Cooking A Good Steak
03-22-2011
, 01:31 PM
03-23-2011
, 12:29 PM
03-23-2011
, 06:17 PM
Tonight: filet and mushrooms with grilled leeks, avocado-tomato salad, Goddess dressing.
Clean then cut in half then brush with oil then grill the leaks over direct heat for 7 minutes, then brush with balsamic then reassemble then wrap tight in foil then put back into grill over non-direct heat for 12 minutes. They were fantastic (except I didn't trim them down far enough, but so what?).
Did the steak by blast-searing on stove top then moving to high grill. I think you will agree it's pretty nicely medium/medium-rare.:
Lame medium close/not-even-close-to-extreme meat "closeup" (thanks Iphone crapera):
Clean then cut in half then brush with oil then grill the leaks over direct heat for 7 minutes, then brush with balsamic then reassemble then wrap tight in foil then put back into grill over non-direct heat for 12 minutes. They were fantastic (except I didn't trim them down far enough, but so what?).
Did the steak by blast-searing on stove top then moving to high grill. I think you will agree it's pretty nicely medium/medium-rare.:
Lame medium close/not-even-close-to-extreme meat "closeup" (thanks Iphone crapera):
03-24-2011
, 01:43 PM
Quote:
Cooked up the last of my "short ribs" tonight. Was lazy and just threw some Montreal and Cayenne on them. Grilled them this time as well. My roommate had a ribeye but I didnt get any pictures of it.
unfortunately a bulb was out in our kitchen so my attempts at real EMC's wouldnt come out. yum though!
unfortunately a bulb was out in our kitchen so my attempts at real EMC's wouldnt come out. yum though!
Yeota, what cut of meat is this? You put "short rib" in quotes and it doesn't look like short ribs I can find here, so that's why I'm asking. Either way, it looks amazing.
03-26-2011
, 06:03 PM
So today I decided I had to make that Shooter's Sandwich. Went by Fresh Market, got portabello caps, shallots, a rosemary sea salt round loaf (looked like the best shape), and 2 NY strips. Here are the ingredients, although I switched later from the dijon mustard to dijonnaise and decided to leave out the cheese.
Chopped up the mushrooms, shallots, and garlic and prepared the loaf.
Ran these through the food processor then sauteed in half a stick of butter. Added some Worcestershire, salt, and black pepper. While that sauteed, I cut the strip steaks in half and trimmed.
The filling mixture smelled INCREDIBLE.
Getting ready to start cooking the meat:
Cooked the first two steaks, stuffed into the loaf, then added the filling. I'm pretty sure the steak will end up being mostly rare, but I REALLY wanted to avoid overcooking them and making it tough.
Cooked the last two steaks and added those. Here's the loaf before adding the cap back on and tying it up.
Tied it up in wax paper, then wrapped it in foil.
[IMG]http://img818.imageshack.us/f/img1568i******[/IMG]
Right now it's sitting on my counter under a cutting board and 40 lb of dumbells.
There's no way I'll be able to stand letting it sit all night. I'm hoping to make it 3-4 hours before I can't take it anymore. Will post more pics and a review later.
Chopped up the mushrooms, shallots, and garlic and prepared the loaf.
Ran these through the food processor then sauteed in half a stick of butter. Added some Worcestershire, salt, and black pepper. While that sauteed, I cut the strip steaks in half and trimmed.
The filling mixture smelled INCREDIBLE.
Getting ready to start cooking the meat:
Cooked the first two steaks, stuffed into the loaf, then added the filling. I'm pretty sure the steak will end up being mostly rare, but I REALLY wanted to avoid overcooking them and making it tough.
Cooked the last two steaks and added those. Here's the loaf before adding the cap back on and tying it up.
Tied it up in wax paper, then wrapped it in foil.
[IMG]http://img818.imageshack.us/f/img1568i******[/IMG]
Right now it's sitting on my counter under a cutting board and 40 lb of dumbells.
There's no way I'll be able to stand letting it sit all night. I'm hoping to make it 3-4 hours before I can't take it anymore. Will post more pics and a review later.
03-26-2011
, 08:38 PM
Ok couldn't wait any longer, so I unwrapped it.
First impressions - Smells delicious. Bread in some spots looks a little soggy. So I cut a slice and here's the last picture.
Tastes great, especially with a Stone IPA. I would, however, make a few changes. I wouldn't puree the filling quite as fine and i would use less butter. There's more than enough liquid in the veggies and the steak. The steak was cooked more or less perfectly. A little more would have been fine, but it wasn't too tough and that's what was most important. I've seen other recipes that used some Stilton cheese and that would probably be good too. Lastly, the crustier the bread is, the better. The loaf I got was a little too soft overall.
It's not unbelievably delicious or anything, but I've never had anything quite like it and I would make it again for a party, picnic, etc.
First impressions - Smells delicious. Bread in some spots looks a little soggy. So I cut a slice and here's the last picture.
Tastes great, especially with a Stone IPA. I would, however, make a few changes. I wouldn't puree the filling quite as fine and i would use less butter. There's more than enough liquid in the veggies and the steak. The steak was cooked more or less perfectly. A little more would have been fine, but it wasn't too tough and that's what was most important. I've seen other recipes that used some Stilton cheese and that would probably be good too. Lastly, the crustier the bread is, the better. The loaf I got was a little too soft overall.
It's not unbelievably delicious or anything, but I've never had anything quite like it and I would make it again for a party, picnic, etc.
