61Grampyjoe
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Any ideas for a wonderful chuck steak say 3/4 in thick? Tried pan frying and ended up with wet beef jerky with onion powder, garlic powder and liquid smoke flavoring. The wife did not complain but I wanna do better tonight?
Thinly sliced (cross grain) and roasted in a low temp oven for a little while, it makes a nice beginning to a Philly Cheese Steak sandwich.
Try basmati (nice nutty flavor). Try using a heavy bottomed sauce pan. Saute / toast in a tsp oil (stir over medium high heat), add water or chicken stock, bring to low boil, cover and simmer for 14 minutes. Remove from heat and let sit covered for 15 min. Then dish out. I used to dislike rice the way my parents and grandparents made it- bland and starchy. I think they used too much water and cooked it too long. Probably was Uncle Ben's or Carolina back in the 1950's.
That would make good Swiss Steak!