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'm in Japan at the moment, and it is shocking how cheap A5 is compared to in the U.S.
starting early today... 9am
'Prime'
Since the wife recently turned vegetarian, both are for ME!
That’s one poetic way to say “enjoy the steak and keep your standards high.” Nature does know how to handle balance.
Scottish Ox / Steer Ribeye - really liked the marbling at the butcher. Reverse seared at 120C to c. 52C, finished in cast iron pan with olive oil and butter. Had to keep it warm for 45min before searing since our toddler wanted some attention, but still came out great [emoji108]
That looks great.
looks pretty feckun amazing guess who
Hell ya, bringing back the glory days of the thread!
you guessed it!
that is so lovely...
Going to Abe & Louie's in Boston Thu night for a gratis work dinner and expect nothing but perfection. I usually expect to be let down, but not this time.
Early thoughts are Bone-In Ribeye with classic mashed and creamed spinach. Expect boss to order many apps and additional sides so hope I can get some shots, but lighting may not be best. Squee.
Had a nice steak dinner paid for by Haydock Racecourse on Saturday night
They forgot my truffle chips so had to wait an extra 5 mins, got them on the house though 😃
a primal tartar hearking back to the pre-molar age of caveman
Turned out wonderful... strong hint of maple upfront with a Russell's bourbon after taste... subtle, not overwhelming
I broke out the Mikasa because otherwise folks might complain...
Yep, my first thought was where the paper plate at?
And the steak looks edible too.😀
Wow! That looks really good. Method?
I soaked the steak in Russell's 10 Bourbon for about 2 hours per side at room temperature, then I salted and peppered the meat and let sit for another 2 hours. I think I can get away with 3-6 hours per side in the bourbon.
Then I seared in a cast iron skillet filled with 1/4 stick of butter and raw garlic... cooked in the skillet on my Weber grill using charcoal.
I am a 'rare' guy so it turned out quite lovely and the flavor was unique.
if someone was to try this, the only advice I have is to use a quality bourbon that has a sweet note to the finish...
I had another piece today.. I don't think he upfront flavor was maple... I think it was butterscotch.
Made some Russell's Bourbon Steak Fried Rice this morning... I didn't have any chives or green onions.
