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Gordon Ramsay: how to cook the perfect steak.
DerekJohnson
Administrator, Swaye's Wigwam Posts: 69,871 
https://www.youtube.com/watch?v=vxF1n96cpHUComments
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I just learned that prepping garlic doesn't need to take me so long, at least not for a steak.
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Same herechuck said:I just learned that prepping garlic doesn't need to take me so long, at least not for a steak.
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Thanks Taft!
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Good chit…
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Garlic press !chuck said:I just learned that prepping garlic doesn't need to take me so long, at least not for a steak.
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Too bad he didn’t show the inside to prove his expertise.
My go-to meat rub:
https://fivemarysmeats.com/products/m5-spice-rub -
They don't have bbq's in England, do they?
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Did @SafewayFrank recommend that @BennyBeaver ?BennyBeaver said:Too bad he didn’t show the inside to prove his expertise.
My go-to meat rub:
https://fivemarysmeats.com/products/m5-spice-rub -
I did a really fat NY just like this last night. I would've normally reverse seared it but I just let it warm on the counter for a good long while and managed med-rare with a nice crust. Fuckin good.
You still have to peel it for that. I don't know if I'll ever peel another clove now that I've seen the light.YellowSnow said:
Garlic press !chuck said:I just learned that prepping garlic doesn't need to take me so long, at least not for a steak.
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I used to buy a lot of minced (Chinese slave peeled) garlic cause I was lazy AF, but it just tastes like shit compared to fresh.chuck said:I did a really fat NY just like this last night. I would've normally reverse seared it but I just let it warm on the counter for a good long while and managed med-rare with a nice crust. Fuckin good.
You still have to peel it for that. I don't know if I'll ever peel another clove now that I've seen the light.YellowSnow said:
Garlic press !chuck said:I just learned that prepping garlic doesn't need to take me so long, at least not for a steak.
I don't mind peeling as much as chopping. The garlic press still saves a lot of time.
I've had success reverse searing on the grill for a bit - let it rest for a bit - and then get the final high temp sear in cast iron.
Get the best of both worlds this way.
