 | | Directions |
- In small sauce pan, melt butter gradually. Stir in chicken bouillon and seasonings. (Sometimes I add a little water and let it cook down so the spices will dissolve better).
- Pour enough sauce mixture in the bottom of a glass baking pan to cover the bottom of the pan. Place steaks in pan. Make sure they don't touch each other or the sides of the pan.
- Spoon more sauce over the top (not all of it). Bake uncovered for 30 minutes at 350 degrees. Don't open the over, do NOT turn the steaks.
- Serve with white rice or pasta. Pour the remaining sauce over the top to serve with the steaks.
- TIP: Make up a double or triple batch of sauce and freeze the extra.
Note: Cooking time will vary according to how you like your steak done. The time stated above is for 1 1/2 inch thick steaks cooked to medium doneness, 25-30 minutes works the best. Remember, the steak will continue to cook after you take it out of the oven. |
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Cook Time: 30 minutes
Container: Glass Baking Pan
Servings: 2
|  | | Ingredients | | - | | 2 steaks, 1-inch thick cut |
| - | | 1 stick butter |
| - | | 1 chicken bullion cube |
| - | | 1 teaspoon garlic powder |
| - | | 1/2 teaspoon Lawry's salt |
| - | | 1 teaspoon Greek seasoning |
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