Juicy Steak

Juicy Steak

JENN_77 3

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


20 m servings 214 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 80 Ratings


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 aroun...

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 ...

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 m...

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!)l...

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 ...

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...

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 juic...

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 br...

This is by far the best, juiciest and easiest way to prepare a steak. I have tried many different ways, but this is by far the best.