QueenBeeGrannyJean
05-18-2007, 02:30 PM
Steak Sauce With A Kick:
Deglaze your frying pan (after searing your steaks)* with brandy.
Add two tablespoons of butter, a little white wine and a splash of
Grand Marnier. Serve over steaks - you'll never use steak sauce
again.
This can be increased according to the number of steaks you are cooking.
*I sear my steaks before I cook them on the grill or broil in the oven. It helps to hold in the juices which is important because I am one of those old fashion west Texas ranchers that likes my steak medium to well done with little of no pink.
Deglaze your frying pan (after searing your steaks)* with brandy.
Add two tablespoons of butter, a little white wine and a splash of
Grand Marnier. Serve over steaks - you'll never use steak sauce
again.
This can be increased according to the number of steaks you are cooking.
*I sear my steaks before I cook them on the grill or broil in the oven. It helps to hold in the juices which is important because I am one of those old fashion west Texas ranchers that likes my steak medium to well done with little of no pink.