Perfect steak
By pink_bunny
@pink_bunny (324)
Australia
July 25, 2008 5:43pm CST
When you pan-fry meat, what do you think is the best way to cook them "well done"? How do you keep it moist and tender but on the same token, no blood will ooze out after you've cooked them?
1 response
@fluffnflowers (1594)
• United States
25 Jul 08
I've had good luck broiling steaks. Every time I've tried to pan fry a steak to well done, they end up being rubbery and chewy. With the broiler, I usually put it in a cast iron pan with foil, get it nice and hot and then take the foil off for the last couple of minutes. Then, it's heated all of the way through and doesn't lose any of the juices.
@pink_bunny (324)
• Australia
26 Jul 08
I've never tried this method yet, maybe its worth trying. Just how hot do you set up the broiler and how many minutes do usually pre-heat it? Will this work in any cut, both thin or thicker cuts? I really prefer my steak to be moist and juicy and I'll try anything to achieve even close to, if not perfect, results.
