Maggie's Farm

what I do with my steak (all meat really), is sprinkle a little vegetable oil on it then salt, black pepper, garlic powder and a wee pinch of hot chili powder, do that on both sides, and cook the way you want, we quite often get a cut of steak that's called beef ham up in in Scotland, it's very thin and hence quite cheap, so it's a good alternative to bacon in a roll mid-week (a bread roll I mean). If I get sirloin or fillet I normally serve it with thick chips, mushrooms fried in a bit of butter and garlic powder, and onion rings and maybe fried tomatoes. I usually only do onion rings when the oil in the chip pan is getting old, as once you have done onion rings in it you have to get rid of it and replace it with fresh. At 1 point in the UK (where I live) every house had a chip pan but oven chips, and the fear of chip pan fires has put many ppl off using them, but you can't beat home made chips (I am talking about deep fried batons of potato here, what would get called fries in the states, but fries to me conjures up a picture of those nasty skinny toothpicks you get in McD's, chips are about the same length but about 1/4" to 1/2" thick and fluffy inside), I use a large ikea pasta pan with a large wire spoon type thing that i bought in a Chinese super market in Liverpool China Town years ago, which has fished out many a plate of chips over the years.