WIBU and stupid to attempt to roast sizzle steaks rather than sizzle them!

[TiesThatBindMe]

They usually end up quite tough, so thought roasting might be better?

To stop meat getting tough you either cook extremely fast or extremely slow. And rest the meat.

Not sure what a sizzle steak is. Are they those very thin ones that used to be called minute steaks? If so then I think roasting will make them tougher. I would just fry them in a very hot pan for a very short time and let them rest for as long as possible.

How is a "sizzle steak" different from a steak?

Snap!

Jinx!

Smoking hot pan. Oil the meat not the pan. In for seconds. Out and rest somewhere warm.

No idea. It's what it says on the packet lol. When I was buying them online I didn't notice what sort of steaks they were. Google tells me they're used in steak sandwiches. Different steaks come from different parts of the cow. Sirloin and striploin and now we have sizzle!

That is so weird, I was just googling and thinking whether I can put frying steak in the oven so I didn't have to cook them in the frying pan!!

I don't like rare or medium rare. I like well done. Yes they are quite thin and cheap, so I can't imagine they're the best. I guess I could venture to frying them quickly.

A woman after me own heart sparechange

I am always beaten by steak. And roasting beef. I'm sure any normal person could cook them so they'd taste nice and tender but I'm not sure these were ever intended to be tender.

I don't like rare or medium rare. I like well done.

Well done = tough. There's no helping you

I cook thin frying steaks in the oven all the time. I cook them slowly so they stay tender. I like my steak well done.

Alexander - what temp and for how long? There's four thin steaks. Do I put oil or butter or water or what in the tin?

I know TerryPratchett . I'm a chef's worst nightmare!

Haha, I just couldn't be arsed scrubbing the frying pan!

Make sure that the meat is room temperature before cooking. Smoking hot pan, minute each side. Done.

Try bashing them with a meat mallet and marinating in a steak marinade overnight.

I don't have a meat mallet and they're this evening's dinner minidoghugs . They're currently defrosting. I always think defrosted beef seems to end up tougher. May be my imagination though. or my expert cooking

I usually put a bit of water in with them & cook at around 120

Wow - that's where I've been going wrong then Alexander. I'd have thought 160 was a low heat! I think I'll try that? Do I cover with tinfoil? Do I need to turn them at all? How long to cook approx? They're only a cm thick.

I am interested to hear how they turn out.

I will update. Will stick them on about 5.30 at 120 degrees for an hour I'm guessing? Can you tell I haven't a clue!?

120 is really low, if you were making a casserole it would be on all day at that temp.

Will Alexander come back and enlighten me please!

Just got home & looked at my oven. I think it's actually 160-180 I do them on.

I've just turned it up to 160. Literally have just gone in now. How long should I expect to cook for?