Blue cheese crumbles on a med rare steak
Forums › General Discussion › Blue cheese crumbles on a med rare steak-
Could there be anything better than this?
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Not much...
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I am not a blue cheese fan but I like a good steak!
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La tortuga wrote:
I am not a blue cheese fan but I like a good steak!
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Ever since I moved into a condo and got rid of the grill, I've been perfecting the art of the steak by skillet.
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Sear one side for a minute, flip and sear for another minute. Toss into the oven at 500 for 4 minutes. Last minute add the crumbles. Remove and let stand for one minute covered in foil for the juices to firm up. It's actually a damn fine way to make a steak!
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Try this... Here's a tip...Get a good cast iron skillet. Something you can get nice and hot but will have a even spread of the heat. Cast iron is lovely for this. Get it real close to red hot on the stove. Season your beef to your likening (beef needs nothing more than salt and pepper). Then slap the steak of choice on the hot iron and DON'T TOUCH IT FOR 30 SECONDS! Flip and repeat. There will be smoke. There will be loud sizzling. Trust me. 30 seconds a side and you will get a lovely brown sear. And here's the best part about that sweet cast iron skillet... Pop it in the oven at 350 to finish the cooking. Instead of cutting to check, refer to a temperature guide for your "done-ness". Times in the oven will vary on the cuts thickness. When you pull it out... LET IT REST FOR AT LEAST 5 MINUETS! And while resting don't let it sit in its own juices or you will just ruin that lovely sear you worked so hard to achieve. Sit it airborn on top of a mug or something. 5 whole minuets! Then serve and enjoy.
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I do use a cast iron. I'll try the airborne method next time and see how it fares. 5 minutes seems like a long time to let it sit tho.
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Ϯℌɛ ǤɪǷǷęƦ wrote:
When you subject that meat to the high temperatures like that the juices go crazy in there! They start bouncing and just plain go wherever they can. The bigger the steak the more resting time it needs. If you don't rest properly the second you cut into the steak those juices will escape and run everywhere. But if you're patient then you will give them time to cool and redistribute throughout the meat as they were. For the average size steak 5 minuets is a minimum. If you feel it's getting too cold, loosely cover with foil. Sometime I just put a paper plate on top. Whatever. :)I do use a cast iron. I'll try the airborne method next time and see how it fares. 5 minutes seems like a long time to let it sit tho.
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never heard the airborne part before. cant wait to try that.
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Ϯℌɛ ǤɪǷǷęƦ wrote:
With a cold beer. 🍻Could there be anything better than this?
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I'm more a fan of light Montreal seasoning on a rare steak on the grill. I super heat my grill then sear the steak. I've also used the airborne method to seal in the juices.
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I have a semi
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You boys can make me dinner anytime 😉
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SΦLDΛΤΦ wrote:
I have an SUV (and a bone)I have a semi
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I was wondering why I had 6 invites. I see you used my code lol thanks for the help ;)
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@chips and gipper: my variations on your guide: (1) put the cast iron skillet (dry) in the oven and preheat to 500, plus 5 more minutes (2) room temperature steak, seasoned liberally 30 minutes before cooking with Montreal, a dry rub or just s&p, (3) blot dry with paper towel, (4) lightly coat both sides of steak with canola or peanut oil before it hits the pan. (5) Pan from oven to high burner on stove, steak in for 1-2 minutes depending on thickness, 1 1/2 steak takes 2 minutes for med rare. Flip and put pan into oven for 3-5 minutes, again according to thickness. While steak's in oven, 2 pats of butter on serving plate in center along with steak sauce if desired. When steak comes out of oven, onto the butter/sauce bed, cover with inverted pie plate to rest for 5 minutes. Steak juices redistribute during rest, butter/sauce mix and absorb into the meat, and top crust doesn't get soggy. Perfection!
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Heres the best way to cook the steak... cook the damn steak and then eat it with any sauce of your choice
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Erik leffew wrote:
A good steak needs no sauceHeres the best way to cook the steak... cook the damn steak and then eat it with any sauce of your choice
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Wipe the cows ass and put it on a plate done👍😂😂
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d4v10 wrote:
I laughed harder than i shouldve...Wipe the cows ass and put it on a plate done👍😂😂
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I like a steak simple, with brown butter or just salt and cracked pepper. If I want a sauce, hard to beat a green peppercorn sauce on steak.
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Add: RARE wrote:
Exactly. If you need sauce, you cooked it too long. Well done steaks piss me off. If you wanna eat jerky, eat jerky.Erik leffew wrote:
A good steak needs no sauceHeres the best way to cook the steak... cook the damn steak and then eat it with any sauce of your choice
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“⚡Տɧɑƌøա₭ɪɲɠ⚡ wrote:
med rare is the way to go. med isnt too bad but cooking it any longer is just animal cruelty.Add: RARE wrote:
Exactly. If you need sauce, you cooked it too long. Well done steaks piss me off. If you wanna eat jerky, eat jerky.Erik leffew wrote:
A good steak needs no sauceHeres the best way to cook the steak... cook the damn steak and then eat it with any sauce of your choice
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Wrap it in bacon
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Ϯℌɛ ǤɪǷǷęƦ wrote:
I think I'll try it.Sear one side for a minute, flip and sear for another minute. Toss into the oven at 500 for 4 minutes. Last minute add the crumbles. Remove and let stand for one minute covered in foil for the juices to firm up. It's actually a damn fine way to make a steak!
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⌖🔥ཧ़ཀंེབ།༨ཛყ🔥⌖ wrote:
The wife and went out to eat last night and because of this thread I decided to try the "Bacon and bleu sirloin". Found out that I'm not a blue cheese fan either. 😕La tortuga wrote:
I am not a blue cheese fan but I like a good steak!
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Chips, I dropped the temp down to 350 and tried the airborne method (with a lite foil coverage) tonight. Awesome!!
👍👍👍👍Petnic, I'll give your butter trick a whirl next time.
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🍁 iamcanadian 🍁 wrote:
YumWrap it in bacon
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✮⇚❹☠❶☠❺⇛✮ wrote:
Cracked pepper makes a lot grilled/smoked meats taste awesome.I like a steak simple, with brown butter or just salt and cracked pepper. If I want a sauce, hard to beat a green peppercorn sauce on steak.
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Ϯℌɛ ǤɪǷǷęƦ wrote:
Great to hear! Now all you need is a big ol baked tater and a cold brew. 👍🍺Chips, I dropped the temp down to 350 and tried the airborne method (with a lite foil coverage) tonight. Awesome!!
👍👍👍👍Petnic, I'll give your butter trick a whirl next time.
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