Trying to cook :/

[kirkins]

Thanks @carbeducate I found a special on steaks after your suggestion. I'm also experimenting with spices, I tried adding thyme to the butter before putting the steak on.

Served with broccoli, sour cream, and milk.

It actually wasn't that great. I had cooked a bunch of sausages in the same frying pan the other day. Instead of cleaning it I figured the lard leftover would be great as grease for frying.

It was only a little bit of grease but unfortunately it kind of through the flavor off, that or don't like thyme. I'm realizing I don't even have salt, so I'm pretty much level 1 cooking right now.

Oh well will give it another go tomorrow.

Comments

[carbeducate]

Some friendly suggestions--if I may:

1. take the steak out of the package the night before and put it on a rack in a pan so that there's clearance between the bottom of the steak and bottom of the pan. Rub salt on both sides and cover--making sure that nothing but the rack is touching it so that it can dry just a bit. I promise this is a good thing. Leave in fridge until an hour before using.
2. Take out the steak and let it get to room temperature, still on the rack in the pan.
3. Heat the oven to 400 degrees F.
4. In a CLEAN pan, lightly oil and bring it to medium-high heat.
5. Put garlic powder and fresh black pepper on BOTH sides just prior to putting in pan.
6. Place steak in hot pan, searing both sides at about 2 to 3 minutes each (stoves vary).
7. Place back on rack in metal tray and BAKE for about 12-16 minutes (again, ovens vary) until internal temperature is between 140 to 160F, depending on how you like it done.
8. Take out of oven and place on a warmed plate (placed in oven 1 or 2 minutes) and tent with aluminum foil. DO NOT touch for 10 minutes.
9. Use this time to deglaze the frying pan with canned beef broth and/or a dash of red wine. Stir with a whisk, adding some oregano and fresh garlic, salt and pepper. You can also add some mushrooms sauteed in butter or olive oil. Add one pat (1/2 TBSP) butter and stir briskly, letting the sauce reduce by 1/3. This is an au jus.
10. Serve steak with au jus and perhaps some asparagus (grilled) or green beans (grilled if fresh, simmered if canned).
11. Enjoy.

[breakeverychain]

Get a cast iron pan and you won't have to worry about oil at all. Cast iron makes cooking steak indoors the easiest. Sear on both sides, finish in the oven and learn how to check doneness with a fork. If it's super squishy, it is rare. If it is firm, it is well done. If it's somewhere in between, it is medium.

I can't eat steak unless I cook it in a cast iron pan or on the grill. It's the only way to go. The only thing you have to learn is how to clean the cast iron pan properly because you don't wash with soap, but it is super easy and worth it.

Thyme is good, but it can overpower food pretty easily, so you just have to learn how much to use depending on how much food you're cooking. If you do add too much, you can also add a little more butter and it will tone it down too.

[carbeducate]

If the cast iron is properly seasoned and cleaned, you don't have to worry much about sticking or cleaning.

[breakeverychain]

Even easier than trying to do the butter in the pan is to make a steak butter too. There are a ton of recipes online. I recently made a pesto butter with just a stick of butter, some pesto, and salt. Then, you spend less time cooking and it will be ready to use if you make steak again. I have made lemon garlic butter that was good too. Then, you just make the steak, top with a spoonful of butter. Super quick, easy, and delicious.

[mtbrider21]

Just add dessert and it'll be perfect.