quote:you should be shot for even joking about putting A1 on a steak.
A1 and no salt needed.
quote:true.
You also don't need to bring steak up to room temp. Another myth that has been debunked.
quote:quote:you should be shot for even joking about putting A1 on a steak.
A1 and no salt needed.
unless you eat it well done, then you should be shot on principal.
quote:i'd say it was on porpoise, but I just wasnt thinking.quote:quote:you should be shot for even joking about putting A1 on a steak.
A1 and no salt needed.
unless you eat it well done, then you should be shot on principal.
Misspelling principal should get you shot on principle.
quote:you grill people are encroaching on my safe space.
When I grill steaks, I baste them with butter and flip about every 30-45 seconds. Then I move them to the cooler side of the grill and let them finish.
quote:Let's get all uppity and foodie and throw a fried egg on top of it. That seems to class everything up, right?quote:you should be shot for even joking about putting A1 on a steak.
A1 and no salt needed.
unless you eat it well done, then you should be shot on principal.
quote:quote:Let's get all uppity and foodie and throw a fried egg on top of it. That seems to class everything up, right?quote:you should be shot for even joking about putting A1 on a steak.
A1 and no salt needed.
unless you eat it well done, then you should be shot on principal.
quote:quote:you grill people are encroaching on my safe space.
When I grill steaks, I baste them with butter and flip about every 30-45 seconds. Then I move them to the cooler side of the grill and let them finish.
#apartmentliving
quote:I thought you were supposed to put it in the crockpot with a bottle of Dr Pepper and a few cans of Campbell's cream of mushroom soup?
Grind up steak
Mix with manwich
Put in a bun
quote:oh I have used both for years. And reverse sear does wonders for reducing the amount of smoke.quote:quote:you grill people are encroaching on my safe space.
When I grill steaks, I baste them with butter and flip about every 30-45 seconds. Then I move them to the cooler side of the grill and let them finish.
#apartmentliving
Use a skillet on your stovetop. Just be sure to open all the windows. (This means waiting until it is comfortable to leave your windows open for a while.) I've heard, though I can't recommend it, that shower caps over the smoke detectors will keep them from going off. I've also heard that if you do this, don't forget to take the shower caps off when you are done.
quote:quote:quote:you grill people are encroaching on my safe space.
When I grill steaks, I baste them with butter and flip about every 30-45 seconds. Then I move them to the cooler side of the grill and let them finish.
#apartmentliving
Use a skillet on your stovetop. Just be sure to open all the windows. (This means waiting until it is comfortable to leave your windows open for a while.) I've heard, though I can't recommend it, that shower caps over the smoke detectors will keep them from going off. I've also heard that if you do this, don't forget to take the shower caps off when you are done.
quote:I stick with strip steaks as I always cook inside. Best of both worlds.
Ribeyes are cooked outdoors, filets are cooked indoors.
quote:
I believe in salting with kosher salt well in advance of cooking. I think I've read that it initially draws out moisture, but then the salt disolves in that moisture and works its way back in while also denaturing some of the proteins and making it more tender.
http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html
http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html
quote:
I just a saw website that said to wait to add salt AFTER cooking as salt will draw moisture out of the meat if applied before cooking.
That being said, I've always been a "before" guy.
quote:eye kant spel ether......quote:i'd say it was on porpoise, but I just wasnt thinking.quote:quote:you should be shot for even joking about putting A1 on a steak.
A1 and no salt needed.
unless you eat it well done, then you should be shot on principal.
Misspelling principal should get you shot on principle.
quote:Only if it's a poached quail egg.quote:Let's get all uppity and foodie and throw a fried egg on top of it. That seems to class everything up, right?quote:you should be shot for even joking about putting A1 on a steak.
A1 and no salt needed.
unless you eat it well done, then you should be shot on principal.
