What's Really in Your Expensive Steak?
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throwingknife: You've got a Big Green Egg, don't you? Get the large spider from Ceramic Grill store (link) and get a cast iron grate for a SMALL egg from your favorite BGE dealer. With the spider, the grate drops down even closer to your fire. It's actually kind of tricky to cook thicker steaks. They can get completely burnt outside well before the internal temp is even rare. You have to do the t-rex technique of sear, then roast at 350 degrees until the internal temp is right.
I usually go the opposite direction. I roast the steaks in the oven at 350 for 5-10 mins BEFORE putting them on the grill or (my preferred method) into a cast iron skillet.
Has a few benefits
1) You can start them roasting at different times when you've got anyone that doesn't like them medium rare
2) It dries the surface moisture off the meat so you get a nicer sear
Don't forget to tent in foil for 5 mins after they come out of the pan
I usually go the opposite direction. I roast the steaks in the oven at 350 for 5-10 mins BEFORE putting them on the grill or (my preferred method) into a cast iron skillet.
Has a few benefits
1) You can start them roasting at different times when you've got anyone that doesn't like them medium rare
2) It dries the surface moisture off the meat so you get a nicer sear
Don't forget to tent in foil for 5 mins after they come out of the pan
grahams: I usually go the opposite direction. I roast the steaks in the oven at 350 for 5-10 mins BEFORE putting them on the grill or (my preferred method) into a cast iron skillet.
Has a few benefits
1) You can start them roasting at different times when you've got anyone that doesn't like them medium rare
2) It dries the surface moisture off the meat so you get a nicer sear
Don't forget to tent in foil for 5 mins after they come out of the pan
...genius!!!!!!
Has a few benefits
1) You can start them roasting at different times when you've got anyone that doesn't like them medium rare
2) It dries the surface moisture off the meat so you get a nicer sear
Don't forget to tent in foil for 5 mins after they come out of the pan
...genius!!!!!!
If people requested steaks bloody and rare, they'd get better meat.
/the bloodier the better. Mmm.
/the bloodier the better. Mmm.
selectivedisclosure: If people requested steaks bloody and rare, they'd get better meat.
/the bloodier the better. Mmm.
Carpaccio, not bloody, but rare.
/the bloodier the better. Mmm.
Carpaccio, not bloody, but rare.
grahams: It used to be mine, but i'm all about the hanger steak now. It's pretty much dirt cheap and if you get a nice sear on the outside and slice it against the grain then it's very tender.
Runs me about $8.99/lb for the organic grassfed stuff
I like hanger too. And Skirt.... for tacos
Runs me about $8.99/lb for the organic grassfed stuff
I like hanger too. And Skirt.... for tacos
grahams: I usually go the opposite direction. I roast the steaks in the oven at 350 for 5-10 mins BEFORE putting them on the grill or (my preferred method) into a cast iron skillet.
Has a few benefits
1) You can start them roasting at different times when you've got anyone that doesn't like them medium rare
2) It dries the surface moisture off the meat so you get a nicer sear
Don't forget to tent in foil for 5 mins after they come out of the pan
hmmm ... I may try that. Thanks.
Has a few benefits
1) You can start them roasting at different times when you've got anyone that doesn't like them medium rare
2) It dries the surface moisture off the meat so you get a nicer sear
Don't forget to tent in foil for 5 mins after they come out of the pan
hmmm ... I may try that. Thanks.
I also really dispute the headline's story about "really expensive steak". Nearly all the higher end places in town identify the farm or producer that the meat came from.
youralt: I pick up one for about $89 and expect it to last a year.
That is another way to go as well.
$89 is amazing for a gas grill. Trickle Down Economics!
That is another way to go as well.
$89 is amazing for a gas grill. Trickle Down Economics!
the sonic dildo: That is another way to go as well.
$89 is amazing for a gas grill. Trickle Down Economics!
it's on sale, they have a few of those every year.
$89 is amazing for a gas grill. Trickle Down Economics!
it's on sale, they have a few of those every year.
grahams: I also really dispute the headline's story about "really expensive steak". Nearly all the higher end places in town identify the farm or producer that the meat came from.
They could be writing from one of those benighted places that thinks Outback Steakhouse is a high-end joint.
They could be writing from one of those benighted places that thinks Outback Steakhouse is a high-end joint.
muninsfire: They could be writing from one of those benighted places that thinks Outback Steakhouse is a high-end joint.
I can see New York high end bistros pulling this scam.
I can see New York high end bistros pulling this scam.
grahams: I usually go the opposite direction. I roast the steaks in the oven at 350 for 5-10 mins BEFORE putting them on the grill or (my preferred method) into a cast iron skillet.
Has a few benefits
1) You can start them roasting at different times when you've got anyone that doesn't like them medium rare
2) It dries the surface moisture off the meat so you get a nicer sear
Don't forget to tent in foil for 5 mins after they come out of the pan
Have you every tried a filet roast, chateaubriand, where you sear the meat for 2 minutes a side.... sometimes there are 3-4 sides.
then take it off the heat and let it cool for 20 minutes. Place an accurate meat theromometer in the correct spot and then put it in the oven at only 250 degrees.
Wait until the meat hits 135 degrees and remove from oven. After a short rest, slice it up. Perfect medium rare all the way through with a nice crust.
Has a few benefits
1) You can start them roasting at different times when you've got anyone that doesn't like them medium rare
2) It dries the surface moisture off the meat so you get a nicer sear
Don't forget to tent in foil for 5 mins after they come out of the pan
Have you every tried a filet roast, chateaubriand, where you sear the meat for 2 minutes a side.... sometimes there are 3-4 sides.
then take it off the heat and let it cool for 20 minutes. Place an accurate meat theromometer in the correct spot and then put it in the oven at only 250 degrees.
Wait until the meat hits 135 degrees and remove from oven. After a short rest, slice it up. Perfect medium rare all the way through with a nice crust.
the sonic dildo: Have you every tried a filet roast, chateaubriand, where you sear the meat for 2 minutes a side.... sometimes there are 3-4 sides.
then take it off the heat and let it cool for 20 minutes. Place an accurate meat theromometer in the correct spot and then put it in the oven at only 250 degrees.
Wait until the meat hits 135 degrees and remove from oven. After a short rest, slice it up. Perfect medium rare all the way through with a nice crust.
Haven't tried that exact combo, but i've done some pretty close variants to it.
Another solution for cheaper cuts is to vac pack them, poach them sous-vide in a 131F laboratory water bath then add a sear with a blowtorch :)
then take it off the heat and let it cool for 20 minutes. Place an accurate meat theromometer in the correct spot and then put it in the oven at only 250 degrees.
Wait until the meat hits 135 degrees and remove from oven. After a short rest, slice it up. Perfect medium rare all the way through with a nice crust.
Haven't tried that exact combo, but i've done some pretty close variants to it.
Another solution for cheaper cuts is to vac pack them, poach them sous-vide in a 131F laboratory water bath then add a sear with a blowtorch :)
grahams: Haven't tried that exact combo, but i've done some pretty close variants to it.
Another solution for cheaper cuts is to vac pack them, poach them sous-vide in a 131F laboratory water bath then add a sear with a blowtorch :)
Yeah... I have been think about doing sous vide. Science!
How is that?
Another solution for cheaper cuts is to vac pack them, poach them sous-vide in a 131F laboratory water bath then add a sear with a blowtorch :)
Yeah... I have been think about doing sous vide. Science!
How is that?
the sonic dildo: Yeah... I have been think about doing sous vide. Science!
How is that?
Haven't done much in a while, but this worked out well
How is that?
Haven't done much in a while, but this worked out well
grahams: Haven't done much in a while, but this worked out well
Wow... very cool.
Probably a good way to go for lean meats.
I usually go 80/20 and a hot ass griddle. People love my cheeseburgers.
BTW... I don't do hamburgers. You can get a cheeseburger without cheese though.
Wow... very cool.
Probably a good way to go for lean meats.
I usually go 80/20 and a hot ass griddle. People love my cheeseburgers.
BTW... I don't do hamburgers. You can get a cheeseburger without cheese though.
the sonic dildo:
BTW... I don't do hamburgers. You can get a cheeseburger without cheese though.
I'll take 2...NO CHEESE!!!!!!
I hate cheese on a burger.
BTW... I don't do hamburgers. You can get a cheeseburger without cheese though.
I'll take 2...NO CHEESE!!!!!!
I hate cheese on a burger.
the sonic dildo:
I'm a lib.
actually I was raised mostly Kosher, and never had cheese with meat, so the flavours don't go together for me at all.
I'm a lib.
actually I was raised mostly Kosher, and never had cheese with meat, so the flavours don't go together for me at all.
youralt: I'm a lib.
actually I was raised mostly Kosher, and never had cheese with meat, so the flavours don't go together for me at all.
Oh yeah... I forgot
actually I was raised mostly Kosher, and never had cheese with meat, so the flavours don't go together for me at all.
Oh yeah... I forgot
the sonic dildo: BTW... I don't do hamburgers. You can get a cheeseburger without cheese though.
And here I thought your cognitive dissonance just extended to politics.
And here I thought your cognitive dissonance just extended to politics.
What's really in your expensive steak? Primarily corn.
baron muchhumpin: that does look good.. any cooking tips?
[image removed]
Looks and sounds like Fajita meat, esp the cut and slice against the grain...
[image removed]
Looks and sounds like Fajita meat, esp the cut and slice against the grain...
throwingknife: Get a chimney starter. I had heard good things about them but wasn't sure about spending $15-20 on one, but I got lucky and saw a rusty one at a yard sale for 50 cents. Now I'm kicking myself I didn't get one earlier.
My father just started using one a couple years ago, I had no idea what one was until I saw his and him using it. I must say after years and years of electric coal heaters and newspaper and lighter fluid, I can't believe it took so long for these things to get so popular...
My father just started using one a couple years ago, I had no idea what one was until I saw his and him using it. I must say after years and years of electric coal heaters and newspaper and lighter fluid, I can't believe it took so long for these things to get so popular...
youralt: [image removed]
Oooh, that's a fancy one. My fathers is just a round piece of black metal with a wooden handle and the air flow holes...
Oooh, that's a fancy one. My fathers is just a round piece of black metal with a wooden handle and the air flow holes...
code_7: Oooh, that's a fancy one. My fathers is just a round piece of black metal with a wooden handle and the air flow holes...
GIS.
GIS.
farkmeblind: What's really in your expensive steak? Primarily corn.
Delicious corn.
It's what cows were meant to eat.
Delicious corn.
It's what cows were meant to eat.
the sonic dildo: You can cook on a chimney starter if you only need a small area and super high heat.
[image removed]
IIRC, that's what Alton Brown recommends, using a t-rex (or inverted t-rex) method.
[image removed]
IIRC, that's what Alton Brown recommends, using a t-rex (or inverted t-rex) method.
throwingknife: Get a chimney starter. I had heard good things about them but wasn't sure about spending $15-20 on one, but I got lucky and saw a rusty one at a yard sale for 50 cents. Now I'm kicking myself I didn't get one earlier.
They are the only way to go. Easy, quick, better, and cheaper in the long run.
They are the only way to go. Easy, quick, better, and cheaper in the long run.
quinblake: So was I, and apparently that's not ideal because people need salt. Even the pediatric neurologist my daughter was seeing gave me shit for being skimpy with salt.
If you eat prepared foods, things like crackers and such bought at the grocery store, it's next to impossible to become sodium deficient, especially if you live somewhere that isn't overly hot (because salt is added to everything).
If you eat prepared foods, things like crackers and such bought at the grocery store, it's next to impossible to become sodium deficient, especially if you live somewhere that isn't overly hot (because salt is added to everything).
Want to know why they do this and get away with it?
Because the average idiot only eats a steak every now and then, and as a result most can't tell the difference between good meat and bad meat pressed into a shape.
If your steak is super cheap, there's a reason for it.
Because the average idiot only eats a steak every now and then, and as a result most can't tell the difference between good meat and bad meat pressed into a shape.
If your steak is super cheap, there's a reason for it.
the sonic dildo: Delicious corn.
It's what cows were meant to eat.
My girlfriend's father used to raise cattle and plans to do so again when he retires. Grass fed beef, as he told me, tastes like grass. He feeds cattle on corn for a while before he slaughters them.
It's what cows were meant to eat.
My girlfriend's father used to raise cattle and plans to do so again when he retires. Grass fed beef, as he told me, tastes like grass. He feeds cattle on corn for a while before he slaughters them.
grahams: I usually go the opposite direction. I roast the steaks in the oven at 350 for 5-10 mins BEFORE putting them on the grill or (my preferred method) into a cast iron skillet.
Has a few benefits
1) You can start them roasting at different times when you've got anyone that doesn't like them medium rare
2) It dries the surface moisture off the meat so you get a nicer sear
Don't forget to tent in foil for 5 mins after they come out of the pan
It worked!
Has a few benefits
1) You can start them roasting at different times when you've got anyone that doesn't like them medium rare
2) It dries the surface moisture off the meat so you get a nicer sear
Don't forget to tent in foil for 5 mins after they come out of the pan
It worked!
grahams: I usually go the opposite direction. I roast the steaks in the oven at 350 for 5-10 mins BEFORE putting them on the grill or (my preferred method) into a cast iron skillet.
Has a few benefits
1) You can start them roasting at different times when you've got anyone that doesn't like them medium rare
2) It dries the surface moisture off the meat so you get a nicer sear
Don't forget to tent in foil for 5 mins after they come out of the pan
We just got a "big green egg" ... Steaks last weekend, seared at 900 degrees for 90 sec/side, rested > 10 mins, then cooked 2 mins or so/side at 400. They were nummy.
Has a few benefits
1) You can start them roasting at different times when you've got anyone that doesn't like them medium rare
2) It dries the surface moisture off the meat so you get a nicer sear
Don't forget to tent in foil for 5 mins after they come out of the pan
We just got a "big green egg" ... Steaks last weekend, seared at 900 degrees for 90 sec/side, rested > 10 mins, then cooked 2 mins or so/side at 400. They were nummy.
selectivedisclosure: If people requested steaks bloody and rare, they'd get better meat.
/the bloodier the better. Mmm.
What are you talking about? There's a reason they call it "well done" -- that's the best kind!
j/k
I've heard that in restaurants, when the kitchen has a steak that doesn't look so good, they toss it into the "save for well done" pile. Because people who like well done steak don't really like steak.
/the bloodier the better. Mmm.
What are you talking about? There's a reason they call it "well done" -- that's the best kind!
j/k
I've heard that in restaurants, when the kitchen has a steak that doesn't look so good, they toss it into the "save for well done" pile. Because people who like well done steak don't really like steak.
selectivedisclosure: If people requested steaks bloody and rare, they'd get better meat.
/the bloodier the better. Mmm.
I like my steaks shown a candle at 100 yards or so. Perfect.
/the bloodier the better. Mmm.
I like my steaks shown a candle at 100 yards or so. Perfect.
cardinal puff: We just got a "big green egg" ... Steaks last weekend, seared at 900 degrees for 90 sec/side, rested > 10 mins, then cooked 2 mins or so/side at 400. They were nummy.
Those damn Eggs.... like a nuclear reactor
Congrats!
Those damn Eggs.... like a nuclear reactor
Congrats!
phil_herup: Those damn Eggs.... like a nuclear reactor
Congrats!
They are too!
Our next project is an overnight smoked pork butt. Wish me luck!
Congrats!
They are too!
Our next project is an overnight smoked pork butt. Wish me luck!
cardinal puff: They are too!
Our next project is an overnight smoked pork butt. Wish me luck!
I've read that to prepare for an overnight cook, what you're supposed to do is first clean your Egg out really well. Sort your lump and carefully arrange big pieces as the first, bottom layer, then medium, then small. Start the fire on the top. The idea is to let the fire burn from top to bottom and avoid clogging the combustion air supply with ash or small pieces. That lets it run all night without fooling with it or with it going out at 4AM. (NakedWhiz.com is a good source.)
I've done one overnight cook and didn't know to do all that. I got the grill to 225 degrees, put the meat on at 9 PM. Checked it a couple of times before going to sleep but didn't need to open it. Woke up around 7 AM and checked it; it was around 220 degrees. It fell all the way to 215 at 8:30 AM, so I opened it and stirred the coals. I think I stirred it one more time before it was all done, mid to late afternoon.
If I did all the stuff you're SUPPOSED to do, perhaps I wouldn't have needed to stir ever. But yes, I never added charcoal, and it went overnight just fine.
So good luck and have fun.
(Lest I sound like a Big Green Egg fanboi, I've heard really good things about Primo and GrillDome.)
Our next project is an overnight smoked pork butt. Wish me luck!
I've read that to prepare for an overnight cook, what you're supposed to do is first clean your Egg out really well. Sort your lump and carefully arrange big pieces as the first, bottom layer, then medium, then small. Start the fire on the top. The idea is to let the fire burn from top to bottom and avoid clogging the combustion air supply with ash or small pieces. That lets it run all night without fooling with it or with it going out at 4AM. (NakedWhiz.com is a good source.)
I've done one overnight cook and didn't know to do all that. I got the grill to 225 degrees, put the meat on at 9 PM. Checked it a couple of times before going to sleep but didn't need to open it. Woke up around 7 AM and checked it; it was around 220 degrees. It fell all the way to 215 at 8:30 AM, so I opened it and stirred the coals. I think I stirred it one more time before it was all done, mid to late afternoon.
If I did all the stuff you're SUPPOSED to do, perhaps I wouldn't have needed to stir ever. But yes, I never added charcoal, and it went overnight just fine.
So good luck and have fun.
(Lest I sound like a Big Green Egg fanboi, I've heard really good things about Primo and GrillDome.)
throwingknife: I've read that to prepare for an overnight cook, what you're supposed to do is first clean your Egg out really well. Sort your lump and carefully arrange big pieces as the first, bottom layer, then medium, then small. Start the fire on the top. The idea is to let the fire burn from top to bottom and avoid clogging the combustion air supply with ash or small pieces. That lets it run all night without fooling with it or with it going out at 4AM. (NakedWhiz.com is a good source.)
I've done one overnight cook and didn't know to do all that. I got the grill to 225 degrees, put the meat on at 9 PM. Checked it a couple of times before going to sleep but didn't need to open it. Woke up around 7 AM and checked it; it was around 220 degrees. It fell all the way to 215 at 8:30 AM, so I opened it and stirred the coals. I think I stirred it one more time before it was all done, mid to late afternoon.
If I did all the stuff you're SUPPOSED to do, perhaps I wouldn't have needed to stir ever. But yes, I never added charcoal, and it went overnight just fine.
So good luck and have fun.
(Lest I sound like a Big Green Egg fanboi, I've heard really good things about Primo and GrillDome.)
TY! We're looking at the nakedwhiz, and may set a fan on the thing. Whatever, it will be fun!
I've done one overnight cook and didn't know to do all that. I got the grill to 225 degrees, put the meat on at 9 PM. Checked it a couple of times before going to sleep but didn't need to open it. Woke up around 7 AM and checked it; it was around 220 degrees. It fell all the way to 215 at 8:30 AM, so I opened it and stirred the coals. I think I stirred it one more time before it was all done, mid to late afternoon.
If I did all the stuff you're SUPPOSED to do, perhaps I wouldn't have needed to stir ever. But yes, I never added charcoal, and it went overnight just fine.
So good luck and have fun.
(Lest I sound like a Big Green Egg fanboi, I've heard really good things about Primo and GrillDome.)
TY! We're looking at the nakedwhiz, and may set a fan on the thing. Whatever, it will be fun!
cardinal puff: TY! We're looking at the nakedwhiz, and may set a fan on the thing. Whatever, it will be fun!
You mean one of those computer controlled fans? I've coveted those, but my wife says that I'm pretty good at setting & controlling the temperature it might not add much and might even take away from the primal man-controlling-fire experience.
BTW, I got a fairly large paella pan from La Tienda and can make a really good paella on the egg. OK, damn good, even wonderful. I had to mod the pan -- I got one so large that the handles sticking straight out don't let me close the lid. So I drilled out the rivets, flipped the handles around, and re-riveted them so they stick straight up and the egg can close. (I also got rice from La Tienda, but get other ingredients locally. OK, I got a really big thing of saffron from an Indian grocery in Chicago.)
You mean one of those computer controlled fans? I've coveted those, but my wife says that I'm pretty good at setting & controlling the temperature it might not add much and might even take away from the primal man-controlling-fire experience.
BTW, I got a fairly large paella pan from La Tienda and can make a really good paella on the egg. OK, damn good, even wonderful. I had to mod the pan -- I got one so large that the handles sticking straight out don't let me close the lid. So I drilled out the rivets, flipped the handles around, and re-riveted them so they stick straight up and the egg can close. (I also got rice from La Tienda, but get other ingredients locally. OK, I got a really big thing of saffron from an Indian grocery in Chicago.)
worldbeater: My girlfriend's father used to raise cattle and plans to do so again when he retires. Grass fed beef, as he told me, tastes like grass. He feeds cattle on corn for a while before he slaughters them.
Corn only is a bad diet for them. Finished on corn is ok.
Corn only is a bad diet for them. Finished on corn is ok.
farkmeblind: Corn only is a bad diet for them. Finished on corn is ok.
"Finished"?
Is that like "graduating" ?
"Finished"?
Is that like "graduating" ?
throwingknife: You mean one of those computer controlled fans? I've coveted those, but my wife says that I'm pretty good at setting & controlling the temperature it might not add much and might even take away from the primal man-controlling-fire experience.
BTW, I got a fairly large paella pan from La Tienda and can make a really good paella on the egg. OK, damn good, even wonderful. I had to mod the pan -- I got one so large that the handles sticking straight out don't let me close the lid. So I drilled out the rivets, flipped the handles around, and re-riveted them so they stick straight up and the egg can close. (I also got rice from La Tienda, but get other ingredients locally. OK, I got a really big thing of saffron from an Indian grocery in Chicago.)
Awesome!
Not into the computer controlled fans (yet!) - I'll probably just set something up tp make a steady airflow and hope...
Mrs Puff made paella on it last weekend (Sur La Table had a special on pans and the pan cost us about 10 bucks). NOM!!!
BTW, I got a fairly large paella pan from La Tienda and can make a really good paella on the egg. OK, damn good, even wonderful. I had to mod the pan -- I got one so large that the handles sticking straight out don't let me close the lid. So I drilled out the rivets, flipped the handles around, and re-riveted them so they stick straight up and the egg can close. (I also got rice from La Tienda, but get other ingredients locally. OK, I got a really big thing of saffron from an Indian grocery in Chicago.)
Awesome!
Not into the computer controlled fans (yet!) - I'll probably just set something up tp make a steady airflow and hope...
Mrs Puff made paella on it last weekend (Sur La Table had a special on pans and the pan cost us about 10 bucks). NOM!!!
cardinal puff: Awesome!
Not into the computer controlled fans (yet!) - I'll probably just set something up tp make a steady airflow and hope...
Mrs Puff made paella on it last weekend (Sur La Table had a special on pans and the pan cost us about 10 bucks). NOM!!!
Natural convection from the fire will give you all the airflow you need, and more. Your job is to correctly limit the airflow so that the grill doesn't get hotter than you want, but doesn't get too cool either. A tricky thing is that ceramic grills hold heat so well that it can be really hard to cool them down if you overshoot and get the grill too hot. I like to let the grill come up to my desired temperature and then mostly close down the upper and lower dampers. You need to have them open a little bit (a sliver to 3/4 inch) to keep the fire from going out completely. If you don't give it enough air, the temperature won't drop very quickly. It's easy to fix. Make small adjustments, wait, and check the temp.
Not into the computer controlled fans (yet!) - I'll probably just set something up tp make a steady airflow and hope...
Mrs Puff made paella on it last weekend (Sur La Table had a special on pans and the pan cost us about 10 bucks). NOM!!!
Natural convection from the fire will give you all the airflow you need, and more. Your job is to correctly limit the airflow so that the grill doesn't get hotter than you want, but doesn't get too cool either. A tricky thing is that ceramic grills hold heat so well that it can be really hard to cool them down if you overshoot and get the grill too hot. I like to let the grill come up to my desired temperature and then mostly close down the upper and lower dampers. You need to have them open a little bit (a sliver to 3/4 inch) to keep the fire from going out completely. If you don't give it enough air, the temperature won't drop very quickly. It's easy to fix. Make small adjustments, wait, and check the temp.
throwingknife: What are you talking about? There's a reason they call it "well done" -- that's the best kind!
j/k
I've heard that in restaurants, when the kitchen has a steak that doesn't look so good, they toss it into the "save for well done" pile. Because people who like well done steak don't really like steak.
I agree, and I've heard the same thing. Blech! Well done steak is for the birds!
j/k
I've heard that in restaurants, when the kitchen has a steak that doesn't look so good, they toss it into the "save for well done" pile. Because people who like well done steak don't really like steak.
I agree, and I've heard the same thing. Blech! Well done steak is for the birds!
selectivedisclosure: I agree, and I've heard the same thing. Blech! Well done steak is for the birds!
I've worked in Restaurants, there is such a pile.
I've worked in Restaurants, there is such a pile.
grahams: Nice! Always happy to bring meaty goodness to people's lives
Yep, I put the steak in the oven, put the pan on the burner, filled it with water boiled cubed potatoes in the water, once they were soft, drained them, pan back on the heat, oil add potatoes and some mushrooms and some salt, get them going. made a hole seared the steak, removed the steak and tented it, added worshestshire to the mushrooms and potatoes along with a bunch of arugala, let that wilt, plated and ate.
it was good.
Yep, I put the steak in the oven, put the pan on the burner, filled it with water boiled cubed potatoes in the water, once they were soft, drained them, pan back on the heat, oil add potatoes and some mushrooms and some salt, get them going. made a hole seared the steak, removed the steak and tented it, added worshestshire to the mushrooms and potatoes along with a bunch of arugala, let that wilt, plated and ate.
it was good.
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