Ingredients
2 boneless beef top loin steaks (8 ounces each)1 garlic clove, halved1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon butter1/4 cup sherry or beef broth1/4 teaspoon Worcestershire sauce2 tablespoons chopped green onion
Preparation
Rub steaks with garlic and sprinkle with salt and pepper; set aside. Melt butter in a large skillet. Add the sherry or broth, Worcestershire sauce and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Add the steaks and cook over medium heat for 3-7 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°).
