Is cooking steak with vinegear in the pan ok ?

[UndertheOcean]

or will it ruin the taste ?

[FloridaJudy]

1. Why would you want to?

Unless, of course, you're cooking sauerbraten. In which case I recommend raisins and/or apples along with it.

[UndertheOcean]

2. just to avoid using oil or butter

[trof]

3. Just simmered in vinegar? I don't think so.

Simmering vinegar will GREATLY concentrate it's acidic flavor.
Pickled steak?
Why avoid using oil or butter?
Anyway, I'd guess I'd just do it in a bare skillet.
There's fat in the steak.
Good luck.

[AlCzervik]

4. that doesn't sound too good unless you're making a sauce which you could do

if you're using balsamic vinegar and some butter, you could cook the steak and then pull it out of the pan, de glaze the pan with the balsamic and add some butter.

[snooper2]

5. That is just disgusting...

What's wrong with throwing it on the grill?

[trof]

6. Well, you could try simmering it in bouillon or beef broth.

But I think I'll pass.

[UndertheOcean]

7. Ok ,Ok , I'll just use the pan

[AlCzervik]

9. what kind of pan is it, just a regular skillet?

if you don't have a grill a very good pan to have around is one like this--



when it's yucky out to use the grill i will cook a steak on that pan, it's non stick already but i usually wipe it down with some olive oil.

[Callalily]

8. Under the broiler, if you're

not going to use the grill.

Vinegar is not a good substitute for butter or oil. And butter is not a good idea either. Will burn b/4 your steak is done.

[taterguy]

10. No it's not ok

Grilling is the only way to do steak

[HiFructosePronSyrup]

11. I've used balsamic.

Nuthin' bad happens.

[Lucian]

12. Why not?

I used to cook it in a pan with balsamic vinegar and rosemary.

Edited for typo.

[MrCoffee]

13. It's fine, if you hate steak

and, by extension, America.

[bamademo]

14. If you're not cooking it on the grill try this recipe

Alton Brown's steak recipe. You can substitute another type of steak. I've done this with NY strip and it's fabulous.

Ingredients
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Directions
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

[crim son]

15. I don't think it's a good substitute.

It would be better to just wipe the pan with oil so you're using almost nothing. Unless the steak is very, very tender, simmering it in liquid will turn it into shoe leather (unless you simmer it for hours and even then, I'd use stock or sauce or something, not straight vinegar).

[SoxFan]

16. Use a light coat of olive oil

Better for ya than butter or vegetable oil.

Skip the vinegar and use a little bit of cooking sherry to help tenderize the steak and give it some added flavor.

[Rabrrrrrr]

17. I like marinating my beef in balsamic vinegar - but you can't substite vinegar for cooking oil.

I don't even know what you are asking, since you offered almost no data by which to form a response.

[Gormy Cuss]

18. If you're cooking a decent steak, don't use vinegar except as a seasoning.

If you're cooking tougher cuts of beef like chuck, vinegar with water can be a good braise base.