the deliciousness thread

jt09 · Ladies Man Joined: 16 Jan 2003 Posts: 22083 City: Austin

edit: let's turn this into the awesome cooking thread. if you make something badass, share it w/ us!

i learned how to cook this because of the posters on shaggybevo and because of recent interest, it seems like there'd be some value in sharing here.

starting point

about an hour before firing the steak, you need to start the garlic. trim the tips, top w/ olive oil and into the oven for an hour at 325. if you don't have a garlic roaster, you are a ruhtard. they are <$15 on amazon and worth their weight in gold.

salting the steak. you are trying to dry the outer layer of the steak so that the sear is more effective and you keep the juiciness of the inside of the steak. it's scientific and all that. i trim that triangle tip off the end - can never get a good bite out of it and those scraps are perfect for tomorrow morning's omelette. coat w/ kosher salt for 30 min.

trim, oil and salt the asparagus

cut your shrooms

clarify your butter

rinse the salt off the steak, dry

tiny bit of olive oil on your fingertips, rub just enough to help pepper stick. tons of ground pepper.

get that skillet HOT!

sear for 45 seconds each side and then into the oven at 500 degrees for 4 min

get your roasted garlic and pull each bulb out, intact

steak needs to rest on the cutting board for 10 min, covered

grill up the asparagus

sautee those mushrooms in clarified butter, add garlic in last 2 minutes (keeps garlic from mushing)

deliciousness

chavez · RIP MHL 04/25/1958 - 01/11/2006

So freaking full of WIN!!!

goofyboy · Posted: May 12, 2012 7:05 pm Post subject:

Looks good. Glad you finally or it down.

ontrider · Ladies Man Joined: 30 Jul 2003 Posts: 16491 City: Russia

Exempt your steak is growing a fungus on it.

chavez · RIP MHL 04/25/1958 - 01/11/2006

You can always tell who is posting from a smartphone.... Lol at the two posts^

Sent from my mobile device.... Laughing

ontrider · Ladies Man Joined: 30 Jul 2003 Posts: 16491 City: Russia

Yeah, here's the sad part... that wasn't from my mobile device. Just a reflection of my mental state at the moment. Confused

BTW - nice job jt

Neognosis · Ladies Man Joined: 13 Jan 2003 Posts: 17617 City: Webster

How long do you leave the steak in the oven at 500?

finkle · Wakeboarder.com Freak Joined: 22 Sep 2003 Posts: 4067

Looks delish but you aren't resting the steak long enough after searing. If you would, the steak wouldn't "bleed" like it did. Next time, give it at least 15 minutes at room temp on a plate. You will thank me. Btw, your foil step is unnecessary.

pyrocasto · Posted: May 13, 2012 6:12 am Post subject:

We had to postpone mothers day dinner for my family, I may try this for that.

Lop · Posted: May 13, 2012 6:21 am Post subject:

You're gonna make some dude a happy husband some day... Lol

E.J. · Ladies Man Joined: 15 Jan 2003 Posts: 7597 City: Mogadishu

Looks like I need to do some shopping on Amazon.com.... Didn't even know there was such thing as a garlic roaster... Confused

Will try this out when it arrives, thanks for the post/info, Jt....

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

Awesome post. I did a very similar process last night making the steak for my wife for her Mother's Day dinner. I did jt's salt method and seasoning method...follow Alton Brown's method for cooking...and did a similar rest to jt. Our was much more to the rare side, which we liked.

I saw the garlic roaster when researching the method for roasting garlic...might have to get one of those. We used some of the roasted garlic, mashed in butter, to make garlic bread. I took a bunch of pictures...I'll get them uploaded and posted some time today.

jt09 · Ladies Man Joined: 16 Jan 2003 Posts: 22083 City: Austin

jt09 · Ladies Man Joined: 16 Jan 2003 Posts: 22083 City: Austin

pyrocasto · Posted: May 13, 2012 12:04 pm Post subject:

Lop · Posted: May 13, 2012 1:03 pm Post subject:

jt09 · Ladies Man Joined: 16 Jan 2003 Posts: 22083 City: Austin

wakeboarderdave1 · Posted: May 13, 2012 6:45 pm Post subject:

How'd you cook the shrimp?

Aubs · Motorboat Queen Joined: 12 Jan 2003 Posts: 9167

pyrocasto · Posted: May 14, 2012 3:33 am Post subject:

Tbonez · Posted: May 14, 2012 4:54 am Post subject:

I've been doing skillet steaks for a while now and in my opinion nothing touches them in terms of taste..

There are a couple of suggestions I can make:

I use the kosher salt but use a lighter layer and leave it on..Its got a great flavor.
A use a cast iron skillet - You get a much better product
Put cast iron skillet in oven while it preheats to 500...
Take skillet out of oven when it reaches 500 degrees
Then continue with the burner sear and oven cook as you outlined.

To me the skillet type and the preheat are huge in regards to taste. Im not sure why the oven skillet preheat is so much better than a stove top preheat, but it is. I may be wrong but I feel like the burner never gets up to the temps the oven can. The sear is so much better with the oven preheat.

In addition if you use a cast iron skillet make sure to season it with lard for two or three hours on low heat to season the skillet.

jt09 · Ladies Man Joined: 16 Jan 2003 Posts: 22083 City: Austin

Okie Boarder · Ladies Man Joined: 03 Mar 2008 Posts: 10056 City: Edmond

jt09, nice presentation on the shrimp, too.

Tbonez, that is the method Alton Brown's recipe uses and what I did.

Here are the pics I took. I didn't document every step like jt, but you can get the jist of it.

Wakebrad · Ladies Man Joined: 11 Dec 2003 Posts: 12257 City: Dallas

Nice! There better have been a lady over there to enjoy that and reward all that hard work. Looks awesome but there's no way I'd do it for just me.

goofyboy · Posted: May 14, 2012 6:48 am Post subject:

Nor*Cal · Ladies Man Joined: 12 Jan 2003 Posts: 9479 City: Sac

I've been doing some serious cutting lately so this thread makes me fuggin hungry...

goofyboy · Posted: May 14, 2012 8:58 am Post subject:

Nor*Cal · Ladies Man Joined: 12 Jan 2003 Posts: 9479 City: Sac

goofyboy, nah, those kids are too skinny. I guess both those dishes are close to paleo, just massive portions compared to what I've been eating these days. Down a lot from New Years and on a mission to get lean.

Chattwake · Posted: May 14, 2012 9:04 am Post subject:

Whaaaaa? I thought you could eat the hell out of red meat and veggies and cut up. Just ditch the carbs.

Nor*Cal · Ladies Man Joined: 12 Jan 2003 Posts: 9479 City: Sac

Chattwake, calories are calories last I checked. Not to mention having to workout so you actually have something worth defining.

Bambamski · Posted: May 14, 2012 5:47 pm Post subject:

oakie too rare for me

I don't think I can do the skillet thing. if you have the steak in the skillet in the oven does one side get done more then the other? just because it's sitting in a hot skillet still?

as for the shrimp. try some nice big shrimp like you have. Melt some butter in the skillet get it nice an hot and had sambooka (sp) watch for the flare up and then add the shrimp. You only need to cook for 3 minutes or so, if that. Best way to eat the shrimp IMO.. I can't get enough of them.

As for the steak. I like to sear the the steak on both sides and then throw on the top rack of the bbq for 5-7 minutes. Let stand in the tin foil for 10 minutes. and it comes up similar to yours. On the grill I don't have the little what do you call them burnt pieces on the steak. Do you know what I mean. I also like a little leaner steak though.

finkle · Wakeboarder.com Freak Joined: 22 Sep 2003 Posts: 4067

Jt, let the steak rest for 15 minutes after searing. Then put it in the oven and finish as normal. Trust me, you will never have a bloody steak and it will be way more tender. You will thank me. You can still rest it for like 5 minutes after the oven but rest after searing is vital.

Tbonez · Posted: May 14, 2012 8:47 pm Post subject:

Tbonez · Posted: May 14, 2012 8:51 pm Post subject:

jt09 · Ladies Man Joined: 16 Jan 2003 Posts: 22083 City: Austin