No, I do not turn it over. I have butter all over the top, I want it to melt and slowly cook the top of the steak. If I turn it over, the butter will end up in the bottom of pan.
-----Original Message----- From: Brennen Kinch <[email protected]> Sent: Sunday, February 16, 2020 8:19 PM To: [email protected] Cc: Immigrant <[email protected]> Subject: Re: [CnD] Baked Steak Do you have to flip it at all I love this recipe I’ll have to save it so I’ll remember it to make it in the future Sent from my iPhone > On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark > <[email protected]> wrote: > > This is how I cook steak. > > Baked Steak > 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) > Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan > with 2 layers of aluminum foil. Grease the top sheet of foil. Season > the steak to taste with salt, pepper, garlic powder and Italian > seasoning. Place in prepared baking pan. Put dabs of butter on top of > the steak, close to the center, along the entire length of the meat, > pressing them into the meat lightly. Bake at 350 degrees until the > desired doneness is reached (about 45 minutes for a well-done steak). > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
