Post up a pic or two of your favorite steaks or restaurants! Here's what's for dinner~ Image Unavailable, Please Login
The best steak I ever had was this one cooked at home on Superbowl Sunday Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
before/during/after of cooking dinner tonite Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
That's what I was thinking. Will they be held in your Presidential Library when your term ends? "And over here we have the steak archives which are sealed until 2024."
Favorite cut was a NY strip until about 2 years ago when we had a 'hanger' steak at the Lake Park Bistro in Milwaukee. Relatively cheap cut (when you can find it) that cooks great at home when seared in a hot cast iron pan then finished to R-MR in convection toaster over. pic via google Image Unavailable, Please Login
Understand what you're saying but in my experience eating at least 4 hanger steaks (2 in restaurants, 2 home) it didn't matter which way they were cut, there was nothing stringy or chewy about any of the pieces. I know the same concept applies to flank steak, but for some reason the hanger steaks we've had have been universally succulent, super delicious and with a welcome bite/chew unlike a filet.
Anyone else use the cast iron skillet method instead of grilling? Up until a month or 2 ago used to use the grill then watched Alton Brown's episode on steaks and used the cast iron skillet method. Heat oven to 500, put skillet in for 5 minutes, take out and put skillet over high flame for 5 minutes. Sear each side for 30 seconds then put the skillet + steak into the 500 deg oven for 4-5 minutes (med rare). Minimal seasoning before searing (salt + pepper) and I add a little bit of butter on top before going into the oven. Had some PRIME New York's last night. IMO the cast iron method blows grilling away.
Hey Dave, will a nice Lodge pan pass muster for a two steak approach? What do you recommend? Hi to Eric, Hank