| 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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