6 steaks beef
1 teaspoon salt
1 bay leaf
1/2 teaspoon dried dill weed
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried sage
2 tablespoons dried parsley
1/4 teaspoon ground black pepper
1/4 teaspoon ground black pepper
1/4 teaspoon dried basil
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/4 teaspoon dried basil
1/8 teaspoon dried marjoram
2 saltine slices
2 teaspoons fresh lemon zest
4 lemons
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
Place steaks in a large steamer or large saucepan. Heat steaks over medium-high heat, stirring occasionally, until they are evenly browned and everything is evenly browned. Remove steaks, wipe dry, and scatter with enough butter to cover entire steaks completely.
Mix together the bay leaf, dill weed, garlic powder, salt, and pepper. Add steaks to steaks, stirring occasionally, until steaks are covered. The mixture should cover enough of steaks for them to be dampened by the steam. Grasp steaks in the steamer or saucepan with tongs and place in the steamer or saucepan water, or
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