best steaks online – Omaha Steaks are the best


Nothing, absolutely nothing, beats a great steak!

Where’s the beef?

I’ve eaten in some of the best steakhouses in the world.

I don’t think I have ever eaten any better than Omaha Steaks!

Here’s what you get when you order here

  • 2 (5 oz.) Filet Mignons

  • 2 (9 oz.) Boneless New York Strips, 4 (5 oz.) Top Sirloins

  • 4 (6 oz.) Icelandic Cod Fillets, 4 (3 oz.) Polynesian Pork Chops

  • 4 (4.5 oz.) Chicken Fried Steaks, 4 (4 oz.) Omaha Steaks Burgers

  • 4 (3 oz.) Gourmet Jumbo Franks, 16 oz. pkg. Omaha Steakhouse Fries

Here’s how you get it

  1. Your order comes in a special cooler with special ice that stays frozen for days.
  2. You simply unpack the cooler and transfer the contents directly to your freezer
  3. No standing in line at the check out

What to do next

The most common — and most recommended — method for thawing frozen steaks is in the refrigerator. It couldn’t be easier, but it requires some forethought. A day before you’re going to cook your steaks, just move them to the fridge, still in their vacuum-sealed packaging. When you’re ready to cook, so are your steaks.

Here’s how Omaha Steaks tells you to prepare your steak indoors, which is a great way:

Cooking Steak in a Pan

Cooking steaks in a pan is actually rather elegant — you don’t need any special equipment, any hidden knowledge, or any fancy ingredients. Just a steak, a good pan, a little oil, and seasoning. The most important thing to do when pan-searing a steak is to pay attention to what’s happening, make adjustments, and be patient. Here’s the breakdown:

1. Season your steaks.

  • Season steaks simply with good salt and pepper or use a complete steak seasoning blend. But if you go blend, choose one without sugar — your steak will be sitting in the pan long enough that sugar will burn and blacken.

2. Preheat your pan to medium high.

  • Start your steak with a good and hot pan, even if you may turn it down after. A hot pan is the key to getting a good, crispy sear.

3. Add a little oil.

  • Just enough cooking oil to coat the pan will help keep steak from sticking. Don’t let it be a puddle… you’re not frying your steak!

4. Add steaks directly to the pan.

  • Just put it in! Start on one side and let that side cook. If your steak is thick (one inch or more), it’s going to be on this side for a while, so reduce your heat to medium or medium-low for this part of the cook.

5. Flip your steak.

  • Heat the pan back up to medium-high, and turn your steak over once, when it’s about 60% done. You can do this by the clock using a cooking chart, or you can watch the edges of the steak if it’s thick enough – just watch the line of browned meat as it travels upward.

6. Remove steak and let it rest.

  • When your timer goes off or when a high-quality digital meat temperature confirms a few degrees below your target temperature, take your steak out of the pan with tongs and place it on a plate to rest. Don’t do anything at all for about 5 minutes.

Conclusion

Find out here.

Uncork your favorite wine, sit down and enjoy the greatest steak you will ever eat!

 

 

 

 

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