Never heard of ala vodka sauce before. Sounds easy and looks good, I will make some tomorrow!

lol that pinwheel pasta looks delicious for some reason

Made steak again. This time I opted for a scotch fillet (aka ribeye) for the gf and I. Served with some chippies.

I seared on the pan and finished in the oven. I've seen a bazillion posts ITT about "ducasse method" and "butter spooned over" etc etc but had no real idea of any true methodology, but I put a small amount of butter in the pan as it was searing and spooned it over the steaks to see how it turned out. It seemed to give a slightly better crust, no noticeable effect on taste. I probably didn't use enough.





EXTREME MEAT CLOSEUP


I feel like it was sliiightly overcooked. I seared for ~30 secs each side and then in the oven for about 90 secs each side. I think a 20 second sear with the same amount of oven time would have been better. I also need to start experimenting with turning the temp down on the pan and using no oven time with these thinner steaks.

After finishing mine the gf was halfway through hers and said "i'm done" so i polished hers off too. I spent an hour on the couch unable to move with the amount of meat/chips i'd eaten.. ugh. but so good. Her steak was a little more done as she prefers medium. Had the same problem with the sear intruding too far into the center of the steak and cooking the entire thing too much rather than being a "sear":



Also, before someone comments (and someone *will* comment), the "poker face" bottles of wine were b/c we have company coming over tonight and I went to pick up a few bottles of cheaper wine to serve. Saw the poker face brand and felt like it was the type of thing to be amusing in this group of people.

i had to zoom in to like x100 to even decipher the poker face text, i don't think anyone would have spotted that.
was that a thinly veiled beat? thats like the facebook girls who comment "untag me i look fat" instead of clicking untag
actually EL D probably would have noticed. ****ers omniscient or something

you can see it pretty clearly if you click on the "view full size" photo rather than looking at it in the smaller re-sized 2p2 format.

anytime i've ever posted an image with anything noteworthy on this forum someone has always picked it up. i think a previous photo had "raid" bug spray or something in it and someone commented. every time anyone posts a photo of their desktop or setup, someone will scrutinize and zoom in to try and catch them out by finding lube on their desk or an embarrassingly tilted folder on their desktop.

so yeah you might have had to zoom in 100x, but someone, somewhere, will always zoom in 100x.

true
...
get that panadeine in to preempt the australian hangover, smart

you need to start watching jersey shore

Let butter come to room temp and mix all ingredients together. Lay out a piece of plastic wrap and make a log on it, roll it up and refrigerate. In the one I posted I also sweated some minced shallot in butter then added some minced garlic to the pan towards the end and let it cool to room temp before mixing. I typ would use green onion instead of shallot but I needed to use up the shallot.

EDIT: yea I was the raid commenter. I think it was a curry dish you posted? Was just joking around.

word

Roy, those chips look super delicious! Are they homemade?

Nope, frozen. I have a small deep fryer though which makes them come out great.

I have to admit, I did zoom in to see the label on the bottle. But then, I am bit odd.

Roy,

I think that cooking through might be coming from the oven rather than the pan - that looks like a lot for 30 seconds. How hot was the oven?

Regardless, I think your steak looks awesome (though I prefer a little more of a sear).

As for the wine, I wouldn't have noticed that, but I did notice the random pill foil pack on your counter.

The oven was around 180 Celsius. You might be right about it coming from the oven and not the pan, I am really not sure.

When you cook a steak in the pan-only, do you sear at high temp then reduce to (medium? low?) to finish?

Random pills = paracetamol. Hardcore.

was craving some meat so cooked up a steak tonight. nothing special, just on the grill. the last 2 steaks i did on my grill were slightly over done, gotta go higher heat next time to get my sear and have a rarer inside.











didnt quite let it rest long enough either. oh well, patience is a virtue i dont have when it comes to steak.

Still looks a nice medium yeota, and juicy to boot. Nice close-up!

yeota: Your self-criticisms were valid, but still, good-looking steak and very solid picture sequence!

Roy: I general start pan at high, go about a minute a side, then turn down to medium high and go 2-3 minutes more per side.

How: Your pics have an unusual orange tint to them. Anyway, sorta unusual side choice, but man that plate of pasta w/ vodka sauce and steak looks delicious.

All: OK, I think I know what I need to do now...

Fellow carnivores,

Too many good pics posted in this thread recently, so I ran over to Whole Foods where they conveniently happened to have NY Strips on sale for $9.99/lb. So I picked up this guy:

A few minutes in the pan turned it into this:

Done right at medium-rare:

Of course we need an EXTREME MEAT CLOSEUP!!!!!!!:

I then made a red wine w/ garlic and shallots pan sauce that was OK and some sauteed mushrooms and onions that were ****ing incredible:

looks excellent!

i'd never really cooked mushrooms before but did twice in the last couple weeks and damn they're delicious when they're hot off the pan!

Phenomenal crust ED

+1

very delicious looking crust, im not a fan of the NY Strippers (ha.ha.) but the crust and mushroomz look delishish

Jesus, mrw and El D are makin' food porno.

Is anyone else suspicous that El D bought cattle futures or a vast empire of cattle farms and we're all some part of an elaborate OOT level/bet?

Who cares, as soon as I get motivated I'll post my lame attempts at this beautiful steakathon.

woow looks incredible

decided to make a buffalo ribeye from my butcher today with a side of basmati rice....mmmmmmmm




seasoned and topped with some garlic pre-sear





here is a video the sear in action...it was hard to hold my phone over the heat!

anyway to embed it?

http://www.youtube.com
/watch?v=lSkQWDtRCdI






my dogs go everywhere with me, especially when im grilling lol







restin on the plate (take note...its not a paper plate for two in a row now) and happy hannnnukah to all my 2p2jews





first slice.....mmmmmmmmmmmm, and basmati rice is a very heart healthy rice, highly recommend it





and last but not least.........

Tried it again, it turned out much better this time. The sear could still use some work but the sauce (made with red wine and beef stock) was very very good this time and thicker.