Preparing beef

[Metz]

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gakat-on ko ug luto and right now Im experimenting with frying beef with olive oil or butter.

ang kalagutan lang nako kay medyo gahi jud ang beef. any recommendations para mohumok ang beef?

and if naa mo recipe related sa ako gusto please post kay beef, butter and some salt rajud ako gibutang

[tonioyantao]

what cut of beef did you use? how thin is it? how long did you cook it?

in a usual setting local beef is naturally poor and tough.
but even if you buy that beef steak cut from the grocery kanang for bistek tagalog. if you cook it well it turns out to be very tender.

the important rule in cooking beef like frying or just sauteing it, is never ever ever over cook it.

a thin slice of beef similar to bistek tagalog has a cooking time of 1 min maximum. around 30 seconds each sides.

you can only do so much as for tenderizing and marinating the meat to make it tender but at the end if you don't cook it right your still going to end up with a dry, hard and chewy cut of meat.

another tip try to avoid using olive oil for any high heat cooking. since olive oil has a relatively low smoke point. "it burns easily", butter too if not clarified burns so fast. if you still want that buttery taste you can fry your beef in vegtable oil and as soon as the cooking stops you can finish it with a small amount of butter thus preventing it from burning.

[assidclown11]

what cut of beef did you use? how thin is it? how long did you cook it?

in a usual setting local beef is naturally poor and tough.
but even if you buy that beef steak cut from the grocery kanang for bistek tagalog. if you cook it well it turns out to be very tender.

the important rule in cooking beef like frying or just sauteing it, is never ever ever over cook it.

a thin slice of beef similar to bistek tagalog has a cooking time of 1 min maximum. around 30 seconds each sides.

you can only do so much as for tenderizing and marinating the meat to make it tender but at the end if you don't cook it right your still going to end up with a dry, hard and chewy cut of meat.

another tip try to avoid using olive oil for any high heat cooking. since olive oil has a relatively low smoke point. "it burns easily", butter too if not clarified burns so fast. if you still want that buttery taste you can fry your beef in vegtable oil and as soon as the cooking stops you can finish it with a small amount of butter thus preventing it from burning.

i agree...when cooking with high heat use peanut oil...because it has a high high smoke and flash point...because smoking oil taste like carbon...and when choosing "BEEF (local)" use cuts that are naturally tender...like tenderloin.....and it is quite strange to fry beef.....

but if you really want to fry beef try braising it first..then after remove the meat and drain it till dry then fry.... then the remaing braising liquid you can use for a sauce or better yet a gravy.....
there you go...FRIED BEEF "that is finger licking good...

[archnacorda]

pan-grilling would be the correct term, not frying....medium-rare to medium would be best for any cut of pan-grilled beef....Montery steak cuts are aged, so they are more tender than those straight from the butcher....my best beef tenderizer for steak cuts 3/4" thick would be Novellino sweet red wine. Marinate itfor about an hour with the wine (don't overdo it) then pan-grill it with buttercup margarine...just add pepper. the Buttercup will give it the saltiness it needs.

[tonioyantao]

i agree...when cooking with high heat use peanut oil...because it has a high high smoke and flash point...because smoking oil taste like carbon...and when choosing "BEEF (local)" use cuts that are naturally tender...like tenderloin.....and it is quite strange to fry beef.....

but if you really want to fry beef try braising it first..then after remove the meat and drain it till dry then fry.... then the remaing braising liquid you can use for a sauce or better yet a gravy.....
there you go...FRIED BEEF "that is finger licking good...

i think the TS meant to do is pan fry the beef. common sense nalang gud. no one in his right mind would use a liter of olive oil just to deep fry something. hehehe shating ta ugma.