That was the plan...
I cold smoked a bunch of Sharp Tillamook a bit ago.
I cold smoked a bunch of Sharp Tillamook a bit ago.
food STEAK!!
- Thread starter zdecker
- Start date
ColdSmoke said:
you're going to love it. Not steak related, but i have a 2# pork belly cooking in the sink RN via sous vide for the past 24 hrs. Was planning on making Chashu (japanese pork belly for ramen) 48 hours, but it's tempting to have it tonight at 36 hours which is perfectly fine
chefsteps
sous vide supreme blog
modernist cuisine blog
anova blog
sansaire blog
will it sous vide? blog
sous vide supreme blog
modernist cuisine blog
anova blog
sansaire blog
will it sous vide? blog
Stefan's Gourmet blog ...
PolyScience site ...
Nomiku site ...
Nomiku site ...
came here hoping to see some pics of steak 
just a bunch of Jacuzzi discussion
just a bunch of Jacuzzi discussion
A quick lunch #prime #nystrip with a #fresh#parmasancheese #arugulasalad #goodeats#foodie #foodgasm #foodporn
Just a quick steak for dinner. I'm a broke uni student so decided to spend my last few pennies on some booze and supermarket T-bone goodness!
The grill. Got this for free off a neighbour who upgraded. I had trouble getting it rip-snorting hot as the damn wind was kicking up so did not get the grill marks I wanted. The grill is a nice little unit, works perfectly and has a hot plate for grilling eggs, bacon and toasting burger buns, sandwiches etc and a grill for all other stuff.
Now, I've been to a number of restaurants and ordered steak, and have been constantly disappointed. They have all ranged from a car tire to a slightly less tough car tire. Recently, I went to a local steakhouse for their lunch deal, the T-bone advertised was only the strip and it was quite thin, and it was inconsistent. Honestly broke into a sweat chewing the damn thing, (it was a 37C day, but I'd like to think it was the steak), and the meat tasted old. Wasn't impressed. My mum ordered the fish n chips, the fish, fries and tartare sauce were bloody awesome! I ate half her fish
Then there was my trip to the local hotel restaurant. Ordered the Scotch Fillet rare (I always order rare), and the thing, while pink inside, was just about impossible to chew. The thing must've been sitting in the back of the freezer for half a decade.
Every time I did a quick store bought steak in the pan on the stove after an evening shift, it has turned out far better than anything I had eating out!
Seasonings, I also chucked some Vegeta and Olive oil on it.
Grill marks lacking as the wind was screwing with my flame
A little bit of mustard for a bit of kick.
The grill. Got this for free off a neighbour who upgraded. I had trouble getting it rip-snorting hot as the damn wind was kicking up so did not get the grill marks I wanted. The grill is a nice little unit, works perfectly and has a hot plate for grilling eggs, bacon and toasting burger buns, sandwiches etc and a grill for all other stuff.
Now, I've been to a number of restaurants and ordered steak, and have been constantly disappointed. They have all ranged from a car tire to a slightly less tough car tire. Recently, I went to a local steakhouse for their lunch deal, the T-bone advertised was only the strip and it was quite thin, and it was inconsistent. Honestly broke into a sweat chewing the damn thing, (it was a 37C day, but I'd like to think it was the steak), and the meat tasted old. Wasn't impressed. My mum ordered the fish n chips, the fish, fries and tartare sauce were bloody awesome! I ate half her fish
Then there was my trip to the local hotel restaurant. Ordered the Scotch Fillet rare (I always order rare), and the thing, while pink inside, was just about impossible to chew. The thing must've been sitting in the back of the freezer for half a decade.
Every time I did a quick store bought steak in the pan on the stove after an evening shift, it has turned out far better than anything I had eating out!
Seasonings, I also chucked some Vegeta and Olive oil on it.
Grill marks lacking as the wind was screwing with my flame
A little bit of mustard for a bit of kick.
Cheers guys! yes, steak that is still mooing is my style! One of my all time favourite ways of doing steak is marinating eye fillet in olive oil, mustard and black pepper for 3 days and then making steak tartare or grilling it as rare as safely possible.
Looks good ... SV-ish, almost ...
Where's the heat?
