2006-12-07 07:39:29 · 10 answers · asked by bj 1 in Food & Drink ➔ Cooking & Recipes
Don't OVERCOOK it! Just acouple of minutes on each side should do it.
2006-12-07 07:43:28 · answer #1 · answered by Common_Sense2 6 · 0⤊ 0⤋
The key to a good steak is not to over cook it. I strongly suggest a good citrus marinade first. To seal in the juices you have to cook a steak on high heat like a grill or broil it, so that a crust is created. After cooking let the meat rest at least 10 mins (covered of course) Never over cook! I use liquid smoke for that great outdoor taste when I am broiling it. Enjoy! Remember don't over cook it.
2006-12-07 15:46:44 · answer #2 · answered by ci71 2 · 0⤊ 0⤋
It is best to cook it in a gravy or a sauce such as "Swiss steak".
Cut your meat into portion size pieces and season with garlic powder, salt and pepper. Brown it off in olive oil. Add sliced green pepper and onions to the pan as well as a large can of diced or stewed tomatoes with the juice. Let this simmer a while on med-low until the meat and the veges are fully cooked. Serve over rice.
2006-12-07 16:17:03 · answer #3 · answered by kizkat 4 · 0⤊ 0⤋
Grill it only for a few minutes on each side. Also, don't mess with it. Grill one side a 5-10 minutes then the other for the same amount and take it off the grill. Any thin steak like flank or skirt needs to be cut against the grain cutting along the grain is where you get your toughness
2006-12-07 15:49:10 · answer #4 · answered by Luvatlanta 6 · 0⤊ 0⤋
Here in the south we dip it in an egg wash, dredge it in flour, salt and pepper it to taste and fry it in vegetable oil. Or when you get it fried, you can remove it from the pan and drain all but about a tablespoon of the oil, sprinkle with flour, stir, return steak to pan, add a cup to two cups water. Put a lid on it. Turn fire down real low and simmer until it is tender and sitting in it's own gravy. That version is called 'smothered steak' however.
2006-12-07 15:45:58 · answer #5 · answered by stevijan 5 · 0⤊ 0⤋
Broil it, dont fry it. Put meat tenderizer on it/you can marinate it. A liquid marinate with some soda, dr pepper/coke, helps break down the fatty/tuffness and gives a different flavor. The longer you cook in the moistness, the more tender it should be....slow and moist
2006-12-07 15:44:09 · answer #6 · answered by Joyce D 2 · 0⤊ 0⤋
bake it in the oven on low heat in a gravy. It may take longer but lower and slower is the best way
2006-12-07 15:44:19 · answer #7 · answered by stanley f 3 · 0⤊ 0⤋
Cook it on very high heat to sear it on both sides. Then you're good to go!
2006-12-07 15:48:36 · answer #8 · answered by irish_giant 4 · 0⤊ 0⤋
in a really hot pan max.2-3mins per side
2006-12-07 15:53:49 · answer #9 · answered by MRS.K 2 · 0⤊ 0⤋
dont fry it.....
2006-12-07 15:41:03 · answer #10 · answered by brown_suga002 3 · 0⤊ 0⤋