Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Kansas City Steak or New York Strip |
| \N \N | Steak; 6 to 8 ounces, about 1-inch thick |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| \N \N | Softened butter for serving; (optional) |
To pan broil: Heat a stove-top ridged grill pan over medium-high heat for 5 minutes. Add steak to heated pan, cook half of recommended time; turn and continue to cook until done; 8 to 10 minutes for rare, 11 to 12 minutes for medium-rare. Season with salt and pepper after cooking. Serve immediately with a spoonful of softened butter on top.
To pan-fry: Heat a cast-iron pan over medium-high heat for 5 minutes. Add equal quantities oil and butter and heat until foaming subsides. Add steak, cook half of recommended time; turn and continue to cook until done; 8 to 10 minutes for rare, 11 to 12 minutes for medium-rare. Season with salt and pepper after cooking. Serve immediately with a spoonful of softened butter on top. This recipe yields 1 serving.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4682 broadcast 03-06-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
03-30-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.