Stouffer's M&C is nothing to be ashamed of, its pretty good and it reminds me of being a kid.

Mac and cheese without the toasted/slightly burned bread crumbs on top just isn't the same.

kitchen blowtorch FTW

Steak lovers,

A lengthy trip report for your enjoyment. Today I went to the grocery store and bought lots of healthy veggies and chicken for one of my favorite meals, chicken and veggie skewers.

But then I saw this right next to the chicken, on sale for $12.99/lb!:



That was one of the best looking steaks I've seen at Whole Foods in a while, so I couldn't resist. I also found another sale item beckoning me one aisle over (that will make an appearance later!)...

This was 1.2lbs bone-in ribeye, and a little thinner than the steaks I've made recently, a little over an inch thick. I put some salt and pepper on the steak and let it sit out for about an hour.

I heated the pan to just above medium and rendered the fat along the edges (quite a bit, resulting in the pan being covered in oil) for about 3 mins total, then cooked each side for 3 minutes. During cooking I tilted the pan back and forth a couple times to make sure the oil got into the nooks and crannies. That resulted in this:



I took the steak out of the pan and rested it for about 7 minutes and took the pan off the heat. Then I put the pan back on and turned the heat up to high. Once the pan was smoking, I put the steak back on for a minute on each side. Again, I tilted the pan back and forth a bit to move the oil around under the steak. That resulted in this:



Let's see how it looks:



This was the most delicious steak I can recall eating. This is basically exactly how I like my steak. I got the timing right on this, and I think it was also a better marbled steak than average for Whole Foods.

Let's take a closer look at an EXTREME MEAT CLOSEUP!!!!!!!!!!!!!!!!!



What else did I find on sale? Some Alexia frozen onion rings!



And yes, the non-fat-trimmers have converted me! Thanks guys!

I don't care if I keel over at 50, I am always gonna eat the fat on my steaks.

makes me feel ****ty about my steak





also burned my whole foot with oil and butter boiling fat when it fell of for no noticeable reason while i was holding the pan completely straight.

ps dont open image bigger, seems like my flipcam HD sucks.

Fantastic job ELD. You have definitely vastly upped your steak game.

Some good marbling, but also some big sections of fat that I wouldn't be able to get through.

El D,

That is damn near perfection.

Hey, that's my new favorite beer!

Can't say I like the can redesign, though. Maybe it will grow on me.


Must try Diablo method next time.

Glad to hear it.

it really completely depends on the steak. i don't believe the non-fat-trimmers would eat the entire ribeyes i've been buying lately.

yeti, there are some huge swaths of fat!

I'd have a hard time making it through all that fat, especially with the steak at medium rare. Was the center fat melted at all?

Steak looks awesome otherwise

That Diablo steak is perfectly done. And wtf with these pussies saying they couldn't handle the fat in that thing???

tx, Freakin, and others: the biggest chunk of fat on the lower right of the raw pic can be seen in two of the slices in the pic where I cut the steak. The fat was melted and soft.

max: don't feel ****ty, that looks delicious too. Just use this as inspiration to make the next one even more delicious!

All: Thanks for the props, this thread and everyone's feedback has been instrumental in getting me to improve my technique!

I am not the first to say it, but goddamn it, El D just pretty much painted a Picasso of a steak. That is just gorgeous.

If this thread had anything to do with that creation, then this entire internet thing has been worthwhile.

The Diablo Method is born.

not really, he said he took most of the outside fat off, after that there's only really that medium sized knot towards the right hand side (which given what he has said in the past, i'm somewhat surprised he ate, though it's clearly ok to).

anyway whatever, looks great!

If this were a 12-step program, I think you just messed up Step 1.

Keep coming back. It works if you work it.

lol kind of like when the "Oprah diet" was born, which was just eat less and exercise more.

holy **** diablo, holy ****

El Diablo, (pauses for 2 mins trying to think what to write)..................(gives up.)

Great work El D

love you guys, noice steaks m8s