Cooking A Good Steak

lol

envelopes of idahoan potatoes probably exist in over a dozen varieties
boil a coupla cups of water, turn off heat and dump in the contents
whip it with a fork until reaching preferred fluffiness
enjoy

seems like you still have a few pounds of quality meat left to cook steve
any initial thoughts on what you plan to do with it?

Great question! I think these chuck eyes would be great camping steaks. They're kind of like dark meat chicken in it take a lot of heat without turning well done.

Over a campfire or charcoal in my little twig stove, let it soak up the smoke.

I also picked up a couple of 'strip loin' steaks, same brand I think, different name, but these were $21/lb and 50% off! Living close to the QFC has its advantages

Also, I've had the idahoan but prefer the frozen or 'fridge taters

Great question! I think these chuck eyes would be great camping steaks. They're kind of like dark meat chicken in it take a lot of heat without turning well done.

Over a campfire or charcoal in my little twig stove, let it soak up the smoke.

I also picked up a couple of 'strip loin' steaks, same brand I think, different name, but these were $21/lb and 50% off! Living close to the QFC has its advantages

Also, I've had the idahoan but prefer the frozen or 'fridge taters

but if camping easier to pack and frees up cooler space for other things 😃

Any tips on cooking a steak in an air fryer? Considering trying this to see how it works out.

suppose one question is what are you hoping the end results to be?

Instant mashed potatoes defiantly have their place.

I still make little roll sandwiches with them like elementary school lunch on the rare occasion I am craving/making them.

Edible? I'm not sure. I don't have the option to cook on a grill at the moment and haven't tried stovetop in a cast iron skillet yet. Just looking for an alternative i guess.

if you have the proper ventillation to cook in cast iron on a stovetop, i suggest exploring those options first

I'm going to try the strip loin in the air fryer. I just love the way it gets my pork chops perfect.

Usually in these cases I just google 'air fryer + term' which usually leads to a bunch of recipes and reddit threads. I look for commonalities in the recipes, maybe leaning towards seriouseats, cooks illustrated, nytimes, etc.

For a 1" steak, I'm trying 400 for 13 minutes. I think having the beef at room temp is important

Will report back

looking forward to it
guessing you should get as much moisture off as possible before cooking?

Thanks! That's a good starting point for me.

Yeah I was thinking maybe pat them down real well and run it through a low heat dehydration cycle to really dry out the surface, get up to 100 degrees or so, slather with oil, and then go max temp to “sear”. Basically an air fryer reverse sear.

Mods please move to "Cooking A Good Things That Make You Drool Uncontrollably" thread plzkthxbye

Not sure what was in me today.

Had 8 eggs and bacon for breakfast.

The lamb rack for lunch.

Huge helping of beef bulgogi and rice for dinner. If it was high in protein, I was eating it today.

My steak game is rusty, have only made 3-4 boneless ribeyes/strips in the past ~15 months. Grabbed a nicely marbled 1.65-lb porterhouse w/ a nice sized filet portion on sale. Figured would do 240 degrees for a nice slow cook to idiot proof it being bone-in. Well, I was only probing the strip side w/ the plan to pull it at 115, only to find the filet was at 131!

So my solution was to place a plastic bag filled w/ ice cubes for a couple minutes per side on the filet until it was cool to the touch. Ended up working out great as the internal on the filet only went to 132 post-sear, while the strip rose to 128.

Awesome save!

Great work on the cook.

that looks pretty damn amazing to me duvvard.

the ol lady informs me she intends to go vegetarian from now on based on her anthropomorphic tendencies... in no uncertain terms, I told her DO NOT expect to to comply with her personal mandates.

Say “I raise” and go carnivore.

That method with the Kosher salt can help with flavor, but you don’t need to wash it off entirely. The reverse sear is a great technique for tender steaks—cooking low and slow first, then searing for a nice crust.

steve - wondering if you ever gave this one a try?