I have been marinating a top round steak for 5 hours in a pineapple and soy sauce marinade, with a few other spicesThis is my first time cooking with this type of meat indoorsI usually have a fellow out on the grill.I want to cook it to a warm medium rare, absolutely no moreI like my steak pretty bloodyAny tips?
BothIf you have to choose, Pan fryYou'll get more flavor that way.for one thing it'll carmelize your marinade and create a yummy maynard reaction that you just cannot get from broilingBut honestly, here is how I cook my steak (assuming about 1 thick)1Turn the oven on to 350 deg2Medium heat and oil in a cast iron pan (or regular if you do not have cast iron)When you can flick water on it and it sizzles, it is ready3Put the seasoned steak in the panDo not move it for 4 minutes4Flip itDo not move it again for 3 minutes5Put it in the oven to finish it (I usually use an aluminum foil covered tray) for another 4-6 minutesIf you want you can put the cast iron pan directly in the oven, but only give it half the time since the pan will keep cooking itThat should do about a medium rareYou can do more/less if your steak is thinner/thicker or you want it more/less cookedI sometimes only do 2-3 minutes per side and 4 in the oven, but then I have been known to order steak raw and warm to the touch :D
If this is a flexible connector that a range or dryer was connected to, remove the flex connector and cap the metal pipeFlex connectors are usually aluminum and are silver.
In a perfect world the pipe would be black pipe that is made for gas only.Galvanized pipe is for water and not gas.The inside will flake off and cause problems with pilot lights.You should use a black pipe cap on gas line.That is code.
cap steel aluminum gas pipe
BothIf you have to choose, Pan fryYou'll get more flavor that way.for one thing it'll carmelize your marinade and create a yummy maynard reaction that you just cannot get from broilingBut honestly, here is how I cook my steak (assuming about 1 thick)1Turn the oven on to 350 deg2Medium heat and oil in a cast iron pan (or regular if you do not have cast iron)When you can flick water on it and it sizzles, it is ready3Put the seasoned steak in the panDo not move it for 4 minutes4Flip itDo not move it again for 3 minutes5Put it in the oven to finish it (I usually use an aluminum foil covered tray) for another 4-6 minutesIf you want you can put the cast iron pan directly in the oven, but only give it half the time since the pan will keep cooking itThat should do about a medium rareYou can do more/less if your steak is thinner/thicker or you want it more/less cookedI sometimes only do 2-3 minutes per side and 4 in the oven, but then I have been known to order steak raw and warm to the touch :D
I am betting that the line is not aluminumIt is galvanized steelYou can use a black or galvanized steel cap.
I am betting that the line is not aluminumIt is galvanized steelYou can use a black or galvanized steel cap.
If this is a flexible connector that a range or dryer was connected to, remove the flex connector and cap the metal pipeFlex connectors are usually aluminum and are silver.
In a perfect world the pipe would be black pipe that is made for gas only.Galvanized pipe is for water and not gas.The inside will flake off and cause problems with pilot lights.You should use a black pipe cap on gas line.That is code.
cap steel aluminum gas pipe
