• Hi, I am the owner and main administrator of Styleforum. If you find the forum useful and fun, please help support it by buying through the posted links on the forum. Our main, very popular sales thread, where the latest and best sales are listed, are posted HERE

    Purchases made through some of our links earns a commission for the forum and allows us to do the work of maintaining and improving it. Finally, thanks for being a part of this community. We realize that there are many choices today on the internet, and we have all of you to thank for making Styleforum the foremost destination for discussions of menswear.
  • This site contains affiliate links for which Styleforum may be compensated.
  • STYLE. COMMUNITY. GREAT CLOTHING.

    Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

    Click Here to join Styleforum's thousands of style enthusiasts today!

    Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.

Steak Dinner

DNW

Distinguished Member
Joined
Mar 10, 2006
Messages
9,976
Reaction score
6
Steak dinner, a pictomentary: Salting, NY strip:
dsc2065q.jpg
Rinsed, dried:
dsc2066a.jpg
Potatoes, cooked:
dsc2067e.jpg
Garlic, chives, chopped:
dsc2068.jpg
Skillet, butter, oil:
dsc2069.jpg
Steak, meet skillet:
dsc2070.jpg
Potatoes, chives, garlic, s&p, butter, sour cream:
dsc2071d.jpg
Steak, almost there:
dsc2074s.jpg
Steak, in oven at 475:
dsc2075.jpg
Potatoes, mashed:
dsc2076.jpg
Steak, out:
dsc2077.jpg
Steak, resting temp:
dsc2080.jpg
Steak, well rested:
dsc2081t.jpg
Steak, sliced:
dsc2082.jpg
Steak, mashed potatoes, squash (for colors): (and the obligatory Heineken and Sriracha)
dsc2084i.jpg
Steak, in mah belley:
dsc2086h.jpg
Me = fat & happy. //steak dinner
 

lee_44106

Distinguished Member
Joined
Jul 19, 2006
Messages
8,043
Reaction score
100
Please explain the first two steps of the salt and rinse. What for?
 

DNW

Distinguished Member
Joined
Mar 10, 2006
Messages
9,976
Reaction score
6
Originally Posted by lee_44106
Please explain the first two steps of the salt and rinse. What for?
Since the steak was so thick, I salted it for about 45 minutes. Then I rinsed the salt off and no more was needed. The salt penetrated the meat and you get a consistent salt flavor deep inside the meat vs. just on the surface if you do the regular salting method. Rinsed and dried because otherwise the steak would be too salty.
 

fcuknu

Distinguished Member
Joined
Nov 2, 2007
Messages
4,454
Reaction score
5
I wanna **** that steak....
 

Spatlese

Distinguished Member
Joined
Aug 18, 2008
Messages
2,251
Reaction score
13
Originally Posted by fcuknu
I wanna **** that steak....

Raw or cooked? Because that would, you know, make a difference.
 

Mauro

Stylish Dinosaur
Joined
Mar 10, 2006
Messages
12,957
Reaction score
1,845
NICE!!! I am now very hungry
 

DNW

Distinguished Member
Joined
Mar 10, 2006
Messages
9,976
Reaction score
6
Originally Posted by Mauro
NICE!!! I am now very hungry

Mission accomplished.
nod[1].gif
 

Mauro

Stylish Dinosaur
Joined
Mar 10, 2006
Messages
12,957
Reaction score
1,845
ordering now
inlove.gif
 

Petyot

Senior Member
Joined
May 30, 2006
Messages
269
Reaction score
2
Great pictorial!! The steak is overcooked for my taste but the whole meal looks excellent!
 

Featured Sponsor

How important is full vs half canvas to you for heavier sport jackets?

  • Definitely full canvas only

    Votes: 85 37.4%
  • Half canvas is fine

    Votes: 87 38.3%
  • Really don't care

    Votes: 24 10.6%
  • Depends on fabric

    Votes: 35 15.4%
  • Depends on price

    Votes: 36 15.9%

Forum statistics

Threads
506,463
Messages
10,589,509
Members
224,248
Latest member
PaulaBryani
Top