RL PIC THREAD

[r0xx0r]

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[Quiksilver]

I personally love jus de veau lie any portioned cut of red meat. So. Fucking. Delicious.

IMO, Hollandaise is too rich (like 90% butter) for meat, although yes it is the classical way. If I want more fat with my steak, I would just roll and cut some pads of compound butter. Way easier and faster than an easily-breakable sauce that doesn't hold well at all.

I prefer those fat-based sauces on fish mostly, sometimes chicken.

[Quiksilver]

Originally Posted by MrSparkle001 [You must be logged in to view images. Log in or Register.]

No you're right, I'm wrong. A good au jus or mushroom sauce is wonderful with a filet. Hollandaise though? No fucking way. Filet is often served without a sauce though because it's just so great a piece of meat, even though it doesn't beat my favorite rib eye.

You've peaked my interest. Rib eye is also my preferred cut of meat, even above the filet.

Here's mine:

• Oven @ 300 degrees. (could go higher depending on how much time you have to make it)
• Trim off the tail and silver skin
• Season 1-1.5" thick ribeye steak with salt and pepper.
• Wait for surface of the steak to become glossy from moisture loss due to salt

  While waiting, I usually heat the cast iron skillet just until smoking point

• Oil in (I stay away from olive oil, the house already becomes smoky enough without it)
• Steak in, sear one side, flip, whole butter in, baste while other side sears. Remove steak from pan before the butter burns. Transfer to rack, into oven. This is where it gets tricky because oven times will vary. I typically leave it for about 20 minutes before I start to temp. Target temp is 155*. Remove meat from oven.
• Salt cutting board, rest the meat about 7 minutes.
• Carve across the natural "U" shape on the ribeye into half to quarter-inch strips.

I tend to stay away from saucing because it comes out pretty juicy. Also, I live with someone who likes to eat around the fat and pouring sauce over the strips obscures the fatty parts.

[Quiksilver]

I urge you to use caution when buying filets. All natural/organic is great, as is. But those with pre-packaged or USDA choice filets, I need an accompanying sauce, IMO. Cows weren't made to eat corn, I like to enjoy mine grass-fed [You must be logged in to view images. Log in or Register.]

And try not to fall into the "seal in the juices" gimmick, I used to be under the same notion. Searing provides two things, color and flavor from maillard browning. IMO, a grilled steak is much juicier than a pan-seared one (more work tho [You must be logged in to view images. Log in or Register.]) and it only "sears" where the grill rods touch (grill marks) The only thing that seals in the juices is not over-cooking the product [You must be logged in to view images. Log in or Register.]

[r0xx0r]

good grief i was expecting flames of my pics and all ppl can talk about it food. Where's the beef!? on a side note that Hollandaise sauce looks bomb on that filet!

[rsloans84]

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I know i'm sexy

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Me and my daughter (Single father with full custody) Her mother is a POS

[Thulack]

Originally Posted by rsloans84 [You must be logged in to view images. Log in or Register.]

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I know i'm sexy

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Me and my daughter (Single father with full custody) Her mother is a POS

Hat's off to you man [You must be logged in to view images. Log in or Register.]

[EchoedTruth]

Originally Posted by Otterdog [You must be logged in to view images. Log in or Register.]

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my bad,
your right guys, I'll call these 2 top ten American steakhouses asap and direct the Chefs/ owners to this thread and inform them of their ignorance.

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Lol Otter just owned you fucking whiners.

Nothing I can't stand more than bitching idiots who don't know wtf they are talking about.

[killaessedai]

http://www.flickr.com/photos/9416323...ream/lightbox/

[katrik]

food = serious fucking business