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.
- 1⁄2 cup olive oil
- 1⁄4 cup Worcestershire sauce
- 1⁄2 cup low sodium soy sauce (use only low-sodium)
- 3 tablespoons minced fresh garlic
- 1 small onions or 2 small green onions, chopped
- 1 -2 teaspoon fresh ground black pepper
- 1 tablespoon dried rosemary (can use less)
- 1⁄4 cup A.1. Original Sauce
- 2 tablespoons steak seasoning, spice (any brand will do, I use Club House Steak Seasoning)
- 4 (11 -12 ounce) rib eye steaks (or a little smaller, or use steaks of choice)
- 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.