Melt In Your Mouth Steak Recipes
MELT IN YOUR MOUTH STEAKS
Melt in Your Mouth Steaks - the best steak marinade EVER! The steaks are so tender and juicy. They literally melt in your mouth! Olive oil, Worcestershire sauce, soy sauce, garlic, onion, rosemary, pepper, A1 Steak sauce, and Montreal Steak Seasoning. Can use on any cut of steak. One bite and you will never use another marinade recipe. SO good!
Provided by Plain Chicken
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Whisk together all ingredients except the steak.
- Place steaks in a gallon ziplock bag or resealable container. Pour marinade over steaks.
- Let steaks marinate in the refrigerator 2 hours up to overnight. Turn steaks to marinate both sides.
- Remove steaks from marinade and cook to desired internal temperature.
MELT IN YOUR MOUTH MARINADE
A wonderful marinade that makes even the toughest cuts of beef so tender you could cut them with a butter knife. Tastes great on pork chops and chicken, too. Play with the amounts of garlic and ginger to suit your taste. I tend to use more rather than less. Makes enough for four servings.
Provided by TULSA11
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Yield 12
Number Of Ingredients 5
Steps:
- In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.
Nutrition Facts : Calories 104.8 calories, Carbohydrate 3.4 g, Cholesterol 0 mg, Fat 9.6 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 1203.4 mg, Sugar 0.5 g
MELT-IN-YOUR-MOUTH CUBED STEAKS
Cube steak recipes may not appear beautiful, but boy are they tasty. This recipe is seriously so easy and delicious. No fancy ingredients here. It's a recipe that can be woven into your weekly dinner rotation. The cube steak is so tender you don't need a knife to cut it. The onion soup mix is all the flavoring you need and helps...
Provided by Barbara J. Lumb
Categories Soups
Time 1h30m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350. Heat olive oil in large (cast iron works best) skillet on med-med/high heat.
- 2. Mix flour, salt & pepper (I prefer fresh ground) in pie plate.
- 3. Dredge cubed steaks in flour mixture.
- 4. Brown steaks maybe 5 min. per side.
- 5. Turning over a few times.
- 6. Place cooked cubed steaks in a deep casserole dish. Drain oil from skillet, reserving steak/flour residue.
- 7. Mix soup mix with 2 cups water in a bowl.
- 8. Pour water into cast iron skillet.
- 9. Turn heat higher whisking to loosen browned bits in skillet. I sometimes add some of the leftover flour at this time... mixture does not need to be thick as it thickens in the oven.
- 10. Pour this mixture over cubed steaks.
- 11. Bake, uncovered, for 1 hour.
- 12. Makes its own gravy & cubed steaks are so tender, you won't need a knife!
EXTREME MELT-IN-YOUR-MOUTH STEAKS
Not only are these these most delicious steaks they are so tender you can slice them with a butter knife! --- of coarse you may use any cut of steak desired, I prefer rib-eyes --- plan ahead the steaks needs to marinate for 6-24 hours and must be brought down to room temperature before cooking which may take a couple hours.
Provided by Kittencalrecipezazz
Categories Steak
Time 6h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor combine all ingredients except the steaks; process until well blended.
- Using a fork prick holes on both sides of the steaks, then place in a shallow glass baking dish or container.
- Pour the marinade over steaks and turn to make certain that steaks are coated in the marinade.
- Cover and refrigerate for 6-24 hours (turning once or twice during marinating time).
- A couple of hours before ready to grill remove the steaks from the fridge and the marinade, place on plates and let come down to room temperature (discard the marinade).
- Grill steaks until desired doneness.
Nutrition Facts : Calories 1146.2, Fat 96.2, SaturatedFat 31.9, Cholesterol 212.4, Sodium 1408.7, Carbohydrate 10.8, Fiber 1.2, Sugar 3.1, Protein 57.1
MELT IN YOUR MOUTH STEAK
This steak is very very delicious and juicy. My mother says I have spoiled her and swears it is better than the "Outback Steakhouse." If you like tender, juicy steak here it is. Prep time includes an hour for marinating. The longer the better!! If you want to decrease serving size it is not necessary to decrease amount of marinade.
Provided by Chance777
Categories Sauces
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place thawed steak in a casserole dish fit to size of steaks.
- Sprinkle desired amount of meat tenderizer on one side of each steak and then, using a fork, fork the meat tenderizer into the steak very thoroughly (you cannot overdo it, the more the better!) Flip each steak over and repeat step 2 on other side of steak.
- Combine last seven ingredients in a separate bowl and microwave for 2 minutes.
- Pour mixture over steaks (the heated mixture helps the sugar dissolve and the meat soak the marinade up better but is not required).
- Marinate desired time however the longer the better.
- Put the steak on the grill and cook it how you like it.
- (I usually save the marinade and baste in while cooking, this keeps it extra juicy) Enjoy!
Nutrition Facts : Calories 16.1, Sodium 531.7, Carbohydrate 3.3, Fiber 0.2, Sugar 1.9, Protein 0.9
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