Texas is known for many things and one of those things is beef, steak in particular. I’m often asked if I’m really from Texas because I’m not a big fan of meat and really never have been. E on the other hand, cannot live without meat so meal planning can be very interesting in our home as I balance the two.
The first time I made steak for E was also one of the last times he ever ordered a steak at a restaurant; he loved it that much! I do have to say they are very flavorful and before you begin this recipe, I’ll also tell you they have a lot of seasoning on them. If you are someone who doesn’t like a lot of seasoning, then you will definitely want to cut back on the measurements.
I’ve tried this recipe with Filet Mignon (my favorite cut) and T-bone steaks also so don’t think you have to have ribeyes.
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Let’s Get Cooking!
Of course, you guessed it! You’ll need 2 ribeyes or steaks of your choice. I use a cutting board as my surface, especially since this recipe calls for so many liquids.
Rinse the steaks well and lay them on a flat surface.
Grab a fork and poke holes in each side of the steak. Pour 1/2 T of olive oil onto both sides. I pour all of the liquid ingredients onto the steak first before adding the other seasonings. Drizzle 1 T of balsamic vinegar on both sides of the steak. After I add each ingredient, I take my hands and rub it on the steak to make sure it is covered well.
Add the remaining liquid ingredients, liquid smoke, balsamic vinegar, worcestershire sauce, Steak and Chop, and A-1 Steak Sauce. Now it’s time for the dry seasonings!
Next, add the black pepper and Montreal Seasoning. The Montreal Seasoning just adds so much flavor. I remember the first time I added it to my steaks. I was hooked foreva!
Now, remember I said I was heavy handed with the seasoning? Well, I’m sure you can tell from the looks of these seasoned steaks, just how heavy handed I am! If that’s too much for you, just add less.
As you are adding the dry seasonings, make sure no part of that steak goes unseasoned! You want every bite to be full of flavor.
Once the steaks are seasoned, place them in a plastic bag to marinate and give them a few shakes to move the marinade all over them. Place them in the refrigerator for at least 4 hours. Honestly, it’s best to let them sit overnight to really give the steaks time to absorb the marinade, but I understand you may be in a time crunch!
With those 4 hours, take some time for yourself, kick up your heels, and enjoy a nice glass of wine or tea while you’re waiting.
Now that your break is over, remove the steaks from the refrigerator. You’ll need a pan (the recipe does have pan-fried in the title, ya know!). I use either my large cast iron skillet or my personal cast iron skillets that have a serving tray with them. Nothing holds heat like a cast iron skillet (I learned that from my paternal Grandmother) so I’ve always had one. My Mom still has her Mom’s (my grandmother) cast iron skillet. If you take care of them, they will last!
Add the butter and olive oil to the pan. You don’t want to leave any of this yumminess left in the pan. Be selfish and keep it to yourself!
Look at that steam from the sizzle. If only I could find a way for you to smell my kitchen right now!
Cook to your desired doneness. I like my steak medium, but E likes his medium well so his stays on longer.
I also like my steak to have some crispiness to the edges as you can see below. I’d love to stay and chat, but dinner is ready so I’m going to grab my plate and enjoy!
- 2 Ribeye Steaks (Filet Mignon will work too)
- 2 T Olive Oil
- 1 T Balsamic Vinegar
- 1 T Worcestershire Sauce
- 1 1/2 T Liquid Smoke
- 3 T A-1 Steak Sauce
- 1 C Lawry's Steak and Chop Marinade
- 2 T McCormick Grillmates Montreal Steak Seasoning
- 2 t Black Pepper
- 1 T Butter
- Rinse steaks well.
- Poke holes on each side of the steak with a fork.
- Cover both sides of the steak with olive oil.
- Add all of the remaining liquid ingredients to both sides of the steak.
- Sprinkle the solid ingredients on both sides of the steak.
- Put seasoned steaks into a plastic bag and let marinade at least 4 hours (overnight is better).
- Melt butter in a cast iron skillet over medium heat.
- Add olive oil.
- Once pan is hot, add the steaks.
- Cook until desired doneness.
- Start with 3 minutes on each side. If the steak is still too pink for you, cook longer.
- **You don't want to cook your steak too long because no one likes tough steak!
- **Keep in mind that if you use the personal cast iron pans, when you pull them off of the stove, they are still going to be cooking since they are sitting in the pan they were cooked in!
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