Tips for preparing steak

[Krankenstein]

good guy?

he doesnt cook anything

in another thread he said searing a steak then putting it in broiler is a way to cook steak, BROILER SEARS STEAK, if u put it in seared it will buuuuuurn

anyone who uses theromometer to cook steak = rtard

No, searing is not through the broiler....searing involves a direct contact to a heated surface.  When you have encrusted steak, they will sometimes put it under the broiler to cook the topping

[BiGHer]

In my opinion, that is the color you want to see when you cut into a prime cut of meat.

[Krankenstein]

A Thermometer is what any restaurant worth its salt or any chef or cook worth anything uses for meat, custards, candy, chocolate, breads, cakes and on and on.

You are a moron.

Exactly....because all chefs just walk around with a thermometer for shits and giggles.

[Twaddle]

lol, the retard quotes me wikipedia or something

those pics u post, the recipes, it is all indeed bullshit? i didnt think anyone would go that far to create a fake persona

So 85, what exactly do you think TA is bullshitting about?

[bradistani]

here op. a great recipe here  

Grilled Ribeye Steak with Onion-Blue Cheese Sauce



Good grief.

Help me.

Help me now.

This was delicious.

Good steaks do not need sauce. But they’re every bit as delicious with a good sauce as they are on their own. And as much steak as we eat in our household, I like to change things up. This sauce is actually almost a “side dish”—substantial and delicious.

You’ll absolutely love it.



Grab a large onion. Very large.


Cut it in half from root to tip…


Then peel off the outer layer and make relatively thick slices. Not huge, but definitely not thin.




Melt 1/2 stick (4 tablespoons) butter in a heavy skillet over high heat.


When it’s all melted…


Throw in the sliced onions.


Stir them around, then let them sit and cook over high heat. Stir them only occasionally; we want them to get nice and brownish/black.


Meanwhile, grab a ribeye steak—whatever thickness you like.


Heat up the grill outside, or be lazy like me and heat up a grill pan. Add lots of butter so it’ll get brown.


Since the sauce is so flavorful, all we need to do with the meat is season it with salt and pepper.




Throw it diagonally on the grill pan, and season the other side. Watch the steak and turn it as it cooks to get the nice grill marks.


While the steak cooks, go ahead and make the (very easy) sauce.


Turn the skillet with the onions down to low heat…


Then pour in 3/4 to 1 cup heavy cream.


Ask for forgiveness while you’re at it.

You’re gonna need it. This is a crime.




Heat it all up…


And stir it gently as it cooks. Slowly the white cream will take on the color of the caramelized onions and your soul will sing.


You want to cook it for 3 to 5 minutes, or until the sauce thickens and reduces by about half. If it gets too thick (it shouldn’t), you can splash in a little beef broth.


Ahhh. Perfect.


But I’m about to go one better. Dump in 1/2 cup crumbled blue cheese.

Please do this, even if you think you don’t like blue cheese. Please? Blue cheese? Please?


Now stir it around while the cheese melts and makes the sauce even more creamy than it was before.


Oh my gosh. Oh my…my…gosh.


To serve, make a nice, generous bed of sauce on a large plate.

This dish is for, shall we say, hearty appetites.




Then place the steak, which is now grilled (medium rare) to perfection, right on top!


Press down slightly to get the sauce to spread to the edges of the steak.




I want my mommy.


I want my mommy now.




Can I tell you something? This was so good, I almost cried. The medium rare steak was good enough…


But the sauce was absolutely sublime.

Make this for your sweetie or best friend this weekend!

They’ll love you even more than they already do.

http://thepioneerwoman.com/cooking/2009/09/grilled-ribeye-steak-with-onion-blue-cheese-sauce/

[TrueGrit]

Really, it doesn't become an arguement until TA shows up.  The haters just don't wanna believe him.  I'm starting to doubt him too. 

 I don't doubt that he takes his cooking seriously.

[bradistani]

Ingredients

    2 whole Ribeye Steaks
    2 Tablespoons Butter
    Salt
    Pepper
    4 Tablespoons Butter
    1 whole Very Large Yellow Onion, Sliced
    1 cup Heavy Cream
    1/2 cup Crumbled Blue Cheese

Preparation Instructions

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

Faint.

[wes]

Brad,I dropped a load looking at those pics.............good food porn bro!

[Twaddle]

Brad,I dropped a load looking at those pics.............good food porn bro!

Brad is the master of eye candy. 

[wes]

Brad is the master of eye candy.  

That he is "Twaddle" !


Just kidding man. 

[apply85]

what do u mean exec chef taught you

and now if u say the wrong things, u gotta know ive had my hands in the restaurant industry, so im not some bookworm liar like ta

[bradistani]

what do u mean exec chef taught you

and now if u say the wrong things, u gotta know ive had my hands in the restaurant industry, so im not some bookworm liar like ta

why you getting so vexed over this?  thermometers are widely used these days for cooking meats. been meaning to get one myself actual. i wouldn't it for cooking a steak though, lol.

infact, i saw heston blumenthal use a thermometer just the other week.

[apply85]

i dont know what u mean by u saw someone

thomas keller made a vid sous viding steak

but he would never do this in a restraunt

why?

steak is amazing from restaurants point of view, its done in 10 minutes and either sear/oven or broiler happens to cook it perfectly

while to sous vide it it would take half hour, not to mention wrapping it in plastic, which means it has to be cooked before hand, but this can not be done with steak... when steak is cold and uncooked, it retains moisture, once u bring it to the temperatures of cooking it starts to push out water, even if its wrapped in plastic, the water will go between plastic and meat, but it wont be inside the meat

also there is a problem in regards to health protocols in the united states, food is not allowed to be kept at room temp after its cooked, has to be either cold or hot, so sous viding a steak in the morning to be fired and served in dinner is not a possibility unless u specifically train staff to break the rules,adn this of course happens but not all chefs have th eballs to break rules this way

adonis wants to be god of cooking or something, lol can u believe how much effort the retard puts into looking for pictures and recipes? its funny to me thats all

[Twaddle]

apply85, would you like to see TA's kitchen?   

[apply85]

and theromemters.. no they are not used in restaurants unless ur talking tgi fridays lol

closest thing is a little thin piece of medal, i forget the name, basically an opened paper clip thats used to stick inside, then u put it on the back of ur hand to see if its warm, this is used for roasts however, not steak, steak is the easiest thing to cook in the world

[apply85]

cant u see this is a pic from a catalog or something that sells things, not a stain on the range, pretty much no equipment except for 2 blenders or something, whos kitchen looks like thta? lol

[Twaddle]

cant u see this is a pic from a catalog or something that sells things, not a stain on the range, pretty much no equipment except for 2 blenders or something, whos kitchen looks like thta? lol

I'm joking that's not his kitchen, his kitchen looks nothing like that.  I've seen it.

[apply85]

good guy?

he doesnt cook anything

in another thread he said searing a steak then putting it in broiler is a way to cook steak, BROILER SEARS STEAK, if u put it in seared it will buuuuuurn

anyone who uses theromometer to cook steak = rtard

Uh, you made that up.  Nobody ever said that.  Please post the quote where you claim this is said.

The broiler method after searing is an ancient trick.  Great one nonetheless.  Sous Vide with a reverse sear produces the most consistent results however.

i spent two minutes to help uunderstand ta is nothing but a liar

and krank, what exactly dont u understand?

go sear steak then put it in broiler

it will burn

broiler put the surface of the steak next to high temp, this carmelizes surface, which is also why u sear a steak. u understand now?

[wild willie]

here op. a great recipe here  

Grilled Ribeye Steak with Onion-Blue Cheese Sauce



Good grief.

Help me.

Help me now.

This was delicious.

Good steaks do not need sauce. But they’re every bit as delicious with a good sauce as they are on their own. And as much steak as we eat in our household, I like to change things up. This sauce is actually almost a “side dish”—substantial and delicious.

You’ll absolutely love it.



Grab a large onion. Very large.


Cut it in half from root to tip…


Then peel off the outer layer and make relatively thick slices. Not huge, but definitely not thin.




Melt 1/2 stick (4 tablespoons) butter in a heavy skillet over high heat.


When it’s all melted…


Throw in the sliced onions.


Stir them around, then let them sit and cook over high heat. Stir them only occasionally; we want them to get nice and brownish/black.


Meanwhile, grab a ribeye steak—whatever thickness you like.


Heat up the grill outside, or be lazy like me and heat up a grill pan. Add lots of butter so it’ll get brown.


Since the sauce is so flavorful, all we need to do with the meat is season it with salt and pepper.




Throw it diagonally on the grill pan, and season the other side. Watch the steak and turn it as it cooks to get the nice grill marks.


While the steak cooks, go ahead and make the (very easy) sauce.


Turn the skillet with the onions down to low heat…


Then pour in 3/4 to 1 cup heavy cream.


Ask for forgiveness while you’re at it.

You’re gonna need it. This is a crime.




Heat it all up…


And stir it gently as it cooks. Slowly the white cream will take on the color of the caramelized onions and your soul will sing.


You want to cook it for 3 to 5 minutes, or until the sauce thickens and reduces by about half. If it gets too thick (it shouldn’t), you can splash in a little beef broth.


Ahhh. Perfect.


But I’m about to go one better. Dump in 1/2 cup crumbled blue cheese.

Please do this, even if you think you don’t like blue cheese. Please? Blue cheese? Please?


Now stir it around while the cheese melts and makes the sauce even more creamy than it was before.


Oh my gosh. Oh my…my…gosh.


To serve, make a nice, generous bed of sauce on a large plate.

This dish is for, shall we say, hearty appetites.




Then place the steak, which is now grilled (medium rare) to perfection, right on top!


Press down slightly to get the sauce to spread to the edges of the steak.




I want my mommy.


I want my mommy now.




Can I tell you something? This was so good, I almost cried. The medium rare steak was good enough…


But the sauce was absolutely sublime.

Make this for your sweetie or best friend this weekend!

They’ll love you even more than they already do.

http://thepioneerwoman.com/cooking/2009/09/grilled-ribeye-steak-with-onion-blue-cheese-sauce/

Excellent suggestion!!!! I love ribeye and grilled/carmelized onions!!!!

[apply85]

here is the reason bad cooks really like the idea of sous vide

to them it seems like there is no way to fuck it up, it brings the meat to exactly the temp u want

so they think, oh obv then people use it in restaurants

no, good cooks have no problem cooking a steak to the temp they want using traditional methods

big big problem with sous vide is the length of time it takes to cook something with it, that is a lot of time for the protein to push out water, too long to really use it for a steak, i tried it personally on a steak and it didn't go well, first because it dries out the meat, second because u have to sear it after which will bring the temp higher. in other words if u want a rare steak seared using sous vide, u have to calculate what effect the searing will have and sous vide it not to fully rare, but just bellow rare

[The True Adonis]

here op. a great recipe here  

Grilled Ribeye Steak with Onion-Blue Cheese Sauce



Good grief.

Help me.

Help me now.

This was delicious.

Good steaks do not need sauce. But they’re every bit as delicious with a good sauce as they are on their own. And as much steak as we eat in our household, I like to change things up. This sauce is actually almost a “side dish”—substantial and delicious.

You’ll absolutely love it.



Grab a large onion. Very large.


Cut it in half from root to tip…


Then peel off the outer layer and make relatively thick slices. Not huge, but definitely not thin.




Melt 1/2 stick (4 tablespoons) butter in a heavy skillet over high heat.


When it’s all melted…


Throw in the sliced onions.


Stir them around, then let them sit and cook over high heat. Stir them only occasionally; we want them to get nice and brownish/black.


Meanwhile, grab a ribeye steak—whatever thickness you like.


Heat up the grill outside, or be lazy like me and heat up a grill pan. Add lots of butter so it’ll get brown.


Since the sauce is so flavorful, all we need to do with the meat is season it with salt and pepper.




Throw it diagonally on the grill pan, and season the other side. Watch the steak and turn it as it cooks to get the nice grill marks.


While the steak cooks, go ahead and make the (very easy) sauce.


Turn the skillet with the onions down to low heat…


Then pour in 3/4 to 1 cup heavy cream.


Ask for forgiveness while you’re at it.

You’re gonna need it. This is a crime.




Heat it all up…


And stir it gently as it cooks. Slowly the white cream will take on the color of the caramelized onions and your soul will sing.


You want to cook it for 3 to 5 minutes, or until the sauce thickens and reduces by about half. If it gets too thick (it shouldn’t), you can splash in a little beef broth.


Ahhh. Perfect.


But I’m about to go one better. Dump in 1/2 cup crumbled blue cheese.

Please do this, even if you think you don’t like blue cheese. Please? Blue cheese? Please?


Now stir it around while the cheese melts and makes the sauce even more creamy than it was before.


Oh my gosh. Oh my…my…gosh.


To serve, make a nice, generous bed of sauce on a large plate.

This dish is for, shall we say, hearty appetites.




Then place the steak, which is now grilled (medium rare) to perfection, right on top!


Press down slightly to get the sauce to spread to the edges of the steak.




I want my mommy.


I want my mommy now.




Can I tell you something? This was so good, I almost cried. The medium rare steak was good enough…


But the sauce was absolutely sublime.

Make this for your sweetie or best friend this weekend!

They’ll love you even more than they already do.

http://thepioneerwoman.com/cooking/2009/09/grilled-ribeye-steak-with-onion-blue-cheese-sauce/

NO NO NO NO NO

OMFFG Serious people CANNOT STAND THE PIONEER WOMAN!!!!!

She fucking sucks big time seriously.  She is a horrible gimmick.  Also, her recipes have a ton of problems and certainly are not perfected.

She really, really sucks.

[Twaddle]

NO NO NO NO NO

OMFFG Serious people CANNOT STAND THE PIONEER WOMAN!!!!!

She fucking sucks big time seriously.  She is a horrible gimmick.  Also, her recipes have a ton of problems and certainly are not perfected.

She really, really sucks.

So what's wrong with that recipe?  It looks damn good to me.

[The True Adonis]

You have no idea how much I can`t stand the fake "Pioneer Woman".  Ree Drummond, the religious lunatic who is the furthest thing from a "Pioneer" or anywhere near authentic.


She is more or less the white Oprah but more annoying.

[apply85]

regarding recipe, u cant use phrases like large onion, that's not hat matters, what matters is what type of onion, and that is a vidalia onion which is the sweetest kind and is therefore best for this recipe. u can get two small vidalias or one big, it doesnt matter the size

[The True Adonis]

So what's wrong with that recipe?  It looks damn good to me.

The whole fucking thing is fail.  She fooled you with pictures as is her technique.  The White Oprah just loves to snare in the ignorant and the white middle-aged women crowd.  And you perhaps.

I`ll give you a tip, your better off making a Philly Cheesesteak than the crap she posted there.