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Made this when I was going sugar free, it's not bad.Been rocking with date syrup over honey lately
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ahat
it's just as cold down here then Canada don't know what the hell going on.
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Any recommendations for a good pesto sauce?
Other then homemade.
Other then homemade.
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It was nice the other day. Freezing rain warning today.
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I always wanted to travel and start a YouTube channel and do kinda what Guy Fieri does
darthska
Staff member
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How do I get steak to look like... THAT? All I do is:Quick steak cook at home for the wifey.
Chuck eye.
- Take it out of the fridge and let it get to room temperature
- Butter both sides
- Salt/garlic/pepper
- Preheat a broiling pan and broil it on both sides for like 4 minutes.
What am I doing that prevents the look in this pic?
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sear it on the stove, finish in the oven
darthska
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Couple minutes on the stove? Just to get a crust?
Is the 4ish minutes on a broiling pan for each side all good?
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so i would use a cast iron on the stove top...put it on high....melt some butter in there (or ghee which has a lower smoke point iirc)...2 min each side and the edges to get the crust. then put the cast iron right in the oven @ 400 for 5-10 minutes or so. no broiling in the oven
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Good job on letting it rest to room temp.
Hot pan. Olive oil until it starts smoking.
Season both sides as you are. No butter on the steak yet.
Drop in pan, sear one side. Flip.
Drop butter.
Baste over top. Flip. Baste.
Repeat until it’s at desired doneness.
You got a thermometer don’t you? You got this
-spike
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Also let the steak rest after for like 10-15.
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I sear my steaks with canola oil on full blast. Has a higher smoke point than olive oil or butter and allows for a better crust. Also the milk fats in the butter will burn if you start your cook with it. Always have to baste with butter though.
darthska
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I do! And gloves!!You got a thermometer don’t you? You got this
darthska
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Before even cutting, right? It's resting right now. Took it off at 150°.
Making a bowl of rabbit food to accompany.
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Sous vide or reverse sear helps too if you use those methods. Thickness of the steak matters too.
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Reverse sear >
darthska
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I definitely want to learn that. I'm confused on how to season with this method, though, other than seasoning after the meat is already cooked. And that's just not as tasty. Or at least I wouldn't think.
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You season before but nothing stopping you from adding more seasoning after either.
Cook the perfect medium rare steak with Reverse Sear
Who doesn't love steak? With the reverse sear method, you can always make sure you have perfectly medium-rare steaks at home. It's easy to cook great steak.
jesspryles.com
darthska
Staff member
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You season before but nothing stopping you from adding more seasoning after either.
\Cook the perfect medium rare steak with Reverse Sear
Who doesn't love steak? With the reverse sear method, you can always make sure you have perfectly medium-rare steaks at home. It's easy to cook great steak.
Thank you.
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Yes before cutting. This allows the steak to finish cooking slowly and retain its juices.Before even cutting, right? It's resting right now. Took it off at 150°.
Making a bowl of rabbit food to accompany.
Cutting it prematurely will drain it and won’t finish that last little bit properly.
darthska
Staff member
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Yeah, this completely obliterates the method I was taught and that I've always done. It's not perfect so I'm not taking pics, but I'll definitely get this right.
darthska
Staff member
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Now what is you all's favorite ketchup to use with steak? Trying to get on EE-LEET level.
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I need to practice finish cooking steaks in the oven. I usually just cook them on a charcoal grill. For christmas I seared some thick ribeyes in a castiron pan with butter. Then put them in the oven set at 350-60 degrees. The temp was too low because after 20 minutes they were still really rare. I turned up the heat but left them in too long and they ended up well done. SMH.
