Recipe by Chef Yotts of Lance's in Oregon
This recipe came to me one night while in bed, however crazy that may sound. I love this recipe because it is so fast, without all those fancy ingredients that are hard to find.
Top Review by Lynn in RI
I question whether the person submitting this recipe has actually made it. Had I been cooking for more than myself last night, a few things about this recipe would have jumped out at me immediately, turning on the red light: 1. There is no fry pan (with a lid, no less) large enough to hold 4 T-bone steaks at one time; 2. T-bones, a tender cut related to the Porterhouse, should *never* be finished off via slow cook, steam (lid on) cooking for 15-20 minutes after it is cooked on both sides. This would totally ruin a beautiful piece of meat. 3. Putting parsley on the bottom of a pan, like a mini-bed, then a mostly cooked steak on top is asking for a scorched, off tasting steak. Anyway, I decided to try the recipe before realizing the above, using 1 steak, but started the pepper first. It took some time, is harder to coat than chicken. When I put the first 2 pieces of pepper in a pan, I realized immediately that I was going to have a problem when I turned the pieces over (so that the inside part of the pepper would be on the hot, oil pan surface). The ends of the pepper curved such that the egg/breadcrumb coating would not touch the oil. I quickly cut the top and bottoms off each piece so the main sections would sit flat. The little pieces were also cooked. Everything was drained on paper towels. Oh, the quantity of bread crumbs is inadequate for one large pepper. I freehanded more. Also, I added salt to the breadcrumbs. I did not start my steak until the peppers were completely done and draining. Using the pan method, I made it as usual except that after I flipped it over, when I figured there were about 2 minutes more until the steak was done to rare/medium rare, I did put 2 of the crispy pepper pieces on the steak and put on a lid. I did not put parsley under it. Finished product? The 2 pieces of pepper on top of the steak were not very good. The pleasant, crunchy coating was mush, even after 2 minutes with the lid on. I discarded these pieces and ate some of the others that were now room temperature. The steak was not ruined, but the lid on did make it a tad more well done than I usually make it--and the poster wanted it cooked an additional 13-18 minutes? This rating of 2 is basically due to the peppers. I'd give the peppers alone a 4 but the steak? A 1. I might makes the peppers again. They will be served on their own and kept warn in an oven or toaster oven before serving.
- 1 large green pepper, chopped into six pieces
- 5 tablespoons parsley
- 1⁄4 cup breadcrumbs
- 1 large egg, beaten
- 4 large beef t-bone steaks
- 1⁄3 cup oil
- garlic salt (optional)
Directions See How It's Made
- Broil steaks in large frying pan, sprinkling small amounts of parsley over them.
- Sprinkle a dash of garlic salt over the steaks (if desired).
- While steak is broiling, prepare the green peppers.
- To do so, dip in egg, then a mixture of parsley and bread crumbs.
- Put in another small pan, frying until crunchy.
- Sprinkle parsley in the bottom of the steak pan, placing the steaks in the bottom and the green peppers on top.
- Simmer on low for 15-20 minutes, keeping pan covered.