Savory Steak Tenderization Method Recipe

Ingredients:

·         2 ribeye steaks (about 1 inch thick)

·         1/4 cup olive oil

·         3 cloves garlic, minced

·         2 tablespoons Worcestershire sauce

·         1 tablespoon soy sauce

·         1 tablespoon balsamic vinegar

·         1 tablespoon Dijon mustard

·         1 teaspoon dried rosemary

·         1 teaspoon dried thyme

·         1 teaspoon black pepper

·         1 teaspoon salt

·         1/2 teaspoon onion powder

·         1/2 teaspoon smoked paprika

Instructions:

1.       Prepare the Marinade:

o    In a bowl, combine the olive oil, minced garlic, Worcestershire sauce, soy sauce, balsamic vinegar, and Dijon mustard. Mix well.

o    Add the dried rosemary, dried thyme, black pepper, salt, onion powder, and smoked paprika to the bowl. Stir until all the ingredients are well combined.

2.       Marinate the Steaks:

o    Place the ribeye steaks in a large resealable plastic bag or a shallow dish.

o    Pour the marinade over the steaks, ensuring they are fully coated.

o    Seal the bag or cover the dish with plastic wrap. Place it in the refrigerator and let the steaks marinate for at least 2 hours, preferably overnight. The longer the marination time, the more tender and flavorful the steaks will be.

3.       Tenderize the Steaks:

o    Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

o    Use a meat tenderizer or a fork to pierce the steaks all over. This will help the marinade penetrate deeper and tenderize the meat further.

4.       Cooking the Steaks:

o    Preheat your  grill or a heavy skillet (cast iron works great) over medium-high heat.

o    Remove the steaks from the marinade, allowing any excess to drip off.

o    Place the steaks on the grill or skillet. Cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 160°F (71°C) for well done.

o    Avoid flipping the steaks too frequently to get a nice crust on the outside.

5.       Rest and Serve:

o    Once cooked to your desired doneness, remove the steaks from the heat and let them rest for about 5 minutes. This allows the juices to redistribute throughout the meat, making it more tender and juicy.

o    Slice the steaks against the grain and serve with your favorite sides.