Tender steaks made on stovetop

Dolly Welsh

Mon, Oct 13 2014, 10:40 am

You need a frying pan with a lid.

Brown the strips on both sides, put in some water with something in it, cover with the lid, let it steam cook the rest of the way.

What is in the water: a little red sauce, whatever you like, or just some wine, or just some red vinegar with a little sugar in it masquerading as wine. Anything. Just not plain water, that's too dull.

You brown with a light dusting of garlic powder and black pepper, nothing else.

You don't have to slice up the meat.

Brown in a little hot oil until it's seared, then turn. It is better if the pieces do not touch each other when they are browning.

It's good to pat the meat dry with a paper towel before browning.

If you don't have a lid, use two layers of tinfoil. Don't peek much.

This works for any kind, cut, or grade of beef. The tougher cuts might do well being cut into somewhat smaller pieces.

One shouldn't overcook this. Once there is no more red color in the middle of the meat, stop right away.

Last edited by Dolly Welsh on Mon, Oct 13 2014, 11:12 am; edited 1 time in total

iluvy

Mon, Oct 13 2014, 11:48 am

http://allrecipes.com/recipe/b.....rlic/

This is our favorite steak recipe of all time. I make other kinds sometimes so we won't get tired of it, but I always come back to this one! It's so easy and really delicious. I don't bother with the cloves.

ttbtbm

Mon, Oct 13 2014, 12:01 pm

Barbara wrote:

What kind of steak?

Any!
I haven't shopped yet. Very Happy

Just don't want to spend all day tomorrow in the kitchen so looking for things to make on yom tov.
Thanks for the recipes!

Barbara

Mon, Oct 13 2014, 12:05 pm

ttbtbm wrote:

Any!
I haven't shopped yet. Very Happy

Just don't want to spend all day tomorrow in the kitchen so looking for things to make on yom tov.
Thanks for the recipes!

Okay. I'll see what I have at home tonight.

booboo24

Mon, Oct 13 2014, 1:27 pm

This is gonna sound strange but a relative of mine (who works in a restaraunt) told me before you spice or marinate the steak....always marinate the meat in soda (diet or reg) the acid from the soda helps break down the fat and tendons in the meat making it really soft. After about an hour or so wash meat off and flavor as desired

self-actualization

Mon, Oct 13 2014, 1:48 pm

Minute steak slices in a large frying pan - sautée an onion and some garlic, sear the steaks on both sides, add mushrooms, then cover with water, add some onion soup mix (half a packet) and salt and pepper, cook on on medium/low heat until it feels soft when poked with a fork.