Sifting – How to Properly Sift Dry Ingredients for Cooking and Baking.
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Question by Styles Gagan: Cooking a steak with limited utensils?
I need some help cooking my porterhouse. Normally I either grill it outside, or use a cast iron skillet.
I don’t have any of those at the moment, so I ask you. How would you cook a 1 1/2 inch bone in, porterhouse steak? I have all the spices, but I can either cook it in a non stick skillet, or in the broiler.
How would you cook the steak, and how long would you cook a 1 1/2 bone in steak to get it medium to medium rare?
Best answer:
Answer by Wise Guy!
Broil.
Better than that darned ole skillet any day!
They say and I have trusted myself pressing on the steak, if it feels like the inside of your hand between your thumb and index finger then it is done.
I use butter and garlic on my steaks. On the grill or under the broiler they always turn out good if I have been lucky enough to pick out a good steak.
When I was single we use to get Delmonico Steaks and cook out every weekend. They were thick and always cooked up great n the grill. We never used anything on them but butter and garlic salt. Got some the other day at WalMart, the first I had seen since, and that has been a long time! I was so disappointed in the meat itself. It was not like a real steak and the meat had a different texture to it. Very disappointed. Went back to WalMart to make sure what I bought was real meat and nothing on the package stated it was nothing but, but it was different.
There is nothing better than a good broiled steak or grilled steak.
Give your answer to this question below!
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**********PANFRIED PEPPER STEAKS
With Roasted Parmesan Potato Slices.
2 large potatoes (about 1 1/4 lb.)
Olive oil
Salt
3 tbsp. grated Parmesan cheese
1 med. sized onion
2 beef rib eye steaks or steaks of choice, each 1 inch thick
1 tsp. coarsely ground black pepper
1/4 c. balsamic or red wine vinegar
About 30 minutes before serving, preheat boiler if manufacturer directs. Slice unpeeled potatoes crosswise into 1/4 inch slices.
On ungreased jelly roll pan, arrange potatoes in a single layer, overlapping slightly if necessary. Drizzle potatoes with 2 tablespoons olive or salad oil and sprinkle with 1/2 teaspoon salt. Place jelly roll pan with potatoes in broiler about 4 inches from source of heat. Broil potatoes 10 minutes turning them once. Sprinkle potatoes with Parmesan cheese. Broil 3 to 4 minutes longer until cheese melts and potatoes brown.
While potatoes are broiling, dice onion. In 12 inch skillet over medium heat in 1 tablespoon hot olive or salad oil, cook onion until tender with slotted spoon, remove onion to bowl.
Sprinkle steaks with pepper and 1/2 teaspoon salt. In same skillet over medium high heat, in 1 tablespoon hot olive or salad oil, cook steaks until browned on both sides, about 8 minutes for rare or until of desired doneness. Place steaks on warm platter. Keep warm.
Reduce heat to medium, spoon off fat. Add vinegar and cook onion. Cook 1 minute, stirring to loosen brown bits on bottom of skillet. Spoon onion mixture over steaks. Arrange Parmesan potatoes around steaks. To serve cut each steak in half.
******* BROIL STEAKS of CHOICE
2 tsp. olive oil
1 garlic clove
2 tsp. thyme
1 tsp. salt
Mix above ingredients together. Rub on both sides of steak. Then wrap in foil and let meat marinate for at least 2 hours (the longer, the better). Then broil in oven or cook on grill until done to your taste.
broil it. a few minutes on both sides with a little seasonings. (but i believe that if it doesn’t bleed when you cut it, then you did it wrong)
I guess the people above me can’t read that you DON’T have a broiler.
You could cook it on a George Foreman grill if you had one of those.
Grilling is the best option but seeing as you don’t have that luxury at the moment i can offer you this advice. Most of the time at any major chain like lets say Outback or Longhorns they use a flat iron to cook your steaks anyway. Broiling has a tendency to dry out thick cuts of meat. Searing it will lock in the flavors. The key is finding the right temperature on your stove-top. Depending on how you want your steak cooked you would want to use a slightly lower temperature for higher degrees of doneness throughout. Or a higher temperature to sear the outside quickly and lock in the goodness. Make sure that your using butter in the bottom of the pan and another tablespoon when you flip. A good pinch of regular old salt hear and there on a steak can add a tremendous amount of flavor as well. Good luck!
I like to marinade in Italian dressing for about an hour then pre-heat oven to 350. place steaks directly on oven rack (with drip pan below) and raise temp to broil.
For that size steak I think 3 mins per side should do it.
You can use one of those “done” thermometers to be sure.