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Cooking Thick steaks

SteelersPride

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Im not the best at cooking thick steaks, i asked the butcher for a steak today, said i didnt care how thick he gave me this beast.

I am probably gonna skillet cook it, love quick searing steaks in a skillet.......and leaving them med rare..........just firing it to max heat, drop the steak for 30-60 seconds a side and done.......

but that wont work here............any suggestions how to cook this beast? or better to cut in half and still have 2 pretty thick steaks . its like 2.5-3 in thicksteak.jpeg
 

fknhippie

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Throw it on the grill
 

Gooch1034

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You could butterfly that sucker or sear it like usual and throw it in the over for a bit. May want to let it rest a little longer than usual too.
 

moxie

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just boil it.



:heh:
 

Gooch1034

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just boil it.



:heh:
Better yet....boil it IN a microwave!

200_s.gif
 

SteelersPride

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You could butterfly that sucker or sear it like usual and throw it in the over for a bit. May want to let it rest a little longer than usual too.
That was my thought with a butterfly
 

SteelersPride

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Jesus, that thing will be tougher than an old cowboy boot!? Why??


Braise it for like an hour. Bout yer only option, other than maybe slicing it thin beforehand and then cooking it.
Was for a recipe. Think I gotta cut in half o
 

beardown07

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Then butterfly?
you could butterfly it and pound it out a bit. That would help to tenderize it. Round eye steaks are almost like a roast, problem is, they aren't big enough to straight slow cook, as they will dry out.

You could cut it up and do something like a stew, or thin slice it and do a stir fry?
 

SteelersPride

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you could butterfly it and pound it out a bit. That would help to tenderize it. Round eye steaks are almost like a roast, problem is, they aren't big enough to straight slow cook, as they will dry out.

You could cut it up and do something like a stew, or thin slice it and do a stir fry?
Thanks
 

Ojb81

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Mmmm...i could go for a nice med rare top sirloin right about now
 

Gooch1034

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Jesus, that thing will be tougher than an old cowboy boot!? Why??


Braise it for like an hour. Bout yer only option, other than maybe slicing it thin beforehand and then cooking it.
Absolutely right!!! Good call!

I assumed it was a strip or a trimmed ribeye. Stewed, pressure cooked, braised, roasted but definitely not grilled when it comes to a round.
 

Gooch1034

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Then butterfly?
You typically should cut it before you cook it. If you were to butterfly after its cooked, all of the "juice" will flood your plate and you will be left with a very dry hunk of meat.
 

SteelersPride

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You typically should cut it before you cook it. If you were to butterfly after its cooked, all of the "juice" will flood your plate and you will be left with a very dry hunk of meat.
right, in my head i was thinking marinate, buttefly, sear........
 
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