Tastebud Chicago: How to Cook a Steak
Friday, October 20th, 2006Tastebud Chicago: How to Cook a Steak
Linked to this page the other day but have to do so again after trying this out with a should have been tough shoulder steak. Did nothing different other than to add a bit of Adolphs meat tenderizer before the salt, pepper and olive oil. After adding the meat tenderizer (msg free) to both sides of the meat, I let it sit for about 5 minutes then added the salt, pepper and rubbed olive oil into it all on both sides of the meat. Used a regular meat themometer, instead of the fancy digital remote they recomend, and at 150 F took the meat out of the oven.
Added a bit (quarter cup I guess) of water to the sauce after cooking it all for a few minutes. This helped to break the hard crust up and softened the dried onion bits and chives I used instead of fresh scallions.
Was wonderful! Tender, moist, and as flavorful as the last t-bone I had at a restaurent and paid much more for. This one was $4.18 + tax and it fed the both of us to over full. Good stuff! A five star recipe!
