2 lbs small new potatoes
2 cups of milk
1 tsp butter
1 tsp flour
1 lb grated cheddar cheese ( about 4 cups i think)
1/2 lb bacon
about 1/3 cup of pickled jalepenos

boil potatoes for 15/20 until tender, then cut in half

in a sauce pan, apply heat to milk, add flour and butter, until butter is melted and flour is mixed in. and half the cheese, wait for it to all melt and start to boil.

while doing this fry the bacon, then tear into pieces, i kinda like bigger pieces.

i browned the potatoes for a couple minutes in the bacon grease, but u can skip this step. mix cheese sauce, bacon, jalepenos, and potatoes. i use the pot i used to boil the potatoes in. poor into a 2qt casserole dish. add the remaining half pound of cheese to the top then put into preheated oven at 375. leave it in there for about 30-40, until top texture looks the way u want it.

MOG.jpeg

freakin- are u cooking the filet in the pan for 3 min per side or 3 min total?

u said u put them in the oven at 200F. how long do u leave it in there?

great pics- thanks!

also- what meat thermometer do u use that u can leave in the oven while cooking?

you probably "crowded the pan" which is the gayest term ever but if you were cooking three and a half pounds of meat and those pounds were split up into more than two steaks you will lose a ton of heat when they go in and they will boil and there isn't really much you can do about it once you've realized what a terrible misteak you've made.

getting your pan hot as **** is definitely the way to go but using another one at the same time is good if you are cooking a bunch of steaks

All true, and the bolded is, I think, serendipitous awesomeness.

Meanwhile, the other thing is that I think you added the butter too early. Basting with butter (to each his own) should only be done once you've put that serious crust on the steak.

I cooked it ~3 min per side. Second side was a little bit less, then I did the edges

I'd say it took about 20-30 minutes in the oven. It varies depending on the size of the steak, obviously.

This is the remote thermometer http://www.brookstone.com/grill-aler...rmometers.html. I received it as a gift for Christmas. It is nice to be able to monitor the temp, and it can alert you when your food is done. However, the rare setting on the beef is 135F which means you would not get a "talking alert" until it hit that temp and your steak was overcooked.

There are a lot of remote thermometers out there if you're looking for one.

Is dark red a benefit for beef? I dunno, I'm no expert. But I was told by a veterinary meat processing inspector that with pork meat, dark coloured pork is an indication that the animal was likely stressed out at death (ie prolly realised what was actually going on at the abbatoir or improperly stunned).

Yours came out looking good though.

I tried googling and it seems dark red does not indicate better quality

The red color is a result of the steak being exposed to oxygen. Bright red means that it is fresh, whereas when the steak starts to turn brown then it isn't fresh.

I was under the impression it means there has been less oxidation of the myoglobin in the beef = fresher meat.

In searching, it appears that it is largely irrelevant when the color is a result of oxidation (or lack thereof). The darker purple color in this case is the result of a fresher cut, but it does not improve quality in any appreciable way.

It can also be considered less desirable, as darker muscle is a sign of more mature animal = coarser muscles.

Conclusion: ideal beef should be cherry red.

http://www.fsis.usda.gov/factsheets/...ltry/index.asp

In my case, it was the freshest pack of the beef on display, having been packaged the same day I purchased it, which is why it was darker in color.

Some packaging of beef is actually done in a way to allow air into the final package so the beef is presented in its proper color.

And yeah, it goes from purplish-red --> bright red --> brownish red.

I prefer steaks the exact color the first two prime filets that I posted up above. Costco sometimes has 3 or 4 different colors of filets all in the same section so i'm always confused which one to grab.

Has anyone else had the issue of a fatty vein running through some of your costco filets? It's happened to me the last couple of times and really pisses me off

Fatty Vein as in marbling? Does it look like this?

I have found the butter adds to the crust. By starting to cook with a little oil to get the sear going then adding the butter, it makes the meat brown, and the oil stops the butter from burning. But as you say, to each his own.

That's a ribeye. Filets shouldn't have streaks or patches of fat that large.

Some pics of the raw steaks look better than the cooked pics but I love my steaks warmed up, not really cooked. The bloodier, the better.

Threads like this makes me wonder how some people can be vegan.

Im so ****ing hungry.

Can someone (mod or other) please go in and resize some of the photos that are dragging down the thread?

I believe the offending images are the beautiful photos of Durango's.

They say steak can slow you down a little. This appears to be true in this case.

Anybody else get an email from Amazon yesterday about himalayan pink salt blocks?? Get out of my head (and cookies!) Amazon!

Briefly sear entire surface and into the oven until desired doneness is achieved. If you have a full tenderloin (not cut) I would use a roast thermometer and go to 120 for med rare and 115 for rare.

zero

yes fat on a ribeye no problem...but a fatty tough vein running through my costco filet is an issue when I am trying to serve it to someone else who is wondering wtf this muscle is across the meat lol

no one cooking any steaks lately?

I cooked a tbone for lunch. They are harder to get sear on so I tried to finish it under the broiler. Turned out ok but I don't think I will buy them any more.

Also I thought I red places artificially affect the color of meat to make it look "better", which is why it's hard to trust coloring.

ill be cooking steak tomorrow, was wondering where this thread had been though

Yeah, you're probably not going to get that masterful crust on a t-bone, but they're awesome on the grill.