The next time I cook these, I want some sauce to go with it or something. Any suggestions?
I should definitely make some steak sauce.
Ya man, cooking on an aluminum or Teflon pan is difficult when it comes to steaks. Buying a meat thermometer (even a $10 probe, which is what I use) would definitely help in that regard. Itāll tell you when the meat is ready to be pulled off the heat.
Maybe, for the time being, cut the meat into little 1/2" slices and pan fry them. Itāll be way easier to tell when theyāre done cooking and itāll be quicker. Might dry the meat out a bit, but throw some butter on them as theyāre finishing up on the stove (or to begin with as pwn suggested) and theyāll be good!
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Absolutely not
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Okay
Hey boilerman, do you agree that steak marbling is fascinating to look at?
Youāll have to forgive my steak elitism, haha. Iām of the belief that, a steak done correctly needs no sauce.
But you know whatās an EXCELLENT steak topper/companion? Eggs. Fried and runny is perfect, because the yolk can act like a sauce.
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You missed an opportunity for a pun.
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Most definitely. My favorite that Iāve gotten to see was a $10 pair from a local Italian deli. Pretty sure they mislabeled them
Edit: I promise I have pictures on my phone that arenāt just steak haha.
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Woah. Yea someone messed up big time!
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Haha yes definitely! I even asked the cashier if it was correct and she looked at me like I was crazy.
Full disclosure, I donāt remember it being absolutely mind blowing to eat, but it was nice to show off to my friends, dad and brother. Kind of rub it in their faces. My dad actually went there after I showed him the picture to try and find moreā¦ Shouldāve saved him oneā¦
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Iām going to take this day off from the gym then pick up back tomorrow. I definitely need a mental break. Iām fine, itās just that I have been super productive every day of the week for the past few weeks. I need to relax.
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If youāre going to be cooking on a nonstick pan, the meat should be sitting out for quite some time - 30 minutes bare minimum, probably more. Your steak is cooling down your thin pan, thatās why it has the color of old elephant skin.
Poke your steak while itās cooking, with your finger, to feel itās consistency. I never use a thermometer or a timer and mine never gets overcooked. Just takes time and experience to know what a proper medium rare steak āfeelsā like (and āmedium rareā is a lot rarer than most people realize - rare is a cool, uncooked center). Well done meat tastes terrible, and is thought to have carcinogens in it.
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Bingo. Cooking steak is a lot like the gym apparently lol
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For a little flavor sprinkle some salt on your steak while it gets to room temperature. Or even the night before while itās in the fridge.
Then hit it with some pepper and (maybe) garlic salt as you finish cooking it.
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I enjoy using (sometimes) the lean perrins pre made marinade bags for cheaper cuts to help give it some yummyness
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@T3hPwnisher @flappinit @FlatsFarmer @boilerman
So letās say I have this little 1 lb roll of ground beef, Itās not taboo to thaw this thing by running it in water right?
I wanna make a taco bowl
What you should do is place the package into a big bowl of cold water and let it thaw that way. Warm water is not advisable, as it can promote growth of bacteria during the thaw. To speed it up a bit you can periodically dump out the water and replace it with more cold water - by cold I mean as cold as your tap can make it, which shouldnāt be freezing, but while the package sits in there you have a 1 lb ice cub freezing the water, so you can replace the freezing water with regular cold water a couple times.
However, in a pinch, if you need it ASAP, do what you gotta do and youāll (probably) be fine. Just letting you know whatās ācorrectā.
Also, take a couple more things out of your freezer that youāre gonna use in the next couple days and put them in your fridge now, so you donāt have to worry about this again.
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I have thrown completely frozen ground beef in the pan and cooked it. Itās a pain, but it works.
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