Willy's Juicy Steak

Willy's Juicy Steak

37
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"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."
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Ingredients

5 h 35 m servings 987 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 987 kcal
  • 49%
  • Fat:
  • 72.7 g
  • 112%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 41.6 g
  • 83%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1563 mg
  • 63%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Preheat an outdoor grill for high heat. When the grill is hot, lightly oil the grate.
  3. 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.
  4. Heat the remaining marinade to a boil in a small saucepan. Use as steak sauce.

Reviews

37
  1. 45 Ratings

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Most helpful positive review

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 15...

Most helpful critical review

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.

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.

Willy's steak was horrible.

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 15...

This is a really good marinade. I used New York strip steaks instead of Rib-eyes and they were really tender and juicy. The vinegar based hot sauce leaves you a lot of room for personal prefer...

I'm not a big steak person, but i loved this recipe, my husband and son (2 years) loved it. thanks so much for making steak taste so tender and delicious!!

I tried this with a T-bone steak and was not as good as I thought it would be. There are way better marinades on this site than this weak recipe.

Absolutely incredible flavor. The steak was juicy and tender--it was the first time I didn't use steak sauce! Definately try this one!

a great way to marinade steaks. when you tell people what you did to the steaks before you cook them they roll their eyes but the proof is in a great taste.

Pretty good...the meat comes out really tender when cooked like this.