Frying steak and onions

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E

Eli

Super Moderator | Elite Member
Oct 9, 1999
50,419
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Gross. LOL!

I like onions, but not that much.
 
waggy

waggy

No Lifer
Dec 14, 2000
68,143
10
81
looks good. that looks like a good way to use some cheaper steak.
 
Fritzo

Fritzo

Lifer
Jan 3, 2001
41,920
2,161
126
Originally posted by: MegaVovaN
I am ignorant about kinds of steak, but on package it said "Shoulder steak - family pack - $1.69/lb".

Removed onions to make room for beef

Flipped the beef

Flipped beef again and unloaded cooked onions on top

(mostly) Well done and ready to serve.


Eating it now. It is a bit undersalted so I dip tomatoes in salt.
Click to expand...

I think I would have coated the beef in flour and simmered it with the onion for about 45 minutes or so. Shoulder steak is kind of tough, so cooking it this was would have tenerized it.
 
Baked

Baked

Lifer
Dec 28, 2004
36,052
17
81
You can't cook steak w/ an electric range. Epic fail. And the only thing cheap beef is good for is stew. That beef you're eating must be tough as leather.
 
E

Eli

Super Moderator | Elite Member
Oct 9, 1999
50,419
8
81
$1.69/lb?

That's cheaper than hamburger... by a lot... lol.

I'm not sure what you just ate. ;)
 
Fritzo

Fritzo

Lifer
Jan 3, 2001
41,920
2,161
126
Originally posted by: Baked
You can't cook steak w/ an electric range. Epic fail. And the only thing cheap beef is good for is stew. That beef you're eating must be tough as leather.
Click to expand...

No it's not. If he would have did what I told him to above it would have been great :)
 
M

MegaVovaN

Diamond Member
May 20, 2005
4,131
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0
Fritzo: Hmm, I might simmer it next time...

Originally posted by: Scarpozzi
This Thread Needs More Onion!!!
Click to expand...
LULZ!

Originally posted by: Baked
You can't cook steak w/ an electric range. Epic fail. And the only thing cheap beef is good for is stew. That beef you're eating must be tough as leather.
Click to expand...

Well I eat so much meat that if I was buying cuts over $3/lb I'd go fuckin broke! (Some cuts in freezer are up to $2.69/lb). And yeah that steak was pretty tough, but my teeth and jaws are tougher :evil:

Originally posted by: Eli
$1.69/lb?

That's cheaper than hamburger... by a lot... lol.

I'm not sure what you just ate. ;)
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I ate normal meat. Hamburgers FTL. Big markup, bigger possibility of disease spread (since you have 50+ cows in same patty), and you don't know what goes into it. They coulda blended some bones and horns and tails in and you will never know.
 
S

spidey07

No Lifer
Aug 4, 2000
65,469
5
76
Originally posted by: Fritzo
Originally posted by: Baked
You can't cook steak w/ an electric range. Epic fail. And the only thing cheap beef is good for is stew. That beef you're eating must be tough as leather.
Click to expand...

No it's not. If he would have did what I told him to above it would have been great :)
Click to expand...

:)

Yeah, you told him to stew it.
 
Fritzo

Fritzo

Lifer
Jan 3, 2001
41,920
2,161
126
Originally posted by: spidey07
Originally posted by: Fritzo
Originally posted by: Baked
You can't cook steak w/ an electric range. Epic fail. And the only thing cheap beef is good for is stew. That beef you're eating must be tough as leather.
Click to expand...

No it's not. If he would have did what I told him to above it would have been great :)
Click to expand...

:)

Yeah, you told him to stew it.
Click to expand...

I did not. Stewing is essentially boiling it in a liquid. Simmering is used in southern and Asian cooking. The long, low heat breaks down the fibers in lower end cuts of meat to tenderize it.

Something else he could have done is taken a fork and poked the hell out of the beef before cooking. I have a skewer punch that does this, but a fork works as well.
 
redgtxdi

redgtxdi

Diamond Member
Jun 23, 2004
5,464
8
81
Meh........forget the fork/poking it never works well enough.


Simmer. But sometimes it just doesn't matter. When you really want steak...just cook the fvckin' thing however you can and man up!!!!!


Onions > all vegetables.....and they all know it. Some are green w/ envy. Some are yellow and the rest are just red w/ anger. (Carrots just stick their heads in the dirt!)

:cool:
 
Billb2

Billb2

Diamond Member
Mar 25, 2005
3,035
70
86
A little time spent in marinading would have been a good thing.
I marinated a flank steak yesterday (10 hours) in EVOO, balsimic vinigar, garlic and pepper and a little MSG.
Got the Webber thermometer pinned as high as it would go and about 8 minutes later...EEOWEEE!
A baked potato and some asparagus fried w/prosciutto/balsamic vinegar to go along.
 
H

Howard

Lifer
Oct 14, 1999
47,982
11
81
Originally posted by: Fritzo
Originally posted by: spidey07
Originally posted by: Fritzo
Originally posted by: Baked
You can't cook steak w/ an electric range. Epic fail. And the only thing cheap beef is good for is stew. That beef you're eating must be tough as leather.
Click to expand...

No it's not. If he would have did what I told him to above it would have been great :)
Click to expand...

:)

Yeah, you told him to stew it.
Click to expand...

I did not. Stewing is essentially boiling it in a liquid. Simmering is used in southern and Asian cooking. The long, low heat breaks down the fibers in lower end cuts of meat to tenderize it.
Click to expand...
Simmering isn't a great description of a cooking method (nor does stewing necessarily equate to boiling). Perhaps you meant "braise"?
 
Fritzo

Fritzo

Lifer
Jan 3, 2001
41,920
2,161
126
Originally posted by: Howard
Originally posted by: Fritzo
Originally posted by: spidey07
Originally posted by: Fritzo
Originally posted by: Baked
You can't cook steak w/ an electric range. Epic fail. And the only thing cheap beef is good for is stew. That beef you're eating must be tough as leather.
Click to expand...

No it's not. If he would have did what I told him to above it would have been great :)
Click to expand...

:)

Yeah, you told him to stew it.
Click to expand...

I did not. Stewing is essentially boiling it in a liquid. Simmering is used in southern and Asian cooking. The long, low heat breaks down the fibers in lower end cuts of meat to tenderize it.
Click to expand...
Simmering isn't a great description of a cooking method (nor does stewing necessarily equate to boiling). Perhaps you meant "braise"?
Click to expand...

Not really. Braising is where you scorch the outside of a piece of meat, then finish cooking it with moist low heat. Simmering is just cooking something at a low heat in low/medium moisture over a long period of time.

I'll typically braise thicker cuts of meat with a bone (lamb, t-bone, pork chops) when I want to make a sauce with it.
 
sao123

sao123

Lifer
May 27, 2002
12,653
205
106
had i seen this thread an hour ago... id have taken a picture of real food...

Fresh Fried Eggs, Bacon, Sausage, Ham, and Wheat Toast.
 
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