Liam's Favorite Steak
“I usually have this with green beans and or cubed red potatoes.” — Liam
- Good steak with nice marbling of fat
- Worcestershire sauce
- Lowry’s seasoning salt
- some mushrooms, sliced
- garlic salt
- teaspoon of sour cream
- Tenderize steak with fork by poking holes into the meat. Pour worchestershire sauce over both sides of steak and add a bit of salt and Lawry’s seasoning salt to both sides. Massage it into the meat. Let it sit on plate in worcheshire sauce while you prepare the mushrooms.
- Over a medium flame, add the sliced mushrooms and butter (to personal preference… I use about a spoonful). While water cooks off of the mushrooms add a touch of garlic salt.
- Open the windows in your house.
- In a searing hot pan, cook steak with tablespoon of butter, 4 minutes per side. After each side has cooked, I usually like it 2 more minutes on each side (but I like my steak medium or medium well). Once cooking is done and the house doesn’t look smokey anymore… close the windows, unless there is a nice breeze and it feels better with the windows open.
- Slice steak and top with browned mushrooms
- Mix worchestershire sauce with a teaspoon of sour cream until an even brown color and use as a dipping sauce for steak.
- Don’t forget to put in mouth and eat.
About this Artist
Liam Lynch is a writer, director, produce, musician, and do-it-yourself tech geek. He had a worldwide hit with his song “United States of Whatever,” was the creator of the Sifl & Olly show on MTV, and recently wrote and directed the movie Tenacious D and the Pick of Destiny. His video podcast, Lynchland, (available on iTunes) is not to be missed. Best of all, he is my little brother.
About the interview
The live footage is of Liam performing “Whatever” as part of a Foo Fighter’s encore at a sold-out Universal Amphitheater. That’s Dave Grohl on drums and Tony Kanal of No Doubt on bass. How could it not rock? The interview took place in Liam’s car and home.
Los Angeles, CA
Jennifer Robbins and Audrey Roberts
All content copyright © Jennifer Robbins and Jenville Productions