Juicy Steak

Juicy Steak

64 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
JENN_77
Recipe by  JENN_77

“The key to a juicy steak is cook it FROZEN.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 steak

Directions

  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.

Share It

Reviews (64)

Rate This Recipe
richard
218

richard

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.

OOGAMOMMA
105

OOGAMOMMA

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.

Ginger
92

Ginger

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.

More Reviews

Similar Recipes

Men Love This Steak
(153)

Men Love This Steak

Juicy Marinated Steaks
(60)

Juicy Marinated Steaks

Blake's Best Steak
(61)

Blake's Best Steak

Willy's Juicy Steak
(37)

Willy's Juicy Steak

Perfect Porterhouse Steak
(33)

Perfect Porterhouse Steak

Mean Mr. Mustard Steak
(9)

Mean Mr. Mustard Steak

Nutrition

Amount Per Serving (2 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 16.4 g
  • 25%
  • Carbs
  • 2.2 g
  • < 1%
  • Protein
  • 12.7 g
  • 25%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Men Love This Steak

>

next recipe:

Juicy Rib Eyes