Steak two ways. Steak Two Ways. with potatoes "rossy" style + oven roasted brussel sprouts. Steak is often times viewed as a dish that is only for special occasions, but it has become a staple in our house. Making smothered steak with and without flour.
The steak and sauce is used here in two ways Steak: Two Mouth-Watering Ways.
Season the steak liberally on both sides with salt and a bit of pepper.
Leave the steak rest at room temperature.
You can have Steak two ways using 14 ingredients and 4 steps. Here is how you cook that.
Ingredients of Steak two ways
- It's of Steak---------------------------.
- It's To taste of kosher salt.
- Prepare 4 tablespoons of butter.
- Prepare 2-1/2 tablespoons of extra virgin olive oil.
- Prepare To taste of ground black pepper.
- It's 4 pounds of bottom round steak.
- You need of Gooseberry Sauce-------------------.
- You need 1 cup of gooseberry steak sauce see my recipe.
- Prepare of Classic-----------------------------.
- You need 1/2 pound of white mushrooms.
- It's 1/2 of large white onion.
- Prepare 2/3 stick of butter.
- Prepare 1/2 teaspoon of seasoned salt.
- You need 1 teaspoon of granulated garlic powder.
We've got two exciting ways for you to cook the steak just right, making sure it's full of flavor. This post is about how to cook a perfect steak (I tested two ways), my love of grass-fed beef, and my secret crush on Heston Blumenthal. Steak is the star of the show here, but that doesn't mean you should skip the sides: scalloped potatoes and bacon avocado Caesar Steak Dinner For Two. Love steak but too afraid to cook it yourself?
Steak two ways instructions
- Slice the mushrooms and onions. Melt the butter in a skillet..
- Saute for 10 minutes till tender..
- Melt the butter in the olive oil in a skillet. Season the steak pan fry till your desired doneness..
- Serve with the gooseberry sauce and the classic mushrooms and onions..
Searing steak is so easy to do, I never order steak at restaurants anymore. Here are my top tips for a pan seared steak that is caramelized on the outside, and juicy in the middle. Yuk hoe, steak tartare Korean style. As a kid I always wanted to try steak tartare. Even though my father was an adventurous eater he drew the line at raw flesh.