Welcome to TalkBass, the Premier Bass Player Community and Information Source. Register a 100% Free Account to post and unlock tons of features.
Discussion in 'Off Topic [BG]' started by tastybasslines, Nov 18, 2012.
I have this for tonight...2 pounds, no barbecue, Recommendations for oven cooking?
I use this recipe on the regular, works great and is easy, don't forget to prop the door as instructed- http://www.foodnetwork.com/recipes/alton-brown/sirloin-steak-recipe/index.html
Log in or Sign up to hide this ad and more.
I always cook steak in the oven, this is how it is done in most restaurants!
Just preheat your oven at 200c (390f), get a pan hot on the stove, butter or oil, season your steak and sear it on high heat on both sides until a crust forms , should be around 2 minutes on both sides.
Stick it in the oven to finish the cooking (make sure your pan is oven proof), poke your finger on it to estimate how it is cooked.
Depending on thickness and how you like it done, anywhere between 5 and 15 minutes should do the trick.
If it is hard like the center of your palm it is well done. If it bounces back like the fat part bellow your thumb it is rare, in between is medium.
If you just dump it straight in the oven chances are you will end up with a grey overcooked piece of rubber...
I use the broiler in my oven
Same here. When it bursts into flame it's just about done.
There was an incident this one time.
How many people will be eating it? You could cut it into individual portions, pan-sear it and finish in the oven. What you use for seasoning and a sauce is up to you. If you don't have an oven thermometer, you can use the squeeze method for doneness- squeeze the muscle between your thumb and forefinger to feel the firmness. With your hand relaxed- that's rare. Close your fingers as if you were holding a broomstick but don't squeeze- that's medium and if you squeeze, that's well-done.
Great suggestions on the thumb/forefinger test. Never knew that!
I have a stovetop grill pan...I think I'm going to sear it in that and then throw it in the oven...Is the non stick coating safe?
WARNING: that stuff in the bag ain't what you think it is.
Seared it in the pan and in the oven it went..turned out great!
The package may have instructions on it but sometimes, it's just "preheat oven to 360 and place meat on baking pan- bake for xx minutes after cutting a slit in the flat side of plastic bag, setting with flat side up". I bought some pork tenderloins that have these instructions but I like meat seared, so I don't follow them.
I was going to say broil it.
Steaks in a sealed bag?
No, you cook it out of the bag.
Beats being exposed to air. Whether the herb/spice mix is good is subject to debate but the pork tenderloins have bene pretty good. I don't eat much cow, so I can't comment on the quality of the steaks.
As said above, broil that bad boy!
Heck No! That stuff is actually quite toxic if you get it hot enough.
Cast Iron all the way.
Personally I would go get a $90 grill and cook it on that. I have no clue about cooking a steak in the oven, the whole idea just sounds wrong to me.
that first oven bit sounded good tryed to talk the wife into tryin it, her reply "whats stopping you tryin it?"
Separate names with a comma.