A classic steak dinner can look like this: four sides, four sides and four sides of meat, then some of the same kind of side of beef.
But the problem with a basic New York Strip steak is that you need to have all four sides in order to cook the beef properly.
If you’re like me, the beef ends up looking like this.
Now, this is where the four side steak becomes important.
If the beef is dry and tough, the sides will be all overcooked and mushy.
This is the kind of overcooked beef that will turn your steak into mushy mush.
So how do you keep the sides from getting mushy?
Simple: You need to keep the beef from getting too dry.
As the beef cooks, it releases gas from inside the cavity.
The gases create pressure, which makes the meat tough enough to pull away from the sides.
But when you add a little more moisture to the sides, you will increase the chance of the meat sticking together.
You can increase the moisture by stirring it around the sides of the pan and letting it sit on the stove for a minute or two.
That’s all there is to it.
If your sides are too dry, the meat will be too dry and won’t have enough moisture in it to cook properly.
To get the beef tender, you need some more moisture.
The first step is to remove any fat that’s left on the sides and bones.
Once the meat is all the way through, remove it from the pan.
The meat should be in one piece.
If not, just gently pull it apart.
The beef should be easily pierced with a fork.
When you are finished, add some extra salt to the pan, but leave it to a few minutes.
This will help the salt penetrate the meat and prevent the meat from sticking together when you are cooking.
Next, add in the four sides.
This time, you should add about a tablespoon of salt per side.
Don’t add too much, just enough so that the sides are evenly moist.
This should give you the perfect amount of salt for the beef.
Add a little pepper to the beef, if you like, and let the meat cook on medium heat for about 5-10 minutes.
When the meat has cooked, flip it over, then place it on a plate.
Add some onions and garlic and cook on low heat for another 5-15 minutes.
Then add in a handful of fresh chopped celery and a bunch of fresh minced garlic.
This can be done while the meat cooks or at room temperature, but you will want to cook it at room temp to get the most tender, tender pieces.
Serve it with your choice of sides, and a dollop of butter.
A classic New York Stripe steak with four sides on each side is ready to serve. Enjoy!