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08-31-2014, 04:39 PM | #826 |
I like Pie!
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08-31-2014, 05:45 PM | #827 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
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Sunday is Ribeye day....
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08-31-2014, 07:01 PM | #828 |
(Sir/Yes Sir/Aye Aye Sir)
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How it ended. One likes it rare, so I hadda grt creative with the cutting to keep all happy. My God was it good, and half is left for steak salad... woot...
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08-31-2014, 07:02 PM | #829 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
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Oh, how it started 'n stuff...
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. #J24 #Kameltoe Is A Joke Of A VPOTUS and POTUS Candidate #President Trump loves and supports the constitution #McCarthy is a Sellout and Traitor to America #TheFBLieIsCorrupt #DefundTheFBI #The FBI Is Not The Police #PresidentBidenIsMoronic #LizCheneyGotTheBoot #FJB #80,000,000 Mules (and a few Americans too) Voted For COVID To Continue #I still don't have COVID |
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08-31-2014, 07:24 PM | #830 |
Yum! Buc Marshmellows!
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08-31-2014, 07:29 PM | #831 |
Yum! Buc Marshmellows!
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I found one more baby rack of lamb in my freezer, unused from Easter.
So I broiled it with rosemary, garlic and onion granules. Made roasted eggplant, zucchini, mushrooms, and onions. Then made a green bean salad tossed with diced plum tomatoes, black olives and onion and feta cheese. Had Pinot Noir red wine with it. Too hot outside here to cook or eat there. It's just brutal right now with the humidity. |
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08-31-2014, 08:33 PM | #832 |
Supporter
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%dinner
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08-31-2014, 08:42 PM | #833 |
MVP
Join Date: Apr 2001
Location: Iowa
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On the cast iron steak. Does it smoke like hell when you guys do it?
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08-31-2014, 08:53 PM | #834 |
You Sweetie!
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VARSITY
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08-31-2014, 08:54 PM | #835 |
You Sweetie!
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GloryDayz you're nurturing. Nurturing.
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08-31-2014, 08:58 PM | #836 |
Banned
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Glory Dayz you seem too cook an amazing steak... details! i have the same cast iron skillet
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08-31-2014, 09:36 PM | #837 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
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There ya go. It's easy... Key is the 1-3/4 steak. 1-1/2 is as thin as you can go and hope to get it righ, but 1-3/4 (for me!) is the sweet spot.
1a) Apply kosher salt and pepper to steak and put in the fridge for "1 hour per inch" of steak for the dry-brining part of this. 1b) Apply oil to steak (just enough to make it shiny). 1c) Heat Cast Iron skillet in 500-degree oven. 2a) Take skillet out of oven and keep heating on stove (on high) for five minutes. 2b) I added 3 tblsp of oil to the pan to cook-down the rosemary, then remove it (it's charred and crispy by then!!) 2c) Once HOT (!!!) sear the edges of the steak all the way around. 2d) Sear the steak for 3-4 minutes on one side (don't move the steak). 3 for rare, 4 for medium-rare on a 1-3/4" steak. Seconds matter!! 2e) Flip the steak and sear the other side for another 3-4 minutes. 3a) Moved skillet to 500-degree oven for 3-4 minutes (again, depends on steak's thickness and desired doneness - I go 3.5) 3b) Flip steak and back in the oven for another 2-3.5 minutes. 4a) Place small plate upside-down on larger plate. 4b) Place the steak onto of the smaller plate (allows juices to flow off and not have the crust sit in it and go soft). 4c) Cover the steak loosely with tin foil for these 5 minutes. That's it.... |
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08-31-2014, 09:37 PM | #838 |
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08-31-2014, 09:37 PM | #839 |
(Sir/Yes Sir/Aye Aye Sir)
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09-01-2014, 03:43 AM | #840 | |
Cast Iron Jedi
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Quote:
I do the cooking part significantly different, but you turned me onto the rosemary, that is the ****ing bombdiggity. |
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