Tender Beef Steak Cooked in a Rice Cooker

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   ["Use the cut of beef of your choice.", "You can use Aussie beef but that tends to be tough, so I recommend using domestic round or U.S. beef, which are both grain-fed.", "Anyway, salt and pepper the meat.", "I love Krazy Salt for this myself.", "Salt and pepper the sides the meat too.", "This cut is 3 cm thick.", "Brown the meat in a heated non-stick frying pan for a few seconds per side - just a very short time, just until the color of the surface changes.", "Brown the sides too.", "Put the meat in a Ziploc bag, and get rid of the air in it.", "Put the bag in a rice cooker with water that's been heated to 80 to 85C, and leave it at the ""keep warm"" setting for 45 minutes.", "Since the meat I used is about 3 cm thick, this is the about the right time.", "Don't switch the rice cooker on.", "Just use the keep-warm function.", "When the keep-warm time is done, take the meat out and brown the surface quickly in a non-stick frying pan again.", "Serve with sides of your choice and enjoy.", "Glazed carrots are yummy.", "The seasonings etc.", "are up to you."]

* Per serving · 4 servings · Values may vary.

No additional tips available.