The Best Grilled Steaks That You Ever Tasted

FEATURED PRODUCT: PLATINUM LARGE SKILLET & COVER or Grill Pan with Cover for larger quantities)

Ingredients:

2-1 3/4” thick boneless strip or tenderloin steak (per person)
1 cup fresh sliced mushrooms
Fresh ground black pepper (to taste)
2- 1/2 Tbsp Worcestershire sauce
1 oz. dry red wine
3/4 tsp garlic powder
(or small clove of finely diced fresh garlic)
1/2 tbsp “Wondra” flour

Directions:

Preheat dry covered skillet on slightly more than medium heat. Do water test to make sure skillet is hot enough (water dances). Place steaks (which have been peppered only, on both sides) firmly into skillet and cover. Time for 3 minutes, lift lid and turn steaks with fork (again pressing firmly). Quickly spread mushrooms over and around steaks and cover. Time for 4 more minutes, then remove skillet from heat and place on cold burner. Let “set” for 3 minutes for medium rare or 4 minutes for medium well. Lift lid and remove steaks to serving plate. Cover with utility bowl and set skillet with mushrooms in it back on medium-high heat. Add remaining ingredients (except wondra) and blend together. When liquids begin to bubble, sprinkle wondra into sauce to smooth and immerse the flavors and textures together. (1 1/2 minutes max.) Place steaks onto individual dinner plate, liberally ladle sauce on top of each steak.

Suggested accompaniments: Mashed potatoes, fresh carrots and green beans.

A delicacy such as this certainly deserves a Messerstahl steak knife!

Bon Appétit!