How to make it

  • Rub olive oil into both sides of the steaks and allow to stand at room temperature for at least an hour. Just before broiling sprinkle one side of the steaks with finely minced fresh ginger root.
  • Place the steaks under the broiler with the side sprinkled with the ginger root up. Broil for about 6 minutes.
  • Sprinkle with hickory smoked salt, fresh ground pepper and a pinch of garlic. Then turn the steaks over, sprinkle the uncooked side with minced fresh ginger root, and broil for about 4 to 4 1/2 minutes. (Note: I like my beef rare - you may want to increase this time depending on your desired doneness.)
  • When the second side is finished, repeat the seasoning of the first side and then remove the steaks to a hot platter.
  • Cover the tops with 1 to 2 tablespoons of soft butter, sprinkle over the top a generous pinch (about 1/2 teaspoon) of dry mustard, a generous sprinkling of Worcestershire sauce (about 1 teaspoon), and a sprinkling of paprika. Then turn the steaks over and follow e same procedure on the other side and serve.
  • Note: This is not really saucing the steak; rather it is a seasoning. When you slice the steak the juices mingle with the butter-mustard-Worcestershire-sauce-paprika seasoning and you get the wonderful flavor of the meat, which is enhanced by the piquancy of the seasoned juices.

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    " It was excellent "
    donman ate it and said...
    Sounds mouth watering :)
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