no

No? I thought canola oil was pretty standard, though sunflower and peanut burn even hotter. Alton Brown uses canola.

I'm inspired to do that Seriouseats treatment on a roast sometime soon.

Scored a couple of good looking 1.5 lb strip steaks & fired up the charcoal.

Got more flames than I bargained for...



But they came out of the inferno ok. Crust wasn't as developed as I'd like but they were delicious.


The money shot.

durango,

FWIW, I thought you were a bit of an idiot even before these last couple posts, which are really bad, holmes.

agree, I've used canola oil a couple of times and each time it imparted a bland, unwelcome flavor

mobil 1 ainec

Lol big timers

i think if you're a "big timer" in the steak thread, you probably need to post more in the fruit and vegetable thread

gonna go grab a ribeye imo

lets get this thread off page 2 tho

Looks delicious!

I have an abundance of ginger root, garlic, and onions... anyway to somehow combine these with a steak so I can put it in my stomach?

i'm not even a food snob but i wouldn't put them on my steak. instead i'd consider making mashed potatoes, but im not sure if those ginger roots work with that since i haven't tried it before.

don't combine ginger with steak unless if you are doing something asian, and if you are doing that you'll need a lot more ingredients and a completely different preparation from what is mentioned in this thread.

Been reading this thread for a long time...got a cast iron skillet for christmas and wanted to get started cookin up some meat...

Got some ribeyes from Costco; they were prolly 1.25" thick maybe. I let them sit out for prolly 90 min and put some grapeseed oil, salt, and pepper on em. Got the skillet real hot in the oven (set to 500) with some oil on it. Then prolly 90 sec on each side with high heat and then prolly another 75 sec on each side with medium heat. And then some potatoes and asparagus to go with. I didn't take a pic til halfway through...


I was pretty happy with the sear. Unfortunately I didn't have anything good to drink with it besides some of the lone star light that my roomie picked up.


Of course...


And it is done.

nice pics hmo...had the exact same dinner last night too.

costco ribeyes, asparagus, twice baked potatoe....can't beat it.

thanks again for the love mod

Few steaks from past few days IMO... 1st two on charcoal, 3rd on cast iron(very skinny ribeye), all very good. Prefer the grill quite a bit since I am not good with the cast iron method.





Mandatory...











Definitely not a great job on this last one but it was tasty and more practice should bring improvement.




Don't think this one deserves a spoiler.

A freaking ++

was really hoping for a 2nd extreme coke/milk close up.......disappointing and FAIL imo

boooooooooooooo.

Cooked a strip steak on the skillet the other day and some baked macaroni and cheese. Strips are inferior to ribeyes and filets imo.










Extreme meat closeup:

Not sure anyone has posted this before, a real gem;

By Alex Balk:

"Go to the goddamn grocery and get steak. Yes, the grocery. A little ammonia is not going to kill you, you pussy. You want to be all fancy and grass-fed and environmentally conscious, go ahead, I don't give a ****, just get a ****ing steak. Ribeye is good. And, yes, bone-in. Schmuck. Take the steak home. Get a bigass frying pan and put the **** on the stove, cranking the heat up as far as that ****er will go. Take a ******** of salt-rocksalt, you dumb mother****er, none of that fine-grained crap here-and toss it around the bottom of the pan. When the pan is hot as all ****-it should scorch the **** out of your finger if you're stupid enough to touch it-put the ****ing steak on there. You can crack some pepper on the top of the steak as the bottom is searing, but don't even talk to me about garlic or onion powder or COMPOUND ****ING BUTTER, *******. This is steak, all you ****ing need is salt and pepper. After a bit (3 minutes for pink, 5 for cooked good), flip that **** over and do the same ****ing thing you just did with the other side, i.e. sit on your ass and wait for your mother****ing steak to be ready, you useless assbag. When you're done, sling that **** on a plate. Beringer's 1996 Cabernet Sauvignon Napa Valley Private Reserve makes an absolutely delightful accompaniment, particularly if you've taken care to let it breathe a bit before quaffing. Also, make some ****ing potatoes, because that's what you eat with a ****ing steak. God, sometimes I just want to smack the **** out of you. "

Funnily enough, so was I, and for some reason I thought it was really funny and was also quite disappointed when there were no more

Crazy world, when you're disappointed by an otherwise excellent EXTREME MEAT CLOSEUP!!!

well it may not be properly documented but best believe i enjoyed that combo each and every time

huh? do you mix them in the same glass?

page,

The first steak you posted looks especially great.

I was all fired up and ready to cook some USDA Prime steaks on my salt block on Monday, but then the Ducks lost and I was all depressed so I didn't.

Steaks are waiting patiently and will be salt block'd sometime in the near future.