Bill Robinson's Midnight Steak


2 small t-bones
large onion 
green pepper 
fresh tomato
seasoned salt 
Worcestershire sauce


Heat skillet very hot and cut fat from steaks. Place trimmed fat in pan and reduce. Season steaks with salt and pepper and while cooking first side, cut up onion and pepper. Turn steaks and add vegetables. Cook only to heat through. Remove from pan. Put some Worcestershire sauce and water in pan. Pour juice over steaks and serve with toast.


Judy’s 1997 Family Cookbook

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