Steak a la Pinche Abogado

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Talon2DSO
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7:12p, 1/28/17
Dude...

Bought a couple great delmonicos and started them in the stove for 20 mins, then put them in hot oil and butter in the cast iron. No grill. These things came out perfect. Don't think I'll make steaks on the grill for a while.

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EFE
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7:17p, 1/28/17
I've got a chimichurri steak lounging in the hot tub for dinner.
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powerbelly
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7:18p, 1/28/17
Steaks should never see the grill.
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chipotle
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In reply to powerbelly • 7:30p, 1/28/17
powerbelly51 said:
Steaks should never see the grill.


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Professor Frick
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7:50p, 1/28/17
I'd throw some aromatics in that pan with the oil and butter, baste a little as they sear.

Don't neglect all that great fond at the bottom of your pan either, deglaze in some wine or whatever you want, maybe toss in some shallots and reduce, instant fantastic sauce.
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riverrataggie
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7:51p, 1/28/17
You forgot ketchup.
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Talon2DSO
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In reply to Professor Frick • 7:53p, 1/28/17
Professor Frick said:
I'd throw some aromatics in that pan with the oil and butter, baste a little as they sear.
Sure did. A couple sprigs of rosemary. Worked out
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Professor Frick
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In reply to Talon2DSO • 7:53p, 1/28/17
Perfect.
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Goose
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7:53p, 1/28/17
did you put brown gravy or cream gravy on it?
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Professor Frick
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7:57p, 1/28/17
A lot of folks seem to hem and/or haw about whether it's worthwhile to set a steak out and let it get to room temp before cooking, but for me the most revelatory step in making a good steak great is a very healthy coating of kosher salt 45 minutes before cooking.
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Goose
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7:58p, 1/28/17
Salt gravy?
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riverrataggie
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In reply to Professor Frick • 7:59p, 1/28/17
Professor Frick said:
A lot of folks seem to hem and/or haw about whether it's worthwhile to set a steak out and let it get to room temp before cooking, but for me the most revelatory step in making a good steak great is a very healthy coating of kosher salt 45 minutes before cooking.


Or both?
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Professor Frick
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7:59p, 1/28/17
Also, chimichurri.
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Professor Frick
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In reply to riverrataggie • 8:00p, 1/28/17
riverrataggie said:
Professor Frick said:
A lot of folks seem to hem and/or haw about whether it's worthwhile to set a steak out and let it get to room temp before cooking, but for me the most revelatory step in making a good steak great is a very healthy coating of kosher salt 45 minutes before cooking.


Or both?


Sure. Point is, whether I let it sit out or leave in the fridge, as long as I get it salted about 45 min ahead of time it comes out great.
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riverrataggie
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In reply to Professor Frick • 8:06p, 1/28/17
Professor Frick said:
riverrataggie said:
Professor Frick said:
A lot of folks seem to hem and/or haw about whether it's worthwhile to set a steak out and let it get to room temp before cooking, but for me the most revelatory step in making a good steak great is a very healthy coating of kosher salt 45 minutes before cooking.


Or both?


Sure. Point is, whether I let it sit out or leave in the fridge, as long as I get it salted about 45 min ahead of time it comes out great.


Agreed. I do the heavy course salt as well. I just do it 2 hours in advance if I can.
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chipotle
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8:08p, 1/28/17
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Bruce Almighty
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8:34p, 1/28/17
Leaving steak out to to get to room temp is a huge food myth. You can cook it straight out the fridge and it doesn't make a difference.
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EFE
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In reply to Professor Frick • 8:36p, 1/28/17
Professor Frick said:
Also, chimichurri.

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TyHolden
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In reply to EFE • 9:06p, 1/28/17
That's beautiful
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Talon2DSO
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9:13p, 1/28/17
that's beautiful!

How do you make chimichurri???
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Ragoo
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In reply to EFE • 9:16p, 1/28/17
EagleFordEarl said:
Professor Frick said:
Also, chimichurri.

nice fajitas
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River
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9:19p, 1/28/17
1 bunch flat leaf parsley
1cup red wine vinegar
1/3 cup olive oil
1 tbsp oregano
Kosher salt and pepper to taste
1tsp red pepper flakes
2 teeth of garlic, minced

Mix up and enjoy
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EFE
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In reply to Talon2DSO • 9:22p, 1/28/17
Toss olive oil, red wine vinegar, flat leaf parsley, cilantro, jalapeno, and garlic in a blender. (Vinegar: Oil ratio is about the same for all the recipes I found online, I just took the ingredients I liked from the higher rated ones and made it my own) It's better as it ages, but loses its bright color. That stuff is like a week and a half old, but the flavors have intensified quite a bit from when it was fresh.
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Talon2DSO
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9:31p, 1/28/17
I don't know why my pic isn't showing up
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80s Guy
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In reply to Ragoo • 9:36p, 1/28/17
Slicer is gonna rain down hell on you
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jdgilberg
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In reply to Bruce Almighty • 9:37p, 1/28/17
Bruce Almighty said:
Leaving steak out to to get to room temp is a huge food myth. You can cook it straight out the fridge and it doesn't make a difference.


Agreed!

http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html
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EFE
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In reply to Ragoo • 9:39p, 1/28/17
Flat iron...Skirt steak... they both get cooked the same for an identical outcome. And HEB has gotten pretty streamlined in their counter selection, no asking for anything that doesn't come in a box or can't be trimmed from a boxed cut.
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Goodfield Nohit
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9:43p, 1/28/17
There is a food board
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Joe Exotic
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9:51p, 1/28/17
Steak is good grilled, broiled, sous vide and seared, and pan fried. Why? Because it's a big ass hunk of tender meat and that makes it ****ing awesome.


Unless you cook it past medium rare then it sucks and you're an ass hole.
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Liquid Wrench
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9:57p, 1/28/17
I had a carne a la plancha tonight. Thin skirt steak smothered in mushrooms, grilled onions, and monterey jack cheese. I can't tell you how they made it, but it was good.
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jpc08
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In reply to Ragoo • 8:56a, 1/29/17
Ragoo said:
EagleFordEarl said:
Professor Frick said:
Also, chimichurri.

nice fajitas

Chicken or shrimp fajitas
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I Play With Guns
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In reply to Talon2DSO • 9:06a, 1/29/17
Oh my daaamn FEED ME
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Tailgate88
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In reply to powerbelly • 10:20a, 1/29/17
powerbelly51 said:
Steaks should never see the grill.


Wat.

I smoked and reverse seared a couple tri-tips last night that were absolutely fantastic. The grill is a wonderful option to cook a steak.
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Ragoo
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In reply to jpc08 • 10:22a, 1/29/17
jpc08 said:
Ragoo said:
EagleFordEarl said:
Professor Frick said:
Also, chimichurri.

nice fajitas

Chicken or shrimp fajitas
I could go for bolth right about now. Mmmmmmm.
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Humorous Username
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In reply to Talon2DSO • 1:22p, 1/29/17
That steak must not taste that great if you have to smother it with mushrooms.
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