Ok. I've never in my life been able to make a steak that wasn't dry, rubbery, or tough. As of tonight, I am the steak master, thanks to this recipe. I didn't quite follow the recipe to a T.. Actually, I have a date tomorrow night, and offered to cook him a wonderful steak dinner, so tonight was a trial run. I used 2 6oz filet mingons, and after preheating the broiler, I realized I was completely out of butter. So, I improvized. Also out of Worchestshire sauce, so here's what I did. I substetuted the Worchestshire sauce for an equal amount of Liquid Smoke, used garlic powder in place of the cloves, and nixed the butter. I kept these in for 8 minutes on each side, and when I took them out, they were still very rare, but since that's how I like my steaks personally, it was perfect. Juicy beyond belief, and the flavor was amazing. I'm definately going to use this recipe tomorrow for the date, and will definately try it with the butter added in! I do suggest upping the broiling time to about 10-12 minutes/side for thick cut steaks like I used. I will definately be using this recipe often! So incredibly easy! Thanks so much!!!!
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Ok. I've never in my life been able to make a steak that wasn't dry, rubbery, or tough. As...