Archive for Active No-Carber Forums A veggie-free zone
 



       Active No-Carber Forums Forum Index -> Red Meat
thegreatmcgonigal

Great new way to cook steak!

New for me, anyway.  I've never been very good at cooking steak indoors, but I just tried this recipe and the results were delicious!  An additional benefit is the steak is cooked in its frozen state, so I can buy all the steak I want when it's on sale and keep it in the freezer and not bother with defrosting, and worrying about the steak losing quality during defrosting, either.

Next time I'll try some changes:  Less meat tenderizer, maybe a bit more worcester sauce, an additional clove or 2 of garlic, and broiling a bit shorter time...

Here it is:

http://allrecipes.com/Recipe/Juicy-Steak/Detail.aspx
thegreatmcgonigal

Ugh, it came out awful the second time.  


Sad
Manaloa

what happened?
Avalon

I didn't read your second post until after visiting the link. Sorry but LOL  Laugh  

3rd time's the charm?

Best wishes,
Avalon  Happy
thegreatmcgonigal

Manaloa wrote:
what happened?



I don't know, maybe I overcooked it.  The first time was a thick porterhouse steak, the second time was a thinner rib eye steak.

"3rd time's the charm? "

Ya think? I'll try to undercook it next time.  I think I may try to sear the frozen steak on the stovetop briefly first, too.

I bet it would be great if I could put the frozen steak down on a wood fire or glowing coals!
Manaloa

This recipe might work better if you purchase large amounts of steaks then repackage them into individual servings, then when doing so adding the seasonings, so they freeze with the meat.

I would say maybe try it one more time. I have a hard time cooking steaks in a broiler myself. Give me a grill everytime.
thegreatmcgonigal

Manaloa wrote:
This recipe might work better if you purchase large amounts of steaks then repackage them into individual servings, then when doing so adding the seasonings, so they freeze with the meat.

I would say maybe try it one more time. I have a hard time cooking steaks in a broiler myself. Give me a grill everytime.



If I put tenderizer on it and did that, I think the meat would turn to mush.  I'm not sure about using tenderizer in the first place.  What do people here say about it?

They say that meat cooked from frozen tends to be tough, though, and I guess the tenderizer counteracts that.

I've just been freezing the meat in the plastic wrap it came in. Is that OK?  Is that Bear-approved?

       Active No-Carber Forums Forum Index -> Red Meat
Page 1 of 1
Create your own free forum | Buy a domain to use with your forum