Beef steak. There's only a small amount of butter, but the way it blends with the beef broth and barbeque sauce, the effect is amplified. Remove the beef slices from the marinade, shaking to remove any excess liquid. Filet mignon is the name of the steak cut from the beef tenderloin, a long, cylindrical muscle that runs along the spine.
It is a flavorful, marbled piece of beef that yields a very tender result when cooked hot and fast.
You can buy both bone-in and boneless ribeye steak.
Take it out of the pan afterwards.
You can have Beef steak using 12 ingredients and 2 steps. Here is how you cook that.
Ingredients of Beef steak
- It's 750 gm of beef (I used tenderloin).
- Prepare 1 tbsp of Garlic fresh finely chopped.
- You need 1 tbsp of Fresh Parsley.
- Prepare 1,5 tbsp of Mustard paste.
- You need 5 tbsp of Lp sauce/worcestersh.
- You need 1 tbsp of Oregano.
- Prepare 1 tsp of Rosemerry.
- It's 1 tsp of Thyme.
- You need 1 tbsp of Chicken powder (optional).
- You need 1 tsp of Black pepper crushed.
- It's 1 tsp of Salt to taste.
- Prepare 1/2 cup of Oil approx.
The onion needs to be soft and the garlic should be light brown before you pour the remaining beef marinade. Add water and let the mixture boil. Put the pan-fried beef into the pan. The beef needs to be tenderized.
Beef steak instructions
- Start with mixing all the ingredients in a big bowl followed by adding oil and whisking for proper mixing. (You can also add crushed red chilli if your preference is more towards spicy food)...
- Marinate beef for at least 4 to 6 hours then grill it.. Serve with your favorite sideline. I served it with grill potatoes, carrots and tomato..
Keep in mind that the same cuts of beef can have different names. For example, a boneless top loin steak may also be called a strip steak, club sirloin steak or N. Other tips when choosing cuts of beef: Choose cuts that are graded "Choice" or "Select" instead of "Prime," which usually has more fat. A cow is broken down into what are called primal cuts, the main areas of the animal which include the loin, rib, round, flank, chuck, sirloin, brisket and more. These primal cuts are then broken down into sub-primal cuts, including specific steaks and chops: flank steak, flat iron steak, filet mignon, rib eye.