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dsi1[_2_] dsi1[_2_] is offline
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Default Dinner tonight (2/6/19)

On Thursday, February 7, 2019 at 8:20:06 AM UTC-10, tert in seattle wrote:
> writes:
> >On Wednesday, February 6, 2019 at 7:53:50 PM UTC-5, Jill McQuown wrote:
> >> Pan seared chuck eye steak. Lightly salted, then let it sit to absorb
> >> and bring out the wonderful taste.
> >>
> >> I'll be roasting some cauliflower florets in the oven to go with it.
> >> Lightly steamed first then layered on a sheet pan and lightly brushed
> >> with olive oil, granulated garlic and S&P.
> >>
> >> Oh, I'll put some of that granulated garlic on the steak, too.
> >> Cooked to medium rare.
> >>
> >> Jill

> >
> >Pan seared New York strip here, with a garlic and brandy pan sauce.
> >Vermicelli with butter, basil, and garlic.
> >Tossed salads with blue cheese dressing for him, balsamic vinaigrette for me.
> >
> >Beef and garlic. Great minds think alike.
> >
> >I've had a little pot of basil kicking around the kitchen for a couple
> >of months. The halogen lights in the range hood seem to be keeping it
> >going. Gardening. Heh.
> >
> >Cindy Hamilton

>
> someone told me she tried pan frying a steak for the first time and
> it came out with "too much crust" or something like that - she said
> maybe next time she won't get the pan as hot
>
> I don't do this much - me caveman, cook steak with fire - but in my
> experience you want the pan blazing hot and don't want to leave the
> steak on there for more than a minute on each side
>
> any words of wisdom?


Fry your steak in a good amount of oil at high heat. Flip and continue frying for about 15 seconds and then turn the heat down to med. Flip your steak every 90 seconds or so until done. Let rest a few minutes before... yadda, yadda, yadda.

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