Name: Peppered Steak
Ingredients: 4 servings of steak such as ribeye or sirloin, your choice; 1/2 cup butter; 1/4 cup chopped fresh parsley, or 4 teaspoons dried parsley; 1/4 cup minced onion; 2 tbsp worcestershire sauce; 1 tsp fresh cracked pepper; 1/2 tsp dry mustard powder

There are many sources of information on cooking. Some info is geared in the direction of knowledgeable chefs as well as not for the typical individual. It can be perplexing to learn all of the readily available information. Thankfully, this Peppered Steak recipe is easy to make and will certainly provide you some fantastic suggestions. They will work for anyone, also a newbie.

Peppered Steak

To cook Peppered Steak you only need 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Peppered Steak :

Provide servings of steak such as ribeye or sirloin, your choice.

You need to prepare butter.

Use chopped fresh parsley, or 4 teaspoons dried parsley.

Prepare minced onion.

You need worcestershire sauce.

Use fresh cracked pepper.

Use dry mustard powder.

Short Tips:

Do not worry about sharp knives. Will they give you a nasty cut? absolutely. However dull knives are perpetually proven to be more dangerous because they are more prone to slip when cutting, which makes the possibility of cutting yourself higher. If you commit to keeping knives sharp, you must also find out how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.

instructions :Peppered Steak

Combine butter, parsley, onion, worcestershire sauce, pepper and mustard in a saucepan..

Heat over medium heat, stirring occasionally, until butter melts and onions start to soften. About 5 minutes..

Reserve 1/4 cup of mixture..

Grill steak to your own liking, basting frequently with butter mixture..

After steak is grilled to your liking, drizzle with remaining butter mixture and serve..

My husband likes it peppery so I add double the amount of cracked pepper. Regular ground pepper will work but fresh cracked peppercorns taste best..

I got this recipe twenty years ago from a recipe card my mother had from Easy Everyday Cooking..

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