How should I cook these? I have an oven and electric stove. AND HOW LONG pls :)
How should I cook these? I have an oven and electric stove. AND HOW LONG pls 🙂
by Uberninja625
11 Comments
Wow_maaan
Coarse Kosher salt both sides let sit out one hour Pat dry well Hot pan, hot oil, high heat 4-5 minutes per side, depending on thickness. 135 internal temp Let sit 5 minutes
GnosticPizza
Well, first you’re going to want to trim the gristle off the steaks. Then get a pan and some high temp oil extra hot, give a nice sear on both sides. Let rest covered for 15 minutes or so and you should have some good steaks.
Trouser_trumpet
Without knowing the thickness everyone is guessing.
boiled_frog23
It  wouldn’t be an easy thing to do, but if you slow roast the little guy, I’m sure that Chaka meat would just fall right off the bone.
Snoo_74705
Pan fry them.
Season generously. Let it rest a couple hours in the fridge.
Get your frying pan nice and hot.
Use a neutral high smoke point oil like avocado or canola oil, nothing fancy expensive. I personally avoid smoking my oil; many chefs are contrary to my preference. Your oil will begin to shimmer once the pan is hot. If you see smoke you’re definitely good to go! You can test the temperature by lightly touching the meat to the surface; if you don’t hear a sizzle, abort and wait for more heat.
Lay the meat down and press down to achieve good contact and get maximum sear. Initially it will stick so wait it out. Once the the meat unsticks itself you can move the steak around the frying pan. Cook a few minutes and then flip and repeat to the other side. Cook to desired doneness. 3 to 5 minutes per side, depending on thickness of the steaks. If you have a probe thermometer, use it. Remove from pan and let it rest before slicing.
If your frying pan isn’t generously large enough to fit both steaks with room to spare, cook them one at a time. There’s zero harm in having the first steak rest while the 2nd cooks. Crowding the pan will cause the pan to lose heat and will dampen the cooking of the meat.
While the meat rests, you can make a quick pan sauce.
Shamalam1
Pan fry 5 minutes on both sides
zbgs
Am I the only one who doesn’t think this is filet?
One_Patience5631
Make tacos 🌮Â
WalkingTurtleMan
Electric doesn’t matter.
I’d do it in the oven with a meat thermometer and then sear it on a pan. Plenty of websites and video guides out there, but I’m partial for Kenji Alt Lopez’s video for this year’s Valentine’s Day. He has the same set up as you do.
StIdes-and-a-swisher
First you take 4 nails put each one i between each finger. You punch those nails straight through this steak till it’s sad. The You slice it thin against the grain. 1 tbls cornstarch 1/2 teaspoon salt and pepper. Mix
Thin you oyster sauce the fuck outta som sou sauce add garlic ginger and sarach.
Grill the fuck out that shit with green onion and real onion and broccoli pre boiled.
11 Comments
Coarse Kosher salt both sides let sit out one hour
Pat dry well
Hot pan, hot oil, high heat
4-5 minutes per side, depending on thickness.
135 internal temp
Let sit 5 minutes
Well, first you’re going to want to trim the gristle off the steaks. Then get a pan and some high temp oil extra hot, give a nice sear on both sides. Let rest covered for 15 minutes or so and you should have some good steaks.
Without knowing the thickness everyone is guessing.
It  wouldn’t be an easy thing to do, but if you slow roast the little guy, I’m sure that Chaka meat would just fall right off the bone.
Pan fry them.
Season generously. Let it rest a couple hours in the fridge.
Get your frying pan nice and hot.
Use a neutral high smoke point oil like avocado or canola oil, nothing fancy expensive. I personally avoid smoking my oil; many chefs are contrary to my preference. Your oil will begin to shimmer once the pan is hot. If you see smoke you’re definitely good to go! You can test the temperature by lightly touching the meat to the surface; if you don’t hear a sizzle, abort and wait for more heat.
Lay the meat down and press down to achieve good contact and get maximum sear. Initially it will stick so wait it out. Once the the meat unsticks itself you can move the steak around the frying pan. Cook a few minutes and then flip and repeat to the other side. Cook to desired doneness. 3 to 5 minutes per side, depending on thickness of the steaks. If you have a probe thermometer, use it. Remove from pan and let it rest before slicing.
If your frying pan isn’t generously large enough to fit both steaks with room to spare, cook them one at a time. There’s zero harm in having the first steak rest while the 2nd cooks. Crowding the pan will cause the pan to lose heat and will dampen the cooking of the meat.
While the meat rests, you can make a quick pan sauce.
Pan fry 5 minutes on both sides
Am I the only one who doesn’t think this is filet?
Make tacos 🌮Â
Electric doesn’t matter.
I’d do it in the oven with a meat thermometer and then sear it on a pan. Plenty of websites and video guides out there, but I’m partial for Kenji Alt Lopez’s video for this year’s Valentine’s Day. He has the same set up as you do.
First you take 4 nails put each one i between each finger. You punch those nails straight through this steak till it’s sad. The You slice it thin against the grain. 1 tbls cornstarch 1/2 teaspoon salt and pepper. Mix
Thin you oyster sauce the fuck outta som sou sauce add garlic ginger and sarach.
Grill the fuck out that shit with green onion and real onion and broccoli pre boiled.
Serve over rice.
About 6.9 inches