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Yet another steak thread.

post #1 of 44
8/12/09 at 12:53am
Thread Starter 
Nothing new here. Just more steak. 1lbs rib eye steak. Wasn't the greatest piece of meat, but someone got all the good stuff before I did. Still was very flavorful and delicious though. Something about a big hunk of beef with only a very basic seasoning that just hits the spot every time. Apologies for my noob photography skills. Meat. Salting w/ Sea Salt Black Pepper! The little peppers looked at me funny. So I Hulk Smashed them! Fresh chopped garlic, green onions, and white onion Potato! Pans. Left: Canola Oil and Butter Right: Olive Oil and Brown Sugar Rinsed and Dried Seasoned with garlic and crushed black pepper Sauteed onions in olive oil and brown sugar Potatos frying with garlic, black pepper, butter, and green onions Cooking in pan with canola oil and butter Ready to go in the oven! Meal! Appetizer you see on the left is seasoned crackers from Milton's with Jalapeno Artichoke spread and a stuffed olive. Again... I'm a happy man All done!
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post #2 of 44
8/12/09 at 1:10am
Awesome, going to use this for some meals. So you sautee using the brown sugar and cook the steak in the butter pan? For how long? Thanks!
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post #3 of 44
8/12/09 at 1:38am
Table for one?
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post #4 of 44
8/12/09 at 6:28am
Thread Starter 
Quote:
Originally Posted by Dashaansafin View Post
Awesome, going to use this for some meals. So you sautee using the brown sugar and cook the steak in the butter pan? For how long? Thanks!
I sautee the onions in the olive oil and brown sugar to give them a little bit more sweetness until they're browned. The steak cooks 2 minutes on each side (approximately) in the butter pan on high heat, then goes in the oven at 450* for about 7 minutes (flip halfway through) or until desired temperature is reached (use a meat thermometer). Binge, Yes, table for one unfortunately. Girlfriend lives in Pittsburgh
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post #5 of 44
8/13/09 at 2:28am
1. You need to invest in an iron skillet. 2. No need for the garlic on the steak, as it would burn into oblivion anyway. 3. WTF is that sissy app shit you have there on the left? Good meal, nevertheless, despite the ghey apps. Oh, pepper cracked in a mortar & pestle FTW (both of which look suspiciously like mine, BTW).
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post #6 of 44
8/13/09 at 2:30am
Quote:
Originally Posted by DarkNWorn View Post
1. You need to invest in an iron skillet.
2. No need for the garlic on the steak, as it would burn into oblivion anyway.
3. WTF is that sissy app shit you have there on the left?

Good meal, nevertheless, despite the ghey apps.

Oh, pepper cracked in a mortar & pestle FTW (both of which look suspiciously like mine, BTW).


Crushed clove in the pan with thyme and rosemary isn't uncommon at all in a french or spanish kitchen.
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post #7 of 44
8/13/09 at 2:37am
Quote:
Originally Posted by SField View Post
Crushed clove in the pan with thyme and rosemary isn't uncommon at all in a french or spanish kitchen.
You can actually impart the flavors from these two things on the meat; but with garlic, it burns so quickly that there's nothing but carbon in the pan from which the meat takes its flavor. And to cook it at a low enough temperature, you wouldn't be able to get a decent crust on the meat.
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post #8 of 44
8/13/09 at 2:48am
Quote:
Originally Posted by DarkNWorn View Post
You can actually impart the flavors from these two things on the meat; but with garlic, it burns so quickly that there's nothing but carbon in the pan from which the meat takes its flavor. And to cook it at a low enough temperature, you wouldn't be able to get a decent crust on the meat.

that's why the garlic remains in the outer dry membrane
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post #9 of 44
8/13/09 at 3:01am
Quote:
Originally Posted by SField View Post
that's why the garlic remains in the outer dry membrane

Agreed. If the OP hadn't chopped the garlic, that would've been preferable.
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post #10 of 44
8/13/09 at 9:56am
you forgot the requisite cross-section shots.
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post #11 of 44
8/15/09 at 7:32am
Thread Starter 
Quote:
Originally Posted by DarkNWorn View Post
1. You need to invest in an iron skillet. 2. No need for the garlic on the steak, as it would burn into oblivion anyway. 3. WTF is that sissy app shit you have there on the left? Good meal, nevertheless, despite the ghey apps. Oh, pepper cracked in a mortar & pestle FTW (both of which look suspiciously like mine, BTW).
Those appetizers were fucking DELICIOUS i'll have you know! :-p Besides, I needed to much on something while the steak was resting. About the garlic, to be quite honest they were part of the seasoning for the potatoes and I realized I chopped entirely too much so i thought "Might as well throw it on the steak and impart at least a little bit of garlic flavor if possible." As for investing in a skillet, I'm at my parents house for the summer so I just use what's in my Mom's kitchen. I'll pick up a skillet when I get back to school. And yes, using a mortar and pestle is the way to go. None of that pre cracked bullshit in this house. They belong to my mother, she's had them since before I was born hahaha. @duchessofmalfi, My apologies for the cross section shots. I hadn't eaten all day and I was overcome by my lust for blood and in the mayhem of blood and meat and potatoes, it just didn't cross my mind to take a picture. On another note: Deciding the beverage was quite easy. I don't like Lagers or Pilseners with red meat, so I thought "Either a red wine or a smoked porter would be really good with this steak." So I looked in the fridge and realized I was out of Stone Brewing Co's Smoked Porter. So I just picked out a cheap bottle of red wine and went with it.
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post #12 of 44
9/9/09 at 5:30pm
So Im going to try this tomorrow but I dont have an cast iron skillet....I have an small frying pan and a larger, bowlike pan...

Should I buy a cast iron Skillet?

Ingredients:
Ribeye Steak
Rose Gold Potatoes
Fresh chopped garlic, green onions, and white onion
pepper
Can I just use vegetable oil instead of canola oil and olive oil?


-edit-

Ahh ill just make a definitive steak thread.
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post #13 of 44
9/9/09 at 7:29pm
Did you actually eat the whole thing, fat included? Big chunks of fat make me gag and consequently the rib-eye is my least favorite cut.
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post #14 of 44
9/9/09 at 7:37pm
Quote:
Originally Posted by GQgeek View Post
Did you actually eat the whole thing, fat included? Big chunks of fat make me gag and consequently the rib-eye is my least favorite cut.

Any post by the G33k with the word "gag" in it, is just asking to have a FTFY done to it.
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post #15 of 44
9/9/09 at 7:52pm
Nice!

The jalapeno artichoke spread appetizer is uncommon. Are you in Texas by any chance?
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