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The Best Way To Cook Steak or Pork Chops
I finally took some time to test several ways of cooking steak and pork chops. My favorite way to have steak is on the grill outside, but it's been cold and snowy here in Illinois so it's more comfortable to cook indoors.
If you want a steak that is browned on the outside, juicy on the inside and cooked the way you like it throughout - try this. It works great.
Season the cold but not frozen steak/chop on both sides with your favorite seasoning if you like. I use garlic pepper or seasoned salt. I noticed that cold meat works best because it seems to stay more moist.
(Turn your oven on at this point to let it warm to about 400+ degrees.)
Place a frying pan on the stove and put a little bit of oil in the pan - enough to coat the pan with a thin layer. Don't use Pam, because you want the pan to get very hot and Pam burns easily. Heat the pan up for a few minutes with just the oil.
Place the steak/chop in the pan to brown each side the way you like. If you have a thick steak/chop, you can even brown the sides. This will give it great flavor, color and it will create a coating around the steak that will keep most of the moisture in.
Get a piece of tin foil large enough to wrap around the steak that will allow enough room to make it look like a big baked potato. Basically, you want to have an air pocket above the steak/chop when you cook it.
Once the the sides are browned, place the steak/chop on the foil. Wash and clean about a handful of mushrooms and place them on the steak/chop. Also, place a tablespoon of butter on top of the mushrooms as best you can. It will all melt over the mushroom and the steak/chop.
Bring up the sides of the foil so you can enclose everything. As I mentioned, It will look like a big backed potato. Please it on the middle rack in you oven. Make sure NOT to puncture the foil or it will leak. If you do - get new foil - it will be worth it.
Depending on the size of your steak/chop and the way you like your meat cooked (e.g. rare, etc), timing will vary. I like my steak/chop cooked all the way through. For a one-inch thick chop, it takes about 18 minutes. For a thick steak, it takes a bit less.
Remove it from the oven and place it on a dish. Open the foil and check the steak in the middle for doneness. BE CAREFUL when you open the foil. The steam will escape quickly and it's much hotter than the temp of the foil.
You will notice a great looking steak/chop. The mushrooms will be cooked. The juice from the meat, the butter and the juice from the mushroom will all be mixed composing a fantastic sauce on the bottom.
Put you steak/chop on a plate and pour the sauce mixture over the steak with the mushrooms as well.
I promise you - you will never just fry, boil, microwave or George Forman your steak/chop again if you try this. It makes the most juicy, flavorful and best looking piece of meat I have ever made in the house.
You can also add other veggies as well with the mushrooms so they all cook together. I also have tried it with frozen green beans. It's very good, but I don't like the "green bean" taste in my sauce so I simply put it in it's own foil with a little garlic and chopped bacon.
Enjoy!!!
If you want a steak that is browned on the outside, juicy on the inside and cooked the way you like it throughout - try this. It works great.
Season the cold but not frozen steak/chop on both sides with your favorite seasoning if you like. I use garlic pepper or seasoned salt. I noticed that cold meat works best because it seems to stay more moist.
(Turn your oven on at this point to let it warm to about 400+ degrees.)
Place a frying pan on the stove and put a little bit of oil in the pan - enough to coat the pan with a thin layer. Don't use Pam, because you want the pan to get very hot and Pam burns easily. Heat the pan up for a few minutes with just the oil.
Place the steak/chop in the pan to brown each side the way you like. If you have a thick steak/chop, you can even brown the sides. This will give it great flavor, color and it will create a coating around the steak that will keep most of the moisture in.
Get a piece of tin foil large enough to wrap around the steak that will allow enough room to make it look like a big baked potato. Basically, you want to have an air pocket above the steak/chop when you cook it.
Once the the sides are browned, place the steak/chop on the foil. Wash and clean about a handful of mushrooms and place them on the steak/chop. Also, place a tablespoon of butter on top of the mushrooms as best you can. It will all melt over the mushroom and the steak/chop.
Bring up the sides of the foil so you can enclose everything. As I mentioned, It will look like a big backed potato. Please it on the middle rack in you oven. Make sure NOT to puncture the foil or it will leak. If you do - get new foil - it will be worth it.
Depending on the size of your steak/chop and the way you like your meat cooked (e.g. rare, etc), timing will vary. I like my steak/chop cooked all the way through. For a one-inch thick chop, it takes about 18 minutes. For a thick steak, it takes a bit less.
Remove it from the oven and place it on a dish. Open the foil and check the steak in the middle for doneness. BE CAREFUL when you open the foil. The steam will escape quickly and it's much hotter than the temp of the foil.
You will notice a great looking steak/chop. The mushrooms will be cooked. The juice from the meat, the butter and the juice from the mushroom will all be mixed composing a fantastic sauce on the bottom.
Put you steak/chop on a plate and pour the sauce mixture over the steak with the mushrooms as well.
I promise you - you will never just fry, boil, microwave or George Forman your steak/chop again if you try this. It makes the most juicy, flavorful and best looking piece of meat I have ever made in the house.
You can also add other veggies as well with the mushrooms so they all cook together. I also have tried it with frozen green beans. It's very good, but I don't like the "green bean" taste in my sauce so I simply put it in it's own foil with a little garlic and chopped bacon.
Enjoy!!!
this WOE!!!
~ 
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