**********PANFRIED PEPPER STEAKS
With Roasted Parmesan Potato Slices.
2 large potatoes (about 1 1/4 lb.)
Olive oil
Salt
3 tbsp. grated Parmesan cheese
1 med. sized onion
2 beef rib eye steaks or steaks of choice, each 1 inch thick
1 tsp. coarsely ground black pepper
1/4 c. balsamic or red wine vinegar
About 30 minutes before serving, preheat boiler if manufacturer directs. Slice unpeeled potatoes crosswise into 1/4 inch slices.
On ungreased jelly roll pan, arrange potatoes in a single layer, overlapping slightly if necessary. Drizzle potatoes with 2 tablespoons olive or salad oil and sprinkle with 1/2 teaspoon salt. Place jelly roll pan with potatoes in broiler about 4 inches from source of heat. Broil potatoes 10 minutes turning them once. Sprinkle potatoes with Parmesan cheese. Broil 3 to 4 minutes longer until cheese melts and potatoes brown.
While potatoes are broiling, dice onion. In 12 inch skillet over medium heat in 1 tablespoon hot olive or salad oil, cook onion until tender with slotted spoon, remove onion to bowl.
Sprinkle steaks with pepper and 1/2 teaspoon salt. In same skillet over medium high heat, in 1 tablespoon hot olive or salad oil, cook steaks until browned on both sides, about 8 minutes for rare or until of desired doneness. Place steaks on warm platter. Keep warm.
Reduce heat to medium, spoon off fat. Add vinegar and cook onion. Cook 1 minute, stirring to loosen brown bits on bottom of skillet. Spoon onion mixture over steaks. Arrange Parmesan potatoes around steaks. To serve cut each steak in half.
******* BROIL STEAKS of CHOICE
2 tsp. olive oil
1 garlic clove
2 tsp. thyme
1 tsp. salt
Mix above ingredients together. Rub on both sides of steak. Then wrap in foil and let meat marinate for at least 2 hours (the longer, the better). Then broil in oven or cook on grill until done to your taste.
I like to marinade in Italian dressing for about an hour then pre-heat oven to 350. place steaks directly on oven rack (with drip pan below) and raise temp to broil.
For that size steak I think 3 mins per side should do it.
You can use one of those “done” thermometers to be sure.
The non-stick skillet it is!!! Firstly I would sear the steak in a medium hot skillet with a small amount of olive oil. I mean a paper towel with the oil and rub it around the pan .
Lay the steak into the pan and brown one side then turn it over and brown second side Remove from pan on to a plate.
Note that I use skillet and pan interchangeably
Slice an onion and some mushrooms into a small amount of or, no oil if there are drippings, in the same pan.
Brown to golden and season with salt and pepper or your choice of seasonings.
Remove to a small plate and place the steak back into non-stick skillet and season with favourite steak spices. Add golden mushrooms and onions over the steak and let cook on both sides until your preferred s doneness, about 5 minutes total, while you observe this action, and after you turn the steak over for the last cooking side, cover and turn off burner and let continue in skillet for last two minutes, covered but not on the heat. This should be about done. Hope that you will enjoy this method and taste.
Grilling is the best option but seeing as you don’t have that luxury at the moment i can offer you this advice. Most of the time at any major chain like lets say Outback or Longhorns they use a flat iron to cook your steaks anyway. Broiling has a tendency to dry out thick cuts of meat. Searing it will lock in the flavors. The key is finding the right temperature on your stove-top. Depending on how you want your steak cooked you would want to use a slightly lower temperature for higher degrees of doneness throughout. Or a higher temperature to sear the outside quickly and lock in the goodness. Make sure that your using butter in the bottom of the pan and another tablespoon when you flip. A good pinch of regular old salt hear and there on a steak can add a tremendous amount of flavor as well. Good luck!
**********PANFRIED PEPPER STEAKS
With Roasted Parmesan Potato Slices.
2 large potatoes (about 1 1/4 lb.)
Olive oil
Salt
3 tbsp. grated Parmesan cheese
1 med. sized onion
2 beef rib eye steaks or steaks of choice, each 1 inch thick
1 tsp. coarsely ground black pepper
1/4 c. balsamic or red wine vinegar
About 30 minutes before serving, preheat boiler if manufacturer directs. Slice unpeeled potatoes crosswise into 1/4 inch slices.
On ungreased jelly roll pan, arrange potatoes in a single layer, overlapping slightly if necessary. Drizzle potatoes with 2 tablespoons olive or salad oil and sprinkle with 1/2 teaspoon salt. Place jelly roll pan with potatoes in broiler about 4 inches from source of heat. Broil potatoes 10 minutes turning them once. Sprinkle potatoes with Parmesan cheese. Broil 3 to 4 minutes longer until cheese melts and potatoes brown.
While potatoes are broiling, dice onion. In 12 inch skillet over medium heat in 1 tablespoon hot olive or salad oil, cook onion until tender with slotted spoon, remove onion to bowl.
Sprinkle steaks with pepper and 1/2 teaspoon salt. In same skillet over medium high heat, in 1 tablespoon hot olive or salad oil, cook steaks until browned on both sides, about 8 minutes for rare or until of desired doneness. Place steaks on warm platter. Keep warm.
Reduce heat to medium, spoon off fat. Add vinegar and cook onion. Cook 1 minute, stirring to loosen brown bits on bottom of skillet. Spoon onion mixture over steaks. Arrange Parmesan potatoes around steaks. To serve cut each steak in half.
******* BROIL STEAKS of CHOICE
2 tsp. olive oil
1 garlic clove
2 tsp. thyme
1 tsp. salt
Mix above ingredients together. Rub on both sides of steak. Then wrap in foil and let meat marinate for at least 2 hours (the longer, the better). Then broil in oven or cook on grill until done to your taste.
broil it. a few minutes on both sides with a little seasonings. (but i believe that if it doesn’t bleed when you cut it, then you did it wrong)
I like to marinade in Italian dressing for about an hour then pre-heat oven to 350. place steaks directly on oven rack (with drip pan below) and raise temp to broil.
For that size steak I think 3 mins per side should do it.
You can use one of those “done” thermometers to be sure.
I guess the people above me can’t read that you DON’T have a broiler.
You could cook it on a George Foreman grill if you had one of those.
The non-stick skillet it is!!! Firstly I would sear the steak in a medium hot skillet with a small amount of olive oil. I mean a paper towel with the oil and rub it around the pan .
Lay the steak into the pan and brown one side then turn it over and brown second side Remove from pan on to a plate.
Note that I use skillet and pan interchangeably
Slice an onion and some mushrooms into a small amount of or, no oil if there are drippings, in the same pan.
Brown to golden and season with salt and pepper or your choice of seasonings.
Remove to a small plate and place the steak back into non-stick skillet and season with favourite steak spices. Add golden mushrooms and onions over the steak and let cook on both sides until your preferred s doneness, about 5 minutes total, while you observe this action, and after you turn the steak over for the last cooking side, cover and turn off burner and let continue in skillet for last two minutes, covered but not on the heat. This should be about done. Hope that you will enjoy this method and taste.
Grilling is the best option but seeing as you don’t have that luxury at the moment i can offer you this advice. Most of the time at any major chain like lets say Outback or Longhorns they use a flat iron to cook your steaks anyway. Broiling has a tendency to dry out thick cuts of meat. Searing it will lock in the flavors. The key is finding the right temperature on your stove-top. Depending on how you want your steak cooked you would want to use a slightly lower temperature for higher degrees of doneness throughout. Or a higher temperature to sear the outside quickly and lock in the goodness. Make sure that your using butter in the bottom of the pan and another tablespoon when you flip. A good pinch of regular old salt hear and there on a steak can add a tremendous amount of flavor as well. Good luck!