Yeah, RECIPES. Would have been better if they had more of the awful contestants doing the challenge. That 18 y.o. girl was a lock to produce deansteak.

Had llama steak a few days ago, would recommend

the baby mama tasked me with some baby tenderloins tonight.. did them on the BBQ. exterior not very notable but virtually no grey band!

Poor doggie.

He mad.

Best dog ever. Didnt even look at the steak!

Waaaaat?

You cut out a coupon or something?

Curious as to how it was 'free'… as opposed to 'someone took me out for dinner'.

I got diamond recently for total rewards and you get a free $100 dinner once a year on diamond.

So I have a mushroom question, I know its not steak, but goes with steak closely enough.

A little while back I had a side dish somewhere that included mushrooms, and it was the most incredible tasting mushroom I've ever had. The thing about it was that usually cooked mushrooms always seem to have a very "wet" feel to them, but these oyster mushrooms were almost crispy despite obviously not being breaded or anything like that.I asked waiter how they were cooked and he said that they were cooked in a pan with butter in a french style. Not sure if I just have been eating crappily cooked mushrooms my whole like or if there is some trick to get this non-wet, non-soggy, "crusty" exterior mushroom. (The inside was still soft like normal mushroom)

^probably just butter/spices and thin cut shrooms cooked relatively hot and fast....but that's just my guess?

Probably oven-roasted or just sauteed at high heat without salt added until the end (salt is what makes them release liquid and seem wetter).

Probably not washed either, since mushrooms tend to retain a ton of water when washed that releases during cooking.

good thoughts all, will have to give some of them a try. Little worried about the not washing part though, aren't mushrooms literally grown on piles of crap or something?

You're thinking of psilocybin. Oysters in particular grow on trees mostly. You can wash them then attempt to dry them out before cooking.

Wipe them down with damp paper towels, or shake them in a colander to knock dirt loose.

if crap is what u're worried about, it's inherently the bacteria in it that you're actually concerned about. well don't worry because washing them with water does nothing to the potential bacteria, so just wiping them well will have roughly the same effect

Didn't Alton Brown debunk this in a Good Eats episode? I did a quick search but couldn't find it, but I swear I remember watching one where he weighs mushrooms before and after they've been soaked in water and the difference was negligible, iirc. Surely someone else in this forum saw the same episode?

Edit: It was Season 8, Ep 15 "Myth Smashers." No luck finding the vid online but the episode wiki shows it was a topic of the episode. Maybe someone better at the internet can find the actual footage online.

This wasn't based on anything except personal experience. But especially if I'm sautéing, I want the surfaces as dry as possible.

Yeah, the don't-wash thing is a myth. Just dry them off and they crisp up fine.

i was going to post the same thing. he def did an episode on this and the water weight was negligible.

Hen of the woods or chicken of the woods roasted whole with just EVOO, salt and pepper is phenomenal.

Slow roasted rib eye ... not happy with the crust and the interior probably a 7/10

i basically cooked it at 100 degrees celcius until 45 degrees celcius internal
then rested for half an hour, cranked the oven till as hot as it could go and pulled it out at 55 degrees celcius.

you'd have been better off broiling instead of baking for that last chunk of time, at least as far as crust is concerned.

I haven't posted in this thread in a while. This won't blow anyone away, I still can't achieve the level of perfection some of you can, but I was pretty pleased with the results.

I decided to splurge and got 2" thick ribeyes from the counter at Wegmans. You get a better price if you get four, so I did then finished my shopping while they cut them for me. Returned to what appeared to be two bricks wrapped in butcher paper that weighed almost 8 lbs. Sweeeeeeet.

Took out one for today, rest were vacuum sealed and frozen for later splurges. Put in the oven at 250 until the inside hit 125 (I like my ribeye steaks closer to medium than rare to make sure all that delicious fat is melted), pulled it and rested while I prepared a garlic potato and cauliflower smash. Heated my stainless steel pan to medium high, threw in butter, seared the edges for two minutes total all around to render the fat, then finished off with a 60 second sear on each side, weighted.

Didn't get any shots of the steak until the end. Too much grey band but outstanding (for me) sear and the inside was perfect for my tastes minus the grey band. Really happy with how this turned out. Served with the aforementioned smash and baby peas, not shown because you guys always mock my plating.

looks very good

last pic looks a bit odd