Steak recipe on stove top?!
recipe without the use of Worcestershire sauce!?Www@FoodAQ@Com
Answers:
* Steak
Ribeye, strip, T-bone, or Porterhouse steak, 1 to 1!.5-inch thick, 4 to 8 oz!. per person
salt and pepper
unsaturated oil of choice (corn, canola, soy, peanut, safflower, etc!.)
PREPARATION:
About 20 minutes before cooking, salt steaks lightly on both sides and let sit at room temperature!. Preheat oven to 400 degrees!.
Heat 2 Tbsp of oil in a cast-iron skillet, or another pan that can go from stovetop to oven, over medium-high heat until quite hot!.
Add steak to pan and sear until brown (not charred) on both sides, flipping once during cooking, about three minutes per side!.
If you have an instant-read thermometer that can be used in the oven, insert the probe into the center of the steak!. Move the pan into the oven!. Remove the steak at 125 F for medium-rare, 130 to 135 F for medium, and 140 F for medium-well!.
If you do not have an instant-read thermometer, move the pan into the oven!. If you want a medium-rare steak, check the steak for doneness at about four minutes!. Check at about five minutes for a medium steak and at about six minutes for a medium-well steak!. Return steak to oven, if necessary, to achieve correct doneness, keeping in mind that steak will cook very slightly as it rests!.
Remove steak to a plate and cover with a "tent" of aluminum foil for about five minutes!. Season with salt and pepper!. Serve immediately!.
Salting the steak before cooking and letting it rest afterwards will help it retain its natural juices!. This steak should be delicious without adding any other ingredients!. But if you'd like to add flavors beyond salt and pepper, consider making a pan sauce with the drippings, also known as fond, that remain at the bottom of the pan!. You can make a good pan sauce in very little time beyond the time that the steak needs to rest!.
*CARIBOU STEAK
1 caribou steak, 1/2 - 3/4 inch thick
3 tbsp!. butter
Cayenne pepper
3 tbsp!. port wine
1 tbsp!. red currant jelly
Salt
Cut steak into pieces about 2 inch square!. Salt to taste and place in a skillet with the butter!. Brown each side quickly over high heat!. Then lower heat, dust the meat with cayenne, add the wine and jelly!. Cover and simmer until pink on the inside when cut with a knife!.
*STUFFED MINUTE STEAK SUPREME
1/4 c!. honey
2 tbsp!. soy sauce
1 c!. hot water
2 tbsp!. butter, cut into pieces
2 c!. Stove Top flexible serving stuffing mix
1 red or green pepper, chopped
4 minute steaks 4 oz!. each), pounded for rolling
Mix honey and soy sauce; set aside!. Combine hot water and butter in bowl, stir to partially melt butter!. Stir in Stove Top and pepper!. Spoon one half cup stuffing on each steak!. Roll steaks, secure with wood picks!. Place steaks in baking dish!. Spoon honey mixture over steaks!. Bake for 20 minutes at 375 degrees
*Skirt Steak Ala Stovetop Grill Pan
2 lbs skirt steak
1 teaspoon meat tenderizer
1 teaspoon rosemary
1 teaspoon oregano
1 teaspoon garlic
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon parsley
1 teaspoon paprika
1 teaspoon onion powder
2 tablespoons olive oil
Directions
Cut steaks to desired length!.
Sprinkle tenderizer on both sides of steaks!.
Sprinkle spices on both sides of steaks!.
Get actual spice mix recipe from Emeril's site!.
Put oil into a bowl!.
Lay the meat into the oil!.
Turn over and oil the other side of the steaks!.
Place steaks on dry hot surface of your grill pan
*Herb-rubbed top sirloin steak with peperonata
easy enough to pull off any night of the week!. Start the spice rub at least four hours ahead!.
Makes 6 to 8 servings!.
-Peperonata
3 tablespoons extra-virgin olive oil
2 small red onions (about 12 ounces total), halved, sliced crosswise
2 pounds mixed red and yellow bell peppers (about 4 large), cut lengthwise into 1/2-inch-wide strips
1/4 teaspoon dried crushed red pepper
Coarse kosher salt
3 tablespoons red wine vinegar
2 tablespoons salt-packed capers, rinsed, drained, or 2 tablespoons capers in brine, drained
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
-Steak
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon freshly cracked black pepper
1 1/2 teaspoons coarse kosher salt 1 (3- to 3 1/4 -pound) top sirloin steak, 2 to 2 1/2 inches thick
Extra-virgin olive oil (for drizzling)
-For peperonata:
Heat olive oil in heavy large pot over medium heat!. Add onions; sauté until almost tender, about 6 minutes!. Mix in bell peppers and crushed red pepper; sprinkle lightly with coarse kosher salt!. Reduce heat to low, cover, and cook until peppers are tender and silky, stirring occasionally, about 35 minutes!. Stir in red wine vinegar, capers, oregano, and thyme!. Increase heat to medium; stir uncovered 3 minutes!. Season peperonata to taste with coarse salt and pepper!. Transfer peperonata to bowl and cool to room temperature!. DO AHEAD Can be made 3 days ahead!. Cover and refrigerate!. Bring to room temperature before serving!.
-For steak:
Mix oregano, thyme, pepper, and salt in small bowl!. Sprinkle evenly over both sides of steak!. Place on large plate; cover and refrigerate at least 4 hours and up to 6 hours!. Let stand at room temperature 1 hour before grilling!. Prepare barbecue (medium-high heat)!. Drizzle both sides of steak lightly with olive oil!. Grill steak to desired doneness, about 15 minutes per side for medium-rare, or 17 minutes per side for medium!. Transfer steak to cutting board; let rest 5 minutes!. Cut steak crosswise into 1/4 - to 1/3 -inch-thick slices!.
Arrange steak slices on platter; surround with peperonata and serve!.
*CREAMY TOMATO & MUSHROOM SAUCED ROUND STEAK
This tender, home-style steak and noodle dish is a family favorite!.
6 servings
2 medium onion, thinly sliced
2 tablespoons Butter
2 pounds boneless beef round steak, cut into 6 pieces
3/4 cup canned diced pasta ready tomatoes
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/4 cup all-purpose flour
1/4 cup cold water
Hot cooked noodles, if desired
Place onions in bottom of slow cooker!. Melt 1 tablespoon butter in 10-inch skillet until sizzling; add half of beef!. Cook over medium-high heat, turning once, until browned (3 to 5 minutes)!. Place beef in slow cooker!. Repeat with remaining butter and beef!.Combine tomatoes, soup, marjoram, pepper and garlic powder in small bowl!. Pour tomato mixture over beef in slow cooker!. Cover; cook on Low heat setting for 8 to 10 hours, or on High heat setting for 4 hours or until meat is tender!.
Increase heat setting to High 20 minutes before serving!. Combine flour and cold water in small bowl!. Stir flour mixture into beef mixture!. Cover; continue cooking 20 minutes or until juices are thickened!.
To serve, spoon beef mixture over hot cooked noodles, if desired
*Brandy Flamed Peppercorn Steak
3 tablespoons crushed black peppercorns
2 (8 ounce) beef top sirloin steaks
1 tablespoon lemon pepper
1 teaspoon salt
5 tablespoons butter
2 cloves garlic, minced
1/2 cup red wine
3 tablespoons brandy
1/4 cup chopped green onions
1 shallot, chopped
1/2 cup heavy cream
1 teaspoon white sugar (optional)
DIRECTIONS
Press crushed peppercorns into both sides of each steak!. Sprinkle with lemon pepper, and salt!.
Melt butter in a large skillet over medium-high heat!. Stir in garlic and wine, and cook for 1 minute!. Arrange steaks in pan, and cook for 5 to 10 minutes per side, or until desired doneness!. Reduce heat to low!.
Pour brandy onto steaks, and carefully light with a match!. Let the flames burn off!. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream!. Cook, stirring sauce, until hot!. Transfer steaks to plates!. Stir sugar into sauce, and then spoon over meat!.
*Or u can try these links
http://www!.elise!.com/recipes/archives/00!.!.!.
http://www!.epicurious!.com/recipes/food/v!.!.!.
http://allrecipes!.com/Recipe/Warm-Steak-!.!.!.
ENJOY :-)Www@FoodAQ@Com
Ribeye, strip, T-bone, or Porterhouse steak, 1 to 1!.5-inch thick, 4 to 8 oz!. per person
salt and pepper
unsaturated oil of choice (corn, canola, soy, peanut, safflower, etc!.)
PREPARATION:
About 20 minutes before cooking, salt steaks lightly on both sides and let sit at room temperature!. Preheat oven to 400 degrees!.
Heat 2 Tbsp of oil in a cast-iron skillet, or another pan that can go from stovetop to oven, over medium-high heat until quite hot!.
Add steak to pan and sear until brown (not charred) on both sides, flipping once during cooking, about three minutes per side!.
If you have an instant-read thermometer that can be used in the oven, insert the probe into the center of the steak!. Move the pan into the oven!. Remove the steak at 125 F for medium-rare, 130 to 135 F for medium, and 140 F for medium-well!.
If you do not have an instant-read thermometer, move the pan into the oven!. If you want a medium-rare steak, check the steak for doneness at about four minutes!. Check at about five minutes for a medium steak and at about six minutes for a medium-well steak!. Return steak to oven, if necessary, to achieve correct doneness, keeping in mind that steak will cook very slightly as it rests!.
Remove steak to a plate and cover with a "tent" of aluminum foil for about five minutes!. Season with salt and pepper!. Serve immediately!.
Salting the steak before cooking and letting it rest afterwards will help it retain its natural juices!. This steak should be delicious without adding any other ingredients!. But if you'd like to add flavors beyond salt and pepper, consider making a pan sauce with the drippings, also known as fond, that remain at the bottom of the pan!. You can make a good pan sauce in very little time beyond the time that the steak needs to rest!.
*CARIBOU STEAK
1 caribou steak, 1/2 - 3/4 inch thick
3 tbsp!. butter
Cayenne pepper
3 tbsp!. port wine
1 tbsp!. red currant jelly
Salt
Cut steak into pieces about 2 inch square!. Salt to taste and place in a skillet with the butter!. Brown each side quickly over high heat!. Then lower heat, dust the meat with cayenne, add the wine and jelly!. Cover and simmer until pink on the inside when cut with a knife!.
*STUFFED MINUTE STEAK SUPREME
1/4 c!. honey
2 tbsp!. soy sauce
1 c!. hot water
2 tbsp!. butter, cut into pieces
2 c!. Stove Top flexible serving stuffing mix
1 red or green pepper, chopped
4 minute steaks 4 oz!. each), pounded for rolling
Mix honey and soy sauce; set aside!. Combine hot water and butter in bowl, stir to partially melt butter!. Stir in Stove Top and pepper!. Spoon one half cup stuffing on each steak!. Roll steaks, secure with wood picks!. Place steaks in baking dish!. Spoon honey mixture over steaks!. Bake for 20 minutes at 375 degrees
*Skirt Steak Ala Stovetop Grill Pan
2 lbs skirt steak
1 teaspoon meat tenderizer
1 teaspoon rosemary
1 teaspoon oregano
1 teaspoon garlic
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon parsley
1 teaspoon paprika
1 teaspoon onion powder
2 tablespoons olive oil
Directions
Cut steaks to desired length!.
Sprinkle tenderizer on both sides of steaks!.
Sprinkle spices on both sides of steaks!.
Get actual spice mix recipe from Emeril's site!.
Put oil into a bowl!.
Lay the meat into the oil!.
Turn over and oil the other side of the steaks!.
Place steaks on dry hot surface of your grill pan
*Herb-rubbed top sirloin steak with peperonata
easy enough to pull off any night of the week!. Start the spice rub at least four hours ahead!.
Makes 6 to 8 servings!.
-Peperonata
3 tablespoons extra-virgin olive oil
2 small red onions (about 12 ounces total), halved, sliced crosswise
2 pounds mixed red and yellow bell peppers (about 4 large), cut lengthwise into 1/2-inch-wide strips
1/4 teaspoon dried crushed red pepper
Coarse kosher salt
3 tablespoons red wine vinegar
2 tablespoons salt-packed capers, rinsed, drained, or 2 tablespoons capers in brine, drained
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
-Steak
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon freshly cracked black pepper
1 1/2 teaspoons coarse kosher salt 1 (3- to 3 1/4 -pound) top sirloin steak, 2 to 2 1/2 inches thick
Extra-virgin olive oil (for drizzling)
-For peperonata:
Heat olive oil in heavy large pot over medium heat!. Add onions; sauté until almost tender, about 6 minutes!. Mix in bell peppers and crushed red pepper; sprinkle lightly with coarse kosher salt!. Reduce heat to low, cover, and cook until peppers are tender and silky, stirring occasionally, about 35 minutes!. Stir in red wine vinegar, capers, oregano, and thyme!. Increase heat to medium; stir uncovered 3 minutes!. Season peperonata to taste with coarse salt and pepper!. Transfer peperonata to bowl and cool to room temperature!. DO AHEAD Can be made 3 days ahead!. Cover and refrigerate!. Bring to room temperature before serving!.
-For steak:
Mix oregano, thyme, pepper, and salt in small bowl!. Sprinkle evenly over both sides of steak!. Place on large plate; cover and refrigerate at least 4 hours and up to 6 hours!. Let stand at room temperature 1 hour before grilling!. Prepare barbecue (medium-high heat)!. Drizzle both sides of steak lightly with olive oil!. Grill steak to desired doneness, about 15 minutes per side for medium-rare, or 17 minutes per side for medium!. Transfer steak to cutting board; let rest 5 minutes!. Cut steak crosswise into 1/4 - to 1/3 -inch-thick slices!.
Arrange steak slices on platter; surround with peperonata and serve!.
*CREAMY TOMATO & MUSHROOM SAUCED ROUND STEAK
This tender, home-style steak and noodle dish is a family favorite!.
6 servings
2 medium onion, thinly sliced
2 tablespoons Butter
2 pounds boneless beef round steak, cut into 6 pieces
3/4 cup canned diced pasta ready tomatoes
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/4 cup all-purpose flour
1/4 cup cold water
Hot cooked noodles, if desired
Place onions in bottom of slow cooker!. Melt 1 tablespoon butter in 10-inch skillet until sizzling; add half of beef!. Cook over medium-high heat, turning once, until browned (3 to 5 minutes)!. Place beef in slow cooker!. Repeat with remaining butter and beef!.Combine tomatoes, soup, marjoram, pepper and garlic powder in small bowl!. Pour tomato mixture over beef in slow cooker!. Cover; cook on Low heat setting for 8 to 10 hours, or on High heat setting for 4 hours or until meat is tender!.
Increase heat setting to High 20 minutes before serving!. Combine flour and cold water in small bowl!. Stir flour mixture into beef mixture!. Cover; continue cooking 20 minutes or until juices are thickened!.
To serve, spoon beef mixture over hot cooked noodles, if desired
*Brandy Flamed Peppercorn Steak
3 tablespoons crushed black peppercorns
2 (8 ounce) beef top sirloin steaks
1 tablespoon lemon pepper
1 teaspoon salt
5 tablespoons butter
2 cloves garlic, minced
1/2 cup red wine
3 tablespoons brandy
1/4 cup chopped green onions
1 shallot, chopped
1/2 cup heavy cream
1 teaspoon white sugar (optional)
DIRECTIONS
Press crushed peppercorns into both sides of each steak!. Sprinkle with lemon pepper, and salt!.
Melt butter in a large skillet over medium-high heat!. Stir in garlic and wine, and cook for 1 minute!. Arrange steaks in pan, and cook for 5 to 10 minutes per side, or until desired doneness!. Reduce heat to low!.
Pour brandy onto steaks, and carefully light with a match!. Let the flames burn off!. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream!. Cook, stirring sauce, until hot!. Transfer steaks to plates!. Stir sugar into sauce, and then spoon over meat!.
*Or u can try these links
http://www!.elise!.com/recipes/archives/00!.!.!.
http://www!.epicurious!.com/recipes/food/v!.!.!.
http://allrecipes!.com/Recipe/Warm-Steak-!.!.!.
ENJOY :-)Www@FoodAQ@Com
Pan-frying a steak doesn't depend on Worchestershire sauce! It's a nice condiment, but certainly isn't necessary! In fact, I rarely use it:) I'd just season the steaks with some Creole seasoning and sprinkle a little oregano & pepper on them, and pan-fry in olive oil (searing each side first)!.!.!.!. or use A-1 Texas Mesquite Marinade!. If you have a BBQ though, they're a whole lot better grilled!Www@FoodAQ@Com
I would just season with Salt and PepperWww@FoodAQ@Com
Iseason liberally with garlic powder!.!.!.as I looove garlic powder and sautee in butter!.!.!.*(YES!.!.BUTTER) then when its done I season with salt and pepper or whatever else I'm feeling that day!!Www@FoodAQ@Com
season it with garlic salt and pepper!. pan fry it in a HOT cast iron skillet on both sides in a small amount of oil!. cook it to your liking and remove from the skillet!. then add some sliced onions in the pan and let them get nice and soft!.!.!.you can also throw in some mushrooms too!. wait 10 minutes before cutting into the meat!.Www@FoodAQ@Com
I start by putting about a cup of blackberry merlot wine (though you can use another flavor if you'd like) and about two teaspoons of butter in a pan!.
I place the steaks in the pan to simmer in the wine/butter mix; and while I am doing that I cut up various vegetables!. I usually go with tomatoes, white and purple onions, red and green and gold and orange peppers, and whole shiitake mushrooms (or baby bella mushrooms if you'd like)!.
After the steaks have really browned I throw in all the vegetables to simmer a little!. They pick up the flavor of the steak and wine and butter; but I turn off the heat within two minutes so that they don't get soft!.Www@FoodAQ@Com
I place the steaks in the pan to simmer in the wine/butter mix; and while I am doing that I cut up various vegetables!. I usually go with tomatoes, white and purple onions, red and green and gold and orange peppers, and whole shiitake mushrooms (or baby bella mushrooms if you'd like)!.
After the steaks have really browned I throw in all the vegetables to simmer a little!. They pick up the flavor of the steak and wine and butter; but I turn off the heat within two minutes so that they don't get soft!.Www@FoodAQ@Com
How to Cook Steak
Cooking steak on the stove is a good alternative when you can't use the grill!.
Step 1: Pick a Steak
Step 2: Throw It on the Skillet
Step 3: Know When to Quit
When you're ready for a nice, juicy steak, but it's too cold outside to fire up the grill, don't give up hope—just grab the skillet! Frying steak is one of the many ways you can prepare this popular main course, and you can do it at any time of year!.
Step 1: Pick a Steak
First things first: you'll need to choose the cut of meat you'll be cooking!.
Marbling is your friend!. The more marbled the meat, the better!.
The marbling look comes from small flecks of fat that will mostly melt and keep the meat moist!.
Thin is in!. Thinner steaks are more easy to manage than thick ones!.
About 1?" thick is the ideal size (but anywhere from 1 - 2 inches should be fine)!.
Thaw it out!. You don't want to try cooking a frozen steak!.
For the best results, you'll want your steak to be about room temperature!.
Trim the fat!. If desired, you may cut some of the large strips of fat from the edges of the steak!.
Ideally, fat strips should be no more than 1/4" thick!.
Season to taste!. Before cooking, season the steak with salt, pepper, and/or garlic!.
You'll also want to put some olive oil on each side before it hits the frying pan!.
Seasoning comes down to personal preference, as you can add as much or as little as you desire!. Some people prefer not to put anything at all on their steak!.
Don't poke holes! At no point in the process of cooking do you want to poke holes in your steak!. This will only dry it out and make it lose flavor!.
In your skillet and put a tablespoon of oil or butter in it!.
Turn your stove on high and heat the skillet until it's piping hot!.
Put the steak in the skillet and leave it for about 3 minutes or so!. The less you fidget with your steak during the cooking process, the better!.
Flip it over using tongs (or a spatula, which isn't quite as easy)!. Never use a fork to flip!.!.!. Remember that we don't want any holes poked in the meat!.
If the steak is particularly thick, you may want to use the tongs to pick it up and sear the edges for up to a minute!. Then place it back on the skillet on the side that needs more searing!.
After a minute or two, you should have a rare to medium rare steak, which most people prefer!. However, to determine exactly how done it is, move on to the next step!.
Cut it open!. This is the least desirable option, since you want to serve your steaks fully intact, and any extra cooking you do after cutting the meat will dry it out more!. However, it is a very simple way to see if the steak is cooked the way you'd like!.
Use a meat thermometer!. If you have one handy, stick it in the thickest part of the steak and use the temperature to determine how done it is!. Keep in mind, piercing the meat will lose some of those juices!.
The FDA has these rules for meat temperatures:
Medium Rare: 145°
Medium: 160°
Well Done: 170°
Remove the steak from the heat and let it rest for 5 minutes, covering with aluminum foil if you prefer!. This locks in the juices that make it tender!.
Now to ask the final question: to flavor or not to flavor!? Some people enjoy putting steak sauce, horseradish sauce, or other seasonings on their steak!. Others simply prefer the juicy flavor of the steak itself!. It's all up to you!
Now there's only one thing left to do: enjoy the fruits (or meats) of your labor! If this one didn't come out quite how you wanted, keep trying!. With a little practice, you'll wonder why you ever thought it was hard!Www@FoodAQ@Com
Cooking steak on the stove is a good alternative when you can't use the grill!.
Step 1: Pick a Steak
Step 2: Throw It on the Skillet
Step 3: Know When to Quit
When you're ready for a nice, juicy steak, but it's too cold outside to fire up the grill, don't give up hope—just grab the skillet! Frying steak is one of the many ways you can prepare this popular main course, and you can do it at any time of year!.
Step 1: Pick a Steak
First things first: you'll need to choose the cut of meat you'll be cooking!.
Marbling is your friend!. The more marbled the meat, the better!.
The marbling look comes from small flecks of fat that will mostly melt and keep the meat moist!.
Thin is in!. Thinner steaks are more easy to manage than thick ones!.
About 1?" thick is the ideal size (but anywhere from 1 - 2 inches should be fine)!.
Thaw it out!. You don't want to try cooking a frozen steak!.
For the best results, you'll want your steak to be about room temperature!.
Trim the fat!. If desired, you may cut some of the large strips of fat from the edges of the steak!.
Ideally, fat strips should be no more than 1/4" thick!.
Season to taste!. Before cooking, season the steak with salt, pepper, and/or garlic!.
You'll also want to put some olive oil on each side before it hits the frying pan!.
Seasoning comes down to personal preference, as you can add as much or as little as you desire!. Some people prefer not to put anything at all on their steak!.
Don't poke holes! At no point in the process of cooking do you want to poke holes in your steak!. This will only dry it out and make it lose flavor!.
In your skillet and put a tablespoon of oil or butter in it!.
Turn your stove on high and heat the skillet until it's piping hot!.
Put the steak in the skillet and leave it for about 3 minutes or so!. The less you fidget with your steak during the cooking process, the better!.
Flip it over using tongs (or a spatula, which isn't quite as easy)!. Never use a fork to flip!.!.!. Remember that we don't want any holes poked in the meat!.
If the steak is particularly thick, you may want to use the tongs to pick it up and sear the edges for up to a minute!. Then place it back on the skillet on the side that needs more searing!.
After a minute or two, you should have a rare to medium rare steak, which most people prefer!. However, to determine exactly how done it is, move on to the next step!.
Cut it open!. This is the least desirable option, since you want to serve your steaks fully intact, and any extra cooking you do after cutting the meat will dry it out more!. However, it is a very simple way to see if the steak is cooked the way you'd like!.
Use a meat thermometer!. If you have one handy, stick it in the thickest part of the steak and use the temperature to determine how done it is!. Keep in mind, piercing the meat will lose some of those juices!.
The FDA has these rules for meat temperatures:
Medium Rare: 145°
Medium: 160°
Well Done: 170°
Remove the steak from the heat and let it rest for 5 minutes, covering with aluminum foil if you prefer!. This locks in the juices that make it tender!.
Now to ask the final question: to flavor or not to flavor!? Some people enjoy putting steak sauce, horseradish sauce, or other seasonings on their steak!. Others simply prefer the juicy flavor of the steak itself!. It's all up to you!
Now there's only one thing left to do: enjoy the fruits (or meats) of your labor! If this one didn't come out quite how you wanted, keep trying!. With a little practice, you'll wonder why you ever thought it was hard!Www@FoodAQ@Com
In a heavy sauce pan, fry it in some garlic butter !. You may want to use good quality olive oil instead!. Let it rest a couple of minutes before cutting!.Www@FoodAQ@Com