Posted by: Judy | June 16, 2020

Learning to cook beef

What I love about Schwan’s is that the portions are ready to be cooked and precise directions are included. All you have to do is read the directions and follow them exactly. I can do that. Schwan’s is the one who taught me what portion sizes actually look like.

I know how to cook hamburger and hamburgers. I love steak but am just as happy with less expensive cuts of meat. However, they’re tough, and I want to learn how to prepare them so they’re tasty without feeling like I’m eating shoe leather, which is how my first attempt in my cast iron skillet grill pan turned out.

Reading directions aren’t my best learning tool. Having someone explain will only partially process in my brain. Seeing a demonstration doesn’t stick in my head. I have to combine all of those with actually doing it myself.

One of the videos I watched used pineapple to tenderize. Instead of mashing up the pineapple, I placed a slice of pineapple on either side of the petite sirloin, placed it in the fridge for 2 hours and let it rest on the counter for a 1/2 hour before grilling it in the cast iron skillet grill. Amazing. Did not taste like pineapple and practically melted in my mouth.

Trying to cook a petite sirloin with summer squash just doesn’t work. If I use the grill, the seeds of the squash stick to the pan. If I put the meat in with the squash, it’s too wet for proper searing. Live and learn.

I tried Balsamic Vinegar as my tenderizer. It was okay.

Slicing while partially frozen makes it easy to use in stir fry, which I enjoy.


  1. I will have to try the pineapple. Thanks for the tip. 😊

    • I bought a pineapple today. 🙂 The BBQ guy blended it to a paste, using it like a marinade. I was lazy and simply placed a slice on either side.

      • I probably would’ve done slices too! Sounds easier. LOL.

  2. Pineapple? Interesting, I’ll have to give it a try.

    • I hope you enjoy it as much as I have.

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