Not quite as good as you guys yet but it's only my 4th attempt. Was a bit overcooked and not as tender as I would like but I blame the timing for that as I was trying to do oven chips, peas and gravy all at the same time. I need to figure out a way of being more efficient to get the desired results.

Work in progress

ps. I will say though, that I will not be buying another steak from the supermarket again. The difference in taste of the ones I got from the butchers above is unbelievable!

MMD,

WTF peas

Your plating reminds me of something you'd find in one of those timed quickfire challenges on top chef or chopped.

I'm from the UK mate. Everyone eats peas here

rofl!

29 years old and the start of this year was the first time in my life that I actually cooked myself something to eat. Still learning.

im making a rack of lamb (i know booooooooo) and i want to top it with a pan sauce just cuz i wanna try to make one but im scared of the flame when i watch videos when they add the red wine

after i sear the rack in the my pan for several minutes, after i just throw my mushrooms/onions/etc into the pan and let them caramelize for a little, than i pour the red wine in right? and let reduce little bit and add some chicken stock to it? and then some butter? and let it reduce little more and then place over dinner


hows that sound? but will it burst into flames when i place the red wine in the pan? im scared.

MMD,

very courageous. respect.

Next time, make the chips, peas, and gravy while you heat the pan for the steak, then turn the oven way down and keep them warm while you cook the steak!

Good thinking sir.

By making these statements I must assume you are using a gas range and not electric.

Wine shouldn't ignite on contact with your pan, wine is only 12% alcohol so having it ignite shouldn't been much of a worry, if you were adding brandy or rum they ignite a lot easier.

Just don't have the element under your pan cranked full and you will be fine, turn it down low and slowly add the wine in.

MMD,

The effort is there. Put the steak first on the priority list when multi-tasking. Set a timer for 4 minutes if you have to.

Work in progress, baby.

is it worth considering suicide when my country has stopped importing the onion rings diablo posted earlier? Wtf is a steak without them.

Those of you who've been doing peppercorn sauces: what's your recipe? I don't need or even often want any sauce on my steak, but I cook for a few people who would love that.

(._X),

Certainly worth considering.

But maybe you can find inspiration in tragedy and let this be the thing that drives you to create the most awesome fresh homemade onion rings!

just google for steak au poivre.

but typically its going to be the steak fond deglazed with cognac, shallots, peppercorns, reduced, then add cream and butter. Salt to taste.

you can also use 50 % veal/beef stock, 50% cream instead of 100% cream.

usually deglaze the pan w/ a beef broth/tawny port reduction, add a butter/flour paste to thicken, and peppercorns ldo. if you're using salted butter & regular beef broth be careful with the salt. it is easy to overdo it.

i usually do shallots & bacon too

After searing the steak, take the spare meat juice you have or some high quality low sodium beef broth and deglaze the pan with it. (Meaning: keep it on high heat, throw in half a cup and whisk the bottom crusty bits of steak off the bottom of the pan)

When it reduces down to a syrup, throw in like 3/4 of a cup of heavy cream and add a BUNCH of pepper. Like, a lot. Either crushed peppercorns or freshly ground pepper. Pinch of salt. Whisk constantly on high heat until it reduces and the color turns brown like in the picture or a little bit lighter, up to your preference. Just make sure the sauce will coat the back of a spoon before serving.

If you want, you can add some brandy instead of the meat juice/broth and you could also add some butter to melt in when the sauce is done.

After seeing these pictures, I lost my appetite.

i can't even tell wtf the second pic is. chicken? pork? fish?

Thanks for the help on the peppercorn sauce/au poivre, guys. I'll give if a try some time. (though the deglazing requires a method change - I've been cooking on a flat iron plate in the barbecue outside)

Quick question:

Approximately how long will it take a 5lb. prime rib roast to reach internal temperature of 118 degrees, cooking at about 170 degrees (my oven's lowest setting)? Thanks!

Are you searing it first or doing a reverse sear?

I would guess about four hours but ymmv.

Reverse sear, going to use the method posted earlier by El Diablo:

http://www.seriouseats.com/2009/12/t...prime-rib.html

I eat a pound of meat pretty much every day, and I am still sitting here salivating while thinking about Christmas dinner...

d3,

There are some estimated times on the recipe page there, so you can extrapolate based on that. The two roasts I posted in this thread were both ~5lb and took ~3hrs at 225. I read a bunch of threads on serious eats / chowhound / etc, and people who had done a bunch at temps ranging from 175-225 mostly said they didn't notice any added quality reducing the temp below 225. Whatever you do, be sure to either have a thermometer in or check it well before the time you estimate it to be done.