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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Trim off any fat on steak. Cut the meat into thin strips about 2-inches long and 1/4-inch wide. Season with pepper and toss meat with 1 tablespoon of the flour. Melt 1 teaspoon of the margarine in a nonstick skillet over moderate heat. Add the meat strips and saute, turning them to brown on all sides. Remove to a plate and keep warm.