Allpump's rock'n steak recipe

[Allpump]

Hi folks

Thought I would share with you a steak recipe' that I have that's come from years of experimental cooking. It's had a 100% success record to date so I trust in my abilities enough to post it here and share

What you need:

One large pan
One small pan
Spoon
Two dinner plates

Ingredients:

Sirloin Steak (or Entrecots)
Dijon mustard
Salt
Pepper
Balsamic vinegar
Butter
Olive oil
Side dish of your choice

To prepare:

1. Coat the large pan with olive oil and heat it up
2. Heat the smaller pan (no oil)
3. Lightly salt steak, both sides
4. Pepper both sides
5. Coat both sides in dijon mustard
6. Pepper both sides again

When the oil begins to smoke, place your steak into the pan followed by one table spoon of butter into the pan as well. After you flip the steak over, spoon the butter onto the steak as you cook it to how you like (you can tilt the pan up to allow the butter to pool in the frying pan to make it easier).

After you've cooked the steak to how you like (rare to well done), remove the steak and let it sit on a dinner plate for about 5 minutes. As it sits there, it's juices will start to come out and collect on the plate. Take your steak off and put it on the plate you plan to serve it on. With your first plate, add a tablespoon of balsamic vinegar to the steak juice. Then pour the juice/balsamic mixture into the small pan you heated at the start and move the pan around in your hand for about 5 seconds to mix it all together and then pour the juice/balsamic mix onto your steak.

- By allowing the steak to rest for about five minutes, you'll allow the steak to "breathe". What that does is it allows the steak to relax and when you serve it, you end up with more of a tender, juicier steak.

- You can, if you'd like, place the steak back into the pan for about 20 seconds to put some heat back into it without jeopardizing it's tendernesss.

[baseline_9]

you would be much better off just using one pan and use the balsamic vinegar to deglaze that pan

you would get more flavour that way and less washing up

[gbrice75]

you would be much better off just using one pan and use the balsamic vinegar to deglaze that pan

you would get more flavour that way and less washing up

^ ^ this, but thanks for the recipe! Saving this one for a cheat meal, what with the butter and all.