Last month I received a grill pan from Macy's as a present, and after some testing with chicken skewers, sausages, and even the old favorite liver, I was ready to put this thing on the front line to battle a couple of steaks. I didn't want to make this just some ordinary steak, I wanted to give it an unusual flavor that's not far out of the realm, but at the same time advertised seldom. After reviewing a number of candidates in my head, garlic struck me as the way to go. Other than garlic fries, rarely is garlic ever mentioned in anything, yet its a key ingredient to an infinite amount of dishes, so garlic steak it was.
Looking for something that would cook rather quickly, I went with a pair of thin shoulder steaks which came out to a little over four dollars only. Giving olive oil the night off, I went with Mazola Corn Oil to grease up the pan before starting. After gently swaying the pan left and right, its easy to coat the pan's surface with the oil, then pour any excess amount into the sink. Other parts to the machine include an onion, a garlic clove, black pepper, herbs, salt, and garlic powder. Placing the steaks onto a dish, I seasoned the meat on both sides with salt, black pepper, herbs, and most importantly, several dashes of garlic powder. While those flavors seep into the cold meat, I then take the time to slice up an onion and a few bulbs of garlic into little diced pieces. With a small portion of the cut up onion and garlic (remember to only take a small portion of it!), place some of it in the grill and start the fire. This will help add flavors to the pan, plus after getting hot, the onion and garlic will sweat water to assist the oil to not letting the meat stick to the pan's surface. The benefit of the thinly cut meat is that it will cook fast and after three minutes the bottom half will start turning brown. Once that happens, turn the steaks over, and then pour the remaining pieces of onion and garlic onto it. Now the steaks will have garlic and onion pieces under and over it, soaking in their juices while it cooks on the pan.
Keeping an eye on the meat so it doesn't burn, it will require a few more flips over, but it no more than in twelve minutes it should be ready to eat. Not wanting to just have meat by itself, while the steak was about halfway done, I heated up a pot of water and dumped in a few handfuls of dry linguini pasta. Typically I would use fresh pasta, especially with an important event such as this, but for some reason Fairway didn't have any in the usual spot I find it in, so I had no choice but to go with the dry version. One of the best aspects of the grill pan is that it removes a large dose of the grease from the steaks and automatically shuffles it off to the side so you can appreciate what's not going inside your stomach. Once everything was cooked and ready, I placed it on a large plate and even gave myself a squirt of ketchup (this cook wouldn't be insulted). It wouldn't take a psychic to predict that with the garlic powder and the fresh garlic dices used, that garlic jumps out as the predominate flavor, so far the mission was accomplished in that regard, but was it too much? That's where the black pepper and onion play pivotal roles in jumping in with enough of their respective flavors to balance out the heavyweight garlic. That with a dip of ketchup, and the grill pan had conquered it first major opponent in the steak world.
Nothing else inside of Macy's would've fought so gallantly......
Looking for something that would cook rather quickly, I went with a pair of thin shoulder steaks which came out to a little over four dollars only. Giving olive oil the night off, I went with Mazola Corn Oil to grease up the pan before starting. After gently swaying the pan left and right, its easy to coat the pan's surface with the oil, then pour any excess amount into the sink. Other parts to the machine include an onion, a garlic clove, black pepper, herbs, salt, and garlic powder. Placing the steaks onto a dish, I seasoned the meat on both sides with salt, black pepper, herbs, and most importantly, several dashes of garlic powder. While those flavors seep into the cold meat, I then take the time to slice up an onion and a few bulbs of garlic into little diced pieces. With a small portion of the cut up onion and garlic (remember to only take a small portion of it!), place some of it in the grill and start the fire. This will help add flavors to the pan, plus after getting hot, the onion and garlic will sweat water to assist the oil to not letting the meat stick to the pan's surface. The benefit of the thinly cut meat is that it will cook fast and after three minutes the bottom half will start turning brown. Once that happens, turn the steaks over, and then pour the remaining pieces of onion and garlic onto it. Now the steaks will have garlic and onion pieces under and over it, soaking in their juices while it cooks on the pan.
Keeping an eye on the meat so it doesn't burn, it will require a few more flips over, but it no more than in twelve minutes it should be ready to eat. Not wanting to just have meat by itself, while the steak was about halfway done, I heated up a pot of water and dumped in a few handfuls of dry linguini pasta. Typically I would use fresh pasta, especially with an important event such as this, but for some reason Fairway didn't have any in the usual spot I find it in, so I had no choice but to go with the dry version. One of the best aspects of the grill pan is that it removes a large dose of the grease from the steaks and automatically shuffles it off to the side so you can appreciate what's not going inside your stomach. Once everything was cooked and ready, I placed it on a large plate and even gave myself a squirt of ketchup (this cook wouldn't be insulted). It wouldn't take a psychic to predict that with the garlic powder and the fresh garlic dices used, that garlic jumps out as the predominate flavor, so far the mission was accomplished in that regard, but was it too much? That's where the black pepper and onion play pivotal roles in jumping in with enough of their respective flavors to balance out the heavyweight garlic. That with a dip of ketchup, and the grill pan had conquered it first major opponent in the steak world.
Nothing else inside of Macy's would've fought so gallantly......
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