Philly Cheesesteak Recipe with Peppers and Onions in 2020 Philly

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Sear the Steak. Place the frozen steak on the high-heat side of the grill and sear it for about 5 minutes per side, achieving a deep, golden-brown crust. Make sure the steak is making full contact with the grill to ensure the steak is evenly seared. In most cases, a steak press can be extremely helpful for solidifying contact with the grill grates.

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Steak Must Be Frozen Properly. Choose Thick-Cut Steak. Use Direct And Indirect Heat. Supplies You'll Need For Grilling Frozen Steaks. How To Cook Frozen Steak On the Grill (Step by Step) Step 1: Prepare Your Grill. Step 2: Sear The Steak. Step 3: Season Your Steak. View more.

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Instructions. Preheat oven to 275 degrees. Heat 12" pan on high and add enough oil to thinly cover the bottom of the pan, approximately 2 tablespoons of oil. Sear each side of the steak for 90+ seconds, or until a brown crust forms. I recommend using a splatter screen to keep oil contained.

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Instructions. Start by preparing your meat. Place steaks in to freezer for an hour to firm. After an hour, use a very sharp knife to slice the steaks as thinly as possible. Set aside. De seed and de stem the peppers, then slice into strips. Peel the onion, then halve. Slice each half into 1/4″ thick strips.

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Preheat the oven to a low temperature, around 275°F (135°C). In a hot pan, sear the frozen steak on both sides to develop a flavorful crust. Transfer the seared steak to the preheated oven and cook until it reaches your desired level of doneness. Remember to use a meat thermometer to ensure accuracy.

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Black Powder Rub: Yield: 3/4 cup. Toast the sesame seeds, peppercorns, poppy seeds and mustard seeds in a dry pan over medium heat until fragrant, 1 to 2 minutes. Let cool for a minute or two.

Philly Cheesesteak Recipe with Peppers and Onions in 2020 Philly

Start hot then go cool. Here's some guidance on how long to grill frozen steaks: Cook the steaks over the hotter side until they're deeply browned all over, about 5 minutes per side. Then move them over to the cooler side of the grill, about 6 inches from the hotter side, where the interior of the steak can come up to temperature more slowly.

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Cook in the Air Fryer: Air fry the steak at 400°F (200°C) for approximately 12-15 minutes, flipping it halfway through the cooking time. The exact time may vary depending on your air fryer's wattage and the steak's thickness. 5. Check the Temperature: Use a meat thermometer to check the steak's internal temperature.

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Heat a cast iron skillet with olive oil to high heat. Pat steaks with a paper towel and season generously with salt and pepper on both sides. Sear the steaks for 1 ½-2 minutes on each side until they're golden brown. Remove the steaks from the pan and place them on a wire rack on top of a rimmed baking sheet.

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FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner (s). 3. Clean and oil cooking grate. Place steaks on hotter side of grill and cook (covered if using gas) until browned and charred on first side, 5 to 7 minutes.

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Remove skillet from heat. Add steak to skillet. Wait a moment. Return skillet to heat. Searing 90 seconds on each side or until brown crust forms. Transfer steaks to the wire rack. Season with salt and pepper on both sides. Transfer steaks on wire rack set over the baking sheet to the oven.

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Take the steak out of the freezer and put it straight onto the hot side of the grill. Cover the grill and cook the steak until it's browned and caramelized on the bottom. 4. Season and flip the steak. Sprinkle kosher salt and ground pepper according to your taste over the steak and use tongs to flip it over.

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Sprinkle both sides of the steaks with salt and pepper. Place the frozen steaks in the air fryer basket. Air Fry at 380°F/190°C for 13-16 minutes, flipping the steaks halfway through. Cook until the steak reaches an internal temperature of 130-140°F for medium rare. Let the steaks rest for 5 minutes before slicing.

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Toast for 15-30 seconds and set toasted bread aside onto a large tray. Drain the beef from the marinade (do not wash) and cook in 3 Tbsp of oil over high heat until the foam evaporates and the meat is thoroughly cooked and nicely browned (about 10 minutes.) Turn off the heat and arrange the beef into 6 portions.

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Once you've seared the steak in oil, you'll finish it in the oven at the low temperature of 275° F. This indirect heat will cook the middle of the steak. Since your steak is still frozen through.

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3. Cook on a Two-Zone Grill. Setting up a two-zone fire (aka one spot on the grill for direct heat and another for indirect heat), will give you a delicious outer char from the high heat and a thoroughly cooked center from the low heat, when cooked for about 10 to 15 minutes per section.