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Reply to "How to cook a tender steak without a grill"
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[quote=Anonymous]Agree with the cast iron skillet/oven method. The skillet is good because you can just stick it directly into the oven, which you can't do with many other skillets. Another trick I've found is to marinate less tender cuts (like sirloin) with soy sauce very briefly (I promise it won't taste like soy sauce), and take the meat out of the fridge long enough beforehand so it's not nearly freezing when you cook it (yeah, yeah, I know about bacteria, but I've never been sick doing this!). Other advice is to absolutely make sure you don't overcook it. Medium well or more will be tough and dry, no matter the cut. I think this is the hardest part to figure out. DH is good at judging doneness by just touching the meat, but I unfortunately still need a meat thermometer. Top with a pat of butter (not a butter substitute) and cracked pepper,.cover with foil, and allow to rest for 5 minutes after cooking). Remove from the skillet because it will continue cooking.[/quote]
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