The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: soleil on November 11, 2010, 10:20:52 AM
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I am thinking of baking it. It isn't something I've cooked before, so I need some help.
It is shoulder blade steak. I've no clue.
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If it's a blade steak, I wouldn't recommend that you bake it. Grill it, just like any other steak. Or, one could pan fry it, a little oil (just a spritz or two), seasonings and fry away.
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If it's a blade steak, I wouldn't recommend that you bake it. Grill it, just like any other steak. Or, one could pan fry it, a little oil (just a spritz or two), seasonings and fry away.
Agreed. You also want to keep an eye on the edge while it's grilling or panfrying and if it begins to curl up on you, cut it to flatten it out again.
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Ok, thanks y'all. I've never cooked this, and I wasn't sure if it was one that needed to be baked or grilled. I think grilled sounds good since that means my husband has to cook it!! :-)
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Make sure to cut a slit in the fat so it doesn't curl on you.
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I marinate them in a cajun red pepper/lemon marinade and then grill them over charcoal.
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^ That sounds delicious.
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I am thinking of baking it. It isn't something I've cooked before, so I need some help.
It is shoulder blade steak. I've no clue.
I love pork steak. To me, my favorite way is to quickly pan-sear fry it, and cut slits in the pork fat edge.
However, my guy's favorite is after the pan sear of 1 steak, crockpot it with cut up potatoes, 1 can cream of mushroom soup and 1/2 can french onion soup - no other liquid - makes a good gravy. Have leftovers in the fridge right now. My measurements are for two.
Or skip the potatoes in the crockpot, and do a baker in the microwave.
The meat is just melt in the mouth - BUT - be sure to cut off the fat while it's on the plate. That is yuk.
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Pan sear. When done, cover with country gravy.