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Special Strip Steaks

 Special Strip Steaks
I like to use my wonderful cast-iron skillet, inherited from my mother, when I'm preparing this delicious steak, notes Janice Mitchell from Aurora, Colorado.
2 ServingsPrep/Total Time: 25 min.


  • 2 boneless beef top loin steaks (8 ounces each)
  • 1 garlic clove, halved
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1/4 cup sherry or beef broth
  • 1/4 teaspoon Worcestershire sauce
  • 2 tablespoons chopped green onion


  • 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 meat
  • thermometer should read 145°, medium, 160°, well-done,
  • 170°). Yield: 2 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.