"The key to a juicy steak is cook it FROZEN." — JENN_77
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1 (1/2 pound)
frozen Delmonico (rib-eye) steak
Worcestershire sauce, or to taste
salt and black pepper to taste
I didn't have to try this recipe...I have always cooked my steaks frozen...If you want to use tenderizer, why not use it before storing in the freezer? It should have plenty of time to do it's magic...Then cook from frozen state..whether in the oven, on the grill..or in the George Forman...I get a nice chared steak on the outside and nice and juicy red on the inside.
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.
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.
For an oven broiled steak these turned out great! I admit I made a change or two. I am on house arrest/detention so I couldn't go outside and use the grill(get a DWI & you'll know the feeling!)like I normally would. I used two bone-in ribeyes, cut about an 1 1/2" thick. Mine were also thawed. I marinated them in the "soup" for about an hour. I went a little lighter on the tenderizer and a little more with the garlic powder. I threw them in my olive oiled 12" cast iron skillet under the pre-heated broiler for about 9 minutes on each side (remember mine are 1 1/2") and they came out pink and juicy with a great flavor! We enjoyed our steaks with some steamed broccoli, mashed potatoes and an alcohol free beverage, watching the latest episode of COPS! A bit of added advice: If you're gonna cruise, stay away from the booze!
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.
The key to a juicy steak is not always to keeps it frozen. In fact you need to be careful of that because you shock the meat and can 1) either hurt it to where it get tougher and it cannot hold the juices. Or 2) you can get sick from taking the meat from one extreme temperature to the other extreme temperature.
I have found that if you thaw it out slowly in the refrigerator and the take it out to bring it to a more normal temp. You will find that it actually does make the steak very tender and juicy.
Also, after you are done cooking it.. Put it on a plate and cover it with foil for ten minutes. It redistributes the juices and helps keep the tenderness.
If you every wonder what takes so long at some restaurants for your steak, its because they let it sit for a little bit to make the juices redistribute before bringing it out to the table.
I'm reviewing on the technique more than the ingredients... I used this ccoking method on 4 8oz fillet mignon. I just seasoned them with salt and pepper, topped them with a pat of butter and broiled them for about 12 mins. per side. They came out beautifully. I topped each steak with lobster meat and gorgonzola cheese sauce. They were unbelievable!
Tried this out of curiosity, not a good steak. I will stick with my tried and true, thaw, grill, and let the steak rest for 5 - 10 minutes before cutting. 'Rest' time is the real key to a juicy steak.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 147
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