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post #54 of Old 05-17-2013
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Re: Steak, OMG! pan seared!

Originally Posted by chef2sail View Post
Shawn is correct,

I have seen London Broil sold under various cuts of meat. Top round, skirt steak, bottom round. Traditionally it's flank steak. Marinating for a few hours with something acidic will break down some of the connective tissue which gives it toughness. Acids can be vinegars, wines , or tomato product.

Grill and like Shawn stated slice thinly across the grain on a slight angle. ( sometimes it can change depending on the meat ) the way you slice it makes all the difference . Try and use a slicing knife with a thin blade.
I think that "London Broil" is a marketing term more than anything and can apply to most any flat lean cut. In the seafood department a similar thing, cod or haddock=scrod basically refer to any mild white flaky fish and often it is used interchangeably and often inaccurately as haddock and Cod are both species or genus of fish while scrod is generic. There can be regional differences as well.

Yes London Broil by nature is going to be tough, but you eat it for the flavor, and slice it thin to minimize the size of the connective tissue. Now if I only had a source for some good aged steaks. My old meat purveyor used to give me "samples" of nice aged steaks when I had a Spanish Tapas Bar.

Originally Posted by JimMcGee View Post
We took a cooking class at Williams Sonoma a couple of years ago and the instructor was a chef from an upscale steak house. He recommended a good quality stainless pan for pan searing steak -- which Williams Sonoma just happened to sell

Once we tasted those pan seared steaks they sold a lot of pans. He showed us a couple of simple recipes and recommended de-glazing to make sauces or even just with water to clean the pan. The steak also gets a chance to rest under foil while you are de-glazing. We bought one for home, and when we upgraded to the larger boat we bought an All Clad 9" French Skillet that fits in the galley cabinet. It's a good quality pan and a lot less weight than cast iron.

My simple non-chef recipe:
Pat the steak dry then season with sea salt and cracked pepper and let it come up to room temp for around an hour.

Heat the pan and spritz the steak with a little vegetable oil or olive oil spray right before it hits the pan (no oil in the pan).

One to three minutes per side depending on thickness, remove the steak and cover with foil to rest with a thin slice of butter on each steak (I want to try that flavored butter).

Splash a little red wine into the hot pan (whatever I'm drinking while I'm cooking) and with a wooden spatula loosen up all the good bits. Add in a little bit of onion finely chopped (or dried onion flakes, whatever I have around), a little mushroom if I have it, and just a little garlic from the jar in the fridge. Let it cook on low for a bit until the onions are translucent and the wine cooked down a little. Then add in a little flour/water mix to thicken the sauce.

Plate the steaks with some potatoes and asparagus. Pour the wine reduction over the steaks, pour yourself another glass of wine and head for the cockpit to eat and watch the sunset.

It's a hard life folks, but it's the one we've chosen

Yea my all clad pan is one of the few bones of contention in my divorce! Though I am looking to switch to some carbon steel as they are inexpensive and much lighter weight. Sounds like a nice dinner, what time should I arrive?

I think living aboard freezer space is going to be the hardest adjustment as I have always made my own stock and freeze it in ice cube trays and used it to make sauce as needed, and of course compound butters.
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