People have asked me how I get some of the meat I cook so tender.
Any chicken breast, steak, steak, salmon... just about anything. The best way ever...
baking soda !!!! (Some may already know this) If you don't miss it.
Once the meat is washed, sprinkle some baking soda on both sides. (I either put the box with a fork to shake or transfer to a shaker to make it easier)
Leave it on for 10 minutes. No longer - rinse !!! Then let it dry (I use paper towels) Cook/season as you normally would. Everything changes!!
Oh my gosh the first time I made sweet and sour chicken, it just melted in my mouth, while often the chicken didn't seem tender enough "to my liking."
* Ingredients :
° 2 Steak Rib Eye 1 inch
° 2 tablespoons olive oil
° Steak season or salt & pepper to taste
° 2 tablespoons butter or herb butter
* directions :
Remove steaks from the refrigerator at least 45 minutes before cooking.
Just before cooking, rub the steaks with olive oil and season them generously to taste.
oven
Heat oven to 400 degres f .
Heat a large cast iron skillet on the stove over medium to high heat.Add steaks and cook for 2 minutes on each side until golden brown.Place the tray in the oven and roast for 11-14 minutes or until the steak reaches the desired temperature.
Immediately remove the steaks from the skillet and place on a plate to rest. Top steaks with a pat of butter, loosely tent with tin foil.
Rest steaks 5-10 minutes before serving.
grill
Heat the grill to a medium temperature (about 375 degrees Fahrenheit).
Prepare steaks as above and grill for 5-6 minutes per medium-rare side or 6-7 minutes per medium-rare side.
Remove from grill and set on top with a buttered bun, and tin foil. Rest steaks 5-10 minutes before serving. Enjoy it !
