Best 3 Extreme Melt In Your Mouth Steaks Recipes
Indulge your taste buds in a culinary journey with our melt-in-your-mouth steak recipes. From the classic grilled steak to the exotic chimichurri-marinated flank steak, each recipe promises an explosion of flavors and textures. Discover the art of selecting the perfect cut of meat, explore the world of marinades and rubs, and master the techniques for achieving the desired doneness. Whether you prefer a juicy medium-rare or a well-done steak with a crispy crust, our recipes will guide you every step of the way. Dive into the world of steak perfection and tantalize your senses with these delectable creations.
Check out the recipes below so you can choose the best recipe for yourself!
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 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!
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
Tips:
- Choose the right steak: Opt for well-marbled cuts like ribeye, strip, or tenderloin for maximum flavor and tenderness.
- Dry-brine your steak: Pat the steak dry and season it generously with salt and pepper. Let it rest uncovered in the refrigerator for at least 2 hours, or up to overnight, to allow the salt to penetrate and enhance the flavor.
- Cook your steak to your desired doneness: Use a meat thermometer to ensure your steak is cooked to your liking. For a rare steak, cook to an internal temperature of 125°F (52°C); for a medium-rare steak, cook to 135°F (57°C); for a medium steak, cook to 145°F (63°C); and for a well-done steak, cook to 160°F (71°C).
- Let your steak rest before slicing: Once cooked, let your steak rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.
- Serve with your favorite sides: Pair your perfectly cooked steak with classic sides like roasted vegetables, mashed potatoes, or a crisp salad for a complete and satisfying meal.
Conclusion:
With careful preparation, precise cooking, and a touch of patience, you can achieve melt-in-your-mouth steaks that are sure to impress your family and friends. So next time you're craving a juicy and flavorful steak, follow these tips and techniques to create an unforgettable dining experience. Remember to choose high-quality ingredients, season and cook your steak properly, and let it rest before slicing to ensure the ultimate steak-eating experience.
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