Cooking steak on a stove : Roaster oven cooking.
Cooking Steak On A Stove
- The practice or skill of preparing food
- (cook) someone who cooks food
- The process of preparing food by heating it
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) prepare a hot meal; "My husband doesn't cook"
- Food that has been prepared in a particular way
- Poorer-quality beef that is cubed or ground and cooked more slowly by braising or stewing
- A steak (from Old Norse '''', "roast") is a cut of meat (usually beef). Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, pan-fried, or broiled.
- A thick slice of such beef or other high-quality meat or fish
- a slice of meat cut from the fleshy part of an animal or large fish
- Steak: Music From The Motion Picture is a 2007 album by Sebastien Tellier, Mr Oizo and SebastiAn. It is the soundtrack to the film directed by Quentin Dupieux (Mr. Oizo).
- High-quality beef taken from the hindquarters of the animal, typically cut into thick slices that are cooked by broiling or frying
- Treat (an object) by heating it in a stove in order to apply a desired surface coating
- a kitchen appliance used for cooking food; "dinner was already on the stove"
- any heating apparatus
- Raise (plants) in a hothouse
- (stave) staff: (music) the system of five horizontal lines on which the musical notes are written
- (O. N. A.) O.N.A. is Polish rock/Heavy Metal band, formed in 1994.
A Summer Dinner
What we have here is a product of having a little extra time on my hands.
I enjoy eating, but half the fun of food (perhaps even more than half) is cooking the meal.
18oz Ribeye with just a light light sprinkle of seasonings with fresh ground garlic, sea salt and black pepper cooked to medium.
For sides we have a red potato baked over the grill with olive oil and a smidgen of that sea salt again, paired with some grilled corn... I took some sliced bread and dropped it on the grill too.
It's a wonder to me why people even have stoves and pans.
MSF hanger steak in the water bath
Okay, so I had one fancy tool to help me...a very precise thermometer. Outside of that, I just had a big pot of water sitting on the stove.
There's no question that an immersion circulator or PID temp control would make this process easier and more precise, and for much longer cook times they're a no-brainer.
However, if you're willing to babysit a bit...anyone can try to cook sousvide (Yep, I'm talking to you!)...notice all the food that already comes cryovac'd from the store? ; )
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