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Yet another steak thread.

oroy38

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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.
6333_1142127387421_1054530191_30734322_3386456_n.jpg
Salting w/ Sea Salt
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Black Pepper!
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The little peppers looked at me funny. So I Hulk Smashed them!
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Fresh chopped garlic, green onions, and white onion
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Potato!
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Pans. Left: Canola Oil and Butter Right: Olive Oil and Brown Sugar
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Rinsed and Dried
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Seasoned with garlic and crushed black pepper
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Sauteed onions in olive oil and brown sugar
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Potatos frying with garlic, black pepper, butter, and green onions
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Cooking in pan with canola oil and butter
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Ready to go in the oven!
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Meal! Appetizer you see on the left is seasoned crackers from Milton's with Jalapeno Artichoke spread and a stuffed olive.
6333_1142128027437_1054530191_30734338_6899628_n.jpg
Again...
6333_1142128067438_1054530191_30734339_5111123_n.jpg
I'm a happy man
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All done!
6333_1142128147440_1054530191_30734341_8137638_n.jpg
 

Dashaansafin

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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!
 

binge

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Table for one?
 

oroy38

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Originally Posted by Dashaansafin
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
frown.gif
 

DNW

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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 **** you have there on the left? Good meal, nevertheless, despite the **** apps.
cheers.gif
Oh, pepper cracked in a mortar & pestle FTW (both of which look suspiciously like mine, BTW).
icon_gu_b_slayer[1].gif
 

SField

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Originally Posted by DarkNWorn
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 **** you have there on the left?

Good meal, nevertheless, despite the **** apps.
cheers.gif


Oh, pepper cracked in a mortar & pestle FTW (both of which look suspiciously like mine, BTW).
icon_gu_b_slayer[1].gif



Crushed clove in the pan with thyme and rosemary isn't uncommon at all in a french or spanish kitchen.
 

DNW

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Originally Posted by SField
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.
 

SField

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Originally Posted by DarkNWorn
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
 

DNW

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Originally Posted by SField
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.
 

oroy38

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Originally Posted by DarkNWorn
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 **** you have there on the left? Good meal, nevertheless, despite the **** apps.
cheers.gif
Oh, pepper cracked in a mortar & pestle FTW (both of which look suspiciously like mine, BTW).
icon_gu_b_slayer[1].gif

Those appetizers were ******* 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.
 

Dashaansafin

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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.
 

GQgeek

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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.
 

Piobaire

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Originally Posted by GQgeek
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.
 

rnoldh

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Nice!

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

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