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Gordon Ramsay: how to cook the perfect steak.
DerekJohnson
Administrator, Swaye's Wigwam Posts: 68,523 
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. -
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.
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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.
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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. -
Condo HOA's are the greatest tyranny in the land.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. -
Disagree. Condo HOAs are bad but not nearly as tyrannical as a neighborhood HOAYellowSnow said:
Condo HOA's a the greatest tyranny in the land.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. -
You can still have a BBQ in most neighborhood HOAs.CFetters_Nacho_Lover said:
Disagree. Condo HOAs are bad but not nearly as tyrannical as a neighborhood HOAYellowSnow said:
Condo HOA's a the greatest tyranny in the land.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. -
Disagree. Hondo HOA's are the worst.CFetters_Nacho_Lover said:
Disagree. Condo HOAs are bad but not nearly as tyrannical as a neighborhood HOAYellowSnow said:
Condo HOA's a the greatest tyranny in the land.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. -
They killed him.dnc said:
Disagree. Hondo HOA's are the worst.CFetters_Nacho_Lover said:
Disagree. Condo HOAs are bad but not nearly as tyrannical as a neighborhood HOAYellowSnow said:
Condo HOA's a the greatest tyranny in the land.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. -
Early in my career, had to prepare the annual financials and audit an HOA. Pre-Sarbanes Oxley when auditors could do both.
Fuck those guys. What a bunch of pieces of shit. They whined about, like, $200 in professional fees.
Miserable people those who are on the board of HOAs.
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I can understand a condo HOA forbidding BBQs due to safety and insurance. Subdivision HOAs are worse.YellowSnow said:
You can still have a BBQ in most neighborhood HOAs.CFetters_Nacho_Lover said:
Disagree. Condo HOAs are bad but not nearly as tyrannical as a neighborhood HOAYellowSnow said:
Condo HOA's a the greatest tyranny in the land.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.
A friend is on his subdivision HOA and their rules forbid above ground pools. Ok, cool. Beginning of COVID he gets a call or email from someone complaining about an above ground pool. He walked over to look at it and it was a kiddie pool.
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I'm reporting my neighbor for having 5 dead arborvitae running along the side of their lot that's adjacent to the road. MF'er need to cut those things down.CFetters_Nacho_Lover said:
I can understand a condo HOA forbidding BBQs due to safety and insurance. Subdivision HOAs are worse.YellowSnow said:
You can still have a BBQ in most neighborhood HOAs.CFetters_Nacho_Lover said:
Disagree. Condo HOAs are bad but not nearly as tyrannical as a neighborhood HOAYellowSnow said:
Condo HOA's a the greatest tyranny in the land.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.
A friend is on his subdivision HOA and their rules forbid above ground pools. Ok, cool. Beginning of COVID he gets a call or email from someone complaining about an above ground pool. He walked over to look at it and it was a kiddie pool. -
This is an instance where we can both be right.CFetters_Nacho_Lover said:
I can understand a condo HOA forbidding BBQs due to safety and insurance. Subdivision HOAs are worse.YellowSnow said:
You can still have a BBQ in most neighborhood HOAs.CFetters_Nacho_Lover said:
Disagree. Condo HOAs are bad but not nearly as tyrannical as a neighborhood HOAYellowSnow said:
Condo HOA's a the greatest tyranny in the land.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.
A friend is on his subdivision HOA and their rules forbid above ground pools. Ok, cool. Beginning of COVID he gets a call or email from someone complaining about an above ground pool. He walked over to look at it and it was a kiddie pool.
My hyperbole is more of an observation that condo living is inherently more restrictive than single family do to its communal nature.
That said every condo I’ve ever lived in has allowed BBQs. I made sure I had a current fire extinguisher on hand. -
