I just can't bring myself to put any sort of marinade on a good steak.

The same goes for any type of sauce - just ruins it!

I use soy sauce and McCormicks seasoning. If you add some meat tenderizer, it really does help to make the steak easier to eat. Any of the McCormicks seasonings are great to use.

When it is a good cut of steak, all we usually use is salt and pepper. It's hard to find a good steak around here sometimes.

I marinate my steak all the time - I use soy sauce, lemon, honey, ketchup, garlic and lots of onions.

I don't usually marinate my steaks but I like sauces with them. I like this one mostly. and Emerli's Blue Cheese Butter
Zesty Merlot Sauce
FBNR – Low Carb Recipes

Servings 4 Page 30



Ingredients

½ cup merlot wine
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
1 teaspoon beef bouillon granules or beef base
1 teaspoon sugar
½ teaspoon dried thyme, crushed
2 rib eye steaks
2 tablespoons finely chopped parsley



Directions

1. Preheat oven to warm setting.

2. In small mixing bowl combine wine, Worcestershire sauce, vinegar bouillon granules, sugar and thyme; set aside.

3. In well ventilated area, place 12 inch nonstick skillet over high heat until hot. Add steaks; cook 3 minutes. Turn; cook 3 minutes. Reduce heat to medium; turn steaks, cook 3 to 6 minutes longer or until desired doneness.

5. Increase heat to high, add wine mixture to pan. Bring to a boil; cook 1 minute, scraping bottom and sides of skillet. Spoon over steaks. Serve immediately.


Calories: 287 Fat 17g Sodium 294mg Carbs 4g Fiber g Sugars g Cholesterol mg Protein g Iron g

Notes

Emeril's Blue Cheese Butter
Emeril Lagasse – Food Network

Makes about 7 ounces



Ingredients

4 ounces blue cheese, softened (about 1 cup)
4 tablespoons unsalted butter, softened
2 teaspoons minced shallots
1 teaspoon minced garlic
1 teaspoon fresh lemon juice
½ teaspoon Worcestershire sauce
Salt Ground black pepper



Directions

1. In a bowl, cream together all the ingredients. Season to taste with salt and pepper.

2. Place mixture on a large sheet of plastic wrap. Form into a fat cylinder and roll up in the plastic wrap, pushing and tucking in as you go to form a tight log. Refrigerate or freeze until needed.




Notes It is very important to use shallots in this recipe. Another little tip is to put the shallots and garlic into the food processor, pulse a couple of times add the butter, lemon juice, Worcestershire, and blue cheese pulse a couple of times to blend. Then spread on your plastic wrap.