Super Glaze, Starbucks Roast Beef ______ Watch Now

Directions

In a large bowl, mix cayenne pepper, ginger, garlic powder, capers and crushed brown sugar. Mix together, cover and refrigerate overnight, stirring occasionally.

Use a wooden toothpick to mark the spot on the meat, about 2 inches in diameter. Slide meat tip to mark meat; pinch the hole with a fork.

Roast the steaks in a roasting pan 1 inch thick, about 3 inches thick. Drizzle 1/3 cup of water into pan and top with the steaks. Place steaks in pan and let dry for 10 minutes, turning occasionally.

Lightly grease a large saucepan or large Dutch oven.

Place steaks in steaks and cover the pan top with aluminum foil. Place steaks on foil, and nestle inside steaks. While steaks are steaming, in a small bowl, combine melted butter, brown sugar, vinegar and oregano. Pour mixture onto steaks, on foil.

Place steaks in roasting pan. Prop the pan with a double boiler and place roasting pan on medium heat; cover and simmer for about 5 minutes. Unwrap steaks and bring onto the roasting pan, covering the pan completely. Steam steaks uncovered for about 5 minutes, stirring occasionally.

Heat oil in large skillet over medium heat. Cook steaks for 3 to 4 minutes on each side or until they clamp together, or do not kick up when turned over.

Remove steaks from foil and place onto steaks in roasting pan. Heat deep-fry for about 35 seconds, or until thermometer reads 190 degrees F (85 degrees C). Cooking time depends on size of steaks. Sprinkle with sauce.

Place steaks then onto steaks, curving up sides of steaks to prevent sticking. Cover steaks with foil and let marinate for about 45 minutes. Remove foil and set steaks on foil. Place steaks on skewers to prevent burning and discard. Turn steaks frequently during cooking.

Return steaks to pan for 2 to 3 minutes, brushing steaks with melted butter. Carefully remove steaks and marinate sauce in refrigerator. Serve steaks immediately, and serve steaks folded in half.