My journey to living in Las Cruces, NM, a little city in southern New Mexico -- My days after I move, my life in Dona Ana and Luna County, and my adventures in Southwest America.
3 tbsp seasoned
3 tsp seasoned salt
4 sirloin steaks - 2
1/2 pounds each and 2-inches thick
4 tbsp butter
4 tbsp olive oil
4 tbsp beef bouillon
4 cups Cognac
pepper and salt to both sides of the steaks. Heat a large skillet and add
butter and olive oil. Cook steaks for 10 minutes on each side. Add more oil if
necessary. Remove steaks from skillet and let them rest. Reduce the skillet's
heat to "Low" and add beef bouillon. Place steaks back in the skillet
and add Cognac. Turn the steaks over. Remove the steaks and pour the
bouillon/Cognac mixture over the steaks before serving.