1/3c Soy Sauce
1/2c Extra Virgin Olive Oil
1/3c fresh Lemon Juice (I’ve used Fridge Kind, as well)
1/4c Worcestershire Sauce
1/4 tsp Hot Pepper Sauce (We used Louisiana)
1 tsp Regular Mustard
1 tsp Onion Powder
a sprinkle of Cayenne Powder
1T + 1/2T Garlic Powder
3T dried Basil
1T + 1/2T Dried Parsley
1 tsp Course Black Pepper
1 tsp Dried Minced Garlic (I’ve used 2tsp Fresh Garlic, as well)
Directions:
Mix all ingredients in a bowl. Pour marinade over desired type of meat (Preferably a slab of dead cow or chops). Cover, and refrigerate for up to 8 hours. Cook meat as desired. Try our best technique for a good steak. Olive oil in skillet, get that pan hot, I mean I want that steak to sizzle or you’ve ruined your whole meal. Sear for about 3minutes on each side, you want a nice brown, but not fully cooked. Just leave it cook, don’t move it too much! This locks the juices in. Juices rise when cooked. By searing each side, you lock those juices in. Transfer and bake, or grill til desired. Remember that the steaks cook as they rest and absorb the juices. So, allow a few minute rest and cook to just under desired steak- Rare, Med., etc.
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