THE BEST BROILED STEAK
Wow! This one is popular. This is a killer steak. Steak lovers will hang around your door
to get you to treat them to this broiled steak. My brother taught me the
basics of this recipe years ago. It is one of my favorites to serve to guests. But I don’t
spoil them by serving it every time. This steak MUST be made with one of only two cuts
of meat. You must use either shank or rib steak. Also, you must use La Choy brand soy
sauce. This steak tastes better when cooked under a broiler than on the grill outside, but
you can try both methods! Divine!
I HAVE NEVER TASTED A BETTER STEAK THAT WAS PREPARED AT HOME.
Steaks (Rib steak or Shank)
La Choy Light soy sauce (if you use another brand it will ruin the recipe)
Half-teaspoon lemon juice (preferred) or Meat tenderizer (shaker)
Accent’ food flavor enhancer or MSG (shaker)
Garlic powder
Black pepper (use NO salt in this recipe!)
PAM cooking spray
Buy a couple steaks (shank or rib steak). Remove from package.
(If you bought shank
steak there will be a thick membrane around the edge of the steak. Cut this all the way
through all around at about one inch intervals otherwise the steak will cup up during
broiling.)
Place one steak on a medium sized plastic plate.
Now sprinkle the side facing up with
La Choy soy sauce so that just the top surface of the steak is covered letting some soy
sauce fall over the steak onto the plate a bit.
Do not do the other side of the steak.
This is
the foundation of the recipe.
Now shake some meat tenderizer (or half teaspoon of lemon
juice) over the steak.
Now shake some Accent or MSG over the steak.
Now shake a
generous amount of garlic powder over the steak.
Next shake ground black pepper over
the steak. (Remember, we have not done anything to the other side of the steak yet.)
Now
take a fork in one hand and another fork in the other hand. Holding the steak down with
one fork, start jabbing the steak all over very thoroughly with the other fork. Jab all the
way through. Cover the whole steak with the tiny jab holes making SURE you jab up any
tough or fatty areas well too.
This is hard work but trust me, it’s well WORTH it!
This
process forces all the good flavorings right into the meat!
After your arm has rested, flip
the steak over and repeat this process on the other side of the steak omitting the soy
sauce, however.
Make sure you rub the untreated side of the steak around in the soy sauce
on the plate before you flip it over to get it covered with soy sauce too. Try not to add more soy sauce from
the bottle though.
Now spray both sides of the steak lightly with a little Pam cooking
spray.
When you are done, repeat the entire process for the other steaks exactly.
Broil the
steaks under your kitchen broiler until the edges are kinda crispy on one side. Check
them every minute!
Then flip the steak over for two more minutes only.
This steak is
ultimate. NONE better. Trust me, it’s worth all the trouble. ENJOY!
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