Mmmm nachos. I can’t think of a food that is more delicious and fun to eat. My husband normally wants simple, healthy meals so when I told him to pick the next type of steak I cooked I was surprised when he brought home chips and all of the fixings for this yummy but quite unhealthy dinner.
I was secretly happy with his choice because my previous experience cooking steak left me unsure of what to expect the next time I tried cooking it. I figured that a bit of cheese and salsa would make even accidentally overcooked steak better. I decided to go back to the method I used the first time I cooked steak from this recipe:
http://www.tasteofhome.com/recipes/teriyaki-beef-stir-fry-for-3
However, I wanted to see if stir frying naked steak with no marinade would work. I also decided to cut the steak into slightly bigger pieces to avoid overcooking it like I had when using this recipe before.
This was the first time I would say I was actually successful. I carefully timed each piece so that it cooked for exactly 90 seconds on each side. I then used this chart to check if it was done by cutting into one of the pieces and comparing it with the pictures. I did not expect the steak to be slightly bloody. However according to the chart the steak was perfectly rare. According to my husband I should never use the word bloody to describe steak. I guess “rare” is the correct and much more appetizing term.
I was secretly happy with his choice because my previous experience cooking steak left me unsure of what to expect the next time I tried cooking it. I figured that a bit of cheese and salsa would make even accidentally overcooked steak better. I decided to go back to the method I used the first time I cooked steak from this recipe:
http://www.tasteofhome.com/recipes/teriyaki-beef-stir-fry-for-3
However, I wanted to see if stir frying naked steak with no marinade would work. I also decided to cut the steak into slightly bigger pieces to avoid overcooking it like I had when using this recipe before.
This was the first time I would say I was actually successful. I carefully timed each piece so that it cooked for exactly 90 seconds on each side. I then used this chart to check if it was done by cutting into one of the pieces and comparing it with the pictures. I did not expect the steak to be slightly bloody. However according to the chart the steak was perfectly rare. According to my husband I should never use the word bloody to describe steak. I guess “rare” is the correct and much more appetizing term.
Inexperienced beef eater that I am, I was pleasantly surprised how letting the steak sit for a while before cutting it made the… “rareness”... less of a problem. The steak tasted good and had a great texture. I cut up the pieces and we enjoyed our meal.
Here is a picture of the finished product for your enjoyment :)
Here is a picture of the finished product for your enjoyment :)