Savory Steak Tenderization Method Recipe

 

Savory Steak Tenderization Method

Ingredients:

For the Dry Brine:

1–1.5 lb steak (ribeye, sirloin, or filet mignon)

1 tsp salt (coarse sea salt or kosher salt)

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

For the Marinade:

2 tbsp olive oil

2 tbsp Worcestershire sauce

1 tbsp balsamic vinegar (or red wine vinegar)

1 tsp Dijon mustard

2 cloves garlic, minced

1/2 tsp smoked paprika

1/2 tsp dried rosemary (or thyme)

For Cooking:

1 tbsp butter

1 sprig fresh rosemary or thyme

1 clove garlic, smashed

Instructions:

Step 1: Dry Brining (Essential for Tenderization)

1. Pat the steak dry and season generously with salt, black pepper, garlic powder, and onion powder.

2. Place the steak on a wire rack over a plate and refrigerate uncovered for at least 1 hour (or up to 24 hours for deeper flavor). This helps break down muscle fibers and enhances tenderness.

Step 2: Marinate for Extra Flavor

1. Mix olive oil, Worcestershire sauce, balsamic vinegar, Dijon mustard, garlic, smoked paprika, and rosemary.

2. Place the steak in the marinade and let it sit at room temperature for 30–45 minutes.

Step 3: Reverse Sear for a Perfect Finish

1. Slow Cook: Preheat the oven to 225°F (107°C). Place the steak on a wire rack over a baking sheet. Cook for 20–30 minutes until it reaches 10–15°F below your desired final temperature (e.g., 115°F for medium-rare).

2. Sear: Heat a cast-iron skillet over high heat. Add butter, rosemary, and garlic. Sear the steak for 45–60 seconds per side, spooning butter over the top.

3. Rest & Serve: Let the steak rest for 5 minutes before slicing. Enjoy with a side of mashed potatoes or roasted veggies!

Would you like a different method, like sous vide or a quicker tenderization technique?