Easiest Way to Cook Appetizing Steak two ways

Steak two ways. Chicago Steak Co™ Delivers Only The World's Finest Beef. No Additives, No Injections, Only Real Hand Cut All American Steaks by Artisan Butchers. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family.

First off, these paired together, would be absolutely delicious! And, if I am going to be cooking a once in awhile steak for me and my family (this was a New Year's Eve special surprise) I'm going to be buying. The outside and layer below it tend to be heavily charred and dry by the time that the center reaches the desired temperature (unless you are a black and blue fan). You can cook Steak two ways using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Steak two ways

1. You need of Steak---------------------------.
2. Prepare To taste of kosher salt.
3. Prepare 4 tablespoons of butter.
4. Prepare 2-1/2 tablespoons of extra virgin olive oil.
5. You need To taste of ground black pepper.
6. It's 4 pounds of bottom round steak.
7. Prepare of Gooseberry Sauce-------------------.
8. It's 1 cup of gooseberry steak sauce see my recipe.
9. Prepare of Classic-----------------------------.
10. You need 1/2 pound of white mushrooms.
11. Prepare 1/2 of large white onion.
12. It's 2/3 stick of butter.
13. Prepare 1/2 teaspoon of seasoned salt.
14. It's 1 teaspoon of granulated garlic powder.

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Steak two ways instructions

1. Slice the mushrooms and onions. Melt the butter in a skillet..
2. Saute for 10 minutes till tender..
3. Melt the butter in the olive oil in a skillet. Season the steak pan fry till your desired doneness..
4. Serve with the gooseberry sauce and the classic mushrooms and onions..

The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the U. S, with the exception of the "round" which is called the "hip". Justin Martin and John Godwin with Duck Commander show us how to fry and grill venison backstrap.

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