10/29 - Spoopy Sunday!

Salt, pepper, garlic.

If you need more than that to make it taste great, you either need better steak, or you need to learn to apply the heat better.

Steak isn't much of a chef's centerpiece. Most of the flavor just comes from... having good steak. Lol.

 

I have this ancient cast iron skillet that is the bomb diggity for a nice steak. Om nom nom.

 

I like doing my mushrooms in a brandy with some butter. They are perfect with a nice red steak.

 

Sometimes instead of chicken I put steak in my crock pot meal.

 

Oh, for sure. Except I use mine for everything, not just steak.

 

Holy fucking hell dude, did I ever say I don't use it for other things?

Oiy.

 

Hold on, I can do that too.

Did I ever say you didn't?

 

I use my big cast iron skillet on the grill quite a bit. It works really well.

 

If it doesn't have fat content, it is, de-facto, "low-quality steak".

 

The tenderloin of the cow has very little fat content whether it's choice or prime. There is fat, it's just very little due to the part of the steak. I'm still partial to the ribeye myself though.

 

I really like setting them on fire with brandy. I just, love flambeing anything I possibly can, for science. Then Matt got me a blowtorch, and I turned into a little fire bug. I won't pretend to be a pro or anything, but I grew up around my Uncle who is a bomb diggity chef (and had his own small time cooking show which was HYSTERICAL!) and I got to take classes at LCB when I was working in Paris. Seriously was so much fun! I still cringe if anyone yells, "VITE VITE VITE!" cause the teacher I had would tear me a new one in french for not chopping fast enough for his liking lol.

I got into that finally when we lived in Georgia, it made the best damn bbq taters of my life, and when the entire town still didn't have power to boot!



Plus it made for a purty picture.

 

Get some fingeling potatoes and mushrooms and chop up some onions into fours, then add white wine, garlic and a whole shitload of butter to the skillet after some of the wine cooks down. It's really good with a proper flank steak.

 

*unsatisfying soylent chewing intensifies*

 

*stuffs one more cookie in mouth and rubs high metabolism stomach*

 

*continues chewing on third eggo*

 

Oh snap, that sounds good! I'm def gonna try that. i love a good flank steak! If you haven't made brazillian garlic butter skirt steak yet....you must. I made it with Pao De Quiejo rolls (yuca flour and cheese, can't go wrong) and a slightly less meaty version of Feijoada. A month later I was cohabitating, coincidence? I THINK NOT!

 

You definitely get into the whole cooking experience.

My ideal cooking experience is dropping $60 on a raw piece of meat that's so inherently delicious that I'd have to put forth that same amount of enthusiasm in the opposite direction in order to intentionally ruin it.

 

I use a cast iron skillet for steak too. I fry it up in butter, throw some canned pineapples in it, add onions, green peppers, and whatever other veetables I have. Then add a bunch of random ass seasonings - salt is the key though. - and just not bein a psusy about what you eat. Shit's steak and has butter and is ful of ood stuff. top notch.