Steak In A Hot Pan
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicago | Meat | 4 | Servings |
INGREDIENTS
| Steaks | ||
| Olive oil | ||
| Fresh crushed garlic | ||
| Salt | ||
| Black pepper | ||
| Lemon juice, optional |
INSTRUCTIONS
I do not know what to call this recipe. It is included here to emphasize the fact that Chicago is still a center for fine beef and steak. The city does eat something more than ribs! This is simple and it will ensure a tender and properly cooked steak every time. Heat a black frying pan until it is very hot. Rub olive oil, fresh crushed garlic, and a bit of salt on a steak. Throw it into the hot pan and sear one side and then the other. It will take little time and the meat will be sealed and the center rare and delicious. If you wish to splash some fresh lemon juice on the steak when you serve it, you can enjoy the fresh flavors of both lemon and garlic. Black pepper for me is a must. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 73.1mg
Potassium: 21mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: <1g