What Did You Cook for Dinner?

[theuntouchable]

4 hours ago, theuntouchable said:

I know, it’s just so damn pretty 

 

2 hours ago, Dome said:

This is correct 

Awww thanks domey 

[pwny]

4 hours ago, MWil23 said:

Some “expert” online said to never put pepper on a steak before cooking, otherwise your sear would create a charcoal pepper crust...and I looked on in sheer amazement and incredulous disapproval. It was horrifying.

Yeah, anybody who says this shouldn’t be listened to.

 

5 hours ago, MWil23 said:

If you put a gun to my head and only gave me 4 items to use on meat, I am taking salt, pepper, garlic, and butter. Dry rub and then cook in and spoon over butter, also with garlic in it.

Try cooking it in a neutral oil then finish with the butter basting. You won’t burn the milk proteins that way, and it’ll taste a bit better. 

 

And either salt the steaks 40+ minutes before cooking, or immediately before, not between. 

[MWil23]

37 minutes ago, pwny said:

Yeah, anybody who says this shouldn’t be listened to.

 

Try cooking it in a neutral oil then finish with the butter basting. You won’t burn the milk proteins that way, and it’ll taste a bit better. 

 

And either salt the steaks 40+ minutes before cooking, or immediately before, not between. 

I always run the meat with olive oil and then finish with butter, herb and garlic.

[pwny]

24 minutes ago, MWil23 said:

I always run the meat with olive oil and then finish with butter, herb and garlic.

You’re good. 

I like avocado oil because of the high smoke point, but I’m also only finishing the steaks in pan after sous viding, so I need the higher temp to get the sear on it without banding. Not necessary if you’re cooking from raw to your temp though.

 

But I will also throw out the suggestion of a reverse sear. 
https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

My favorite way to do a pan steak. 

[MWil23]

@pwny that’s interesting! I always do it the opposite! I’ll have to try it.

[Dome]

top sirloin cap with chimichurri tonight. 

[pwny]

Made a Colombian chicken stew. Was fantastic. 

[LETSGOBROWNIES]

 

12 hours ago, pwny said:

But I will also throw out the suggestion of a reverse sear. 
https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

My favorite way to do a pan steak. 

 

12 hours ago, MWil23 said:

@pwny that’s interesting! I always do it the opposite! I’ll have to try it.

Reverse sear is legit.

[KewlBeanz]

Skippy Natural Peanut Butter with Smuckers Strawberry Preserves on Arnold Buttermilk bread aka Peanut Butter & Jelly. 2 of them, of course. Whole Foods Pretzel Nuggets, Siggi’s Vanilla Yogurt, Red Vines and a Whole Foods Lime Popsicle. This meal was washed down with Kroger Canned Seltzer Water.

I win!

[MKnight82]

18 hours ago, pwny said:

You’re good. 

I like avocado oil because of the high smoke point, but I’m also only finishing the steaks in pan after sous viding, so I need the higher temp to get the sear on it without banding. Not necessary if you’re cooking from raw to your temp though.

 

But I will also throw out the suggestion of a reverse sear. 
https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

My favorite way to do a pan steak. 

Isn’t the point of searing first to trap in the juices?  Reverse searing doesn’t dry out the meat?

[Daniel]

Just now, MKnight82 said:

Isn’t the point of searing first to trap in the juices?  Reverse searing doesn’t dry out the meat?

Sealing in the juices is a myth.

[pwny]

Just now, MKnight82 said:

Isn’t the point of searing first to trap in the juices?  Reverse searing doesn’t dry out the meat?

That’s the purpose, yes. Problem is that it’s a lie. It doesn’t trap in juices at all. 

[LETSGOBROWNIES]

1 hour ago, MKnight82 said:

Isn’t the point of searing first to trap in the juices?  Reverse searing doesn’t dry out the meat?

To answer the second part, no.

[Daniel]

People have been all about reverse searing lately, and I've tried it, but I still prefer the regular searing in a cast iron skillet method the few times I actually am cooking a steak.  I want it almost raw in the very center as opposed to medium rare all through.  Good for what most people want though.

[Dome]

1 hour ago, Daniel said:

People have been all about reverse searing lately, and I've tried it, but I still prefer the regular searing in a cast iron skillet method the few times I actually am cooking a steak.  I want it almost raw in the very center as opposed to medium rare all through.  Good for what most people want though.

Yeah I’ve been known to have a steak still cold in the middle.

Definitely not for everyone, but there’s a couple places I’ve been that do it right though