Pan-grilled steak accompanied by a light sauce made with mushrooms and Worcestershire sauce.
Preparation Time: 10 mins
Cooking Time: 18 mins
Yield: 4 x approx. 3 oz steak servings
Brush steak with a little oil to stop surface drying out and sticking to pan.
Cook on high in a heavy-based pan (preferably non-stick) until well sealed (about 2 to 3 minutes each side for boneless cuts, 3 to 4 minutes each side for bone-in cuts) before turning, using the juices which appear on uncooked side as an indication when steak is ready to turn.
For rare, remove immediately after sealing. For medium or well done, reduce heat to medium/low and continue cooking about 2 to 3 minutes each side for medium, 4 to 5 minutes each side for well done. For a really tender, juicy result, lean beef is best cooked to rare or medium only.
Test that the steak is cooked to your liking by pressing with tongs rather than cutting it. Cover and rest about 2 minutes before serving to retain juiciness.
While cooked steak is resting, add onion and mushrooms to pan. Cook 1 minute. Add stock and Worcestershire sauce. Bring to a boil, stirring constantly until slightly reduced. Add parsley and any juices from rested steak. Serve over the steaks.
Serve with steamed seasonal vegetables and baked or mashed potatoes.
Serving suggestions are not included in the nutritional analysis.
Boneless Steak: Sirloin [New York cut], rib eye, rump [including eye, center cut and tip], fillet, round eye medallion, or blade.
Bone-in Steak: Blade, T-bone, rib, or sirloin [Porterhouse].