I marinate the cuts with worschestershire sauce, light soy sauce and cracked black pepper. Just enough to moisten the meat not to soak them. My grandma taught me to add cornstarch to the surface of the meat to seal in the juices when searing.
In a hot, flat pan, drizzle the surface with a tablespoon of oil and sear the meat on one side for about 2-3 minutes. Turn them over and sear the other side and add a tablespoon of butter, 2 cloves of crushed garlic and a teaspoon of dried rosemary.
Spoon the melted butter, garlic and rosemary all over the meat. Turn off heat and transfer the steak to an ovenproof dish and finish cooking in a turbo broiler for another 10 minutes or so.
GRAVY
In the same pan, add more butter and slices of fresh mushrooms. Sprinkle about a tablespoon of flour and mix them well over low heat make a roux. Add water and chicken powder mix to taste and stir until thickened to make gravy. You may add additional Worcester sauce to brown the gravy further.
Assemble everything in a serving dish with buttered veggies and mashed potatoes.
Happy eats!
