{"id":2470,"date":"1999-12-04T13:35:49","date_gmt":"1999-12-04T13:35:49","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/steak-with-shallots\/"},"modified":"1999-12-04T13:35:49","modified_gmt":"1999-12-04T13:35:49","slug":"steak-with-shallots","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/steak-with-shallots\/","title":{"rendered":"Steak with Shallots"},"content":{"rendered":"<div class=\"asset-body\">\n<p>4 boneless shell steaks, about 2 lbs. total<br \/>\n Salt to taste<br \/>\n Ground pepper to taste<br \/>\n1 Tb. corn, peanut or vegetable oil<br \/>\n4 Tbs. butter<br \/>\n1\/2 c. thinly sliced shallots<br \/>\n2 Tbs. finely chopped parsley<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>Sprinkle the steaks on both sides with salt &amp; pepper. Heat a cast-iron skillet, large enough to hold the steaks in one layer, until it is fiery hot. Add the oil &amp; quickly coat the bottom of the skillet. Add the steaks &amp; cook until well browned, about 3 minutes. Turn the steaks &amp; continue cooking on the second side about 3 minutes. If you want the steak medium rare, cook 4-5 minutes on each side. Transfer to a warm platter. Heat 1 Tbs. of the butter in a small skillet or saucepan &amp; add the shallots. Cook, stirring often, until they are golden brown, about 2-3 minutes. Add the remaining 3 Tbs. of butter &amp; cook until bubbling hot. Spoon the shallots over the meat &amp; pour any remaining butter over all. Sprinkle with parsley &amp; serve. Makes 4 servings.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>4 boneless shell steaks, about 2 lbs. total Salt to taste Ground pepper to taste 1 Tb. corn, peanut or vegetable oil 4 Tbs. butter 1\/2 c. thinly sliced shallots 2 Tbs. finely chopped parsley<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-2470","post","type-post","status-publish","format-standard","hentry","category-beef"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2470","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2470"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2470\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2470"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2470"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}