I know that you need to have a thick pan that gets red hot and you sear the steak very briefly keeping the steak from getting watery because once it gets watery, it gets tuff. What are the best ways.
Once your pan is red hot, add butter and lay your steak before your butter burns. Do the same on the other side and depending on how rare you want your steak and how thick of a cut, adjust your time per side according to standard cooking times.
Steak cooked in a pan???? Ewww.
Fire is the only way. On an older grill where the flames actually hit the meat. Flame is a spice. It adds a flavor that no pan can come close to. Make sure you don’t over cook it. Med/rare is the best for tender and flavorful.
But that’s just my opinion.
LET IT MARINADE IN SEASON SALT…… ABOUT AN HR BEFORE COOKING, KEEP IT MOIST WITH WATER ,BECAUSE W E ALL KNOW STEAKS SUCK UP WATER AND SLOW COOK IT AND IF YOU ADD ONIONS JUST BEFORE THE STAKES ARE DONE , WILL HELP WITH THE MOISTURE AND THE TASTE, THE ONION HELPS KEEPS THE WATER IN……… GOOD LUCK!
U have to have a charcoal or wood grill for a good steak
well you could always order steak online and shipped directly to your house..these steaks are more expensive but usually straight from he slaughterhouse. i first tenderize the steak with the toothed side of the mallet. and then marinate in whatever sauce i want for that day. then i would tenderize with the flat side of the mallet and marinate the steak in the fridge for about 12 hours then i would slow cook the steak for about 6 hours with some wood chips burning in the bottom to get a nice smoke taste. and the steak should be pefectly tender and melt in your mouth delicious.
A good steak starts with good meat. No matter how you cook it, a bad piece of meat will come out tough. I would start with a USDA Prime cut and go from there. The best is to cook it medium rare-medium well. The more well-done it is, the tougher it will become. You can grill it or pan sear it and it’s your choice whether or not you want to marinate it. If a USDA Prime steak is out of your budget, then I would go for a lesser-grade sirloin. Vinegar is a good marinade because the acid breaks down the meat, tenderizing it.
PS: NEVER use salt….!!!
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