Steak Geeks

Beef Steak and Garlic Mushrooms
Ingredients:

2 pieces of beef steak around 1 inch thick
600 gms of mushrooms
10-15 cloves of garlic
1 tsp of mustard sauce, 1 tsp of schezwan sauce, 1 tsp soy sauce, 1tsp oyster sauce, 1 tsp green chilly sauce, 1 tsp Worcestershire sauce
1 tbsp salted butter
salt and freshly ground black pepper as per your taste
10-12 tbsp of coconut oil

This is just an excellent beef steak marinade that adds juiciness and flavour into steaks, transforming economical steaks from just ok to “wow!”. It injects extra flavour without overpowering the natural flavour of beef, and makes the meat tender.

Wolfgang Steakhouse by Wolfgang Zwiener originated in New York, and has a branch at level 2 of the InterContinental Singapore, Robertson Quay. I noticed that this restaurant is always confused with another steak restaurant located at Marina Bay Sands, Cut by Wolfgang Puck, and would like to highlight that these are two different steakhouses by two different chefs.

Top round is a lean and flavorful piece of meat from the beef round primal cut. It is easy on the budget and can be cooked in a few different ways. Also known as inside round, the top round is most often roasted whole and sliced for roast beef, but the meat is fabricated into steaks as well, making for the most tender steaks to come out of this tougher section.