This is my moms recipe. I always triple the sauce cause it needs to go on pasta and stretch it further. This is my altered version so the sauce quantity is higher

Wanted to make a yummy version of salsbury steak that wasn't fake processed meat.

My most absolute favorite steak marinade!

My father loves this restaurant's hamburgers, so I tried my best to make it.The main point is to make sure you cook the onion until they turn brown. Recipe by *tsumuji mama *

@Florida man.....that would almost b a worthy thought if the recipe said how to make steak seasoning n the recipe said go to the store and buy it, but it is for a marinade and mccormick season is one of the ingredients but by all means feel free to save your brain cells and skip this recipe and your useless comments :donkey

We make this a lot in my house.It's also tasty if you make it with Japanese Worcestershire-style sauce, ketchup, butter (or margarine) and sugar.-It's also delicious if you add a little whole-grain mustard.-Adjust the amount of red wine to your liking.-It's also tasty if you reverse the amount of ketchup and Worcestershire sauce. Recipe by Yuuyuu0221

It finally came out really good after trial and error, so I wrote down the ingredients.Cook the sauce together with the juices from the steak.Keep the leftover sauce in the refrigerator. It will be even better the next day. Recipe by Piyonattsu

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

Been using this recipe for a while now and its supposed to be a texas road house copy recipe. I can coat 5 ribeyes with this tasty seasoning rub. I save empty spice jars and store this spice mixture in them so I have it on hand.

This recipe really brings back fond memories of my childhood. My brother and I loved this dish so much that our mother had to hand count the exact same pieces of sirloin on our plates or a fist fight would break out. This is another one of my mother's recipes that I refuse to change.

I created this recipe because I wanted to eat a delicious steak.Please make sure that you evaporate alcohol off from the sake and mirin.It's also tasty to add a touch of sweetness with ingredients such as sugar, honey, or grated apples and pears! Recipe by Cooking S Papa