General Question

johnny0313x's avatar

How would you cook this beef?

Asked by johnny0313x (1840points) July 8th, 2009

http://lyonsdesign.info/photo.jpg
I bought this and I don’t know how to cook it, I guess it’s peppered Angus Beef, do I fry it, bake it? Those are really my only two options, what should I do, should I put things on them? I’m no rachel ray… :(

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37 Answers

fireinthepriory's avatar

I’d grill it! But if you don’t have a grill it’ll be good fried, too. I’d just use some A1 after I’d cooked it, steak doesn’t need much else in my opinion.

johnny0313x's avatar

can anyone give a detailed process lol…im lost in the kitchen…..ive cooked steak and fish and such but it never seems to come out the way it should…its alright just most of the time I feel I over cooked it…mostly cause im afraid of undercooking

YARNLADY's avatar

Lay each piece on a square of aluminum foil, top with a thin slice of onion, and a thick slice of tomato, wrap securely and place on a hot barbcue grill, or in the grilling section of your oven. Turn over after 15 minutes of cooking, and remove after a second 15 minutes. Serve with potato salad or baked potato, and fresh salad.

whatthefluther's avatar

Ok….Here’s a 3rd option: grab the meat (and the coke), bring it here and I’ll cook it for you. How does baked potatoes and corn medley sound as side dishes? See ya…..wtf

tadpole's avatar

this cries out for the george foreman treatment…..anyone have a beef about that?

vegelizabeth's avatar

i wouldn’t.

YARNLADY's avatar

@tadpole ha,ha, good one. I often wish I had a Foreman grill.

ragingloli's avatar

salt it, fry it in a pan at high temp very quickly on either sides to give it colour and then put it into a preheated oven for a few minutes. then some pepper

and don’t stab it, that will make the juice come out and make the meat dry.

johnny0313x's avatar

i totally would george foreman it if i had one lol

johnny0313x's avatar

Well here is what I ended up doing and someone tell me quick if i’m way off here….i fried it for about 1.5 min on each side then put it in a pan in the over when marinade and a tablespoon of vegetable oil coating he bottom then some diced onions over it all. Set oven to 350 and ill flip them in about 20 minutes…..was this a recipe for disaster? lol have I just created beef blasphemy?

charliecompany34's avatar

if you had a charcoal grill, i’d say let the flames lick it! but your options based on your details seem like broiling is best. slice in green peppers onions and fresh thyme with a splash or Worcestershire. serve with rice.

ragingloli's avatar

i think 20 minutes is too long. 5 to 10 i’d say
last time i did it i had it at 200 degrees in the oven for 10 minutes and it was a bit overdone

YARNLADY's avatar

@johnny0313x QUICK TAKE IT OUT NOW

charliecompany34's avatar

or, try this. set oven at 400. on the stovetop sear the meat on both sides in an iron skillet, just to brown it. stick it in the oven in the iron skillet with onions and peppers. splash A1 along with slivered mushrooms. cook until desired taste. mine is medium. serve with baked potato and salad.

tadpole's avatar

@YARNLADY you’ll panic him…

dalepetrie's avatar

If you don’t have a bbq grill, you should broil it. If you have an oven, your oven PROBABLY has a broil setting and a broiler pan

Steven0512's avatar

Three words…cast iron pan

High heat on both sides and finish under the broiler in the oven.

johnny0313x's avatar

@yarnlady – you scared me! – but they look great…I have a good feeling about this…thanks for all the suggestions, if i ever have a grill or george foreman I will def try them but right now I’m limited to the oven and stove in my apt ha

sandystrachan's avatar

Same way i do any beef Blue very very hot ( smoking ) pan , touch the meat to the pan count 30 seconds , turn and this time 20 seconds . served with a honey chilli dressing

johnny0313x's avatar

Well for those interested, here is the final product:
http://www.lyonsdesign.info/photo2.jpg

johnny0313x's avatar

May not be a masterpiece….but its edible :-D

ragingloli's avatar

these mashed potatoes are from powder, right?

johnny0313x's avatar

lol yeah thats why i said its no masterpiece ha

tadpole's avatar

hmmm red plate..not sure about that…

ragingloli's avatar

also, where are the vegetables? and sauce?

johnny0313x's avatar

well vegetables didnt make the cut and sauce was on the way

and the red plate kinda went with all this lol:
http://www.lyonsdesign.info/photo3.jpg

The_Compassionate_Heretic's avatar

Grilling is plan A for steak almost every time.
You can pan fry a steak if it’s not too thick. Just don’t cook it too long.

YARNLADY's avatar

@johnny0313x Sorry, I didn’t mean to scare you, but 20 minutes is way too long, and I wanted to get your attention before it was overdone – again. : – )

johnny0313x's avatar

ha i agree 20 would have been to long, it was just a very little pink inside so i think it was perfect, I think it was in for about 12 minutes(per side) maybe even a little less :)

YARNLADY's avatar

***YAY***

johnny0313x's avatar

I wish I could share some of it with all of you :)

evelyns_pet_zebra's avatar

I had a George Foreman grill, I hated it and ended up giving it away. Give me a charcoal grill any day.

Darwin's avatar

I would cook it on the grill, fry it in a salted cast iron pan (and then add a bit of red wine and a bit of butter to the pan to incorporate all those lovely brown bits into a sauce), or broil it in the oven either as is or with a bit of garlic butter place on top. We like our meat rare, so we tend to go for about 7 to 10 minutes of cooking, depending on how thick the meat is.

Along with it I would serve grilled onions, a tomato cut in half and grilled or broiled, some tender asparagus spears, and either rice or mashed potatoes (from scratch).

tadpole's avatar

@johnny0313x i’ll give you my address….oh, you’ve eaten it…

tadpole's avatar

@evelyns_pet_zebra is the foreman grill not very healthy because it drains the fat away…lean and mean and…....

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