Thanks for your sound advice but me already sick so I am trying to eat everything now that I LIKE! Like big juicy med-rare PORTERHOUSE off the grill.
Try this. Coat steaks in Worchestershire sauce, some garlic, season with salt and pepper. JUst before grilling, coat with A1 sauce.
Sure, thats something to try too, plain beef sashimi is great with the right cut of meat. And wholegrain hot mustard And a lightly stir fried hot salad with wassabe dressing.Mmmm. Or, for an easy , tasty peppercorn sauce , (i dont much like the flour based sauces, too much hassle, too easy to screw up) In a saucepan, place a good handfull of black peppercorns, well covered with chicken stock (store boughts fine, homemade is better) and add liberal teaspoons of mixed herbs/oregano/rosemary, whatever you like. If your using dry herbs, try soaking for a few hours beforehand-fresh, doesnt matter so much, better off throwing them in for the last five minutes or so. MUCH better off-coriander, parsley, sage etc (drool) Simmer very slowly for around an hour, topping up chicken stock if need be. At that point, stir through about a cup of greek style (plain) yoghurt, and about half a cup of full cream, stir through to heat and combine, 5-10 minutes will usually do. If you can time it right, its good to actually dump the rare grilled/fried steaks in this for that last 5-10 minutes of cooking time, or conversely pour this stuff over the steaks with about 5 minutes steak cooking time to go, after lowering the heat. (to avoid scorching the dairy ingredients) I call it "peppercorn madness". I like steak.