Cooking A Good Steak
A guy I work with says that the secret to a good steak is completely covering it with Kosher Salt, letting it sit an hou
I wanted to see what the outside edge, middle, and something between would be since this was a first time with this technique. Two were part of a kit I already had and the third was a wireless I won at a company Christmas party.
The more information, the better. It looks good!
How did the wireless keep up? I think I want one of those.
Well received. I feel like it could’ve been 5° hotter. 122f in the coldest spot when I pulled it but took a lot of other temps between 130-140F. Rested under foil for over an hour.
Served with potato pavé and roast asparagus and ample wine. Merry Christmas degens
Beautiful. Had to google pave. Any pics of that? Looks awesome on the google.
As much as I love you guys on this forum I didn’t catch all the photos I could. But I’ll make those potatoes again and will try to post.
I just read a recipe for them and plan to do them next weekend. Sounds wonderful. Does this seem the same?
Yeah similar but I didn’t use cream or rosemary
Mandolin potatoes
Sautéed garlic and onion in ample butter
Toss with salt and pepper
Bake covered 90min 350
Cool in fridge with weight (was out of time I did like 2 hours in fridge but overnight would be better)
Tip out, segment, 450F on convection until crispy
sounds a lot like laser potatoes
Yes indeed
I have seen other recipes where you pan fry servings in duck fat for the final step (instead of oven) to get them crispy. Either way, pave ftw.
I'd be in for any of what you guys produced. Nice work, gentlemen!
Any tips for currently frozen and thawing 1/2 inch ribeyes?
I’m used to cooking fully thawed and typically 1.5-2” thickness.
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I watched a short form video where they did frozen steaks in the airfryer and it looked pretty reasonable.
Dug two porterhouses and a ribeye out of the freezer for Valentine’s Day. 1”
Thick each. Sous vide 133.5 for a few hours, unseasoned in bags.
Heavily seasoned with salt and pepper after drying out of the bag.
Didn’t feel like smoking out my house or dealing with the grill so I took my standalone induction hob outside and melted some lard in a cast iron pan. Max setting. Not as hot as I expected/would have preferred.
Made a pan sauce from the bag juice and red wine and shallots and mushrooms. Served with a veggie gratin with red cabbage. Green salad not pictured.
Can't see the pics, but sounds amazing!
No clue how you ate a 14 pound ribeye. But I'd definitely try. Yum!
partner won't eat steak unless it's 170 degrees internally
what can i do? leaving her is justified but sadly not an option as this is her only flaw
i don't even think microwaving can salvage this
smoke tri tip or ribeye roast like brisket
partner won't eat steak unless it's 170 degrees internally
what can i do? leaving her is justified but sadly not an option as this is her only flaw
i don't even think microwaving can salvage this
This feels too obvious like I'm missing something, but if you're cooking individual steaks, can't you just start hers, let it get to some given temp, then throw yours on? Hers finishes at the advanced temp, yours finishes at an edible temp, both are pulled off the heat and ready at the same time.
Obviously if we're discussing prime rib or other large piece that gets cut into servings after, then that plan fails miserably and you should probably find a good divorce lawyer.
