Cooking A Good Steak
07-31-2013
, 12:16 PM
07-31-2013
, 12:24 PM
07-31-2013
, 03:59 PM
Coincidentally had another one going overnight for 24hrs while i was posting about it today, decided to treat it like a regular steak and got it super dry, used clarified butter and weighted it with a heavy pan, results were A+!
07-31-2013
, 04:04 PM
07-31-2013
, 04:12 PM
All,
Had a 20oz bone-in ribeye ("U.S.D.A. PRIME, Illinois Corn Fed, Aged 21 Days") at Cut in Vegas. Was disappointed when I cut into it and the first slice was pretty much medium. But after a couple of overcooked pieces, the rest of the steak was a perfect medium rare, and the sear was even better than it looks in these pictures. Their process is "Grilled Over Hard Wood & Charcoal Then Finished Under A 1200 Degree Broiler…"
Had a 20oz bone-in ribeye ("U.S.D.A. PRIME, Illinois Corn Fed, Aged 21 Days") at Cut in Vegas. Was disappointed when I cut into it and the first slice was pretty much medium. But after a couple of overcooked pieces, the rest of the steak was a perfect medium rare, and the sear was even better than it looks in these pictures. Their process is "Grilled Over Hard Wood & Charcoal Then Finished Under A 1200 Degree Broiler…"
07-31-2013
, 07:29 PM
07-31-2013
, 07:59 PM
07-31-2013
, 08:19 PM
07-31-2013
, 09:30 PM
07-31-2013
, 09:40 PM
I don't have a jacard. Here is the flank steak:
08-01-2013
, 05:25 AM
08-01-2013
, 12:26 PM
08-01-2013
, 04:19 PM
08-04-2013
, 12:36 AM
first ever attempt on a reverse sear BTF. did low and slow at 200 for ~45 mins or so. then I seared in with salt, black and red pepper in bacon fat/butter for 90 secs each sides then edges using the weighted pot method. served with corn on the cob and zucchini.
little gray ban as I left it in a hair long I think. and keep in mind I only have a basic teflon pan, cookie sheet and no thermometer.
EMC
smashed that plate. nom
little gray ban as I left it in a hair long I think. and keep in mind I only have a basic teflon pan, cookie sheet and no thermometer.
EMC
Spoiler:
smashed that plate. nom
08-04-2013
, 07:00 AM
08-04-2013
, 09:37 AM
08-04-2013
, 03:47 PM
Steaks are in the oven at 225. These are almost like miniature roasts, they are both around 1.75 lbs and thick. Salt & pepper, will pull when the interior reaches ~125.
These were $5.99 a pound. Will finish with a sear in butter after they come out of the oven and rest. Plan to serve with a mash of potatoes and cauliflower with garlic.
These were $5.99 a pound. Will finish with a sear in butter after they come out of the oven and rest. Plan to serve with a mash of potatoes and cauliflower with garlic.
08-04-2013
, 03:48 PM
Lol the pics looked funny. my kitchen light as you can see has a yellowish tint. Lol so I tried to get the steak to look more like it did IRL by shutting off the light and turning the flash on. Lol faIL. we're in our mid twenties I would give you a picture of us, but I'm fugly and you already have one of her if you look hard enough
08-04-2013
, 04:04 PM
Quote:
I don't have exact proportions but the ingredients are:
Olive oil
Evaporated milk (you can use heavy cream but it may come out too thick)
Blanched spinach
Basil
Garlic clove(s)
Salt & pepper
Mexican fresh cheese (queso fresco). You can get this at Costco or whole foods, but if you can't get your hands on some you can substitute using a mix of feta and ricotta.
Parmesan cheese
All the ingredients are mixed in a blender, and you adjust the quantities according to the taste and texture. This video is in Spanish but it can give you an idea of the quantities and the order in which to mix the ingredients. https://www.youtube.com/watch?v=gmp-...e_gdata_player
Olive oil
Evaporated milk (you can use heavy cream but it may come out too thick)
Blanched spinach
Basil
Garlic clove(s)
Salt & pepper
Mexican fresh cheese (queso fresco). You can get this at Costco or whole foods, but if you can't get your hands on some you can substitute using a mix of feta and ricotta.
Parmesan cheese
All the ingredients are mixed in a blender, and you adjust the quantities according to the taste and texture. This video is in Spanish but it can give you an idea of the quantities and the order in which to mix the ingredients. https://www.youtube.com/watch?v=gmp-...e_gdata_player
Quote:
All,
Had a 20oz bone-in ribeye ("U.S.D.A. PRIME, Illinois Corn Fed, Aged 21 Days") at Cut in Vegas. Was disappointed when I cut into it and the first slice was pretty much medium. But after a couple of overcooked pieces, the rest of the steak was a perfect medium rare, and the sear was even better than it looks in these pictures. Their process is "Grilled Over Hard Wood & Charcoal Then Finished Under A 1200 Degree Broiler…"
Had a 20oz bone-in ribeye ("U.S.D.A. PRIME, Illinois Corn Fed, Aged 21 Days") at Cut in Vegas. Was disappointed when I cut into it and the first slice was pretty much medium. But after a couple of overcooked pieces, the rest of the steak was a perfect medium rare, and the sear was even better than it looks in these pictures. Their process is "Grilled Over Hard Wood & Charcoal Then Finished Under A 1200 Degree Broiler…"
my awesome steak from last night incoming. need to upload from my phone...