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-> Recipe Collection
-> Meat
champion
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Mon, Dec 08 2014, 7:45 am
I have this meat at home. I do not know how to make it.
I need an easy, foolproof, home friendly method.
I have regular pots and pans, an electric grill with only one setting and a regular oven.
thank you all.
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heidi
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Tue, Dec 09 2014, 9:07 am
Heat the heaviest frying pan you have on med-high heat. Do not grease the pan. Rub the steak on both sides with a drop of oil and some spices (montreal steak spice if you have, if not, just black pepper)
Put the steak in the pan and "fry" for 5-7 minutes per side depending on how thick the steak is and how well done you want it.
Enjoy!
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champion
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Tue, Dec 09 2014, 9:11 am
thanks for the reply.
I am an amatuar when it comes to meats so I would just like to clarify a bit.
1) basically the only oil involved is the oil that I rubbed onto the meat. correct?
2) how will I know how thick it thick enough to warrant more time in the pan? I like my meat well done just fyi
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heidi
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Tue, Dec 09 2014, 9:16 am
Yes, entrecote steak has enough fat to not need more than what you rub on. It gets a nice crust this way. When it's on the first side check the side of the meat. When it is brown halfway up, flip the steak and give it one minute more than you did on the first side. I love rare meat so it hurts to prescribe how to make it "well done" which to me means burnt. If it needs more time simply put it back on the fire as soon as possible.
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heidi
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Tue, Dec 09 2014, 10:04 am
would love to know how it turns out.
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CatLady
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Tue, Dec 09 2014, 10:42 am
My best tip is to let the steak sit on the counter for 30 minutes before pan-broiling, because it should come to room temperature before cooking. Also, don't use a non-stick pan if you can help it. You'll know when the steak is ready to turn because it will detach from the pan readily. Then, you can deglaze the pan with a glass of red wine after the steak is cooked to make a delicious pan sauce.
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