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06-24-2011 , 02:06 AM
#3176
Ankimo
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Quote:
Originally Posted by Freakin
i didn't even bother with a steak knife--i just cut the steak with a fork
gtfo!!

orlysotender.jpg
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06-27-2011 , 03:01 PM
#3177
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Guys,

Nothing special here. Last night's dinner. Delicious 1lb ribeye.





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06-27-2011 , 03:13 PM
#3178
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Is clarified butter used for something else because it appears that it doesn't exist in sweden so i wanted to increase the google query's.

Hmm now i found something called Ghee.
Last edited by Filip; 06-27-2011 at 03:15 PM. Reason: Gheeeeeeeeeee
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06-27-2011 , 03:47 PM
#3180
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Found it and it is only being sold to restaurants in a 1.8 kg bucket......
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06-27-2011 , 03:59 PM
#3182
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I know how to make it, i wanna buy it.
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06-27-2011 , 04:09 PM
#3183
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Freakin and Doorbread gonna get banned for NSFW posts lately.

Beautiful work, guys. I'm turgid.
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06-27-2011 , 04:19 PM
#3184
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Quote:
Originally Posted by Filip
Is clarified butter used for something else because it appears that it doesn't exist in sweden so i wanted to increase the google query's.
Used for Hollandaise and Bernaise sauce.

Generally not sold in stores.
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06-27-2011 , 04:25 PM
#3185
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Quote:
Originally Posted by Rushmore
Freakin and Doorbread gonna get banned for NSFW posts lately.

Beautiful work, guys. I'm turgid.
lol thanks

Quote:
Originally Posted by Filip
Is clarified butter used for something else because it appears that it doesn't exist in sweden so i wanted to increase the google query's.

Hmm now i found something called Ghee.
Ghee is clarified butter. it's used in countries without ready access to refrigeration as it keeps much longer than regular butter.

Making it is so simple I don't know why you'd ever buy it. I just make 1 stick worth and keep it in a small bowl in my fridge. Whenever it's low I add more.

Clarified butter is also often used for dipping something like crab into. A lot of people don't like foamy melted butter.
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06-27-2011 , 04:50 PM
#3186
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just wanted to share one of the easiest and best marinades for new york strip/sirloin steaks....

Go to any grocery store, cost plus market, etc and find your favorite spicy blood mary marinade. Put desired amount of steaks in ziploc baggie, pour plenty of bloody mary marinade over steaks, put in a splash of vodka, squeeze a little bit of lemon and seal up the ziploc. Marinate at least 4 hours, let steaks come to room temp, pat dry off excess marinade and put directly onto piping on grill for your normal cooking times.

TRUST ME, it's fantastic.
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06-27-2011 , 09:59 PM
#3187
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You better be talking about a 1$ piece of beef or pork.
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06-28-2011 , 01:31 AM
#3188
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bought a 34 ounce ribeye to try the Ducasse method a 2nd time since i loved the sear the first time but hated the welldone temp i arrived at. this baby was thick.

did 10 minutes on fat side
8 on flat sides
let it rest for 10 minutes

and result? it came out between medium and medium well. ugh. maybe my pan is getting too hot. i have stove at medium heat but i am using a small cast iron.

i think 3rd time will be the charm.
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06-28-2011 , 03:50 AM
#3189
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ED - every steak is special
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06-28-2011 , 12:17 PM
#3190
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Quote:
Originally Posted by (._X)0---(^_^)
You better be talking about a 1$ piece of beef or pork.
no I typically use my blood mary marinade on choice cuts of top sirloin/new york strip that I get at costco.

occassionally I will use it on prime sirloin....but no marinade on the prime strips/ribeye/filet OBV
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06-28-2011 , 02:00 PM
#3191
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Quote:
Originally Posted by derosnec
bought a 34 ounce ribeye to try the Ducasse method a 2nd time since i loved the sear the first time but hated the welldone temp i arrived at. this baby was thick.

did 10 minutes on fat side
8 on flat sides
let it rest for 10 minutes

and result? it came out between medium and medium well. ugh. maybe my pan is getting too hot. i have stove at medium heat but i am using a small cast iron.

i think 3rd time will be the charm.
get a thermometer or get used to touch test and stop overcooking your steaks.

you can't rely on times unless you've cooked in exactly the same conditions multiple times
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06-28-2011 , 03:13 PM
#3192
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Trust the fat man.
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Don't Ducasse. It just sucks. You can't get a super great crust without horribly overcooking.
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06-28-2011 , 03:29 PM
#3193
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Reverse Sear (Finney Method). I always thought searing was the best way until I tried this.

http://www.swfl-news.com/askabutcher/id/7
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06-28-2011 , 04:30 PM
#3194
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Quote:
Originally Posted by gobbo
Don't Ducasse. It just sucks. You can't get a super great crust without horribly overcooking.
I'll disagree, I've had some great results, you just have to really lower the temp quite a bit
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06-28-2011 , 04:40 PM
#3195
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Just bought 4 1 1/4th bone in rib eyes from las vegas meats. they were $17 lb and came out to $93 total. after purchasing i noticed the grass fed ribeyes on sale for $9.99 or something...fml. will post pics later. also plan on grilling them, so if anyone has any recommendations feel free to post them!
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06-28-2011 , 10:29 PM
#3196
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Quote:
Originally Posted by dustinst22
Reverse Sear (Finney Method). I always thought searing was the best way until I tried this.

http://www.swfl-news.com/askabutcher/id/7
Very hard at first though. I have overcooked or undercooked all my steak that way.. No thermometer yet.
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06-28-2011 , 11:58 PM
#3197
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Quote:
Originally Posted by Freakin
get a thermometer or get used to touch test and stop overcooking your steaks.

you can't rely on times unless you've cooked in exactly the same conditions multiple times
the problem with a thermometer is that with the Ducasse method i'm not putting the steak in the oven after.

so if i stick a thermometer in the steak after, say, cooking one side on the stove and it tells me mid-rare, well that does me no good because then only one side is seared.

i can't just stop then.

i'm gonna lower the heat a little and do less on each side. i really like the sear i get with Ducasse and i like the flavor more than just sear/oven method, probably because of all the butter that i end up putting on the steak.
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06-29-2011 , 03:56 AM
#3198
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Quote:
Originally Posted by gobbo
Don't Ducasse. It just sucks. You can't get a super great crust without horribly overcooking.

Bold claim.

It is really is a toss up. Somebody could side with a weird dude on the internet, or one of the best chefs in the world.
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06-29-2011 , 05:48 AM
#3199
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The people doing it in this thread aren't the best chefs in the world though and I've yet to see a good ducasse style steak come out of this thread whereas I've seen lots of amazing traditionally cooked ones. If you can do it, awesome, but the risk/reward doesn't seem like it's there.

Besides, traditional is better anyway imo.
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06-29-2011 , 08:34 AM
#3200
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Quote:
Originally Posted by jcmoussa
after purchasing i noticed the grass fed ribeyes on sale for $9.99 or something...fml.
wow. are you a frequent customer? seems like not pointing out the special is a good way to lose a valuable customer.

agree with gobbo, go with the way you get the best results. nothing worse than chefs trying to overreach the ability of the kitchen. If you're willing to eat the mistakes, good luck learning.
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