ChiefsPlanet - Food and Drink What's for dinner? Here's mine... (Part 2)

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What's for dinner? Here's mine... (Part 2) (https://chiefsplanet.com/BB/showthread.php?t=285408)

Quote:

Originally Posted by Easy 6 (Post 10867057)

Nothing compares to fresh garden tomatoes, that store bought hydroponic stuff might as well be red cat shit.

Yep, had one last night with salt and pepper and oh, how I missed a good tomato.

Sunday is Ribeye day....

Quote:

Originally Posted by GloryDayz (Post 10867494)

Sunday is Ribeye day....

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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Quote:

Originally Posted by Fried Meat Ball! (Post 10866482)

I skipped the okra. But the entire reason I made the gumbo this weekend is because a friend gave me a packet of filé.

Ah, I see. I read you use file when you don't use okra.

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.

On the cast iron steak. Does it smoke like hell when you guys do it?

Quote:

Originally Posted by GloryDayz (Post 10867978)

Oh, how it started 'n stuff...

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You're nice to cook for your wife like that - you're a solid human being.

GloryDayz you're nurturing. Nurturing.

Glory Dayz you seem too cook an amazing steak... details! i have the same cast iron skillet

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....

Quote:

Originally Posted by RobBlake (Post 10868961)

Glory Dayz you seem too cook an amazing steak... details! i have the same cast iron skillet

Quote:

Originally Posted by Simply Red (Post 10868931)

GloryDayz you're nurturing. Nurturing.

I certainly try sir...

Quote:

Originally Posted by Simply Red (Post 10868918)

You're nice to cook for your wife like that - you're a solid human being.

:thumb::thumb::thumb::thumb::thumb::thumb::thumb:

Quote:

Originally Posted by GloryDayz (Post 10869363)

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....

I do the cooking part significantly different, but you turned me onto the rosemary, that is the ****ing bombdiggity.