My Dad used to take us out to a little place that served amazing fillet of beef sandwiches, this is my take on them, tender fillets with onion, peppers, mushrooms and cheese on a soft roll, so good!

i stumbled upon this marvelous creation accidentally by mixing random sauces together to experiment with marinades. it's perfect! the marinade completely makes the steak. :ar!

Don't be afraid to go all out and really take your time reducing the sauce! Be bold and boil it down!This sauce alone will increase your repertoire! It's so easy. I just can't live without all-purpose sukiyaki sauce!I love sukiyaki sauce.The amounts are for a mega-steak... if you're using a filet or sirloin, this is enough sauce for 2 steaks. It's good to have lots of sauce. At a minimum, you can make the sauce with 100 ml of sukiyaki sauce and 40 ml of grain vinegar! Recipe by To-sutou

I was in the mood for this steak and chimichurri sauce steak so I did both

Just something I threw together quickly at the grocery store while shopping.

I've been looking at several different recipes for this dish and decided to create my own. I used the hot pepper jelly and sriracha to reinforce the pepper flavors. Then kicked it up a bit by using the smoked spices as well.

Before

Steak Diane is an old classic and still very delicious. We got this years ago at a small restaurant and it was cooked table side and we have loved it ever since. It’s really easy to prepare and it’s great for company or just have for a good home cooked meal.

Tasty

One of my fav. meals.. you can add so many things to make it ur own! gson loves his with pickles on top , keith likes his with red pepper flakes and I like mine with fresh diced tomatoes...good with bacon too! ;-)

I discovered that by shallow frying the surface of the beef in plenty of oil, you can prevent the steak from becoming well done. From there, I devised a method of recreating a roast beef cooking environment to cook the steak slowly at about 300F/150C in a pan.It's difficult to cook a thin cheap steak so that it's rare inside. If you cook it over high heat straight out of the refrigerator, it will be raw inside. If you use the heat of the pan indirectly to steam-cook the meat, it will be cooked as shown here. Beef tastes better when it's aged, so if you find that's just before its best-by date, grab it! For 1 thin cut steak. Recipe by mumusagi

I always cook steak this way! It's just like they do it at steak restaurants! Imported beef is tough and dry? No it's not! You're just not cooking it right!What's the ichibo (culotte)? It's a part of the round, and there's only about 2 kilo of it per cow. Let's just call it sirloin!I use an old worn out non-stick frying pan. Let the meat come to room temperature → cut the muscle fibers → salt and pepper →use a red hot frying pan → flambé the meat → rest the meat! That's it! If you want to grill a steak in a frying pan, this is the recipe for you. Wrap the steak in foil and let it rest to prevent the juices from running out! For 1 serving. Recipe by Silvy1978