![Tried pan frying a round steak [4160x3120 - 2.68MB]](https://pic8.co/sh/sZCbvz.jpg){kind=link}
Would. Even well done, a steak is a steak
Would.
Even well done, a steak is a steak
Came out a little too well, but flavorful. Some parts more tender but it's round steak.
Pounded steak, not too thin, salt pepper and adobo rubbed each side. Fried in vegetable oil 2 minutes each side (maybe gave it less than a minute longer). Reduced to low , threw in slab of a butter, sprig of rosemary, few sprigs of thyme, 2 cloves crushed garlic and basted for 3-4 minutes.
Removed and rested (pic8.co) 5 minutes before cutting strips.
Came out a little too well, but flavorful. Some parts more tender but it's round steak.
Pounded steak, not too thin, salt pepper and adobo rubbed each side. Fried in vegetable oil 2 minutes each side (maybe gave it less than a minute longer).
Reduced to low , threw in slab of a butter, sprig of rosemary, few sprigs of thyme, 2 cloves crushed garlic and basted for 3-4 minutes.
Removed and [rested](https://pic8.co/sh/PpPkLV.jpg) 5 minutes before cutting strips.
well done
Trash.
>well done
Trash.
I like the 1970s dishware.
I like the 1970s dishware.
I think that might even be 1960s dishware.
I think that might even be 1960s dishware.
That green is 70s for sure
That green is 70s for sure
70s. My parents got that exact set for their wedding in 1975. OP's photo gave me a real nostalgia moment.
70s. My parents got that exact set for their wedding in 1975. OP's photo gave me a real nostalgia moment.
I was cooking for my grandparents. Spending more time with them lately
I was cooking for my grandparents. Spending more time with them lately
Holla
Holla
Vegetable oil is horrible for you. Sear that near room temp and patted dry then lightly salted and peppered steak in lard instead. Add in the usual as you did along with the basting. Adding some butter basting at the end for an extra punch of deliciousness.
Vegetable oil is horrible for you. Sear that near room temp and patted dry then lightly salted and peppered steak in lard instead. Add in the usual as you did along with the basting. Adding some butter basting at the end for an extra punch of deliciousness.
Did butter basting. Used to using olive oil but been trying veg lately for some things. High smoke point
Did butter basting. Used to using olive oil but been trying veg lately for some things. High smoke point
All them plant based oils are inflammatory agents to your joints. Lard (pork fat) or Tallow (beef fat) is what nature intended for us.
Vegetable oils are the better livin’ through chemistry lie the jews have sold us to ruin our health and make themselves rich.
Edit: they are high heat oils too.
All them plant based oils are inflammatory agents to your joints. Lard (pork fat) or Tallow (beef fat) is what nature intended for us.
Vegetable oils are the better livin’ through chemistry lie the jews have sold us to ruin our health and make themselves rich.
Edit: they are high heat oils too.
This. 100%, this.
This. 100%, this.
Sometimes I use bacon fat
Sometimes I use bacon fat
Looks like you killed your girlfriend and eating the evidence.
Looks like you killed your girlfriend and eating the evidence.
Well I'm single so there's that
Well I'm single so there's that
Where the hell did you find a round steak? Maybe because I'm not looking for one, but I seriously haven't seen one of those in the store for at least a couple decades.
Where the hell did you find a round steak? Maybe because I'm not looking for one, but I seriously haven't seen one of those in the store for at least a couple decades.
Old woman who gives out free food, she gets for free
Old woman who gives out free food, she gets for free
Don't boil your steaks. Use bacon fat or clarified butter.
Season with salt and put it in the fridge for 2 hours, take it out and dry it with paper towel.
Add crushed black peppercorn on both sides and rest at room temp for 30 minutes.
Heat your (cast) iron pan to a good 365ºF (185ºC) and drop your steak and don't touch it until caramelized, then flip it, add crushed garlic cloves and thyme (fresh if possible).
Use a spoon to sear it with its juice/butter/bacon fat and let it rest for a good 8 minutes on a wooden board. Then slice it and serve with roast potatoes and green beans (sauteed in the same pan).
Don't boil your steaks. Use bacon fat or clarified butter.
Season with salt and put it in the fridge for 2 hours, take it out and dry it with paper towel.
Add crushed black peppercorn on both sides and rest at room temp for 30 minutes.
Heat your (cast) iron pan to a good 365ºF (185ºC) and drop your steak and don't touch it until caramelized, then flip it, add crushed garlic cloves and thyme (fresh if possible).
Use a spoon to sear it with its juice/butter/bacon fat and let it rest for a good 8 minutes on a wooden board. Then slice it and serve with roast potatoes and green beans (sauteed in the same pan).
Yeah. Forgot to salt and pat dry later. Did that on my last and greatest pork chop recipe i posted. Just went right in, but did do cracked. I still like oil (usuy olive), er'body coming at my neck. No touchy, butter garlic herb bastey.
Yeah. Forgot to salt and pat dry later. Did that on my last and greatest pork chop recipe i posted. Just went right in, but did do cracked. I still like oil (usuy olive), er'body coming at my neck. No touchy, butter garlic herb bastey.
When I was in college, one of my go-to meals was round steak because it was cheap and lasted several days. I found a simple recipe as follows: sprinkle round steak with powdered onion soup mix on both sides wrap in aluminum foil, crimping the seams to make it air tight bake for an hour at 350 F (or something like that, it's been decades)
The aluminum bag puffs up like a balloon, trapping the moisture to steam the meat which makes it tender. The onion soup mix gives it a nice onion flavor. You can put vegetables in the bag too.
When I was in college, one of my go-to meals was round steak because it was cheap and lasted several days.
I found a simple recipe as follows:
sprinkle round steak with powdered onion soup mix on both sides
wrap in aluminum foil, crimping the seams to make it air tight
bake for an hour at 350 F (or something like that, it's been decades)
The aluminum bag puffs up like a balloon, trapping the moisture to steam the meat which makes it tender. The onion soup mix gives it a nice onion flavor. You can put vegetables in the bag too.
That could be a useful method for many things
That could be a useful method for many things
Glad it worked for you but HTF did you pan fry a round steak? You have to beat them into oblivion to make them edible they're so tough.
Grew up with that greasy shit cooked to death in flour- now they call it "chicken fried steak".
No thanks.
Glad it worked for you but HTF did you pan fry a round steak? You have to beat them into oblivion to make them edible they're so tough.
Grew up with that greasy shit cooked to death in flour- now they call it "chicken fried steak".
No thanks.
Almost did chicken fry steak. Have to try it
Almost did chicken fry steak. Have to try it
Do yourself a favor and take your vegetable oil and put it in the trash immediately
Do yourself a favor and take your vegetable oil and put it in the trash immediately
I already discussed this. Usually do evoo, which is also hated on. Trying it for high smoke point
I already discussed this. Usually do evoo, which is also hated on. Trying it for high smoke point
How is adobo? Ive never cooked with it but I see a lot of videos of people putting it on/in damn near anything.
I have a cheap Sous Vide and vacuum sealer Its pretty good at making a tough piece of meat into something awesome. Start it in the morning, leave for most of the day and pat-dry and sear on the stove.
How is adobo? Ive never cooked with it but I see a lot of videos of people putting it on/in damn near anything.
I have a cheap Sous Vide and vacuum sealer Its pretty good at making a tough piece of meat into something awesome.
Start it in the morning, leave for most of the day and pat-dry and sear on the stove.
Great go to for almost anything. Prefer to making my own spice mix though. Never had sous vide but I hear good things
Great go to for almost anything. Prefer to making my own spice mix though. Never had sous vide but I hear good things
Is there a particular one you buy? I know I can grab a random one at the store but some input on what to look for would be appreciated.
Or, sans getting one at the store. Do you have a blend that I can make a small batch of to try out?
Is there a particular one you buy? I know I can grab a random one at the store but some input on what to look for would be appreciated.
Or, sans getting one at the store. Do you have a blend that I can make a small batch of to try out?
Don't have one particular. Rub in this recipe (inspiredtaste.net) is something similar to what I usually mix up. Best pork chops i ever had
Don't have one particular. [Rub in this recipe](https://www.inspiredtaste.net/37062/juicy-skillet-pork-chops/#itr-recipe-37062) is something similar to what I usually mix up. Best pork chops i ever had
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