Happy Valentines Day, all

[acolyte_to_jippity]

searing it is the way to go but sometimes you have limited resources at your disposal.

did you bake that steak?

[brett friggin favre]

did you bake that steak?

as much as it pains me to say, i haven't cooked any steak in any way in quite some time.

[Carmichal]

did you bake that steak?

broiled at 525 degrees 3 mins on each side.

[Nemesis]

no, that's definately a marinade. you can tell because it's covered in a very thin sauce. looks like some worchestershire, vinegar, and possibly a few dashes of whisky.

That looks like it was put on after, which is pretty much an abortion of grilling...

I hope you enjoyed your soggy fetus meat...

[acolyte_to_jippity]

broiled at 525 degrees 3 mins on each side.

:sigh: you did bake it.

stovetop. get yourself a nice nonstick skillet, pour a little olive oil in, crank that shit on high for about a minute and a half on each side (should be mostly brown on each side) turn heat down a little and cook each side for another 4 minutes. It should end up nice and charred on the outsides, a uniform deep brown, while being delicious on the inside.

That looks like it was put on after, which is pretty much an abortion of grilling...

I hope you enjoyed your soggy fetus meat...

1) it's not an "abortion of grilling". when i go all-in with steak, i use a marinade and a dry rub before cooking, then another dry after cooking and glaze it with the final presentation sauce. Normally the final bit will have ingredients I don't particularly want to have cooked.

2) it doesn't look like it was put on after. if it was, there would be more of it, rather than the light glaze you see.

[Carmichal]

:sigh: you did bake it.

stovetop. get yourself a nice nonstick skillet, pour a little olive oil in, crank that shit on high for about a minute and a half on each side (should be mostly brown on each side) turn heat down a little and cook each side for another 4 minutes. It should end up nice and charred on the outsides, a uniform deep brown, while being delicious on the inside.



1) it's not an "abortion of grilling". when i go all-in with steak, i use a marinade and a dry rub before cooking, then another dry after cooking and glaze it with the final presentation sauce. Normally the final bit will have ingredients I don't particularly want to have cooked.

2) it doesn't look like it was put on after. if it was, there would be more of it, rather than the light glaze you see.

That does sound like a great idea. I will have to do that. The marinade was put on before. I sliced it a bit, and massaged it while in the marinade with my hands. Find it makes the meat more tender, and helps with the marinade really getting in the meat. That was most likely the gayest thing I ever said.

The asparagus was fun to cook too. Pure steam never touches the water so it has that great crispness and nothing is soggy about it. The sweet potato fries are amazing just coat in olive oil and salt, then bake until crispy.

[acolyte_to_jippity]

That does sound like a great idea. I will have to do that. The marinade was put on before. I sliced it a bit, and massaged it while in the marinade with my hands. Find it makes the meat more tender, and helps with the marinade really getting in the meat. That was most likely the gayest thing I ever said.

The asparagus was fun to cook too. Pure steam never touches the water so it has that great crispness and nothing is soggy about it. The sweet potato fries are amazing just coat in olive oil and salt, then bake until crispy.

i wouldn't bother cutting the steak first. just leave it in a large ziploc bag w/ the maranade in the fridge for 30-45 minutes, take it out and do your dry rub, then go to town.
also, make sure to take it off the heat and let it rest for about a minute to a minute and a half before cutting it.

this way the meat will re-absorb all the juices and they won't spill out when you slice it.

[XX0wnsXY]

i wouldn't bother cutting the steak first. just leave it in a large ziploc bag w/ the maranade in the fridge for 30-45 minutes, take it out and do your dry rub, then go to town.
also, make sure to take it off the heat and let it rest for about a minute to a minute and a half before cutting it.

this way the meat will re-absorb all the juices and they won't spill out when you slice it.

its gordon fuckin' ramsey over here. you god damn donkey..learn to cook a steak. thats cooking 101 you filthy animal.

[maynard]

asparagus should never be soggy.... soggy asparagus is... upsetting.

[Carmichal]

asparagus should never be soggy.... soggy asparagus is... upsetting.

A fucking men