What's wrong with Morton's?

[leftover_salmon]

Originally Posted by juuceman

At home, it's ridiculously easy to pan roast a large rib-eye or strip from Lobel's, Florence, or Staubitz. Any of these, or most other good butchers, will gladly cut you a three to four inch thick steak that should weigh out at three to four pounds. Rub it with kosher salt and refrigerate it, uncovered, for a day or two. Take it out of the fridge two or three hours before you're going to cook it so that it can come to room temperature. Pat it dry with paper towel and sear on the stovetop on a preheated HOT cast iron or other heavy oven-safe pan. Don't touch it for 8-10 minutes while it develops a sear. Flip it, let it sear for another 8 minutes, then put the entire thing into the preheated 375 degree oven. Maybe 20 minutes for medium rare. Let it sit for at least ten minutes after you remove it from the oven, slice it, and sere to four people.

My problem is that I like my steaks blue, and I don't have a 1200-degree broiler in which to do it properly. I never make (good) steak at home because it's not worth it for me to spend $30-50 on a raw piece of meat only to not be able to cook it to my tastes.

 

[Nil]

I echo SField's opinion in this thread. I see absolutely no reason to go to a high end steak restaurant.

 

[Mr. Lee]

They show you the meat, the giant potato and even the ******* head of broccoli (which is the size of your head) like you don't know what the **** looks like. Twice (my clients like it in DC) the "Tray 'O Meat" was dripping blood through the Saran wrap. And they could not be more expensive.

 

[Pennglock]

Originally Posted by juuceman

At home, it's ridiculously easy to pan roast a large rib-eye or strip from Lobel's, Florence, or Staubitz. Any of these, or most other good butchers, will gladly cut you a three to four inch thick steak that should weigh out at three to four pounds. Rub it with kosher salt and refrigerate it, uncovered, for a day or two. Take it out of the fridge two or three hours before you're going to cook it so that it can come to room temperature. Pat it dry with paper towel and sear on the stovetop on a preheated HOT cast iron or other heavy oven-safe pan. Don't touch it for 8-10 minutes while it develops a sear. Flip it, let it sear for another 8 minutes, then put the entire thing into the preheated 375 degree oven. Maybe 20 minutes for medium rare. Let it sit for at least ten minutes after you remove it from the oven, slice it, and sere to four people.

Eight minutes? That would leave you with a bit more than a sear, wouldn't it?

 

[pebblegrain]

salt for 2 days? thefuck

 

[ALFAMALE]

The one in my city just closed...I guess its just too expensive.

 

[Mark from Plano]

Going to Del Frisco's tonight.

Someone else's choice. Someone else's nickle.

I will enjoy myself. I will eat red meat and drink red wine.

 

[changy]

never been. I do frequent hillstone/houston's, i like their fries.