Gordon Ramsay: how to cook the perfect steak.
Comments
-
For me it's the peeling that's annoying. That shit gets everywhere and I get yelled at regularly for not cleaning all of it up. I also used to buy big jars of Christopher Ranch minced garlic. It definitely tastes and smells like shit compared to fresh. I'd rather use granulated.YellowSnow said:
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.
I did it his way with about half a bulb, maybe 8sverage size cloves. Crushed them a little with my hand. The butter really absorbed the flavor. -
Like we say, No.YellowSnow said:
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 have some friends that are obsessed with always cooking steaks perfectly each time. They spend all evening prepping everything, chopping stuff, lighting the barbecue, etc. Then when everything is ready, there's about 15 minutes of actual eating and then we're done and there's at least 20 minutes of clean up.
I dunno. I love a good steak. It's just never worth all that hassle. It's just food. Plenty of better ways to stimulate that dopamine. -
Fenderbender123 said:
I have some friends that are obsessed with always cooking steaks perfectly each time. They spend all evening prepping everything, chopping stuff, lighting the barbecue, etc. Then when everything is ready, there's about 15 minutes of actual eating and then we're done and there's at least 20 minutes of clean up.
I dunno. I love a good steak. It's just never worth all that hassle. It's just food. Plenty of better ways to stimulate that dopamine.
-
I mean hey if you like cooking and food as a source of entertainment, more power to you. It's just not my thing.
Unless I'm cooking for somebody else, like a lady. Then it's more fun. I'll sip on a beer and visit. -
I have procured some nice vajzeen on more than one occasion with my steak cooking skillz.Fenderbender123 said:I mean hey if you like cooking and food as a source of entertainment, more power to you. It's just not my thing.
Unless I'm cooking for somebody else, like a lady. Then it's more fun. I'll sip on a beer and visit. -
I was cooked a sous vide steak not long ago for the first tim. Wouldn't be my number one choice but it was damned good.
-
You're treading on Yella board sacred ground here lol.Fenderbender123 said:I have some friends that are obsessed with always cooking steaks perfectly each time. They spend all evening prepping everything, chopping stuff, lighting the barbecue, etc. Then when everything is ready, there's about 15 minutes of actual eating and then we're done and there's at least 20 minutes of clean up.
I dunno. I love a good steak. It's just never worth all that hassle. It's just food. Plenty of better ways to stimulate that dopamine.
I don't think I spent two minutes on prep for the steak I posted about. I sliced up half an onion to saute in the steak pan and a tomato for a small salad. Then I ate it really slow, more like 20 minutes. My dog was begging so I took my time and made him suffer. -
I've tried it his way three times now and I'm getting it down to a science. I don't know if this makes me a retard, but I've always cooked with either butter or olive oil, but not both. I bought the air fryer because I was tired of all the smoke from the butter burning on the cast iron. But like Gordon says, start with the olive oil so it doesn't burn then add your crushed garlic and butter after you've gotten your sear.chuck said:
For me it's the peeling that's annoying. That shit gets everywhere and I get yelled at regularly for not cleaning all of it up. I also used to buy big jars of Christopher Ranch minced garlic. It definitely tastes and smells like shit compared to fresh. I'd rather use granulated.YellowSnow said:
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.
I did it his way with about half a bulb, maybe 8sverage size cloves. Crushed them a little with my hand. The butter really absorbed the flavor.
I'm getting the searing down just right, and I'll be damned if it doesn't taste as good as almost any restaurant I've been to, with a couple of notable exceptions.
I really appreciate this video. -
The olive oil first thing was also informative to me.DerekJohnson said:
I've tried it his way three times now and I'm getting it down to a science. I don't know if this makes me a retard, but I've always cooked with either butter or olive oil, but not both. I bought the air fryer because I was tired of all the smoke from the butter burning on the cast iron. But like Gordon says, start with the olive oil so it doesn't burn then add your crushed garlic and butter after you've gotten your sear.chuck said:
For me it's the peeling that's annoying. That shit gets everywhere and I get yelled at regularly for not cleaning all of it up. I also used to buy big jars of Christopher Ranch minced garlic. It definitely tastes and smells like shit compared to fresh. I'd rather use granulated.YellowSnow said:
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.
I did it his way with about half a bulb, maybe 8sverage size cloves. Crushed them a little with my hand. The butter really absorbed the flavor.
I'm getting the searing down just right, and I'll be damned if it doesn't taste as good as almost any restaurant I've been to, with a couple of notable exceptions.
I really appreciate this video.
