This steak was a family favorite, and the steak sauce is as magical as it can get.
Due to its simplicity yielding to such elegance, I remember as a child watching my mother make it, and it has stuck ever since.
The steak is simply seared on both sides, then set aside to accummilate its juices.
Then in the same pan, the drippings are de-glazed using these wonderful ingredients: ketchup, HP, mustard, worcestershire sauce, and lemon juice. Add the steak juices, pour over the steak, and you are good to go!
6 beef steaks
freshly ground pepper
1/4 cup ketchup
1/4 cup HP
1 Tbsp Dijon mustard
2 Tbsp Worcestershire sauce
1 1/2 lemon, juice
Season both sides of each steak with freshly ground pepper (no salt).
Sear the steaks on both sides over medium high heat, remove from pan to a plate, loosely cover in foil and let stand while preparing the sauce.
In the same pan, add the remaining ingredients, stirring to combine and de-glaze the pan drippings at the same time.
Bring to a soft boil and keep simmering until the sauce is thick to your liking.
Add the accumulated juices from the steak.
Arrange the steak in a serving dish, pour over it the sauce.
Serve with accompaniment of choice, like mashed potato.
صحة و عافية