Sheet Pan Beef Fajitas

Yum

I just love sheet pan meals, don't you?

The are so easy to put together because the whole meal cooks on the same sheet. That's right, meat and vegetables, (chicken, beef, pork, and fish) can be combined on the same tray and roasted in the oven! It's a new marvel and I'm loving it! This is the perfect weeknight meal.

Today we are going to take a walk on the Latin side. How about some delicious, sizzling fajitas? Sounds great, right! All those caramelized onions and peppers mixed with your choice of meat, wrapped up in a hot fluffy tortilla. Oh man!

So today I'm craving steak, so lets make Sheet Pan Beef Fajitas.

With this easy supper, slices of sirloin steak, bell peppers and onion are roasted together, then tucked inside warm tortillas and served with Mexican rice and slices of lime. 

Since it all cooked on one pan, clean up is a breeze!

Sheet Pan Beef Fajitas



serves 4

1 lb. sirloin steak, left whole
1 red bell pepper, seeded an thinly sliced
1 yellow bell pepper, seed and thinly sliced
1 yellow onion, thinly sliced
2 Tbs. canola oil
2 Tbs. fajita seasoning
1 tsp. kosher salt
8 flour tortillas
Mexican rice for serving
Lime wedges for serving

Preheat an oven to 425°F

Place bell peppers, onion, and steak on a baking sheet. Steak should be in the middle surrounded by the vegetables. Drizzle oil over peppers, onion, and steak. Tossing to coat. Sprinkle fajita seasoning over the steaks, both sides, and rub in to cover surface area.

Place in the oven and roast, stirring the vegetables once halfway through, until the steak is cooked through and the vegetables are tender, 12 to 15 minutes.

During the last 5 minutes of cooking, wrap the tortillas in aluminum foil and place in the oven.

Remove the steak from the pan and allow to rest 5 minutes, then slice thinly Plate steak slices and vegetables. Serve with flour tortillas, Mexican rice (optional) and lime wedges.

Steak Picado

Yum

Let's make some Mexican food! 

This dish was born out of picking what looked good in the market that day.  Walking by the meat counter I spotted some beef cut up for Steak Picado.  An easy stew-like Mexican Dish that is delicious and flavorful!  It sounded good and I've never made it so let's try something new!

I picked up some onion, red bell pepper, and jalapeno from the produce section and set off for home.  Time to get out your cast iron skillet!  I love cooking with it as the heat retention is just what this dish calls for.  I use this one.

The recipe I chose calls for Roma tomatoes, but I just used a can of diced tomatoes and it turned out just fine.  The dish is also filled with great spices that give it that unmistakable Mexican flavor I love and crave.  

The dish takes about 1 hour to cook so it might be best as a great Sunday dinner!  The beef is a round steak or thin cut sirloin that has been cut into small bite sized pieces.  First it's stir fried in a skillet, then you do the same with the veggies, then the whole thing is simmered or braised in water for about 40 minutes to tenderize the beef and meld it all together.

Boy is this dish good!  Similar to a stew, you can serve this along side a rice dish such as my Confetti Rice and some tortillas.  They are the perfect vehicles to sop up all the juiciness!

Enjoy!





Steak Picado 


Serves 4
Time:  about 1 hour

1 to 1 1/2 lbs of steak (thin sliced sirloin, or round steak)
2 Tbls canola oil
1 yellow onion, thinly sliced
1 14 oz can of diced tomatoes
3 garlic cloves, minced
1 red bell pepper, diced into 1-inch pieces
2 jalapenos, minced
2 Tbls chili powder
1 tsp cumin
1 tsp dried cilantro or coriander
1 tsp black pepper
1 tsp kosher salt
Up to 2 cups water (see directions)

Heat a large cast iron skillet over medium-high heat.  Add the beef and cook until just browned.  Remove and drain on a paper towel lined plate.  Meat will not be cooked all the way through at this point.  

Add oil to the skillet and heat about 1 minutes.  Add the onions and cook until they are translucent about 3-4 minutes.  Add in the garlic, tomatoes (and juice), bell peppers, and jalapeno.  Add the beef back to the skillet and all the seasonings.  Stir to combine.

Add the water slowly to barely cover the beef and vegetable mixture; you may not need all two cups, depending on the size of the skillet.  Bring the mixture to a boil.  Lower the heat to medium low (simmer) and cover with a lid.  Cook about 40 minutes stirring occasionally.  (Note: you don't want the water to evaporate, it should be juicy. If you see that it is, reduce the heat a little and add a touch more water.)  

Serve with a side of Confetti Rice and tortillas.


adapted from Quick and Easy Steak Picado

 

MGG and I spent the weekend looking at an investment property.  

We found a massive house/mansion tucked inside a hill high above the valley.  Oh the views...and oh the STAIRS!  87 to be exact.  87 slippery, tall, concrete steps leading to the front door.  Since the garage was at the bottom, and the only access are those lovely steps, you have no choice but to get some exercise.  

I couldn't imagine carrying two arms full of groceries in the rain, let alone moving furniture up those steps. Holy cow, what a workout!  But once there, the view....oh my!

Let me tell you, fixing up a property won't be a pretty task.  The shape that this house was in was shameful.  Beautiful marble floors worth salvaging, but the ceilings and walls had holes and structural damage from earthquakes.  Man, it's sad what a mess this house was left in.  So it's giving us something to think about.  A large money investment that would have a huge payoff, and a large time investment to fix it.

So, I came home to make a soothing soup that was not so much of an investment.  This is a soup that I made before in one of my Williams-Sonoma cooking classes.  Spicy and satisfying, just what we needed after taking in that house!  This isn't your average tortilla soup as it starts out with a chili and spice paste/puree which is added as the base of the soup.  So delishhhh!  It takes a little bit of time, but is well worth the effort.

Enjoy an investment in this wonderful soup!

Tortilla Soup

Ingredients:

• 5 dried ancho chilies, soaked in boiling water, drained, seeded and chopped
• 4 fresh Anaheim chilies, seeded and chopped
• 3 cups chopped peeled tomatoes
• 1 large white onion, diced
• 7 garlic cloves, minced 
• 2 corn tortillas, torn into pieces
• 2 Tbs. canola oil
• 6 cups chicken stock
• 2 cups water
• 1 1⁄2 lb. cooked chicken, cut into 1⁄2-inch dice
• 2⁄3 cup chopped fresh cilantro, plus leaves for garnish
• Vegetable oil for deep-frying
• 6 corn tortillas, cut into strips 2 inches long
• 6 oz. crumbled queso fresco or shredded jack cheese
• 1 avocado, pitted, peeled and sliced

Directions:

In a large bowl, combine the ancho and Anaheim chilies, the tomatoes, onion and garlic, and the two corn tortilla pieces. Working in batches, coarsely puree in a food processor. Transfer to another bowl.

In a Dutch oven over medium-high heat, warm the canola oil until almost smoking. Add the chili mixture and cook, stirring occasionally, for 15 minutes. Stir in the stock and water. Bring to a boil, reduce the heat to medium-low and simmer for 20 minutes. Stir in the chicken and chopped cilantro.

Meanwhile, in a deep fryer, pour in vegetable oil and heat to 375°F according to the manufacturer's instructions. Working in batches, fry the tortilla strips until crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.

Ladle the soup into warmed bowls. Garnish with the tortilla strips, cilantro leaves, cheese and avocado slices and serve immediately. Serves 6.

Source:  Williams-Sonoma Kitchen.

 

Chicken Fried Steak with Mushroom Gravy

 

One of our family staples is Chicken Fried Steak.

A real Southern dish.

Can't beat it for comfort food, but these days we just don't get to eat it as much as we would like.  Not the healthiest thing to eat.  Since I grew up with this dish I've learned to change it slightly.  Lightening it up, if you will, to reduce the calories, and make it "not so fried".  This eases the conscience some while still feeding the level of comfort obtained from this wonderful dish.

By doing a light pan fry , instead of using all the oil needed for really "fried" food, you get a lighter crust, and definitely cut down the calories.  To cut the calories even more you could use egg whites, or egg substitute for the whole eggs.  Other than that, this steak, using cube steak, is a really lean cut of beef.  This dish which I've added a mushroom gravy to is full of hearty things.  The gravy is a wonderful addition of flavor and meatiness from the mushrooms.  It turns the classic Chicken Fried Steak into another level, more elegant, yet comforting meal!

Since it is technically still winter this dish fits right in.  Not that I wouldn't make this any time of year mind you, but it soooo comforting with mashed potatoes and green beans!  Brings me back to my childhood, which is always a good thing.

Make this meal in 30 minutes or less tonight for your family.  Take a little taste of the South.  It's good!

Chicken Fried Steak with Mushroom Gravy

Serves 4

Time: 30 minutes

2 large eggs
1/3 c flour
1/2 t onion powder
1/2 t salt
1/2 t black pepper
4 beef cube steaks
1/4 c canola oil
2 c mushrooms, quartered
2 1/2 T flour
1 (14 oz) can low sodium beef broth

Heat oil in a large nonstick skillet over medium-high heat.

Add eggs to a pie pan and beat.  Combine 1/3 cup flour, onion powder, salt & pepper to another pie pan.  Mix to combine.  Dredge one steak in flour mixture, then dip in egg mixture, then again in flour mixture.  Add steak to the skillet.  Repeat with remaining steaks.  

Cook steaks about 3-4 minutes on each side or until golden brown. Remove steaks from pan to a paper towel lined plate and cover with foil to keep warm.  Remove all but 2 tablespoons of oil from the pan.

Add quartered mushrooms to the skillet and cook about 3 minutes, stirring often.  Combine 2 1/2 tablespoons of flour and broth, stirring with a whisk. Add broth mixture to the skillet.  Bring to a boil, cooking 1 minute, stirring constantly until thickened.   Spoon over steaks and serve.

Dinner Menus plus Caribbean Corn and Zucchini Saute

I've been away for a few days caring for my mom in Tennessee prior to some serious surgery she is having at the end of the week.

On top of the medical issues she's caught that nasty flu that most of the states (except mine and Alabama) has an epidemic with these days.  Needless to say the flu takes a toll on you and is hard to get over.  Especially for the elderly.  My mom is 84 and still full of vim and vigor....but this has definitely affected her appetite!  I think a bird eats more than she does. 

Not eating equates to losing weight.  At 100 pounds she doesn't need to do that.  So to get her stronger before the surgery I decided to fatten her up a bit with some good dinners.

These are nice rounded meals that you and your whole family will enjoy.  Some items I've posted before and some are new. 

Hope you enjoy these meal ideas as much as my mom did!  She complained of being so "stuffed"...I'm sure she gained a few pounds back!

Dinner Menu #1

Theme:  The Islands

Main:  Chili Lime Spiced Pork Tenderloin  (make the pork from this salad, Pork Tenderloin, Pear, and Glazed Walnut Salad)
Side:   Caribbean Corn and Zucchini Saute  (*recipe below*)
Side:   Spring Greens salad with homemade Ranch dressing  (made from my Creamy Ranch Slaw)
Starch:  Hot Roll

Dinner Menu #2

Theme:  A little bit of Italy

Main:  Chicken Marsala
Side:   Mini Bowtie pasta
Side   Spring Greens salad with homemade Ranch dressing 
Starch:  Hot Roll

(looks like someone already ate the roll!)

Dinner Menu #3

Theme:  Down home

Main:  Chicken Fried Steak with Gravy
Side:  Green Beans
Starch:  Mashed Potatoes




Cute idea for the hot rolls.  We took Brigford frozen bread rolls and place two rolls into each muffin cavity.  Allowed them to thaw and rise for a couple of hours and then back them at 375 degrees for about 12 minutes.  The result is as you see in the picture, you get a big puffy roll, similar to a cloverleaf roll.  The dough pieces will form together as they rise.  Such a pretty and easy roll!



I hope you enjoy these dinner menus, and try a couple this week!

This corn saute is wonderful....!

Caribbean Corn and Zucchini Saute

serves 4

3 T butter
1 whole zucchini, cut in half lengthwise and then sliced
1 pkg of frozen sweet corn
1 T Mrs. Dash Caribbean Citrus blend

In a non-stick skillet over medium heat add the butter and allow to melt.  Add the zucchini stirring and tossing until lightly brown on both sides, about 3-4 minutes.  Add the corn and sprinkle the Caribbean Citrus blend over the mixture.  Stir to blend, and allow to cook stirring occasionally until corn is toasted, about 5 minutes.  Serve hot.

Need a good quick weeknight meal?

Pork chops are a wonderful cut of meat.  They are lean and healthy.  A great alternative to chicken.  Growing up my mom made pork chops all the time.  I still eat them every once in a while.  If I must confess,  I actually like pork tenderloin better...but a good old "thin cut" pork chop is good for weeknight cooking.

To give the chops a little jazz I made a sauce to go with them.  Pork lends itself to fruit flavors really well, and since I had a jar of reduced sugar apricot jam, that was the perfect choice.  

This meal turns out moist and juicy, low in calories and fat, and carbs.  A winner in my book.  I can be made in under 30 minutes so it's on the table quickly.  Perfect for the winter weather, this dish is comforting and tasty.  It's sure to be a winner with the whole family!

So try a nice pork chop in this week's meal rotation.  Simple, easy, and oh so tasty!  What could be better than that? (sound like Ina Garten don't I? *wink*)

Enjoy!

Pork Chops in an Apricot Sauce

serves 4

8 thin cut pork chops
Salt and pepper
2 tablespoons canola oil
1/2 cup low-sodium chicken broth
1/2 cup low sugar apricot jam
2 tablespoons Dijon mustard

Season pork chops with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chops and cook about 2 minutes per side until browned. Transfer chops to dish and set aside. 

Pour off any extra fat from skillet. Add chicken broth and bring to a boil over medium high heat. Scrape up any browned bits on the bottom of the skillet . Boil until liquid is reduced by half, about 3 minutes. Add apricot jam and continue to boil. Cook about 2 more minutes until whisking sauce, until thick. Add mustard and stir to combine.

Add pork chops back to the skillet and pour any juices back into the skillet for flavor. Turn pork chops several times in sauce to coat. Place chops on a plate spooning additional sauce over the top.

Christmas Eve Dinner: Spaghetti and Cherry Tomato Aglio Olio

A family tradition has been to serve pasta on Christmas Eve.  Typically, spaghetti with our secret family meat sauce recipe.  It easy to make and no fuss, plus it is the ultimate comfort food.  All perfect for an easy dinner the night before the 'big day'!

Besides, who wants to cook a big complicated meal the day before another 'big' meal?  Not I and I'm sure that many of your would agree.

This year I am keeping with the pasta theme but changing up my Christmas Eve Dinner with a new, lighter pasta dish.  Spaghetti and Cherry Tomato Aglio Olio is even easier to make.  It will have dinner on the table in about 15 minutes.  All this needs is a nice salad and some crusty Italian bread and you are all set.

Aglio Olio means "with garlic and oil".  So basically this is a no sauce recipe.  The flavors of a good olive oil, some garlic, some cherry tomatoes, and some red pepper flakes really punch up the spaghetti.  Trust me, this is good!

I soooo like my red sauces.  So I'm a hard sell on a pasta that is just tossed in oil.  But one bite of this and the flavor punch from the red pepper flakes.....Ohhhh!  I am sold!  I would have never thought that I would like this as much as I did.  I thought it would be 'just ok..."  but NO....it is really, really good.  Hot tomatoes burst in your mouth...and then the touch of garlic.  Fabulous.  You have to try this...really, no really.

Hope you have a wonderful Christmas Eve, and make you and your family something simple but fabulous to eat!

Spaghetti and Cherry Tomato Aglio Olio
serves 4

1 lb. Spaghettini (thin spaghetti)
1/3 c extra virgin olive oil
1 T. finely chopped garlic cloves
1 t. crushed red pepper flakes
2 c cherry tomatoes, halved
1/3 c flat leaf parsley, chopped

Cook spaghettini according to package directions.  In a large skillet over medium high heat add the olive oil, garlic, and pepper flakes.  

Cook, stirring often, until garlic is fragrant.  About 1 minute.  Don't let the garlic burn.  Remove from heat and stir in the tomatoes.  

Drain the pasta reserving a little of the cooking water.  Add the pasta to the skillet and  return to the stove-top   Heat over medium heat tossing mixture until everything is coated and warm.  Add parsley and toss.  At this point you can add some of the reserved pasta liquid if the sauce seems a little dry.  Serve immediately.

Chicken Crispers - Chili's Version

Growing up we had a chicken joint called Pioneer Chicken.  Anyone remember that? 

I heard it was originated in Los Angeles, (Echo Park) .  Anyway, they were different than KFC in that the chicken had more of a batter coating to it.  Mom used to take me there and I would get their chicken strips.  (thanks Mom!) I loved those strips.  Tender, juicy pieces of breast strips dipped in a batter and fried to a golden brown, moist, pieces of heaven!!!

Unfortunately, Pioneer turned in to Popeye's...and I lost my heavenly chicken strips...Boy I can taste them now!!!

So in search of a chicken strip worthy of Pioneer Chicken.

I've tried chicken strips everywhere...and most don't hold up.   Recently, I tried Chili's Chicken Crispers.  They were battered, tender, moist...they were almost like Pioneer's!!! Woohoo!!!  and...Chili's serves theirs with a yummy honey mustard sauce!

Well guess what?  I found a copycat recipe from Top Secret Recipes for Chili's Chicken Crispers and the sauce too!  Whoop Whoop!  (Shssh!) 

Now I  can make my own...and I did!  They were AWESOME!!

Let me share this "top secret" recipe with you so you can make them too!!!


First, make the honey mustard sauce by mixing mayo, honey, Dijon, paprika, and salt in a small bowl.

Mix well and set aside.  This stuff is GOLD.

Next make your batter for the chicken.  Mix a beaten egg, milk, chicken broth, salt, pepper, and flour together. 

Next, heat up your shortening in a large sturdy pot.  You will need to deep fry these so that means, a lot of oil.  I don't think I used the whole 6-10 cups, but I used about 4 or 5.  I used Crisco Shortening for this...cheaper, and frys better in my opinion.

TIP:  Use a thermometer to bring the oil temperature to 350 degrees.  Don't go higher than this or the outside will brown too fast and the chicken will not cook inside...not good!

Dip you chicken strips - I used tenders, you can used cut up breasts as well - in flour, and then in the batter.

Fry baby, fry.

Don't crowd the chicken in there.  Do only a few pieces at a time.  The more you put in the faster the oil temperature reduces...not good..soggy chicken!  Fry the chicken for about 6-7 minutes, to make sure the chicken is really, really, cooked.

Remove to some paper towels to drain, and repeat with remaining pieces.

Serve them up with your honey mustard "gold" sauce.  Look at these little babies!!!  Oh I can't wait to bite in to one....Heaven!!

Enjoy your own chicken strips, and let me know how you liked them!!

Chicken Crispers

Source: copied verbatim from TopSecretRecipes web site

Ingredients:

Honey Mustard Dressing
2/3 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon mustard
pinch paprika
pinch salt

Batter:

1 egg, beaten
1/4 cup whole milk
3/4 cup chicken broth (Swanson)
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup self-rising flour

6 to 10 cups shortening or vegetable oil (amount required by fryer)

10 chicken tenderloins
1/2 cup flour

Instructions:

1. Make honey mustard sauce by combining ingredients in a small bowl. Cover and chill until needed.

2. Heat shortening or oil in fryer to 350 degrees F.

3. Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to
dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.

4. When you are ready to fry the chicken, coat each piece with dry flour (1/2 cup in a medium bowl), then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil and fry for 7 to 9 minutes or until it's golden brown.

Depending on the size of your fryer, you should be able to fry 3 or 4 tenderloins at a time.

Drain fried chicken strips on a rack or paper towels for a minute or so, and serve with the honey mustard dressing on the side for dipping.

Serves 4 as an appetizer or 2 as an entree.

Mom’s Famous Pot Roast

Here's a short recipe for Mom's pot roast.   She made this meal all my life and it is still a family favorite!  Such comfort food.  You know how every family has that dish that says "home", well this is that dish! 

I have very happy memories of making and eating this dish.  You can certainly change up the vegetables as you like, anything goes as this is a basic recipe.  Hope you enjoy it as much as my family always has!

Mom’s Famous Pot Roast

Ingredients:

3 lb Chuck Roast

2 T. Canola Oil

1/3 c. Flour

Salt and pepper

3 T. Kitchen Bouquet

1 Medium Onion, cut in to large chunks

4 Carrots, sliced in half and cut in to thirds

5-6 Russet potatoes, peeled and cut in to halves or quarters

Directions:

Salt and pepper roast.  Dredge in flour.  In a hot large skillet heat oil.  Place seasoned and floured roast in skillet and cook each side 2-3 minutes, until brown.  Turn it on its sides to brown that as well.

Place browned roast in a dutch oven or roasting pan.  Add water to the pan so that it comes up to about half the height of the roast.  Add onion along the side of the roast.

Cover and cook in a 350 degree preheated oven for about 1 ½ hours.

Meanwhile, peel carrots and potatoes.  Cut in pieces.  Add to around the roast getting the vegetables down in the broth.  Continue to cook about 1 hour, or until meet is very tender. 

Serve with pan gravy.  You can also add flour or make a slurry, which is cornstarch stirred into a small amount of cold water, then whisked into the simmering sauce, to thicken the gravy if desired.

Chicken Fried Steak

Who doesn't love chicken fried steak?  If you said yes, then leave the room immediately!

This dish has been a staple in my family since forever.  I mean generations and generations of Landon and Corzine women folk have been cookin' up this dish for hungry men and their children since before time began.   

What would life be without chicken fried steak?  Borrrrring!

Now the secret to great chicken fried steak is in the coating.  I needs to be crispy and crunchy on the outside while the steak is still tender and moist on the inside.

I got a craving for it the other day and decided to whip some up for dinner for my love, MGG, and myself .  Now MGG is kinda a "health nut"..anything with the word "fried" in it and he shys away.  But I didn't really tell him that...I said, "Baby, it's not really fried!  It's just cooked in the manner of fried chicken with the technique!"

Well that worked and I got him to eat it and he gobbled it up and was ready for seconds before I got two bites down!


Let's try our hand at chicken fried steak.

First you want to set up your breading stations.  I use pie pans, cause that's how mom taught me.

Put about 1 cup of flour in one pie pan, and salt an pepper the flour liberally.  I find this way of seasoning works best.  Then beat 2 eggs and some milk in the next pie pan and whisk it together for the egg bath.

Before you begin your coating, get a skillet on the stove and put some canola oil in the pan to coat the pan about 1/2"  deep.  You don't have to use much oil to fry.  Get the oil good and hot using a medium high heat.

Now for the breading.  I do a 3 dip method which I find makes for a thicker, crispier crust.  This is important...so follow this method.

First you take your cube steak, dip it in the flour, pressing lightly, coating both sides.

Next you dip the steak in the egg bath, make sure it is completely coated.

Lastly you dip the steak back in the flour.  This time you press down with your fingers or a fork to really get the flour to stick and coated all over.  Both sides.

Check your oil, make sure you see ripples, or drop a spot of flour in it...it is foams and sizzles it's ready.  You want the steak to sizzle immediately, otherwise your oil is not hot enough and your steak will absorb too much grease.

Once all the steaks are in the pan another trick is this...turn up the heat just a little....just a little.  Cooking this at a higher heat will help the coating become crispy and the inside will stay moist.  Don't worry the steak is thin and will cook all the way through.  Now cook on the first side for about 4 min.

Turn it over and cook the other side about another 3 min.

Place the steaks on some folded paper towels to absorb any excess grease.

WooooWeee!    Would you look at that?

Enjoy!



Chicken Fried Steak

Serves 4

Ingredients:

4 cube steaks
1 cup of flour
salt and pepper
2 eggs
splash of milk
canola oil for frying

Directions:

Place 1 cup of flour in a pie pan.  Salt and pepper flour liberally and mix well.

Place 2 eggs and a splash of milk in another pie pan.  Beat together.

Dip cube steak in flour, lightly coating each side.  Dip steak in egg bath and coat each side.  Dip steak back in the flour mixture and press down in the flour with a fork or your fingers to press the coating in to the steak on both sides.

In a skillet over med-high heat add enough oil so that it is 1/2" deep.  Heat up oil until hot.  Place coated steaks in the oil.  Turn heat up just a little bit on the skillet.  Cook on the first side for about 4 min.  Turn over and cook for another 3 min.  Cook in batches if need be. 

Place cooked steaks on folded paper towels to absorb any excess grease.