Help Me Cook My Steak!

[toss]

I went to Vons today to pan fry a nice juicy steak. I bought a Ranchers Reserve Beef Chuck Boneless Steak thats somewhat thin (guy there said it would cook better on a stove). Then when I got home I realized I didn't know how to cook it. [img]/images/graemlins/shocked.gif[/img] I think I have to use oil right? I also got some potatos, I can microwave these things right? Thanks for the advice OOT.

[oljumpstart]

Rub meat w/ sea salt and black pepper. Pan sear in 1tbsp. butter and 1tbsp. olive oil over med-high heat. Time depends on desired doneness and thickness of meat, but try about two minutes on each side for med-rare, and go up from there.

[toss]

Thanks man, 4 minutes to cook a steak seems quick but I'll see how it goes.

[oljumpstart]

[ QUOTE ]
Thanks man, 4 minutes to cook a steak seems quick but I'll see how it goes.

[/ QUOTE ]

It is. You said it was thin and you can always cook it some more, but if you overcook it then your screwed. Hope it's turns out good.

[theghost]

[ QUOTE ]
Rub meat w/ sea salt and black pepper. Pan sear in 1tbsp. butter and 1tbsp. olive oil over med-high heat. Time depends on desired doneness and thickness of meat, but try about two minutes on each side for med-rare, and go up from there.

[/ QUOTE ]

A couple of points:

You have a thin steak. Make sure the pan is preheated *very* well. This will allow you to sear the outside and allow the inside to stay somewhat pink and tender. You really only want to hit this very briefly on each side over high heat.

After cooking, put the steak on a plate under foil (to keep in the heat), and let it stand for at least 5 minutes. If you cut into it right away the juices will flow out of it, if you let it stand, it gives the steak time to reabsorb those juices, making for a juicier/tastier steak.

The suggestion of cooking this staek in butter or oil is not a bad one, but it may be better to rub the outside of the steak in a butter/salt/pepper mixture, and that should give you enough fat to cook it in. Remember, this is a sear, not a fry in oil situation.

If you like it rare, don't be afraid if it's red in the middle. Unlike ground beef, steak is ok as long as you sear the outside, killing the germs (there won't be harmful germs inside, as there can be with ground beef). Technically there are exceptions to this, but only nits will worry to that extent.

Get some red wine.

[toss]

Thanks for the advice guys, but I've already finish pan frying with the original poster's instructions. I sprinkled some salt and used a generous amount of pepper (I like pepper) then threw it into the frying pan. I already melted the butter and olive oil in the pan. I cooked each side briefly and when it looked done placed it onto a plate. Added some lettuce, a slice of tamato, onions, and A1 to top it off. Tastes so gooooood. Oh crap I forgot the patato. Thanks guys, I'll try grilling next time.

[Shajen]

[ QUOTE ]
and A1 to top it off. Tastes so gooooood.

[/ QUOTE ]

You make the baby Jesus cry.

[jakethebake]

[ QUOTE ]
[ QUOTE ]
and A1 to top it off. Tastes so gooooood.

[/ QUOTE ]

You make the baby Jesus cry.



[/ QUOTE ]

It's a chuck steak. A1 is the right play.

[swede123]

Not really. It's not like he bought some filets and drowned them in A-1. Beef Chunk needs some help, definitely.

Swede

[toss]

Relax, I didn't put A1 onto every bite. I like to taste meat with and without sauces. I like my meals to have a variety of flavors.

Edit: Actually the meat was more tender that I thought it would be. Guess its the Ranchers Reserve thing.