scotty34
09-25-2005, 09:38 PM
No, this is not a thread about me losing my virginity. Perhaps it is more embarassing however to admit that I am 19 years old, and tonight is the first time I've ever cooked my own steak. I've lived in dormrooms the past two years with a common cafeteria and no kitchen. Prior to that I lived with my parents and they did all the cooking. I decided tonight was going to be the night that I do it for my first time. I had absolutely no idea what I was doing, but I pretended I did anyways.
It was a thinly cut T-Bone steak from the local grocery store. I took it out of the freezer this morning to thaw it out. I placed it out on the counter, and covered one side with Kikkoman Terriyaki Sauce/Marinade, then topped with garlic salt and black pepper.
I spread some oil around the frying pan (I certainly cannot afford a BBQ) and turned the element to medium. I placed the steak in the pan, seasoned side down. I repeated the procedure of sauce, garlic salt, and pepper on the top side.
It took about 2 mins and the bottom was fairly brown, and I flipped it. I waited another 2 mins, cut open the center, and it was browned throughout. It was a small frying pan, and unfortunately, the edges of the meat were still a little red. It was done however, and time for me to enjoy my creation. I dress it up with some Original Bold Bullseye, crack open a Rickards Red beer and begin.
Results: Meat was slightly tough, but absolutely delicious. I shall certainly be doing this more often. Anyone have tips for me?
It was a thinly cut T-Bone steak from the local grocery store. I took it out of the freezer this morning to thaw it out. I placed it out on the counter, and covered one side with Kikkoman Terriyaki Sauce/Marinade, then topped with garlic salt and black pepper.
I spread some oil around the frying pan (I certainly cannot afford a BBQ) and turned the element to medium. I placed the steak in the pan, seasoned side down. I repeated the procedure of sauce, garlic salt, and pepper on the top side.
It took about 2 mins and the bottom was fairly brown, and I flipped it. I waited another 2 mins, cut open the center, and it was browned throughout. It was a small frying pan, and unfortunately, the edges of the meat were still a little red. It was done however, and time for me to enjoy my creation. I dress it up with some Original Bold Bullseye, crack open a Rickards Red beer and begin.
Results: Meat was slightly tough, but absolutely delicious. I shall certainly be doing this more often. Anyone have tips for me?