Steak and blue cheese tortilla wrap with lettuce and tomato imo.

its a variation of this one



tecnogas

the non-thai ones have stainless or no stainless and you can have the weaker front right flame in the back.

haha noah got groupon steaked.

Been continuing to use the "half ducasse / reverse sear with clarified butter" technique, which probably needs a catchier name.

Here's a filet:



And here's a ribeye I just had for lunch:


Nom.

Fu I was going to save my ribeye for tomorrow but I'm hungry now

how would they know you were using a groupon when you ordered? or do you mean they are just serving up tons of ****ty food while this promotion's going on? groupon fish imo.

I think you get a voucher to take to the restaurant with you and you have to present it before you order. Sure I read it in the terms and conditions.

As somebody already mentioned, sliced cold and eaten with your fingers. With extra salt. Yummmmm.

they tell you you're supposed to present it before you order, but is the restaurant really gonna deny it if you present it before you ask for the check? they already got dicked by groupon, they don't need to make it worse by having groupon users throwing fits in their restaurants.

It sounds crazy but the best way I've found is to put the steak in a ziplock bag and put it in a container of hot tap water for five to ten minutes. A 200 degree oven wrapped in foil is also a good way to reheat.

edit: wrap the steak in foil, not the oven.

It would be funny if someone did that and the waiter turned round and said well we can't accept your voucher because we gave you the **** steaks.

I'd be surprised if restaurants gave groupon users inferior food; they're usually losing money on the deals as it is, and the purpose in part becomes attracting new customers.

Giving them crappy food would be a bad way to attract new customers.

anyone in california or arizona (and maybe texas/colorado), sprouts has choice boneless rib eye for 5.99/lb.

Obv the kitchen doesn't have any idea. Besides that would defeat the whole point of trying to entice grouponers to come back and pay full price.

k, what exactly does renders out mean?

In this process I get the pan hot, do the fat strip side first, then add oil to do a sear? Just don't quite get the process and what the end result should look like on the fat side.

rendering is basically melting solid fat.

imo you should have all the fat in the pan by the time you try to crust the fatty edge.

i like to trim off some of the fat if it's really thick and cook that down (render it) in the pan on medium-low with some added oil prior to cooking the steak. once that is golden brown i remove it from the pan, let it sit on a paper towel for a bit, and eat it. i think it's a better overall use of the fat than leaving it all on the steak and trying to get it crispy. the little pieces i made today were ridiculous. crunchy but soft, you could basically just smash them against the roof of your mouth.

will have pics later. actually made two steak and egg breakfasts with potatoes on the side, and the doneness was perfect (medium/medium rare for my lover, medium rare for me).

Dry pan, render the fat to be your oil (oil is just fat, usually fruit or vegetable flavored). The fat, if thick enough, will insulate the meat against cooking so as long as you only have the fat touching the pan it won't overcook the meat for when you actually cook the steak.

You can take it as far as you want. The more you render the fat, the easier it will be to eat it and the less there will be. I would say this is one of the best things you can really do to a piece of meat like a new york strip or a ribeye, because no one likes a bite of undercooked fat but if you do it right it'll be the best bite on the steak.

Then sear it in the hot beef fat/cook it however the hell you want. Huzzah.

Decided to give the Ducasse method another shot, this time with a ribeye. Was a bit concerned because this one didn't have as much fat on the outside as the strip I cooked last week, but it turned out fine, probably because the center fat plug rendered out a bit once I started flat-cooking.

14 oz. ribeye, $10.49/lb.



Render dat fat:



Almost done:



The thin end came out a bit overdone for me but the middle was absolutely perfect. I've always had trouble getting the outside ring of ribeyes to come out right but this turned out great. Side of vegetables were frozen/steamed, unfortunately, but they were fine with a bit of salt, pepper and butter.



EMC:



**** Duke

eat that fat next time pussy

Tastified your post.

wp gobbo

think im gonna start saving my bacon fat and do a ribeye in that next time

Saving the fat for veggies/the pan for the next steak is a good idea, not sure if serious about eating just chunks of beef fat though. Gross.

If you chop up beef fat and put it in the pan to render for cooking veggies, the little caramelized chunks of crispy fat are like a little amuse for the chef before you put the veggies in.

I've been to some groupon restaurants where they definitely give you different portion sizes from the regular menu.


I've deep fried bits of beef before and it is not good at all. I recall someone got kicked off top chef one episode for deep frying a steak as well.