This German oven pancake, also known as a Dutch Baby, is light, fluffy, and slightly crisp around the edges. It puffs up beautifully in the oven and makes the perfect breakfast or brunch dish — ready in under 30 minutes!

Ingredients

• ½ cup all-purpose flour

• 3 large eggs

• ½ cup milk (whole milk recommended for richer flavor)

• 3 tbsp unsalted butter, melted (divided)

• 1 tbsp sugar

• ¼ tsp salt

Instructions

1. Preheat the Oven

• Preheat your oven to 450°F (230°C).

• Place a 9- or 11-inch cast iron skillet (or oven-safe pan) in the oven while it preheats.

2. Make the Batter

• In a medium bowl, whisk together the eggs, milk, sugar, salt, and 2 tablespoons of the melted butter until well combined.

• Slowly add the flour, whisking gently until smooth.

  • Tip: Do not overmix — a few small lumps are okay. Overmixing can make the pancake dense.

3. Prepare the Skillet

• Carefully remove the hot skillet from the oven.

• Add the remaining 1 tablespoon of melted butter, swirling the pan to coat the bottom and sides evenly.

4. Bake the Pancake

• Pour the batter into the hot skillet.

• Return the skillet to the oven and bake for 12–18 minutes, until the edges are puffed and deep golden brown.

• The center should be set but slightly custardy.

5. Serve

• Remove from the oven and let the pancake settle for a minute — it will deflate slightly, which is normal.

• Slice into wedges and serve immediately with:

  • Powdered sugar and fresh berries

  • Maple syrup

  • Lemon wedges and a sprinkle of sugar for a classic touch

Tips for Success

• Make sure the skillet is very hot before pouring in the batter for maximum puff.

• Whole milk works best for a rich and tender texture.

• For extra flavor, add ½ teaspoon vanilla extract or a pinch of cinnamon to the batter.

Make Ahead & Storage

• Make Ahead: Batter can be prepared up to 2 hours in advance; whisk well before using.

• Refrigerator: Store leftovers covered for up to 1 day. Reheat in a 350°F (175°C) oven for 5–7 minutes.

• Freezer: Not recommended — the texture will not hold well once frozen.

Timing

• Prep Time: 5 minutes

• Cook Time: 12–18 minutes

• Total Time: ~20 minutes

Swedish Meatballs with Noodles are a mix of homemade beef and pork, perfectly cooked noodles, and delicious and creamy sauce.

Swedish meatballs are usually made with rice or noodles, unlike Italian meatballs. The classic Swedish meatball recipe has plenty of sauce to add to the noodles. You can use fresh homemade or dried pasta from the store; the only difference is that the fresh homemade pasta will take less time to cook.

Ingredients

For the Meatballs

• ½ lb ground beef

• ½ lb ground pork

• ¼ cup panko breadcrumbs

• 1 tbsp fresh parsley, minced

• ¼ tsp ground allspice

• ¼ tsp ground nutmeg

• ¼ cup onion, finely minced

• ½ tsp garlic powder

• ½ tsp salt

• Pinch of black pepper

• 1 egg

• 1 tbsp olive oil

• 1 tbsp butter

For the Sauce

• 4 tbsp butter

• 3 tbsp all-purpose flour

• 2 cups beef broth

• 1 cup heavy cream

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• Salt and pepper, to taste

For the Pasta

• 16 oz egg noodles or your favorite pasta

• 2 tbsp salt (for pasta water)

Instructions

1. Make the Meatballs

• In a medium bowl, combine ground beef, ground pork, panko, parsley, allspice, nutmeg, onion, garlic powder, salt, pepper, and egg.

• Mix gently with clean hands or a spoon until just combined — do not overmix to keep the meatballs tender.

• Roll the mixture into about 20 small meatballs, roughly 1 inch in size.

2. Cook the Meatballs

• Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.

• Add the meatballs and cook for 8–10 minutes, turning occasionally, until browned on all sides and cooked through.

• Remove meatballs from the skillet and cover with foil to keep warm.

3. Make the Creamy Sauce

• In the same skillet, melt the remaining 4 tablespoons of butter over medium heat.

• Whisk in the flour and cook for 1–2 minutes, until golden and slightly nutty.

• Gradually whisk in the beef broth, stirring constantly to prevent lumps.

• Add the heavy cream, Worcestershire sauce, and Dijon mustard.

• Season with salt and pepper to taste.

• Reduce heat to low and simmer for 5–6 minutes, stirring occasionally, until the sauce thickens.

4. Finish the Dish

• Return the meatballs to the skillet, coating them in the sauce.

• Let simmer on low for 5 minutes to absorb the flavors.

5. Cook the Noodles

• While the sauce simmers, bring a large pot of water to a boil.

• Add 2 tablespoons of salt, then the pasta.

• Cook according to package directions (usually 8–10 minutes) until al dente.

• Drain the noodles well.

6. Serve

• Plate the noodles and spoon the creamy meatballs and sauce generously over the top.

• Garnish with fresh parsley for a bright, fresh finish.

Tips for Success

• Use half beef and half pork for the most flavorful and tender meatballs.

• For extra richness, use full-fat heavy cream in the sauce.

• Serve with lingonberry jam or cranberry sauce on the side for a traditional Swedish touch.

Make Ahead & Storage

• Make Ahead: Prepare meatballs and sauce up to 1 day ahead. Reheat gently on the stove before serving.

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze meatballs and sauce separately for up to 2 months. Thaw overnight and reheat gently.

Timing

• Prep Time: ~15 minutes

• Cook Time: ~25 minutes

• Total Time: ~40 minutes

The Best Steak Marinade Recipe is truly the best because it adds so much flavor and tenderness to the steak. It helps by infusing flavors and making the steak so tender and delicious.

So far, this recipe for steak marinade is one of the most popular recipes. Please check some photos at the bottom of the page from people who used this marinade recipe.

What do I use to marinate a steak?

Marinade for this steak includes soy sauce, Worcestershire sauce, garlic, lemon juice, olive oil, and dried herbs. Combined together, these ingredients are ideal for your steak, trust me.

Steak Marinade Recipe

This steak marinade recipe will change the way you cook your steak. This marinade has just the right amount of tangy, savory, and spicy flavors to make your taste buds sing. So heat up your skillet and get ready to wow your friends and family with juicy, delicious steaks that will make them want more. You can count on this steak marinade recipe to be a success.

Ingredients

• ⅓ cup lemon juice

• ½ cup olive oil

• ¼ cup Worcestershire sauce

• ⅓ cup soy sauce

• 1 tbsp garlic, minced

• 2 tbsp Italian seasoning

• 1 tsp black pepper

• ½ tsp salt

• Pinch of red pepper flakes (optional for heat)

• 1½ lbs steaks (New York strip, ribeye, or flank steak work best)

• 2 tbsp butter

• Fresh parsley, chopped, for garnish

Instructions

1. Make the Marinade

• In a small bowl, whisk together lemon juice, olive oil, Worcestershire sauce, soy sauce, minced garlic, Italian seasoning, black pepper, salt, and a pinch of red pepper flakes.

2. Marinate the Steaks

• Place the steaks in a large bowl, baking dish, or resealable bag.

• Pour the marinade over the steaks, ensuring they are fully coated.

• Cover and refrigerate for at least 2 hours or up to overnight for maximum flavor.

3. Cook the Steaks

• Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot.

• Remove the steaks from the marinade and pat dry with paper towels to ensure a good sear.

• Add the steaks to the skillet and sear for 3 minutes per side.

• Reduce the heat to medium and continue cooking to your preferred doneness:

  • Rare: 120–125°F (~6 minutes total)

  • Medium-rare: 130–135°F (~8 minutes total)

  • Medium: 140–145°F (~10 minutes total)

  • Medium-well: 150–155°F (~12 minutes total)

  • Well done: 160°F and above (~14 minutes total)

4. Rest and Finish

• Remove steaks from the pan and top each with a pat of butter.

• Let rest for 5 minutes to allow the juices to redistribute.

• Garnish with fresh parsley and serve hot.

Tips for Best Results

• For even more flavor, score flank steak lightly before marinating.

• Always pat steaks dry before cooking to get a better crust.

• Use a meat thermometer to ensure perfect doneness every time.

Make Ahead & Storage

• Make Ahead: Steaks can marinate up to 24 hours in the refrigerator.

• Refrigerator: Store cooked steak slices in an airtight container for up to 3 days.

• Freezer: Wrap tightly and freeze for up to 2 months. Reheat gently to avoid drying out.

Timing

• Prep Time: 10 minutes (plus 2+ hours marinating)

• Cook Time: 10–12 minutes

• Rest Time: 5 minutes

• Total Time: ~2 hours 30 minutes (including marinating)

Can’t get enough of this steak marinade recipe? Spread the love and pin it to your Pinterest board for others to discover and enjoy!

How to Make a Steak Tender?

Pounding the meat before cooking and breaking down the fiber is the first way. The 2nd is the use of lemon juice in this marinade and its acidic nature to tenderize the steak.

How long should a steak marinate?

The steak should soak well in the marinade the minute the marinade is ready. I usually let them marinate overnight to get a full flavor; however, they should marinate for at least two hours.

How to tell when the steak is Cooked?

• It really comes right down to how you like it done, to learn when a steak is done. However, remember that there’s a suggested safe temp from the USDA of 145 F to kill off any bacteria that could be harmful.
• To know when the steak is done to your liking, always use the meat thermometer and insert the thermometer through the medial side of the steak horizontally and head to the middle of the thickest piece.

• Bear in mind color isn’t always the easiest way to know doneness as some steaks are simply naturally lighter than others in the first place, and you don’t wish to cut into a steak while cooking, or you’ll lose a good amount of juices.

If you’ve liked this recipe, check out this Grilled Flank Steak With Asian Marinade.