That can be quite good depending on the quality of the cook.homemade broccoli cheddar soup!
What Are You Eating Right NOW?
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Beer cheese cheesesteak and fries
Fries were as stale as a DNB, I should have asked for wedges
Fries were as stale as a DNB, I should have asked for wedges
No vegetables?
I am delicately consuming (in a ladylike manner) one of these apples even though they are not in-season.
Guess which one I’m eating
Guess which one I’m eating
Do you mean cooked on a grill or slathered in sugary barbecue sauce?
I'm eatin' fried cheese curds
OMG, that’s a fantastic way to develop clogged arteries.
Don't eat the whole thing, Fatso. Spead 'dem calories out!
squiggles2
mentally ill (schizophrenic)
Ok, also out of respect for my first fat rating, because leftover steak from Mother's day is what I just ate, I will explain how I make steaks to you all in a well thought out post (sorry, but the only picture right now is going to be the leftover steak that remains at the end of the post):
I'm sure I'm going to get a lot of cooks out there giving me side eye over this, but realize two things:
1) I am not a patient person (shock)
2) I am not working at a restaurant, so I don't do the "appearance is everything" routine. For me, taste is everything.
Step 1 - Buying the steak
You don't need to absolutely buy filet mignon to get the best steak, but in my opinion there are only three types of steaks that I will cook.
1) Filet mignon
2) Ribeye
3) New York strip
That is because of the toughness/tenderness portion of this battle and the fact that I am not a patient person. I do not want to be preparing and gently coaxing the meat into something that people will find enjoyable. I want to get from store to meal as quickly as possible without cutting corners.
What do I look for in a steak? The amount of lean compared to the amount of fat in the steak. Overly fat steaks are generally what I leave to the side. The fat just doesn't cook well the way that I cook the steak.
Step 2 - Preparing the steak
Big step. How do you prepare the steak? The best way to prepare the steak is to let it sit at room temperature for about a half hour to an hour or so before you get ready.
The next step. The way I cook steaks is piecemeal. I am not cooking the entire steak the way that the butcher cuts it. What I end up doing is cutting the steaks a lot beforehand because I just can't get them to cook the correct way on the grill. Again, I'm not a patient person. Sue me.
So, the traditional filet mignon and a lot of the ribeyes and/or strip steaks that I used end up getting cut in half because they are too thick for what I'm about to do to them. The original steak may be about 2 to 3 inches or so and I cut them in half to make them about 1 inch or so. On the ribeyes especially, there will be "little bits" or strips of meat that I will cut out and cook separately.
The ribeye has the filet attached on the one end and a strip on the other end connected by a lot of fat. I end up cutting off the largest pieces of fat and discarding them. Sometimes I do the survivorman challenge and eat the raw pieces of fat or lean to prove that it really is possible. I just don't eat a lot of it. Just a small taste. Especially if they are too small and will fall into the grill while I'm cooking.
So, I end up with steaks that when cooked are a little less than a quarter pound before cooking. I weighed one that was post cooked at it was 2.3 ounces. I would consider this to be average.
I usually separate the meat into categories for the way that I'm cooking, because I'm usually cooking for between 4 and upwards of 20 people. Those categories would be as follows:
1) Types of meat - filets, ribeye portions, strip steak portions, nibblings
2) Thickness of meat - Too thin, just right, too thick to cut again
Step 3 - Seasoning the steaks
When it comes to seasoning the steaks, I've learned the hard way over time. Too much is terrible. Too little means steak sauce needs to be applied. The grill can knock off a lot of the seasoning that you put on it. If you have applied to much seasoning and see it on a certain steak, you can use a paper towel to get rid of the excess seasoning.
Every time I cook, I use the same seasoning because I found this combination to be the one that I and most other people I serve it too enjoy the most:
1) Salt
2) Pepper
3) Onion powder
4) Garlic powder
5) Montreal steak seasoning
Meat tenderizer doesn't need to be a thing with this process. You only use that in place of salt if you are using tougher pieces of meat to do this same process. Meat tenderizer is basically pineapple extract. I've toyed around with other seasonings and just haven't found another combination that I like compared to this one.
First step is to get the different categories of meat and give them their appropriate seasoning. Thicker cuts get more. Thinner cuts get less. Nibblings go into a bowl and are mixed together.
The next thing to know is that I apply all of the seasonings on one side of all of the steaks, then flip them all over and repeat the process.
Second step is to apply the salt. Too much salt can make the steak too salty, who knew. You may just want to test a single meal on yourself when doing this for the first time to get the amount of any of this correct.
After that, I kind of go with pepper, then garlic powder/onion powder, then Montreal steak seasoning last.
When I'm applying any of these, I note the size of the holes that are in the shakers. Salt and pepper can usually be applied in the shakers. The other three tend to have bigger holes and need a steadier hand in order to apply them correctly. Alternatively, you can pour out a bit into your hand and apply with the fingers in your other hand.
After I'm done applying the seasoning, I will usually press on the meat to flatten it a bit further, reducing its toughness/increasing its tenderness even more, and driving the seasoning into the meat at the same time. Flattening the meat also allows for quicker times to cooking the steaks interior, which is a bonus when you are trying to serve many people at the same time.
Step 4 - Cooking the steaks
As I stated before, I use a grill and only the grill to cook steaks. I've tried the oven method before. I find that it dries it out by losing all of the juices that you want locked into the steak. The grill allows you to sear the flesh of the steaks and keep the juices in.
Grills are very temperamental. No two grills are the same. That means no cooking instructions are ever going to be absolute when cooking your steaks. This phenomenon also occurred when I was making pizzas on a brick oven. The back was always hotter than the front of the oven. The back of the grill is always hotter than the front of the grill. The middle of the back is always the hottest spots. The edges of the front are always the coldest spots.
In order to cook everything pretty much evenly, it winds up being a game of "find the hot spot for the steaks not getting done enough" / "which steak got more done and needs to go on a cold spot". Realize that each time you use a spot it will become a colder spot relative to what it was before. So, another game ends up being "turn this steak over on the hot spot right next to it (if possible).
I get the grill up to 400 degrees before I put the steaks on. That has consistently given me the best results in this process.
I try to get as many steaks as possible on the grill at the same time. When cooking for 20 people, this is almost impossible so I go with 2 shifts. The thickest steaks go on the back middle of the grill. The thinnest steaks go on the front of the grill, usually in the center unless I'm doing a lot of people. The nibblings either go on the top rack of the grill or the front sides depending on how crowded it is.
Once the steaks are set, I put the lid down. I will usually count out 60 seconds in my head or out loud after I put the lid down to check them again. Most grills that aren't finicky will give me a set result. That result will be char lines on that side of the steak. I will flip the steaks over, either in place or directly next to that spot (on a hot spot) depending on the space available. The nibbling don't always need to get flipped. These get cooked more like jerky until the end.
I flip the steaks over so that the grill marks on the top are going to be on the same spot as the bottom. When I count of the next minute, I will observe how the steaks are doing overall. This is when the game begins and I will need to cook some steaks more by putting them in hotter sections and cook some steaks less by putting them in colder sections.
When I do the next flip, I will flip 90 degrees to make a cross pattern on the steaks. Another minute, another flip so each side now has the cross pattern. After this, I will reassess again.
At this point in time, I will usually have a test steak. That test steak will be one of the thinner or mid-sized steaks. I cut into it to see how the middle is cooking. I also use the nibblings for this purpose as well. I can eat them and tell how the steaks below them are doing based on the relative rawness/cookness of the nibblings. That's why the nibblings are put onto the coldest sections of the grill.
After that, it is a game of finding the hot spots for the ones that look undercooked on the surface and finding the cold spots for the ones that look overcooked on the surface. I'm usually trying for medium to medium well on the amount that is cooked.
Sometimes I will put all of the steaks to one side, use the scrapper to get the grill clean again on one side to gain more direct heat in the process, then shift all of them to the other side and use the scrapper again. That is because the grill can become colder from the seasoning and other charring that gets left behind. As I said before, the seasoning will get knocked off in the process.
The steaks come off at different times because the steaks will finish at different times. They will usually all come off within 2 minutes of each other from first to last.
Pictured below is the leftover steaks:
Next time I will quote this post and show some freshly done steaks and not the 1 1/2 day variety.
I'm sure I'm going to get a lot of cooks out there giving me side eye over this, but realize two things:
1) I am not a patient person (shock)
2) I am not working at a restaurant, so I don't do the "appearance is everything" routine. For me, taste is everything.
Step 1 - Buying the steak
You don't need to absolutely buy filet mignon to get the best steak, but in my opinion there are only three types of steaks that I will cook.
1) Filet mignon
2) Ribeye
3) New York strip
That is because of the toughness/tenderness portion of this battle and the fact that I am not a patient person. I do not want to be preparing and gently coaxing the meat into something that people will find enjoyable. I want to get from store to meal as quickly as possible without cutting corners.
What do I look for in a steak? The amount of lean compared to the amount of fat in the steak. Overly fat steaks are generally what I leave to the side. The fat just doesn't cook well the way that I cook the steak.
Step 2 - Preparing the steak
Big step. How do you prepare the steak? The best way to prepare the steak is to let it sit at room temperature for about a half hour to an hour or so before you get ready.
The next step. The way I cook steaks is piecemeal. I am not cooking the entire steak the way that the butcher cuts it. What I end up doing is cutting the steaks a lot beforehand because I just can't get them to cook the correct way on the grill. Again, I'm not a patient person. Sue me.
So, the traditional filet mignon and a lot of the ribeyes and/or strip steaks that I used end up getting cut in half because they are too thick for what I'm about to do to them. The original steak may be about 2 to 3 inches or so and I cut them in half to make them about 1 inch or so. On the ribeyes especially, there will be "little bits" or strips of meat that I will cut out and cook separately.
The ribeye has the filet attached on the one end and a strip on the other end connected by a lot of fat. I end up cutting off the largest pieces of fat and discarding them. Sometimes I do the survivorman challenge and eat the raw pieces of fat or lean to prove that it really is possible. I just don't eat a lot of it. Just a small taste. Especially if they are too small and will fall into the grill while I'm cooking.
So, I end up with steaks that when cooked are a little less than a quarter pound before cooking. I weighed one that was post cooked at it was 2.3 ounces. I would consider this to be average.
I usually separate the meat into categories for the way that I'm cooking, because I'm usually cooking for between 4 and upwards of 20 people. Those categories would be as follows:
1) Types of meat - filets, ribeye portions, strip steak portions, nibblings
2) Thickness of meat - Too thin, just right, too thick to cut again
Step 3 - Seasoning the steaks
When it comes to seasoning the steaks, I've learned the hard way over time. Too much is terrible. Too little means steak sauce needs to be applied. The grill can knock off a lot of the seasoning that you put on it. If you have applied to much seasoning and see it on a certain steak, you can use a paper towel to get rid of the excess seasoning.
Every time I cook, I use the same seasoning because I found this combination to be the one that I and most other people I serve it too enjoy the most:
1) Salt
2) Pepper
3) Onion powder
4) Garlic powder
5) Montreal steak seasoning
Meat tenderizer doesn't need to be a thing with this process. You only use that in place of salt if you are using tougher pieces of meat to do this same process. Meat tenderizer is basically pineapple extract. I've toyed around with other seasonings and just haven't found another combination that I like compared to this one.
First step is to get the different categories of meat and give them their appropriate seasoning. Thicker cuts get more. Thinner cuts get less. Nibblings go into a bowl and are mixed together.
The next thing to know is that I apply all of the seasonings on one side of all of the steaks, then flip them all over and repeat the process.
Second step is to apply the salt. Too much salt can make the steak too salty, who knew. You may just want to test a single meal on yourself when doing this for the first time to get the amount of any of this correct.
After that, I kind of go with pepper, then garlic powder/onion powder, then Montreal steak seasoning last.
When I'm applying any of these, I note the size of the holes that are in the shakers. Salt and pepper can usually be applied in the shakers. The other three tend to have bigger holes and need a steadier hand in order to apply them correctly. Alternatively, you can pour out a bit into your hand and apply with the fingers in your other hand.
After I'm done applying the seasoning, I will usually press on the meat to flatten it a bit further, reducing its toughness/increasing its tenderness even more, and driving the seasoning into the meat at the same time. Flattening the meat also allows for quicker times to cooking the steaks interior, which is a bonus when you are trying to serve many people at the same time.
Step 4 - Cooking the steaks
As I stated before, I use a grill and only the grill to cook steaks. I've tried the oven method before. I find that it dries it out by losing all of the juices that you want locked into the steak. The grill allows you to sear the flesh of the steaks and keep the juices in.
Grills are very temperamental. No two grills are the same. That means no cooking instructions are ever going to be absolute when cooking your steaks. This phenomenon also occurred when I was making pizzas on a brick oven. The back was always hotter than the front of the oven. The back of the grill is always hotter than the front of the grill. The middle of the back is always the hottest spots. The edges of the front are always the coldest spots.
In order to cook everything pretty much evenly, it winds up being a game of "find the hot spot for the steaks not getting done enough" / "which steak got more done and needs to go on a cold spot". Realize that each time you use a spot it will become a colder spot relative to what it was before. So, another game ends up being "turn this steak over on the hot spot right next to it (if possible).
I get the grill up to 400 degrees before I put the steaks on. That has consistently given me the best results in this process.
I try to get as many steaks as possible on the grill at the same time. When cooking for 20 people, this is almost impossible so I go with 2 shifts. The thickest steaks go on the back middle of the grill. The thinnest steaks go on the front of the grill, usually in the center unless I'm doing a lot of people. The nibblings either go on the top rack of the grill or the front sides depending on how crowded it is.
Once the steaks are set, I put the lid down. I will usually count out 60 seconds in my head or out loud after I put the lid down to check them again. Most grills that aren't finicky will give me a set result. That result will be char lines on that side of the steak. I will flip the steaks over, either in place or directly next to that spot (on a hot spot) depending on the space available. The nibbling don't always need to get flipped. These get cooked more like jerky until the end.
I flip the steaks over so that the grill marks on the top are going to be on the same spot as the bottom. When I count of the next minute, I will observe how the steaks are doing overall. This is when the game begins and I will need to cook some steaks more by putting them in hotter sections and cook some steaks less by putting them in colder sections.
When I do the next flip, I will flip 90 degrees to make a cross pattern on the steaks. Another minute, another flip so each side now has the cross pattern. After this, I will reassess again.
At this point in time, I will usually have a test steak. That test steak will be one of the thinner or mid-sized steaks. I cut into it to see how the middle is cooking. I also use the nibblings for this purpose as well. I can eat them and tell how the steaks below them are doing based on the relative rawness/cookness of the nibblings. That's why the nibblings are put onto the coldest sections of the grill.
After that, it is a game of finding the hot spots for the ones that look undercooked on the surface and finding the cold spots for the ones that look overcooked on the surface. I'm usually trying for medium to medium well on the amount that is cooked.
Sometimes I will put all of the steaks to one side, use the scrapper to get the grill clean again on one side to gain more direct heat in the process, then shift all of them to the other side and use the scrapper again. That is because the grill can become colder from the seasoning and other charring that gets left behind. As I said before, the seasoning will get knocked off in the process.
The steaks come off at different times because the steaks will finish at different times. They will usually all come off within 2 minutes of each other from first to last.
Pictured below is the leftover steaks:
Next time I will quote this post and show some freshly done steaks and not the 1 1/2 day variety.
Risotto. Unfortunately, I have never tasted risotto that I actually like…and this time was no exception.
I don’t understand how people can like risotto. It seems like a way to ruin perfectly good rice
I don’t understand how people can like risotto. It seems like a way to ruin perfectly good rice