Winter cooking is a bit tricky in Kansas. For the Transplanted California family that loves to grill nearly everything, rainy cold evenings in the winter make for a challenge. We have two indoor grills, and they are fine for chicken, but for steak, things never come out quite right. Therefore I am always happy to bring out my mom’s method of doing them in a skillet.
I try to use my meat tenderizer on all lesser cuts of beef. It does two things. 1) breaks up some of the fibers. 2) and most important, it helps the meat take in the marinade.
So anywhere from an hour to several before you cook, pull your steaks out and give the the heave ho plunge. Mix your marinade of choice. Last night was . . .
Teaspoon of ginger vinegar
When ready to cook, get out your biggest skillet. I love my La Cruset cast iron skillet from our wedding. Takes a licking and and keeps on cooking.
Prep your veggies and ingredients. For tonight we have yellow onions, Bella and white mushrooms and wine.
Heat to medium temperature. Throw in olive oil and a little butter.
Remove steaks from marinade and add to skillet, pushing them down so they are closer to the bottom of the pan.
Cover with the lid for 2 minutes. Then flip the steaks. Cook until you’ve reached your desired temp.
Plate and you are ready for dinner. Rob set the table last night. Can you guess where the Santa Plate landed?
Nine out of ten Bucks agree that my steak is the best. Just saying.