Laurel
Kitty Mama
- Joined
- Aug 27, 1999
- Posts
- 20,678
I start with nice meat that I order, shipped hard-frozen to my house. I keep it that way, never defrosting , because even though a frozen steak takes longer to cook, it shrinks much less and ends up waaay juicier.
I season the fuck out of all sides of the meat with fresh cracked pepper and crushed salt. Then I season some more. Heat up oil in a pan on medium-high flame. Not just a little - a good quarter inch, enough so that when you drop that steak in, the oil tickles all the meaty crevices, gets em all crispy-like.
Two minutes per side, then the pan comes off the heat. A pat of butter atop each piece o' meat, along with a good-sized garlic clove sliced in half.
I then pop the steaks in the oven, already heated from making these lovely simple delicious accompanying bites of yum:
http://chocolateandzucchini.com/recipes/vegetables-grains/perfect-roasted-potatoes-recipe/
I like medium rareish, so it's 10-15 minutes in the oven (because frozen - 5 is fine if you're using non-frozen meat) then another 10-15 (or 5) resting outside the oven in a foil tent.
And there you have it.
I season the fuck out of all sides of the meat with fresh cracked pepper and crushed salt. Then I season some more. Heat up oil in a pan on medium-high flame. Not just a little - a good quarter inch, enough so that when you drop that steak in, the oil tickles all the meaty crevices, gets em all crispy-like.
Two minutes per side, then the pan comes off the heat. A pat of butter atop each piece o' meat, along with a good-sized garlic clove sliced in half.
I then pop the steaks in the oven, already heated from making these lovely simple delicious accompanying bites of yum:
http://chocolateandzucchini.com/recipes/vegetables-grains/perfect-roasted-potatoes-recipe/
I like medium rareish, so it's 10-15 minutes in the oven (because frozen - 5 is fine if you're using non-frozen meat) then another 10-15 (or 5) resting outside the oven in a foil tent.
And there you have it.