Ok, so it started here:
Then to the kitchen for some clean up:
A little shredding, s few sliced and diced:
Then into the pan with some butter. As they cooked, I added a little salt, pepper, and a dash of rosemary. Thickened with some cornstarch. Don’t actually know how much. I’m a little dash of this/splash of that kind of cooker.
On to the steaks- inch thick New York Strips. Gave them a little braze around the edges to get 'em going in the right direction. My broiler is just a regular home stove and won’t penetrate that type of thickness properly.
To the plate- brazed, broiled, sauced, and sauteed with some pierogies on the side
A plain one for the kiddo. He’s funny about food and likes everything separated.
Ohhhh…!
Bon appetit anat!