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Pan Seared Choice Angus T Bone Steaks With Worcestershire-Chive Butter Cooking the perfect steak is easy. Start with great quality meat, like our Angus Beef and Nature Source Brand all Natural Beef. Not only are we going to guide you through the steps to cook your steak perfectly, we are going to whip up an easy steak butter that’s sure to impress everyone at the dinner table! "Telling when a steak is done is not an exact science. One technique is to cut a small slit in the steak to see the color of the meat. A professional presses the meat and compares its firmness to the softer, fleshy part at the base of his or her own thumb; if it's the same density, the meat is rare. The firmer center of the palm is like the feel of a well-done steak. (It takes practice.) An instant-read meat thermometer is most accurate of all; insert it into the center of the steak. Rare is 110 to 115 degrees; medium-rare, 120 degrees; medium, 125 to 130 degrees; medium-well, 130 to 135 degrees; and well, 140 degrees. (Err on the low side, since steaks will continue to cook when removed from the grill.) Allow the meat to rest for 3 to 4 minutes before serving, to allows the juices to emerge from the center"- From the May 24, 1999 issue of New York Magazine.
**Take steaks out of refrigerator one hour before you plan to cook them and let them come to room temperature.** Recipe-2009 Cathy Borden for Bruno’s Supermarkets Worcestershire-Shallot Butter Heat oil in a medium skillet, add shallots and garlic and cook until soft. Let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire and mustard and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm. Perfect Steaks Everytime! Preheat grill or heavy skillet. Take steaks out of refrigerator one hour before you plan to cook them and let them come to room temperature. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the montreal seasoning or coarsely ground peppercorns and place in hot pan or on heated grill pepper side down. Leave steaks undisturbed for about 5-6 minutes, turn over and continue to cook for 5-6 minutes more for a medium rare temperature. Remove steaks from the grill and top with slice of steak butter.
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Pan Seared Choice Angus T Bone Steaks With Worcestershire-Chive Butter
