#11
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this guy. Do like bill the butcher and just seer each side of it then eat it raw. You savage. I dont know much about cooking. | |||
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#12
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Propane grill with a big ole tater.
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#13
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#14
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Here is a little trick for this one, poke holes in it, fill them with butter. Spread meat tenderizer on the top.
Roast it at 450 until it reaches an inside temp of 120-140 depending on your taste. The meat tenderizer will dry up the meat, but the butter in there will counteract that and you get a real nice dinner. Its a my secret family recipe and you guys are cool so here it is! | ||
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#15
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Here's my skillet method
Heat oven to 500f, go ahead and throw the skillet in there to give it a head start heating up. Make sure your beef is room temp, I usually set it out on the counter at least an hour before cooking. Take the skillet and put it on high heat, you want that pan literally ripping hot. Sear beef about 2 mins each side, don't move it around, don't press down. After you've put a good sear on, then finish it in the oven to your desired temp. (this is going to smoke up your house quite a bit, might want to take the batteries out of your smoke alarm, and NEVER forget that pan is HOT) ohh, and prior to cooking I put just a tiny dab on canola oil on my beef, just to lube it up, black pepper and coarse kosher salt
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Last edited by GinnasP99; 01-12-2021 at 12:47 PM..
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#16
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Nephinine - 60 Iksar Necromancer Krystaps - 60 Iksar Warrior Remember. . . Iksar is the master race. | |||
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#18
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He prefers that method because you don't get that well-done surface, it cooks evenly through top to bottom. Maybe I'll grab a steak and try it this weekend... | |||
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#19
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Really though that's totally normal. So long as the food isn't literally burnt to a crisp, the char adds more complexity, texture, and depth to the flavor. | |||
Last edited by Kich867; 01-12-2021 at 12:55 PM..
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#20
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Kich I've seen that method done with sous vide. Supposedly comes out very consistent throughout the entire steak.
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