Cut the steaks across the middle to create 4 thinner steaks. Over high heat, add the oil and sear the steaks for 2 minutes per side. Remove to a plate and set aside. Add butter, red onion and ...
Step back in time to a steakhouse in the 1960s and two dishes would have been all the rage: steak Diane and steak au poivre. Though these have fallen out of favor with diners and might be considered ...
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