I would have put a period after "everyday cooking", and capitalized "The", and I might come up with something more colorful than "taking it down a notch", but I have to say, word for word, this is as close as I have ever seen to someone writing EXACTLY what I was thinking. Well done Mr. Warbucks, you nailed this.

Yea, with foil underneath.

I don't have a thermometer atm, so I guess and dont take too much of a chance. For a 1 1/2 inch steak, 45mins at 200 should be good.

1st steak post.

Unfortunately, I didn't get pics while cooking. Salted steak for ~50 minutes. Rinsed and dried. Stuck in freezer for ~40 minutes. Seared for a couple minutes. Put in 450 oven until 130 internal temp. Rest for 10.


Choice filet on sale at Star Market.
[IMG]http://s12.************/ucn4wvykt/image.jpg[/IMG]

Breakfast potatoes with cheese for side item. Yum.
[IMG]http://s12.************/khvzqnuml/image.jpg[/IMG]

Far too medium for my taste. Wife loved it, but I was quite disappointed. Next time I'll pull at 125 I guess.
[IMG]http://s12.************/xpzyxchjh/image.jpg[/IMG]

EDC
[IMG]http://s12.************/57w4jgz4d/image.jpg[/IMG]

Put in oven at like 300 max. Bit over but I'd eat it

Steak subpar, blumenthal/robuchon potatoes with lime gels.

You sure that's not steak with a side of tapioca pudding?

looks like mayo to me

Is it the texture that looks off, or have you never seen Robuchon potatoes? Puree less next time? The lime gels were just something I saw Heston Blumenthal do and I have a bunch of agar agar to use.

They looked normal enough to me...

Haha that is A+, where is it from?

I've got no idea of the ultimate origin, I picked it up on reddit (from /r/KitchenConfidential I think). It's just so on point I had to save it.

Anytime I see a sauce smeared on a plate like in the third part of the comic it reminds me of getting called to clean the ladies washroom when I was working at walmart as a teen and finding a similar smear on the wall. Most people would not have considered it a sauce.

Had something really strange and unusual happen to me tonight.

I'm back east, travelling on business and decided to have dinner by room service — I'm staying at a Sheraton Hotel fwiw.

Anyway, I check the menu, there isn't a huge selection, but the steak sandwich catches my eye. So, against my (probable) better judgment I decide to order the steak sandwich, with a beer — I tell the guy to surprise me with something dark that they have on tap.

Then, the guy asks me the big question, "How do you like your steak cooked?".

I respond, "Medium rare".

Fifteen minutes later, THIS arrives at my room:

Oh yeah, another thing: my butcher is running a silent auction on a 10kg (22 lbs. for the 'murices), 45 day dry-aged hunk O' beef.

This isn't the actually beef, but this pic looks amazingly like what the beef being bid on looks like from a size perspective:



I have no idea what it sells for. The proceeds go to charity.

I put in a bid of $444.44.

Good? Bad? Ugly?

I have absolutely no idea. I coulda gone away and done some research but just decided to go with the fours for some reason.

I'm not sure when the bidding ends but I could always go back and put in another bid if my original bid is way low.

Any guesses/opinions?

Oh, and remember — we are talking LOL-Canda money here — specifically Vancouver, BC.

I would expect it to be upwards of $1k, could easily be much higher depending on how much exposure the auction is getting and since it's for charity

is the auction through the butcher, or some other place?

and I think the steak sandwich looks terrible (and lol kilkenny), but that might be just me

It's through the butcher, at just a single location.

And hey Mr. Grumplestilsken — don't rain on my steak sandwich/beer joy.

You must have missed the part where I said it was ****ing room service in a goddamn hotel.

My expectation was a bunch of grey meat with some sort of Coors light/dark abomination.

My expectations were definitely exceeded.

99,

so you asked for a dark beer and got an incredibly bland, basically non-alcoholic "beer" that has none of the qualities of a stout. you also got a steak with an incredibly weak sear that nonetheless was more or less cooked to the temperature you asked for.

and you are impressed why?

99,

I'm with you, man!

i've never seen a room service steak that looked that good -- i'd assume that's why. he's judging on the room service steak scale, not the 2p2 steak thread scale.

Take a good fillet cut of meat (fillet mignon from local butcher). Season with salt and pepper. Get a skillet hot, add a little coconut oil to the pan. Sear on all (six) sides until nicely browned - using spoon to baste meat in oil. Finish in oven at 325 until medium rare (5 minutes).

And i here i was thinking we were past grunching....

9999 the thread is about cooking a good steak not eating a mediocre steak.