Frying steak and onions

[waggy]

Originally posted by: aesthetics
what a strange thing to do with your spare time...

since is makeing dinner a strange thing to do?

Originally posted by: sao123
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.

ohh that sounds good.

 

[MegaVovaN]

Originally posted by: gorcorps
you need a bigger pan

lol yea...although this one is pretty huge as is.

Originally posted by: sao123
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.

OOO teach me how to incorporate ham there? I got loads of (kinda watery) ham that is $0.99/lb.

Wheat/whole grain bread is like $4/loaf and is gone in a day

 

[Billb2]

Another way to cook a cheep (tough) steak is to heat up a cast iron skillet really hot. Add a tsp or so of oil and seer the meat on both sides. Should take less than a minute per side. Then put the pan (uncovered) in a 350'f oven until the desired doneness.

 

[MegaVovaN]

Originally posted by: Billb2
Another way to cook a cheep (tough) steak is to heat up a cast iron skillet really hot. Add a tsp or so of oil and seer the meat on both sides. Should take less than a minute per side. Then put the pan (uncovered) in a 350'f oven until the desired doneness.

The pan has plastic handle...so meat will have to be moved to overn-friendly pan.

BTW, I've done meat like this, but ate it outright, without putting in the oven. Maybe I don't know any better, but I always ate tough meat...

 

[DAPUNISHER]

<Ralph Wiggum> My stomach is full of evil.</>

 

[ForumMaster]

love the onions myself. yesterday i made something similar just added some bell pepper to the onions. works wonders.

 

[mattocs]

I usually am not a fan of non-grilled streak...but that must be tasty being cooked in all those onions.

 

[fatpat268]

Originally posted by: MegaVovaN

OOO teach me how to incorporate ham there? I got loads of (kinda watery) ham that is $0.99/lb.

Wheat/whole grain bread is like $4/loaf and is gone in a day

You could always learn to make your own bread for a fraction of the cost.

 

[hiromizu]

Originally posted by: Billb2
Another way to cook a cheep (tough) steak is to heat up a cast iron skillet really hot. Add a tsp or so of oil and seer the meat on both sides. Should take less than a minute per side. Then put the pan (uncovered) in a 350'f oven until the desired doneness.

Yea that's what I did with my ribeye. Damn it was guten.

 

[TallBill]

Negative points for well done

 

[Mrvile]

Meh I would probably buy better quality meat less often if I couldn't afford it every day...1.69/lb meat isn't really the answer to cooking straight up. For that kind of meat I probably would have chopped it up and stir fried it with some veggies or something...I can't see myself eating cheap shoulder in steak-form.

But I wonder what steak would taste fried up with all them onions...thems a lot of onions.

 

[MegaVovaN]

Originally posted by: TallBill
Negative points for well done

By your standards I should just eat it alive, right?

The cut was rather thin so it was not really tough, and it was penetrated by them onions.

 

[everman]

For dinnerI had scallops, tiger prawns, ribeye, with a nice viognier. Costco FTW!

 

[Howard]

Originally posted by: Fritzo

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.

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

Yeah, you told him to stew it.

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.

Simmering isn't a great description of a cooking method (nor does stewing necessarily equate to boiling). Perhaps you meant "braise"?

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'm not really sure I understand what you. To the best of my knowledge, simmering is cooking in a [generally water-based] liquid at a fairly high temperature but below a boil. How is this done with little moisture?

 

[Howard]

Originally posted by: MegaVovaN

Originally posted by: TallBill
Negative points for well done

By your standards I should just eat it alive, right?

The straw man cometh! Dumbass.