What did you do today...

[HYPERR]

So you are saying this is better than cooking on a charcoal grill?

Dude, I was always a "blue rare" charred meat kinda guy. But this oven baked steak is just too good, I might grill one only two or three times a year now. YMMV, but at least give it a try.

I will definitely give it a try. Besides, it is too cold to grill now anyways.

[totalmotorcycle]

Baked steak?? In the oven? Humm.... Weird. But I will have to give it a try too. Can't find a decient steak in the UK to save my hide.

Mike

[totalmotorcycle]

As Andrea is in Calgary, a Saturday is now a work day, so I put up the new 2011 URAL motorcycle models now on TMW



URAL has started off 2011 with the release of their entire 2011 motorcycle model line.. Tourist, T, Retro, Gearup, Patrol, Patrol-T plus 2 limited editions. 2011 URAL Motorcycle Model Guide

http://www.totalmotorcycle.com/photos/2 ... s-Ural.htm


Introducing the new 2011 Ural Motorcycles.


Road Ural Models with a Sidecar
• 2011 Ural Tourist
• 2011 Ural T
• 2011 Ural Retro



Dual Sport Ural Models with a Sidecar
• 2011 Ural Gear-up
• 2011 Ural Patrol
• 2011 Ural Patrol-T
• 2011 Ural Snow Leopard (Limited Edition)
• 2011 Ural Taiga (Limited Edition - Released as a very late 2010 model)



Ural Models without a Sidecar
• 2011 Ural Retro Solo (Non-North American)
• 2011 Ural Wolf Solo (Non-North American)
• 2011 Ural Solo (Non-North American)

[Gummiente]

Baked steak?? In the oven? Humm.... Weird. But I will have to give it a try too. Can't find a decient steak in the UK to save my hide.

Mike

Yeah, the Brits aren't known for being avid BBQ enthusiasts, the Germans are pretty much only into pork, the Russians love rabbit, the Hungarians love... well, whatever the hell that meat is they use in the goulash, the French are too busy mucking about in the garden looking for snails and the Dutch seem to be overly fond of fish. I sampled some awesome European food when I lived in Germany, but the first meal I had when returning to Canada was a bigarse steak at The Keg. Beef seems to be a North American staple only.

As for baked steak, I agree it sounds sacrilegious but you will change your mind once you sample it.

[High_Side]

Went to the Calgary Motorcycle Show with Sunshine229 (last night). Judging by the size of the crowd the industry is alive and well in Alberta at least. The two highlights of the show for me were the Triumph Tiger and the CBR250R. Both of these bikes should sell extremely well.

[totalmotorcycle]

Yeah, the Brits aren't known for being avid BBQ enthusiasts. As for baked steak, I agree it sounds sacrilegious but you will change your mind once you sample it.

When I'm BBQ'ing out there I BBQ "American Style", the Brits think my BBQ is on fire from all the delicious freely slathered on BBQ sauce caramelizing over the hot charcoal. They think I'm nuts, but hey, I'm BBQing baby, ya.

I do have to hand it to the Brits for their high quality charcoal out here, real wood chunks, not the sawdust stuff. But I'd still BBQ with the sawdust stuff than use gas. Might take me a 30 mins extra to BBQ but the taste ....yummmy.



As for the baked steak, I'll try it, I love good food.

Mike

[HYPERR]

Gummiente, I don't have any oven safe frying pans. Can I sear it on the frying pan, then transfer the steak to a oven pan to bake? Or would that make the steak lose flavor by transferrring it from the frying pan?

[Gummiente]

Gummiente, I don't have any oven safe frying pans. Can I sear it on the frying pan, then transfer the steak to a oven pan to bake? Or would that make the steak lose flavor by transferrring it from the frying pan?

I think the whole idea behind cooking and baking in the same pan is that the natural juices are mixed with those absorbed from the marinade and stay within the meat for most of the cooking process. The butter helps the exterior sear faster without excessive loss of these juices, but some will still flow out of the steak and into the pan. When removed from the oven, the steaks need to sit for a couple minutes to help the meat absorb as much of the leaked out juices as possible. If you were to remove the steaks and transfer them to a baking pan, much of the juices are left behind and a lot of the remaining juices inside the steak would now flow out into the pan. Only a bit of it would be absorbed back into the steak during the cool down, so I think you would still end up with a flavourful steak but it won't be quite as juicy as if it had been seared and baked in the same pan.

[HYPERR]

Gummiente, I don't have any oven safe frying pans. Can I sear it on the frying pan, then transfer the steak to a oven pan to bake? Or would that make the steak lose flavor by transferrring it from the frying pan?

I think the whole idea behind cooking and baking in the same pan is that the natural juices are mixed with those absorbed from the marinade and stay within the meat for most of the cooking process. The butter helps the exterior sear faster without excessive loss of these juices, but some will still flow out of the steak and into the pan. When removed from the oven, the steaks need to sit for a couple minutes to help the meat absorb as much of the leaked out juices as possible. If you were to remove the steaks and transfer them to a baking pan, much of the juices are left behind and a lot of the remaining juices inside the steak would now flow out into the pan. Only a bit of it would be absorbed back into the steak during the cool down, so I think you would still end up with a flavourful steak but it won't be quite as juicy as if it had been seared and baked in the same pan.

Yes that is what I figured. I will probably go out and get a oven safe pan.

[totalmotorcycle]

Worked on my LinkedIn account: http://www.linkedin.com/groups?mostPopular=&gid=3739814

I had the account for a few years but finally found time to update it.

Mike