Kitty said: Yes.I would like to know the best way to cook a steak on the stove in a heavy stainl-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I would like to know the best way to cook a steak on the stove in a heavy stainl),it will help you,my kids.
Answers:
Sprinkle garlic powder on both sides of steak, pre-heat pan to medium high cook 1 -2 minutes, turn over, cook until, however done you like it. Medium for me. :-) It's very important to let the steak set at least a minute after you take it off the heat to let the juices re-distribute into the center.
Other Answers:
use the pan as a drip tray cook it in the oven, pput the oven up as high as it will go and use the rack like a bbq and bbq it:)
Get the pan VERY hot before you put the steak in there. Then sear the steak on both sides to seal in the juice. Try to only flip it one time. YUMMMY -- you're lucky-- you have steak!!! get cubed steak and put a batter on it - fry it in grease and then you have chicken fried steak. Otherwise - cook a steak in the oven if you don't have a grill = it will get greasy in a pan.
however you like
you just answered your own question.If you have to cook on the stove, I would make sure to put some kind of marinade on it. I would just keep flipping it making sure to not let it burn on one side or the other. I would kind of "blacken" the steak - but you'll have to be running the vent over the stove to make it work. You would heavily season the steak with spicy seasonings. Heat the skillet to HIGH. Toss in a couple of tsps butter and swish it around. It will immediately start to brown and smoke a little. Toss in the steak! More sizzle and some smoke. This will sear the seasonings onto the steak and seal in the moisture.
Depending on how rare or cooked you want your steak, leave it for a few minutes and then pick it up with tongs. Drop in a little more butter, flip the steak over and cook the other side.
Yum!
I usually marinate the steak in cider vinegar and lemon pepper for at least 20 minutes. Then heat the pan with some oil in it. It is hot enough when a drop of water dances on contact. It is best to only turn the steak once, so depending on how you like it done and how thick the steak is determines how long to cook each side.
Oh yes, if you think it might need a bit of tenderizing, before marinating pound it with a meat mallet (or whatever works) and poke it with a fork. The vinegar does turn it sort of gray looking but that is normal. It tastes great!
Swiss steak..his grandmothers recipe..recalled from memory no exact measurements:
Take a few large onions and a few green peppers slice them into strips. Be generous with the onion and pepper there is no such thing as to much. Fry in a bit of oil until the aroma starts to hit you.. Lightly brown.. Then...remove and set aside.
Take cube steak, and sprinkle garlic powder and salt on it. Dip in flour and quick fry in small amount of oil just to brown, but not cook thoroughly. Drain. ( Make sure you use the same pan you cooked the onion and peppers in)
Add a nice amount of V/8 juice to at least half way fill up your pan, maybe a half a quart or so. Add the onion and peppers on top, don't have to mix it. Cook on low covered for an hour and half, or until the steaks are tender. If you want to be daring, try spicy v/8..=)
Serve over rice, or with mash potatoes.
(L)
Salmon Steaks With Hoisin Glaze
1 tablespoon fresh orange juice
2 tablespoons hoisin sauce
2 teaspoons honey
4 salmon steaks (each 8 to 10 ounces and 1 inch thick)
Coarse salt and ground pepper
Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey.
Rinse salmon steaks, and pat dry. Season both sides with salt and pepper.
Place steaks on a rimmed baking sheet. Brush generously with glaze.
Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.
Tips: Cover your baking sheet in foil for easy clean-up.
So I’ve begun searching for easy and delicious ways to prepare fish. Remembering three important lessons makes it a breeze every time. One is to purchase the freshest fish I can and keep it on ice in the refrigerator till I prepare it which is no more than within 1 – 2 days. The best way I have found to do this is to shop at a store that you trust – in my case it is Central Market where turnover is very high. Also, asking my fish monger what he would take home is a simple way to get an honest answer to what is fresh. Number 2 is to keep the ingredient list down, letting the flavor of the fish shine through. Finally, get rid of the fish packaging and clean up immediately afterwards ensures no fishy smell lingering in your home.
for more details:
Source(s):
http://www.cookingwithkristina.com/
correctness,It's Non-profit and only for informational purposes.
- iam lookin for a dip or such u can put in a morel mushroom while cookin them in
- What is the most effective way to cook bacon?
- What is the most delicious recipe for salmon cakes you know?
- Lunch Ideas?
- what is the gooey stuff in pecan pie?
- what is the pork marinade for Tacos El pastor, and what cut of meat is used?
- what is the old coney dog receipe,not the chile dog receipe..?
- Replacement for Capers in recipes? (not olives, not pickles)?
Related Question about Food and Health
- I would like to have your basic recipe for bread pudding, please.?
- i would like to immigrate in Australia?
- I would like to know about german hoildays and thier food?
- I would like to know how to know how to make some good hog head cheese?
- I would like to know how to make a homeade chicken and rice soup. Any good recip
- I would like to know if it's possible to make fingeribs on a George Foreman
- I would like to know of some creative culinary foods and sauces. I am out of ide
- I would like to know what is considered food grade potassium nitrate for meat cu