toxic
New Member
Posts: 5
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Post by toxic on Apr 29, 2007 8:39:55 GMT -5
I am thinking of trying a sort of Country fried steak. Not fried though. (?) I was thinking of Searing at a very High Lava like temp. Removing from heat. Bringing dome temp down low, as I rest the meat a little. Then braising for awhile in Beef Stock. Then making a gravy to finish. My questions. Will this make the cube steak to tough? Should I dust the Steak with flour before searing? Oh well I'll try it. The meat is cheap and there is alot of Restaurants around. If it doesn't work. Plus my Dog loves any thing that doesn't come from a bag. Steve
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Post by BBQ Butcher on Apr 29, 2007 8:54:26 GMT -5
I am thinking of trying a sort of Country fried steak. Not fried though. (?) I was thinking of Searing at a very High Lava like temp. Removing from heat. Bringing dome temp down low, as I rest the meat a little. Then braising for awhile in Beef Stock. Then making a gravy to finish. My questions. Will this make the cube steak to tough? Should I dust the Steak with flour before searing? Oh well I'll try it. The meat is cheap and there is alot of Restaurants around. If it doesn't work. Plus my Dog loves any thing that doesn't come from a bag. Steve Steve, a couple of the guys on this forum ( addictedtobbq.proboards56.com/index.cgi) do waht you are talking about. I've never tried it, but let me know how it turns out. It sounds about right. The only way you will make the Cube Steak tough is to 'dry it out'.
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Post by BBQ Butcher on Apr 29, 2007 16:00:27 GMT -5
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toxic
New Member
Posts: 5
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Post by toxic on Apr 30, 2007 19:15:45 GMT -5
I made it exactly as the link. Except I seasoned cube steaks last night, W/ S,P &G. Turned out pretty good. Next time I will only do them about 45 minutes at 275 deg. Then 325 deg. for 15 min. flip and 15 more minutes. I couldn't figure out how to add a picture or I would have. Steve
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Post by BBQ Butcher on Apr 30, 2007 20:47:54 GMT -5
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