Tastebud 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!