How to Make Delicious Steak, one of the tastiest you'll have #mcookbook

Steak, one of the tastiest you'll have #mcookbook. Steak, one of the tastiest you'll have #mcookbook is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it's fast, it tastes yummy.

Great recipe for Steak, one of the tastiest you'll have #mcookbook. 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. You can have Steak, one of the tastiest you'll have #mcookbook using 5 ingredients and 6 steps. Here is how you achieve it.

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

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

The Soy sauce tenderises the meat giving it a velvet texture while the olive oil and garlic give the kicking taste! Sirloin steak is kind of the also-ran steak in some ways. That tasty, tender, well, tenderloin runs right between the sirloin regions, which are sirloin, top sirloin, and bottom sirloin. To all but the most discerning eye, the porterhouse steak is pretty much the exact same cut of steak as the T-bone steak.

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

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..
Heat a wide frying pan to a high heat..
Pat steak dry with kitchen paper. Oil the steak both sides..
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..
Cook for three minutes then turn over and cook for a further 3 minutes for medium rare, or to your liking..
Rest in a warm place for 15 minutes. Season generously..

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. On the positive side, skirt is one of tastiest types of steak, and it has a deep flavor. If you don't mind a chewier steak, then few people are disappointed with the taste of this one. To serve a slightly juicier steak, quickly pan-searing the meat is a good idea, preferably to a medium or medium-rare level. When visiting a top, high-end steakhouse, your palette relishes the tastiest, juiciest and tender of steaks.