Ingredients
4 cube steaks
3 tablespoons butter
1 1/2 teaspoons fresh coarse ground black pepper
1 teaspoon lemon juice
1 teaspoon salt
1/3 cup water
1/2 teaspoon Worcestershire sauce
Method
Sources
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dehydrated ube powder — baking, ice cream, drinks, natural purple
Purple yam extract — ube ice cream, halaya, cake, dramatic color
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Sprinkle steaks with salt and pepper to taste (not included in ingredients above). In a large skillet, melt butter and cook steaks 2 at a time on medium-high heat until browned on both sides, about 4 minutes for each set of steaks. Reserve drippings in pan. Arrange steaks on a platter and keep warm. Into pan drippings, over medium high heat, add remaining ingredients; stirring often to losen brown bits on bottom of skillet, heat until warm. Pour over steaks and serve.