Quote:
Originally Posted by Mota
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Gimme
This shit is basically restaurant ready for presentation, all your veggies are clearly fresh prepped, the chicken looks like a panko layer then a pistachio layer and not just a mix into one layer, steak has some grill marks. I assume it all tastes delicious as well. Seriously... bang up job.
You tried doing steak on a flat top or flat skillet with a little bit of oil? I love that browned maillard flavor all over the outside of my steak. Salt an hour before cooking to allow it to osmosis up in there and get all flavored and slightly tender. Sorry if this sounds like unsolicited advice... I really like steak.
I'm gonna come to your house and steal you food. Don't be alarmed.
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I'm doing 20 lbs of smoked baby-backs, 12 ish lbs of grilled chicken, scalloped potatoes, and pasta salad tomorrow for the employees as a little 4 day weekend thanksgiving send off. Will take some pictures.
And yeah, good eating takes time. Never done a steak on anything but a grill but my buddy raves about his reverse searing method. I usually get ultra thick cuts from the butcher so I really need a closed grill to get it even remotely cooked through before the outside goes belly up. Those NY strips were basically still mooing in the center and I didn't want the outsides to get much more done....they rested a good long while too after they came off.