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post #41 of 74 Old 05-16-2013
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Re: Steak, OMG! pan seared!

Chef, I defer to your professional opinion. I probably like ribeye because it's more forgiving.

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post #42 of 74 Old 05-16-2013
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Re: Steak, OMG! pan seared!

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Originally Posted by SlowButSteady View Post
When you open the pan, the steaks will be medium or medium rare, and there will be some sauce to mix with the nice soft sautéed onions
While I'm sure onions are good with this, I am thinking mushrooms would be a good way to go too.

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post #43 of 74 Old 05-16-2013
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Re: Steak, OMG! pan seared!

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Chef, I defer to your professional opinion. I probably like ribeye because it's more forgiving.
Hey I like ribeyes too.


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post #44 of 74 Old 05-16-2013 Thread Starter
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Re: Steak, OMG! pan seared!

Chef! what about so called London broil? It's always tough

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post #45 of 74 Old 05-16-2013
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Re: Steak, OMG! pan seared!

Flank Steak = London Broil. Cook Rare, slice very thin AGAINST the grain

Favorite marinade for Flank:

Bourbon
Brown Sugar
Oil
Pepper, fresh ground
Scallions
Garlic, crushed

Most folks probably don't slice it correctly or thinly enough

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post #46 of 74 Old 05-16-2013
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Re: Steak, OMG! pan seared!

Had it for dinner tonight. Same marinade you gave except red onions vs scallions. You'd have been proud



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Originally Posted by T37Chef View Post
Flank Steak = London Broil. Cook Rare, slice very thin AGAINST the grain

Favorite marinade for Flank:

Bourbon
Brown Sugar
Oil
Pepper, fresh ground
Scallions
Garlic, crushed

Most folks probably don't slice it correctly or thinly enough
T37Chef likes this.


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post #47 of 74 Old 05-16-2013
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Re: Steak, OMG! pan seared!

My best steaks are browned on both sides a couple of minutes or less on each side and then I place the whole pan with steaks in a 450 degree oven for about 4-5 minutes and they come out medium rare and juicy and perfect every time. The grill doesn't do nearly as good a job. I coat the steaks with olive oil and montreal steak seasoning and fresh pepper to begin with.
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Re: Steak, OMG! pan seared!

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My best steaks are browned on both sides a couple of minutes or less on each side and then I place the whole pan with steaks in a 450 degree oven for about 4-5 minutes and they come out medium rare and juicy and perfect every time. The grill doesn't do nearly as good a job. I coat the steaks with olive oil and montreal steak seasoning and fresh pepper to begin with.
Buy a better grill.


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post #49 of 74 Old 05-17-2013
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Re: Steak, OMG! pan seared!

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Originally Posted by deniseO30 View Post
Chef! what about so called London broil? It's always tough
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.


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post #50 of 74 Old 05-17-2013
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Re: Steak, OMG! pan seared!

I've honestly never cooked steak any way but pan seared.

Any other way just lets the juice dribble away.

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