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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I like to use my wonderful cast-iron skillet, inherited from my mother, when I'm preparing this delicious steak, notes Janice Mitchell from Aurora, Colorado. Ingredients:
2 boneless beef top loin steaks (8 ounces each) |
1 garlic clove, halved |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon butter |
1/4 cup sherry or beef broth |
1/4 teaspoon worcestershire sauce |
2 tablespoons chopped green onion |
Directions:
1. Rub steaks with garlic and sprinkle with salt and pepper; set aside. Melt butter in a large skillet. Add the sherry or broth, Worcestershire sauce and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Add the steaks and cook over medium heat for 3-7 minutes on each side or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°, medium, 160°, well-done, 170°). Yield: 2 servings.
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