March 25, 20187 yr Since I have nothing worthy of my own, I'm using @brown water‘s latest masterpiece...a fitting tribute to start this thing. Edited April 10, 20187 yr by Landomatic
March 25, 20187 yr Apologies to SmartAsset if he makes the leap, but quoting for the original steak methodology from that thread Quote First of all, shut the fuck up.Because if you didn't buy your steak at the farmers market this morning from a vendor out of Rockdale, Texas, then your steak was shit. I'm not kidding. The steak I ate tonight was a game changer. A lifetime game changer. For years I thought I knew what good steak was. I sought out the best steaks I could find at grocery stores and meat markets, and I read and studied on how to prepare them to perfection. I went to the best steakhouses that offered USDA prime grade meat and purported to offer the most expertly prepared stakes to be had. I thought I knew steak. I was wrong.This was my first experience purchasing a steak at a farmers market. It was pure, grass-fed, hormone-free, Texas-raised beef. And the most amazing part about it was that it was frozen when I bought it."What? Frozen? Max, you are a fucking retard."Like I said, shut the fuck up. The damned thing was falling apart raw before I even put it in the skillet. I've never seen that. I've never seen someone sell me a steak and then have it nearly fall apart as I'm seasoning it on my kitchen counter. I've never seen that. But it did. Hell, I could have sliced it into ribeye carpaccio and it would have been awesome. But that wasn't the plan. The plan was to sear that bitch (or cow) up just until it held together and imparted the most delectable flavors possible into my mouth (no homo). The plan worked, and I have pictures to prove it.You saw the cut of beef. You saw the marbling. You know what to look for at your local farmers market. Now here are instructions for what to do with it.Salt the shit out of it.http://img40.imageshack.us/img40/6641/img00291g.jpgLet it sit just like that for 30 minutes. Then rinse the salt off under running water and pat it as dry as you can get it with paper towels. Then cover it in fresh medium ground black pepper, and put it on a rack in an oven heated to warm or about 150 degrees. It should look like this after about 15 minutes:http://img62.imageshack.us/img62/8608/img00301t.jpgIt should look like this after 30 (slightly more brown):http://img651.imageshack.us/img651/5144/img00311.jpgMore brown? Browner? Whatever.Now have a martini. This one was made with Plymouth gin. Stir three ounces of gin in ice until it is extremely cold. Rinse a chilled (or frozen) cocktail glass with dry vermouth. I used Noilly Prat. Strain the gin into the glass. Garnish with a twist.http://img10.imageshack.us/img10/2109/img0033su.jpgNow sear the steak. Put a cast iron skillet under a broiler for at least 15 minutes. The longer, the better. Make sure you have good ventilation. I have long been a strong advocate for using clarified butter. I have recently discovered that if you have a well-marbled ribeye, you don't need it. You don't need anything. That's right. No butter. No oil. Put the steak in a dry skillet. DO IT. DO IT NOOOOOWWW:http://img69.imageshack.us/img69/2443/img00351.jpgI cooked it about three minutes per side and then put it in a 500 degree oven for about four minutes. I probably over-cooked it. If I had it to do over again (and I will) I would do it about 2 1/2 minutes per side and not put it in the oven at all. Even still, after drizzling a little finishing oil (Texas Hill Country Olive Company out of Dripping Springs, also bought at the farmers market) it came out pretty good.http://img163.imageshack.us/img163/3046/img00391o.jpgAnd by "pretty good" I mean it was fucking awesome. That's an understatement. I didn't know that steak could taste this good. I couldn't have even imagined it. For a long time I have heard people say that fresh, local, grass-fed beef is so much better than store-bought beef, and I though, "okay, I should give that a try, but how good could it be?" The answer is...try it and see for yourself. I can't put it into words. You have to taste it.The sides were Sautéed baby carrots with fresh grated ginger and garlic and Sautéed Russian kale, both also purchased at the market. The wine was a Chilean proprietary blend - Primus - which was perfect with the steak, especially for $14 a bottle.http://img856.imageshack.us/img856/4157/img00371.jpgThe pictures do not do this meal justice. Make it for yourself.
March 26, 20187 yr Also if anyone still has access to those old images in that quote could upload and post them that'd be great because I can't access them even with an account
March 29, 20187 yr This thread needs more pictures to get it going. I may be the last poster on here who just lights up some charcoal and cooks his steak over fire. Random assortment of results
March 29, 20187 yr Had to cook steaks for a family get together with wife's grandmother. Cooked on grandma's grill:No after picture on those.
March 29, 20187 yr What was that a pound? Store here just had whole ones on sale for $4.99/lb. I bought 2 and ended up with 28 steaks that were 1.5" thick, and two decent rib roasts as well.
March 29, 20187 yr Going to be a steak and refried beans weekend for me. Going to HEB, hopefully their open, to see what they have on sale.
March 29, 20187 yr You’re not the only one, ERrine. I still use charcoal for steak; love the kiss of flavor imparted to meat cooked over a hot flame.
March 29, 20187 yr 1 hour ago, ERhine said: No idea. I'd guess $5.99 but it was a while ago. It's typically at least $10.99 here, so half price is a steal.
March 30, 20187 yr Ribeye tonight. Oven to 95 then hit skillet with clarified butter some rosemary and garlic.
April 2, 20187 yr Dinner tonight. No pics of the process, just the after. Used my Weber with vortex to basically do the afterburner method. Sent from my SM-N950U using Tapatalk
April 3, 20187 yr On 3/29/2018 at 9:34 PM, Jimbaround said: Ribeye tonight. Oven to 95 then hit skillet with clarified butter some rosemary and garlic. I have been doing an increasing number of my steaks in the oven and then finishing in cast iron lately. Butter basting is legit. Edited April 3, 20187 yr by Dontshootrude
April 3, 20187 yr 32 minutes ago, Dontshootrude said: I have been doing an increasing number of my steaks in the oven and then finishing in cast iron lately. Butter basting is legit. I agree with cast iron and butter basting. Like to sous vide then finish that method. As good as you can do at home, in my view.
April 3, 20187 yr Kindly elaborate on this butter basting thing? What's the latest and greatest on the "reverse sear?" Edited April 3, 20187 yr by TwiceHorn
April 3, 20187 yr 15 minutes ago, TwiceHorn said: Kindly elaborate on this butter basting thing? What's the latest and greatest on the "reverse sear?" I butter baste to finish my steak after sous viding . Get the cast iron blasting hot with a bit of canola oil. Sear the steak for a minute on one side, flip the steak, drop in two or three large pats of butter. Baste the steak with the melted butter for a minute or so. Viola! Serious Eats has touches on the butter basting here: https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html Even if you don't sous vide, the guide will work for reverse sear I think. Hope that helps.
April 3, 20187 yr On 3/29/2018 at 10:10 PM, thunderlounge said: Well that steak ain’t getting resuscitated. It was more med-rare than the pics show.
April 3, 20187 yr Author Whew, thank god the new Surly software supports "looked better in real life than the pics". Hopefully it will also support "everyone ate it all before I could get a money shot, but trust me it slammed". As long as the new site has both of those options, we're still all a bunch of amazing chefs.
April 3, 20187 yr Lunch is swerved. 1/4 Sweet Yellow Onion4 or 5 sliced Mushrooms1 Whole Bell Pepper (smallish)1 Smashed pod of Garlic, minced.Ribeye salted, peppered, in the fridge for 2 days.Steak on for 2 min. each side prior to veggies, added Salted Olive Oil Butter, then vedje-tables. Cooked all until vedges were just soft enough / onion was clarified.Sent from my SAMSUNG-SM-G900A using Tapatalk
April 4, 20187 yr 22 hours ago, TwiceHorn said: Kindly elaborate on this butter basting thing? What's the latest and greatest on the "reverse sear?"
April 4, 20187 yr Is heavy salting and rinsing still approved technique? I note that guy didn't rinse, nor did he salt as heavily as I tend to for that stage.
April 4, 20187 yr Author On 4/3/2018 at 4:37 PM, ERhine said: What did those vegetables that steak do to you to deserve that treatment? fixed
April 5, 20187 yr 16 minutes ago, Landomatic said: fixed And that's fair. On my phone the veggies looked worse. I guess we can agree its everything?
April 5, 20187 yr Author 59 minutes ago, ERhine said: And that's fair. On my phone the veggies looked worse. I guess we can agree its everything? Gagree
April 5, 20187 yr Is that a dish rag?My only concern was to keep the plate from scratching the table. Zero shits given re: veggies receiving steak juice & olive oil butter treatment.OnionMushrooms Green bell pepperSmashed & diced single pod of garlic Sent from my SAMSUNG-SM-G900A using Tapatalk
April 5, 20187 yr Author 11 hours ago, ROFL BOX said: My only concern was to keep the plate from scratching the table. Zero shits given re: veggies receiving steak juice & olive oil butter treatment. Onion Mushrooms Green bell pepper Smashed & diced single pod of garlic What about the steak receiving the veggie juices? For that, you should give more shits because that belongs in the "That's Just Wrong" thread.
April 5, 20187 yr roflbox, that looks bad and you should feel bad. you should be as embarrassed as I am that appears on the first page of the new thread. and turn off you tapa sig you savage
April 5, 20187 yr On 4/3/2018 at 2:04 PM, ROFL BOX said: Lunch is swerved. 1/4 Sweet Yellow Onion 4 or 5 sliced Mushrooms 1 Whole Bell Pepper (smallish) 1 Smashed pod of Garlic, minced. Ribeye salted, peppered, in the fridge for 2 days. Steak on for 2 min. each side prior to veggies, added Salted Olive Oil Butter, then vedje-tables. Cooked all until vedges were just soft enough / onion was clarified. Sent from my SAMSUNG-SM-G900A using Tapatalk Maybe move this to the Vic Mackey's Friends Food thread.
April 5, 20187 yr You guys are brutal. I considered cracking wise but opted for trying to help foster a kinder, gentler surly.
April 5, 20187 yr Author 2 minutes ago, Baboontyme said: You guys are brutal. I considered cracking wise but opted for trying to help foster a kinder, gentler surly. Pussy.
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