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Juicy Bag-Sealed Steak Perfection

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Ingredients

Adjust Servings:
2 - 3 lbs top sirloin steaks about 2 1/2 inch thick
seasoned salt and pepper
4 tablespoons vegetable oil
4 tablespoons butter softened
1 cup fine breadcrumbs
4 ounces sharp cheddar cheese shredded
fresh parsley (optional)

Nutritional information

1181.9
Calories
789 g
Calories From Fat
87.7 g
Total Fat
35.6 g
Saturated Fat
282.4 mg
Cholesterol
614.1mg
Sodium
19.8 g
Carbs
1.2 g
Dietary Fiber
1.8 g
Sugars
74.5 g
Protein
312g
Serving Size (g)
4
Serving Size

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Juicy Bag-Sealed Steak Perfection

Features:
    Cuisine:

    What type of bag do you use. I was. Told you can use a thick brown paper packet. Is this correct?

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Steak In A Bag,This method produces a juicy, tender steak. You can increase cooking time if you prefer your steak to be other than medium-rare. You’ll have to experiment with that, however, since I like mine medium-rare and haven’t tried it any other way.,What type of bag do you use. I was. Told you can use a thick brown paper packet. Is this correct?,Using the bag method how long should i bake one inch thick sirloins to medium


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees.

    2
    Done

    Remove Excess Fat from Steak.

    3
    Done

    Sprinkle With Seasoned Salt and Pepper.

    4
    Done

    Spread Oil and Then Butter on Steak.

    5
    Done

    Combine Bread Crumbs and Cheese.

    6
    Done

    Press This Mixture Onto Steak, Coating Well.

    7
    Done

    Place Steak in Bag and Fold Over Ends Securely.

    8
    Done

    Place Bag on a Rimmed Baking Sheet.

    9
    Done

    Bake in Oven at 350 Degrees For 30 to 40 Minutes For Medium-Rare Meat.

    10
    Done

    Remove Steak from Bag and Let Stand For 5 Minutes Before Slicing.

    11
    Done

    Sprinkle Steak With Parsley Before Serving.

    Avatar Of Fernanda Stanton

    Fernanda Stanton

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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