Recipe: Tasty Steak, one of the tastiest you'll have #mcookbook

Steak, one of the tastiest you'll have #mcookbook. Great recipe for Steak, one of the tastiest you'll have. This is the steak element of my daughter's birthday meal. I also used this method for the steak I served on MasterChef when I cooked for the guest judges.

This is one of my favorite flat iron steak recipes. If you haven't already enjoyed the rich, creamy pairing of blue cheese with your favorite steak, stop reading and get cooking! I take it a step further by folding in a little butter to make the dish even more drool-worthy. —Amanda Martin, Monson, Massachusetts The main difference is that the porterhouse steak is a little thicker, and contains more of the tenderloin cut than you'll find in a T-bone steak. You can cook Steak, one of the tastiest you'll have #mcookbook using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Steak, one of the tastiest you'll have #mcookbook

1. It's of Sirloin steak, minimum 1.5cm thick.
2. You need of Worcestershire sauce.
3. Prepare of Rapeseed oil.
4. You need of Black pepper.
5. You need of Maldon Sea Salt.

One taster's note: "Now those look like the kind of steaks I'd spend money on." Tasting notes: This steak was juicy and so tender you could have practically cut it with a Q-tip. Strip loin (NY steak), a rectangular strip of very flavorful steak, like a T-bone without the bone or tenderloin! Directly behind the loin is the sirloin. Less tender and cheaper than the loin, sirloin steaks are very tasty.

Steak, one of the tastiest you'll have #mcookbook instructions

1. Marinate the steak in a generous amount of Worcestershire sauce for as long as possible in a shallow, covered dish. If marinating overnight, keep in the ‘fridge then remove 1 hour prior to cooking. Turn every now and then to ensure an even marinate to both sides of the steak..
2. Heat a wide frying pan to a high heat..
3. Pat steak dry with kitchen paper. Oil the steak both sides..
4. Place the oiled steak into the hot pan to sear. Turn the heat to medium-high. Don’t be tempted to move the steak otherwise it will not seal and brown..
5. Cook for three minutes then turn over and cook for a further 3 minutes for medium rare, or to your liking..
6. Rest in a warm place for 15 minutes. Season generously..

Try to pick sirloin steaks as cut close to the loin if possible (if the bone is flat that means close to the loin, and round means farther back). It claims to have the best steak anywhere, and at one point in time, that may have been close to being true. However, these days, you're taking a gamble if you go to this steakhouse. Sometimes the steaks are outstanding — but other times, the steaks there are so rubbery that you'll have a difficult time swallowing. When visiting a top, high-end steakhouse, your palette relishes the tastiest, juiciest and tender of steaks.