just ate 2/3 pound steak, some facts: 1. cant cook steak worth a damn 2. 2/3 pound steak contains fewer than 700 kcal 3. chewing badly cooked steak is hard, hope this is still digestible 4. penelope likes steak
should probably bring out my cast iron for this maybe and also learn to use my cast iron
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To add to this, for a very thick steak you'll want to oven it first for a little bit, to get the middle to about 50C before searing in a very hot (literally, oil smoking) pan. Two foolproof ways: meat thermometer, or cooking at 50C for hours (if oven reliable)
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For tenderness, salt it a day or two before and leave it in the fridge on a plate. If it's a tough cut, I might also use a meat tenderer, but not with a nice steak
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