I mean. It's steak. There's not a whole lot to it.
I buy a chunk of Eye of Round steak and cut it into ~3/4" slices; I'll get around nine steaks out of about a $15 slab of meat. Not a lot of fat, which I like about it. There's a sliver on the side, but we'll do something nice with it. I promise.
Splash some olive oil and butter into a pan and heat it up until it's a little sizzly. I like to imagine my pieces of butter as small islands in sea of olive oil, on which a small pinches of rosemary are holding out. I just don't want to burn it, is all. As the butter melts and blends with the oil, the rosemary hits the pan.
To the side, which this tiny adventure is playing out, I season the steak. Nothing flashy. Salt and pepper, a little garlic powder if we have it. Minced garlic in the pan, if that's available.
Then I indulge my giant sweet tooth and sprinkle some sugar onto a flat surface, and roll that little fat strip through it.
Then I roll that same fat strip along the bottom of the pan and revel in the searing, sizzling, screams of joy as the sugar caramelises. Once that's done and the fat is golden brown, flop the steak onto the pan for a minute, flip it, and then that's about it.
Put the steak(s) onto some foil with all of the buttery, oily, rosemary-y juices and fold it all together, sealing it all in. Let that bad boy sit for about 10 minutes.
Finish off whatever sides you've prepared and cooked - I don't know what you like with your steak. I like more steak - sometimes broccoli.
Put it on a plate.
Cut it into manageable pieces and put them in your mouth.
I'm not sure at which point I need to stop telling you what to do. I think you probably had this in the bag a couple of steps ago.
I buy a chunk of Eye of Round steak and cut it into ~3/4" slices; I'll get around nine steaks out of about a $15 slab of meat. Not a lot of fat, which I like about it. There's a sliver on the side, but we'll do something nice with it. I promise.
Splash some olive oil and butter into a pan and heat it up until it's a little sizzly. I like to imagine my pieces of butter as small islands in sea of olive oil, on which a small pinches of rosemary are holding out. I just don't want to burn it, is all. As the butter melts and blends with the oil, the rosemary hits the pan.
To the side, which this tiny adventure is playing out, I season the steak. Nothing flashy. Salt and pepper, a little garlic powder if we have it. Minced garlic in the pan, if that's available.
Then I indulge my giant sweet tooth and sprinkle some sugar onto a flat surface, and roll that little fat strip through it.
Then I roll that same fat strip along the bottom of the pan and revel in the searing, sizzling, screams of joy as the sugar caramelises. Once that's done and the fat is golden brown, flop the steak onto the pan for a minute, flip it, and then that's about it.
Put the steak(s) onto some foil with all of the buttery, oily, rosemary-y juices and fold it all together, sealing it all in. Let that bad boy sit for about 10 minutes.
Finish off whatever sides you've prepared and cooked - I don't know what you like with your steak. I like more steak - sometimes broccoli.
Put it on a plate.
Cut it into manageable pieces and put them in your mouth.
I'm not sure at which point I need to stop telling you what to do. I think you probably had this in the bag a couple of steps ago.
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