Instructions: Let steak marinade for at least 2 hours (or overnight) before broiling or grilling.

The cut of steak, seasonings used and method of cooking, determine how tender/tough your steak will be when cooked. For me, I prefer bone-in rib steaks (rib-eye with bone), T-bone steak, and chuck steak(on grill).

Sirloin and round steak usually cook up very dry and and tough.

I have found that if you let the meat get to room temperature before cooking helps.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.