Beefeater Pub Lunch

Place the steaks side by side in an oblong glass dish and pour the whole bottle of beer over them. Allow to marinate the entire day. 2. Just before cooking, remove the steaks and discard the beer. 3. Combine the Worcestershire sauce, mustard powder and tomato sauce. 4. Paint or baste each steak with the sauce, making sure they are well coated. 5. The steaks can either be fried in a ridged (lined) cast-iron steak pan or on a braai/barbecue. If using a skillet make sure it’s really hot so that the steaks smoke and sizzle as you put them in. Don’t put more than two or a skillet at a time. 6. As the beads of blood appear on the upper sides of the steaks, turn the meat over and reduce the heat. 7. The best way to serve them is by fanning them, so while they are cooking, slice them at an angle across the run of the grain with a sharp knife, three quarters of the way through at 1/2 inch intervals. This way you’ll also be able to see how well done they are. If they aren’t cooked through, allow them to cook for a little longer or place them in a preheated oven at 180 Deg. C for a few minutes while you fry the rest of the steaks. 8. For those who prefer not to marinate and baste their meat, dip them in a little oil and Montreal steak spice. 9. To serve eat it London pub-style on an open baguette with a spoon of English mustard and some hot fries on the side.