 years...this leaves the steak so juicy and tasty that your guests will think you went out to a restaurant and asked for a to-go box. Cook steak to your taste....remember only flip steak once."

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	5 Hrs 35 Min

SERVINGS & SCALING

Original recipe yield: 4 juicy steaks

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups orange juice
1 cup thousand island salad dressing
1 cup Worcestershire sauce
2 tablespoons vinegar-based hot pepper sauce
2 tablespoons minced fresh garlic
4 (1/2 pound) 1 1/2 inch thick rib-eye steaks
salt and pepper to taste

READ REVIEWS (36)

DIRECTIONS

In a large resealable plastic bag, combine the orange juice, salad dressing, Worcestershire sauce, hot pepper sauce, and garlic. Squeeze the bag to mix well. You should have a nice brown marinade. Place steaks into the bag with the marinade, and seal. Refrigerate for 2 to 5 hours, turning over occasionally.
Preheat an outdoor grill for high heat. When the grill is hot, lightly oil the grate.
Place steaks onto the grill and season the tops with salt and pepper to taste. Baste with marinade. Cook for about 5 to 7 minutes, then flip over and salt, pepper and baste again. Grill for about 7 or 8 more minutes, or to desired doneness. Do not flip the steaks again. The internal temperature should be at least 145 degrees F (63 degrees C). Let steaks stand for 5 minutes before cutting, to prevent juices from running out.
Heat the remaining marinade to a boil in a small saucepan. Use as steak sauce.

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REVIEWS

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Reviewed on Jan. 25, 2004 by HELEN23

It was an ok recipe, but dont spend a lot on a good steak cause it ruins the true taste of the meat. Too sweet.

20 users found this review helpful

Reviewed on Jan. 25, 2004 by DNICHOLS822

Willy's steak was horrible.

14 users found this review helpful

Reviewed on Jan. 25, 2004 by RANCHGIRL_59714

pretty good...maybe a bit sweet. I didn't cook it quite to 145; i prefer my (good) beef mid rare (130-139) Just for general info, rare is 120-129, med. rare 130-139, med. 140-149, med. well 150-159, and well 160-169. These are industry standards, and used by most restaurants:)

13 users found this review helpful

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