SHOW:
|
|
- or go back to the newest paste.
| 1 | Skillet Steak | |
| 2 | ||
| 3 | Steak cut of choice | |
| 4 | Salt | |
| 5 | Pepper | |
| 6 | Rosemary Leaves | |
| 7 | Thyme Leaves | |
| 8 | Vegetable Oil | |
| 9 | Butter | |
| 10 | 16oz bottle of Beer | |
| 11 | Crushed Clove Garlic(3 cloves peeled away from the garlic knot) | |
| 12 | Ring-cut Onion | |
| 13 | ||
| 14 | ||
| 15 | Season the steak with salt and pepper, set aside. | |
| 16 | Slice onion into rings to preferred amount, set aside. | |
| 17 | Crush cloves of garlic, set one aside from the other two. | |
| 18 | Open beer, set aside. | |
| 19 | ||
| 20 | The Oil: Add vegetable oil to skillet(enough to cover the bottom in a thin layer) and apply heat. If oil quickly browns, heat is up too high. After a few minutes, wet your fingertips and flick some droplets at the oil. If it violently pops and crackles, the heat is up too high. You want a mild sizzle with minimal popping and crackling. | |
| 21 | ||
| 22 | The Onions: Add singular crushed clove of garlic to pan and stir around the pan, flavoring the oil. When the garlic bits begin to brown, add onions to the pan, pour enough beer to barely cover the onions, cover and simmer, checking and stirring frequently until onions are translucent. Once translucent, remove lid, increase temperature slightly and sautee onions until they begin to take on a caramel color. At this stage, remove onions from pan and set aside; draining any remaining oil. | |
| 23 | ||
| 24 | The Steak: Adjust temperature to upper-simmer temperatures(Low-Med), add steak to pan, add remaining crushed garlic, add enough beer to rest halfway up the steak height. Simmer for 10 minutes on each side, covered. After 20 minutes, remove steak from pan, drain pain, rinse pan if need be. Next, increase temperature to Med-High, add some butter(idk maybe a teaspoon or two worth) to pan and swirl around to grease pan. Add thyme and rosemary leaves to steak on both sides, add steak back to pan and sear both sides until each side has a caramel color to it, more evident on the edges but try to get a whole-side sear. Once the steak has seared, remove pan from heat, remove steak from pan, and allow the steak to rest(after checking that its up to temperature, check google). | |
| 25 | ||
| 26 | Compiling...: | |
| 27 | Suggested serving presentation is onion draped over steak; but you do you. |
