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-   -   ISO Chuck Steak ideas (http://www.discusscooking.com/forums/f48/iso-chuck-steak-ideas-62737.html)

61Grampyjoe 01-29-2010 09:23 AM

ISO Chuck Steak ideas
 
Any ideas for a wonderful chuck steak say 3/4 in thick? Tried pan frying and ended up with wet beef jerky with onion powder, garlic powder and liquid smoke flavoring. The wife did not complain but I wanna do better tonight?

Alix 01-29-2010 09:25 AM

Grampyjoe, how about cutting it into chunks and making stroganoff or stew?

(BTW, moved this to its own thread so you get more answers)

Selkie 01-29-2010 09:34 AM

I just treat it like any other steak...

Three minutes per side in a hot cast iron skillet, followed by three minutes in a pre-heated 350 degree oven. It works for me and I like the marbling a good chuck steak provides.

I also chunk it up for chili in place of any ground meat products.

Thinly sliced (cross grain) and roasted in a low temp oven for a little while, it makes a nice beginning to a Philly Cheese Steak sandwich.

Alix 01-29-2010 09:36 AM

Quote:

Originally Posted by Selkie (Post 874607)
Thinly sliced (cross grain) and roasted in a low temp oven for a little while, it makes a nice beginning to a Philly Cheese Steak sandwich.

Mmmmmm Philly Cheesesteak!!! I know what I'm making for dinner now! Thanks Selkie.

61Grampyjoe 01-29-2010 09:38 AM

You do this without meat tenderizer? I love to cook, and am interested in the "science" of "how u do dat". If it works, don't fix it..

61Grampyjoe 01-29-2010 09:40 AM

I have a contraption to make/bake french bread(and the bread machine) I'm gonna go wash it and start working on philly cheezezzzz!

Alix 01-29-2010 09:46 AM

Me too! Lets try to remember to take pix and post 'em! Happy cheesesteaking!

justplainbill 01-29-2010 10:09 AM

Bulgogi

61Grampyjoe 01-29-2010 10:16 AM

Love to try this, the wife hates rice! Pasta,pasta,pasta.....it sounds sooo intriguing, maybe I'll get a hall-pass to try it tomorrow nite?

justplainbill 01-29-2010 10:39 AM

Try basmati (nice nutty flavor). Try using a heavy bottomed sauce pan. Saute / toast in a tsp oil (stir over medium high heat), add water or chicken stock, bring to low boil, cover and simmer for 14 minutes. Remove from heat and let sit covered for 15 min. Then dish out. I used to dislike rice the way my parents and grandparents made it- bland and starchy. I think they used too much water and cooked it too long. Probably was Uncle Ben's or Carolina back in the 1950's.


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