Steak-House Steak Recipe



Steak-House Steak Recipes

Method :

  1. Choose tender steaks such as Sirloin, T-bone, Rib, Tenderloin, or Porterhouse.

  2. Steaks should be at least 1 inch thick for best flavor.

  3. Slash fat edge of steak at 1-inch intervals to prevent meat from curling as it broils.

  4. Place on cold rack in broiler pan.

  5. Broil 1- to 1.5 inch steaks so surface of meat is 3 inches from source of heat, thicker cuts 4 to 5 inches from heat.

  6. Broil to desired doneness, turning steak only once.

  7. Use tongs to turn meat so juices don't escape.

  8. Pass Parsley Wine Sauce.


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