Posted by redforlife on December 20, 2021 at 09:15:11 from (174.210.140.138):
In Reply to: Steak recipe posted by SVcummins on December 20, 2021 at 00:43:43:
Well, for starters, there is NO special recipe required, to make a good one. You shouldn't have to do anything other than maybe let it warm up to room temperature after taking out of fridge and then lightly season before cooking. And lets just say you forgot to do both, that alone will not Ruin a steak. The whole secrete of a good steak IS NOT the recipe, and rather, the meat selection and cooking process. If your not into buying the most expensive USDA prime grade steak you can find at the grocery store or butcher shop, then at least buy a steak no lower grade than USDA choice. And thickness (how thick its cut), is just as important. Don't buy one ANY thinner than 3/4. 1 or a little over is better, but not a have to thing. The bottom line is, the thicker it is cut, the more room there is for error while cooking when it comes to NOT cooking one overdone past your likeness. If you buy a 5/8's or thinner cut, you might as well throw your hopes of cooking it to rare, medium rare, or medium, right out the window. Because by the time you sear both sides, the steak is done through out and can probably be classified as well done. I hope you are NOT one of those that likes your well done. Because to be honest with you, #1. that can just ruin an otherwise good steak, and #2. that is the hardest doneness to cook to and have your steak NOT be tough, dry, and flavorless when your done. A top notch chef that really knows what he is doing, maybe might be able to do it, but otherwise just forget it. If you like your steak that far done, you might as well just eat a hamburger. If that's your picture of your steak in the frying pan, I don't see anything wrong with that steak the way it sits. Although, you can't see how thick it is cut. Hopefully 3/4 or more. The pan on the other hand, there is some issues there. #1. that steak would be better suited for a round pan, its almost to big for that square one. #2. a bone in steak needs to lay flat on the pan's bottom. The sides of pan can't be holding it up by way of the bone. And #3. it doesn't look like you got ANY grease or oil in that pan AT ALL. If you are going to fry a steak in a pan (which is fine), you DO NOT want to be light on the oil. An 1/8 of oil is not to much. A few drops of oil, like as if you were cooking something else, is NO WHERE near enough. My 2 cents, and I hope this helps, or will atleast be good reading for ya.
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