"Grilling is the most common way to cook a steak," explains Kim Kushner in The New Kosher. "But I live in a New York City apartment, and cooking steaks on an indoor grill pan is one of my least favorite things to do. The apartment gets smoky, which sets off the smoke alarm. That means that the windows are thrown open, the kitchen exhaust fan is switched on, and, worst of all, my apartment smells like grilled steak for days! But my children love steak, so I have perfected a way to cook it without all the noise, smell, and smoke. I marinate small boneless rib-eye steaks and then cook them in a low oven for five hours. The meat comes out delicious and as soft as butter, which makes it easy for the kids to eat. Although I call these 'kids’ steaks,' adults are crazy for them, too. I usually marinate them in the fridge overnight and then pop them into the oven the next afternoon, so they’re ready to eat by dinnertime, but you can skip the overnight marinating." 

Recipe reprinted with permission from The New Kosher by Kim Kushner (© 2015 Weldon Owen, Inc.)

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Ingredients

• 6 small boneless rib-eye steaks, about 3 lb (1.5 kg) total weight and 3⁄4 inch (2 cm) thick
• Kosher salt and freshly ground pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon silan (date syrup) or pure raw honey 
• 1 teaspoon dried oregano

• Prep Time: 10 minutes
• Cook Time: 240 minutes

• Total Time: 250 minutes
• Yield: Serves 6

Preparation

1.Place the steaks in a single layer in 1 large or 2 medium rectangular baking dishes. Season them generously with salt and pepper.

2. In a small bowl, whisk together the soy sauce, ketchup, vinegar, Worcestershire, silan, oregano, and 3 tablespoons water until thoroughly blended. Pour the mixture over the steaks, dividing it evenly if using 2 baking dishes. You can cook the steaks right away or you can cover the dish(es) and marinate them in the fridge for up to 24 hours.

3. Preheat the oven to 275°F (135°C). Cover the baking dish(es) with aluminum foil, place in the oven, and cook for 4 hours. Remove from the oven, turn the steaks over, and raise the oven temperature to 325°F (165°C). Cook the steaks, uncovered, for 1 hour longer. The meat should be extremely tender and easy to cut with a fork, and the sauce should be deep brown and slightly thickened. Serve the steaks right away with the sauce spooned over the top.