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- A very versitle sauce!
- 2 loin strip steaks (1 to 1-1/2'' thick)
- 4 tbsp (60 ml) butter or margarine, softened
- 2 tsp (10 ml). lemon juice, fresh or concentrated
- 2 tbsp (30 ml) parsley
- salt and pepper, to taste
- Soften the butter (if you microwave it don't let it melt all the way).
- Add the lemon juice and parsley.
- Mix well.
- Spread on wax paper and place in the refrigerator until it returns to its butter state.
- Preheat the oven to 400 degrees (200 C.).
- Cover the bottom of a broiling pan with silver foil.
- Place the steaks on the grate (of the broiling pan)and season with salt and pepper (yes plain salt and pepper).
- Put in preheated oven.
- Cook until desired doneness is acheived.
- When the steaks are done take them out of the oven and let them sit for 5 minutes (this resting will make the steak more tender).
- After the steaks have rested, cut the butter into pats and place one or two on the steak.
- The sauce will work with just about any cut of beef or pork. Just remember to adjust the temp accordingly!
Try this - instead of parsley use garlic powder or minced garlic. This works with just about any spice...as long as the taste matches beef.
This goes great with baked potatoes - you can add the extra butter to the baked potato.
If you like wine...a nice White Zen matches very well.
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