Does anyone manage to cook frying steak whole rather than sliced without it ending up as tough as leather?
I have tried using a marinade made with half a teaspoon of vinegar which is supposed to break down the sinew.
I have tried tossing it in baking soda and letting it rest for 20 mins, before rinsing off.
I have tried wrapping it in cling film and using a meat mallet to bash it to about 5mm thick.
I pat dry, season with black pepper, brush both sides with oil, fry on the highest heat possible for 1-3 mins in total then let it rest on a hot plate or wrapped in foil for 5 mins which apparently lets the muscle soften and relax.
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Frying steak
10 replies
nappyaddict · 15/01/2015 20:22
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