still full from Chinese for lunch
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still full from Chinese for lunch
It gives me indigestion too feelay, but I eat it anyway. I'll eat them Hot Wings this weekend expecting the same.
T'weren't bad. Meatloaf, hashbrowns, peas, and a cold BL that didn't make it in the pic.
Attachment 110779
Attachment 110780
man, that looks GOOOOD!
x2!!!!Quote:
Originally Posted by feeshrman
Wife just left goin to get us a movie and a club sammich from BJ s here in town. Gonna take it easy tonite.
That does look good Neon, and feesh, why did u post that pic of the cocktail? Flung a craving on me bro.
Sent from my dang phone
Sent from my dang phone
Think were gonna have some pork chops cooked somehow inside. It's a lil cold and startin to spit a lil snow, don't feel like doin much outside
Gonna be some store-bought oven burritos and eggnog with some nice bourbon, cinnamon, vanilla, and little nutmeg. But tomorrow... tomorrow I'll feast on some 2inch t-bones I have drying in the fridge over-night!
Here's the recipe if anyone wants. It's slightly edited from the site I pulled it from.
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Buy a thick cut of meat like a porterhouse. If its more than 2" thick it's usually better. Look for a lot of marbling (little white lines of fat through the meat). The more the better.
Stick the meat unwrapped on a rack in the fridge overnight (watch out for cross-contamination! make sure your fridge is clean). This ages the meat and helps dry it out. Then like an hour before you cook take it out of the fridge, pat it down with paper towels, and leave it out until your ready to season.
Preheat your oven to really hot, like 500F, and stick your cast iron pan in there. That will ensure your pan is super hot and get a sear on your meat quickly.
Season both sides of the steak with coarse salt, pepper, and like a teaspoon of oil. I find peanut oil to be better than olive oil but it doesn't really make much difference.
Turn stove on high heat.
Pan out of the oven using a thick oven mitt. Stick your steak in there and place on the stove top, it should hiss loudly and start to sear immediately. This is the goodness. 2 minutes on both sides, then stick about three tablespoons of room temperature butter and three sprigs of fresh rosemary on top of the steak and throw that baby in the oven.
after about 3 minutes, open the oven (there will be lots of smoke, run your fan), and flip the steak. 2 or three more minutes, pull it out. If you like it more on the well done side, leave it a little longer. Do not leave it for more than like 5 minutes because you might as well just make hamburgers. Take it off the heat. Using a wooden spoon or large soup spoon tilt the pan and repeatedly spoon the butter and juices onto the steak. Baste in all its glory.
Let the meat rest for about five minutes. I use that time to make the plate prettified. Mash potatoes or cheesy grits on the bottom. Brussel sprouts on the side. Maybe some good goats cheese on top of the steak. Be creative.
Notes:
1. peanut oil is fine (if nobody has nut allergies), but can give it extra flavors. if you use olive oil use extra light, not extra virgin. extra light's smoke point is around 470F, extra virgin is around 370F. ghee (clarified butter) works well too and smokes around the same temp as canola. canola oil has the highest out of the ones listed and is generally the cheapest and imparts the least flavor.
2. when you're letting the meat rest, elevate it on a teacup or something so it doesn't sit in its own juices, this preserves the crust you've formed.
Attachment 110791NM mine don,t look as good but it was pretty tastey......