Guess what I've been craving lately? Not wheat, not sugar, not pizza, not lasagna, not cookies or donuts. I've been craving steak!!!! The problem for me is that I don't have the proper equipment for grilling a proper steak and cooking steak at home is always a disaster. I've spent money on different types of grills, the Nu-wave, George Foreman's, some other brand, and they just don't do the trick for me and I can't tolerate the smell of beef cooking. I need to go out for steak. Unfortunately, trying to find a place that has a good steak and where I don't have to put up my car as collateral for a loan so I can afford this good steak, I'm at a loss to figure out how to proceed. I'm also trying out different restaurants here in town and we do have a Brazilian here which I have yet to check out. I keep hoping I'll find a reasonably priced place that serve a good steak without bankrupting me.
No suggestions please about grilling on the balcony. It's minus 15 degrees outside and there's snow out there as well. I don't want to restrict my steak eating to only a few months in the summer :P
OK Horf this may help you. I cook steak at home and I don’t mind the smell, but I can’t stand flying fat going all over the kitchen. Cleaning up after tends to ruin the experience. I cook it this way. I found a frying pan with a tight fitting lid. I heat a little butter and until almost catching fire. In goes the steak always fillet. Two minutes or so later I open the frying pan turn the steak and close the lid. Minimal mess and smell. Hope this helps.
ReplyDeleteKind regards Eddie
You can get a good steak for $10-$12 or so here in So. CA. Not great, not huge, but certainly enough to satisfy the craving! Do you have Outback there? There's isn't bad. They have some more expensive, but I think you can get out the door for $20 or so (iced tea included...)
ReplyDeleteClosing a lid on a skillet will cause juices to escape! I think the cardboard ring made with stapler could help in the limiting that splatter. I use a cast iron skillet(heated till the drop of water is jumping), most of the time I don't put a fat on the skillet(so less splatter), meat is marinated for couple days, patted dry before cooking, 3 min on one side, 3 on another, put stake for a rest for 10 minutes before eating (cover it with something). It is very helpful to get a cooking thermometer and make sure you meat reached the perfect degree of donnes. I recommend to start with 130F (55 C).
ReplyDeleteGot a broiler? Let me know the thickness of your steak and I'll look up cooking instructions in my old Better Homes & Gardens cookbook. It's never steered me wrong.
ReplyDeleteThanks for all the tips.
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