[quote]pushharder wrote:
rainjack wrote:
If yau have to add “sauce” to your steak - you might as well start wearing a skirt and calling yourself Shirley.
Hi. I’m Shirley and I’m here to add sauce to your steak. DO YOU HAVE A PROBLEM WITH THAT, BIG BOY?[/quote]
In that case then, lower that down onto my meat here, por favor.
DB
[quote]Shadowzz4 wrote:
This is what you want to do with a good piece of meat.
First make sure you have good pan.
-Cast Iron skillet is the best.
-Salt but do not pepper the steak, pepper burns.
-Put a light coating of Olive Oil in the pan and set on high when you start to see wisps of smoke add the steak and immediately turn stove down to 3o’clock
-Sear this side for about 2mins or until you have some nice dark brown marks.
-Flip over and add pepper and a bit of granulated garlic to the side you just seared which is now facing up.
-Sear the 2nd side for 2 minutes, no more, no less since this side will be in contact with the pan for the duration.
-Put in preheated 350 degree oven. Now depending on the thickness and doneness you desire leave in the oven between 10 and 16 minutes.[/quote]
Exactly the way to cook a steak without a grill.
My prefered method:
Rub with fresh garlic clove.
Light kosher salt
Lots of fresh cracked pepper
Sear both sides over high heat
Lower heat (or cover grill)
When done to your preference let it sit for 5 minutes before cutting into it!!!
Rub some butter on the platter and serve
[quote]mazilla wrote:
i was gonna have him trim some grissle and put it in the pan with the onions etc, but i figured i might be going a little over his head.i also was going to tell him to keep it in a warm over to finish it, but again pointless if you dont know why.the butter will keep it moist on the grill if you dont, actually butter in the oven is needed too.
i love a GREAT piece of meat with no sauce, chances are he or she(who is bringing the meat) is not going to grab a fillet, so sauce will be a needed addition. he’s trying to impress a WOMAN, not a 300lb bowling partner. the steaks and beer are great when we are just hanging out with the guys, but to really make an immpresiion i say pull all the stops(rip them out of the ground with your bare hands if you must).
[/quote]
You are a food snob.
See what the Food Network has done? It turns everyone into a food snob.
[quote]rainjack wrote:
mazilla wrote:
pps- of course what would i know, i’m just a cordon bleu chef.
You should have said that first. You are like an aerobics instructor telling Arnold how to train.
As for Lawry’s. You should be shot for putting that on a steak.
If you have to hide your grilling abilities with a sauce - that is your problem. I can take you all over my state and give you a taste of well cooked meat that needs nothing but a fork to cut, and a mouth to chew. Anything else is just foo-foo bullshit.
Anyone that buys a steak in a foo-foo restaraunt should be shot as well. That’s where you go to eat goose livers, and fish eggs. We are talking about steaks here - not haute cuisine.
Save the butter for the potato, and the asparagus. [/quote]
I’m with you on this 100%.
[quote]Neuromancer wrote:
rainjack wrote:
mazilla wrote:
pps- of course what would i know, i’m just a cordon bleu chef.
You should have said that first. You are like an aerobics instructor telling Arnold how to train.
As for Lawry’s. You should be shot for putting that on a steak.
If you have to hide your grilling abilities with a sauce - that is your problem. I can take you all over my state and give you a taste of well cooked meat that needs nothing but a fork to cut, and a mouth to chew. Anything else is just foo-foo bullshit.
Anyone that buys a steak in a foo-foo restaraunt should be shot as well. That’s where you go to eat goose livers, and fish eggs. We are talking about steaks here - not haute cuisine.
Save the butter for the potato, and the asparagus.
I’m with you on this 100%.
[/quote]
this is where i worked, no foo-foo steaks here. in fact you have probably never had steak like this before.
if you really wanted to compare me to somebody, it’s like Chad Waterbury telling klipement how to train.
why would you put sauce on a steak ? so you can’t taste something you just spent $30/lb for ? the word for that is WASTE. would you use tenderloin for a pot roast ? would you braise a sirloin ? would you fry veal medium well ? would you make a whisky sour with elijah craig ? a frozen margarita w/ el tes anejo or sangria with '82 margaux ? would you put coopers on your porsche ? good god if you have to have all that shit with your meat stick to hamburgers.
[quote]mazilla wrote:
this is where i worked, no foo-foo steaks here. in fact you have probably never had steak like this before.[/quote]
Sorry - but if you put a sauce on a grilled steak - you are in foo foo territory.
Now if you are going to pan fry a steak - you are already in ffo foo land, and adding a sauce would not make a difference.
I’m sorry - but if God would have intended for us to have sauce on steaks - he would not have invented the grill.
In other words - what you are doing to meat is blasphemous, and you will be punished. Maybe not today, or tomorrow - but you will have to deal with the Almighty at some point.
I pray for your soul.
[quote]mazilla wrote:
if you really wanted to compare me to somebody, it’s like Chad Waterbury telling klipement how to train.
http://www.missioninn.com/pdf/040106DuanesDinnerMenu.pdf
[/quote]
dude “chateaubriande” ? “steak diane” ? “chicken forestiere” for the ladies ?
who the hell eats there -frank sinatra ?
i think you should cross out “Waterbury” and insert “lalane”.
[quote]rainjack wrote:
mazilla wrote:
this is where i worked, no foo-foo steaks here. in fact you have probably never had steak like this before.
Sorry - but if you put a sauce on a grilled steak - you are in foo foo territory.
Now if you are going to pan fry a steak - you are already in ffo foo land, and adding a sauce would not make a difference.
if you really wanted to compare me to somebody, it’s like Chad Waterbury telling klipement how to train.
I’m sorry - but if God would have intended for us to have sauce on steaks - he would not have invented the grill.
In other words - what you are doing to meat is blasphemous, and you will be punished. Maybe not today, or tomorrow - but you will have to deal with the Almighty at some point.
I pray for your soul.
[/quote]
thank you for your concern, but what you fail to see here is that when it comes to food, i am the almighty. i cant really judge myself, now can i.
also, one mis-conception you’re having is that the steak is “smothered” in sauce. in the restraunt ALL sauce is served in a seperate container on the side, for your consideration. nothing goes on the plate there but the meat, right in the middle. everything else is served in side dishes.
[quote]Helga wrote:
rainjack wrote:
There should be a law against steak sauces, store-bought or home made.
I am running for government so that I can introduce a law in this country where the penalty for adding sauce to a steak will be death.[/quote]
Dude
U live in canberra,u could bring in those laws.
Hell if porn and fireworks are legal in Canberra then i cant see why u couldnt get this law in.
Peace
King of Kings
[quote]swivel wrote:
mazilla wrote:
if you really wanted to compare me to somebody, it’s like Chad Waterbury telling klipement how to train.
http://www.missioninn.com/pdf/040106DuanesDinnerMenu.pdf
dude “chateaubriande” ? “steak diane” ? “chicken forestiere” for the ladies ?
who the hell eats there -frank sinatra ?
i think you should cross out “Waterbury” and insert “lalane”.
[/quote]
lalane would kick your ass, with ease.
[quote]mazilla wrote:
swivel wrote:
mazilla wrote:
if you really wanted to compare me to somebody, it’s like Chad Waterbury telling klipement how to train.
http://www.missioninn.com/pdf/040106DuanesDinnerMenu.pdf
dude “chateaubriande” ? “steak diane” ? “chicken forestiere” for the ladies ?
who the hell eats there -frank sinatra ?
i think you should cross out “Waterbury” and insert “lalane”.
lalane would kick your ass, with ease.
[/quote]
my ass has nothing to do with it. the point is Waterbury is cutting edge and the menu in your restaurant is like 60 years old. it’s not like you worked @ gary danko or the french laundry or something.
[quote]swivel wrote:
mazilla wrote:
swivel wrote:
mazilla wrote:
if you really wanted to compare me to somebody, it’s like Chad Waterbury telling klipement how to train.
http://www.missioninn.com/pdf/040106DuanesDinnerMenu.pdf
dude “chateaubriande” ? “steak diane” ? “chicken forestiere” for the ladies ?
who the hell eats there -frank sinatra ?
i think you should cross out “Waterbury” and insert “lalane”.
lalane would kick your ass, with ease.
my ass has nothing to do with it. the point is Waterbury is cutting edge and the menu in your restaurant is like 60 years old. it’s not like you worked @ gary danko or the french laundry or something.[/quote]
did you get some sand in your vagina today? somebodies a little cranky, maybe it’s time for a nap. anywho…a good friend of mine from culinary school actually worked at the french laundry, he said it was the worst job ever. i’ve lost track o f him since, last i knew he was in washington dc. thanks for bringing that up, i’m gonna try and track him down.
[quote]mazilla wrote:
… anywho…a good friend of mine from culinary school actually worked at the french laundry, he said it was the worst job ever. i’ve lost track o f him since, last i knew he was in washington dc. thanks for bringing that up, i’m gonna try and track him down.
[/quote]
Can’t you just use your epicurian superpowers to locate him?
[quote]mazilla wrote:
… nothing goes on the plate there but the meat, right in the middle. everything else is served in side dishes.
[/quote]
And it stays in the side dishes.
[quote]rainjack wrote:
There should be a law against steak sauces, store-bought or home made.[/quote]
This would be a state law right? I would say that some states just don’t have the resources to produce meat to the level at which they could go sans sauce. Texas, probably, here in Illinois, the best thing they can do is turn it into Italian beef and serve it with au jus.
You guys are silly. You add sauces to lesser cuts, even middle of the road steaks. The best quality meats are so expensive because they don’t need anything except to be cooked properly (never past medium). Maybe some sauteed mushrooms and onions on top.
I just want everyone to know that I am willing to sacrifice myself. I will prepare a steak each night of the week using all the suggestions here and settle the argument once and for all. I will use a single elimination method so I am afraid I will have to do some of these several times.
In order to come up with a rating system, I will have to go out and have steaks at several local places (I am in Houston, won’t be a problem).
The things I am willing to do for you guys. Sheesh.