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Primadonna chefs tend to frown on well-done steaks with the claim that fully cooking a steak ruins it. There are restaurants that post on their menu “Not responsible for steaks ordered Medium Well or Well Done” I suppose its easier to burn up some shoe leather than to take 10 minutes of care preparing a well-done steak. And that is why I prefer to make my own.

strip loin grilling steak
1/2 fresh lemon
pepper, freshly ground

Follow the recipe for a tasty, tender, and well done steak.
Adjust the cooking times* for a steak of your taste.

• Wash the steak in cold water.
• Pat to dry with paper towels.
• Place steak on a platter.
• Lightly salt it.
• Squeeze a little lemon juice on it.
• Top it with a little bit of oil.
• Turn the steak over and repeat with the other side.
• Let steak sit on room temperature for 3 hours.
• Pepper the steak on both sides.
• Heat up a non-stick pan on just under medium heat.
• Add 2 Tbsp of oil to the pan.
• Add a 2 Tbsp of butter to the oil. It should sizzle.
• Bottom of the pan should be well coated with 1 or 2 mm of butter.
• Add the steak to the pan and do not touch it.
• Place a lid on the top.
• Do not move steak or lift the lid for 6 minutes.
• Just before turning steak, add another knob of butter to the pan.
• Turn the steak and place the lid on the pan.
• Again, do not touch steak or lift the lid for 6 minutes.

• Remove steak from the pan, put on a heated plate, and cover with the lid.
• Keep the pan juices warm over minimum heat.
• Let steak rest for 5 minutes before serving.
• This allows the meat fibres to relax - giving a more tender bite.
• Pour some of the pan juices on top and serve.

*Steak Cooking Times:

Well-done: 5-6 minutes on each side
Medium: 4 minutes on each side
Rare: 2-3 minutes on each side
Bleu: 1 minute on each side



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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