Sunday, April 24, 2016

The BEST steak you will EVER eat!

Spring in Wisconsin means temperatures ranging from 30-75 degrees, with snow and rain, thunderstorms - you name it! It's such a wild card so it's hard to know when it's officially "grilling weather." Well today, we started our morning by waking up to a gloomy, rainy, cold day. We got our family of 4 up and ready for church, went grocery shopping and spent the rest of the day lazy (minus my late afternoon workout). 

Sunday nights call for comfort food... food that warms the belly and just tastes GOOD! We LOVE grilling out, and do it year-round, despite our cold and snowy winters but today... today it seemed more logical to stay warm and cozy in our house versus sending my husband to brave the cold and rain so he can grill. I am obviously one to go for a healthier meal, and this one is not the healthiest, but I PROMISE you it's worth it! Overall, it's not too bad... just on the high end for sodium. Let me introduce you to the BEST STEAK DINNER EVER!!!


Prep: 10 minutes | Ready in: 4 hours

For the marinade:
  • 2 (8 oz) boneless ribeye steaks (we used bone-in ribeyes but any cut of steak would work)
  • Salt and ground black pepper to taste
  • 1 pinch of garlic powder, or to taste
  • 1 pinch of Montreal steak seasoning, or to taste
  • 1/3 cup extra virgin olive oil
  • 1/3 cup Worcestershire sauce
  • 1/3 cup Soy Sauce
  • 1/3 cup Balsamic Vinegar
  • 3 tablespoons Dijon Mustard
  • 2 cloves Garlic, chopped
  • 1 dash Liquid Smoke flavoring
1. Place steaks in a flat baking dish or container. Cut slits at 1-inch intervals in the fat around the edges of the steaks. Gently pierce both sides of each steak a few times with a fork

2. Sprinkle each steak with salt, pepper, garlic powder, and Montreal seasoning. Pat seasonings into steaks. 

3. Whisk olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, garlic, and liquid smoke together in a bowl. Pour marinade over steaks to coat. Cover container or baking dish with plastic wrap and marinate steaks in the refrigerator for 2 hours. Turn steaks over and marinate for another 2 hours. 

Marinade courtesy of:

To Cook:

1. Preheat oven to 275 degrees

2. Place steaks on a rack, inside a baking pan

3. Bake until internal temperature is between 135-140 degrees (actual cooking time varies depending on size and thickness of steak)

4. Once the steak is at 135-140 degrees, take it out of the oven and let rest for 15 minutes

5. On a hot pan (cast iron pans work best) sear for 2 minutes on each side

6. Dig in and try not to pass out from how good it is :)

** I am sure a lot of you have heard of searing the steak first and THEN baking it.... I am not sure the reasoning behind baking it first and then searing it, and apparently there's a science to it, but TRUST ME it's SO DELISH!!

Feel free to SHARE this recipe!