Steak:

[Hasbinlulz]

So.. I just did this:
http://forums.egullet.org/topic/119838-the-best-way-to-cook-a-thick-steak/

With an assuredly lesser cut of steak than pictured there..

..and it came out a bit overcooked for my usual tastes, but it was the juiciest, most flavorful, tastiest steak I have ever had.

I highly recommend at least trying this.

My only caveat is easy on the salt if you're using salted butter. Mine came out perfectly, but i added "too little" salt in my mind so I could add a bit more after it rested to taste..

[dredge]

a couple observations, that is a rather thick steak, if fact it's has the rib bone, making it technically a chop, it's the same steak that a roasted prime rib would come from, although prime rib is in the whole rib roast form. I wouldn't go trying this with a fast cooking steak.

[quido]

What cut of steak did you use? How much did your mom pay for it?

[Orikle]

Lol ^

[Visual]

oddly enough, the best steak I have had was a ribeye i threw on a charcoal grill and doused with jack. Gave it little attention and flipped once, maybe twice.

Never been able to replicate that. Must have just been on tasty cow. Even Kobe steak's at fine dining establishments have not matched it in terms of taste.

[Hasbinlulz]

What cut of steak did you use? How much did your mom pay for it?
1stly: lol

2ndly: a 1" ribeye with no boner, and it had almost no marbling, so had to be select.. still, it came out fucking amazing.

[Hasbinlulz]

a couple observations, that is a rather thick steak, if fact it's has the rib bone, making it technically a chop, it's the same steak that a roasted prime rib would come from, although prime rib is in the whole rib roast form. I wouldn't go trying this with a fast cooking steak.
Lobel's calls it a rib steak:
1 (28 oz.) Bone-in Rib Steak $79.98

Who to believe...

Lobel's (http://www.lobels.com/store/item.aspx?item=9) of New York:
Tasting is Believing
Lobel’s of New York is the best source for the finest and freshest USDA prime dry-aged steaks, roasts, specialty meats, and gourmet products that money can buy.

dredge:
At least I'm not a lip syncing Tran-sexual butt fucker

[Smyd]

i will be trying this out tonight, word up

[dredge]

My favorite steak is a nice Filet Mignon served Oscar style topped with sauce Bearnaise', asparagus spears and crab meat.

I made this for my fiance's birthday last Jan., I didn't have any crab.
https://sphotos-a.xx.fbcdn.net/hphotos-ash4/419709_267898536614147_479358102_n.jpg

This is my Steak Au Poivre with crispy cotton tail onions:
https://sphotos-a.xx.fbcdn.net/hphotos-snc6/222701_149325945138074_1414651_n.jpg
https://sphotos-b.xx.fbcdn.net/hphotos-snc6/227100_149325575138111_3427748_n.jpg

This one is Blackened Medallions of filet with Bleu cheese crust, in a demi glace
https://sphotos-b.xx.fbcdn.net/hphotos-ash4/230353_149325595138109_7419996_n.jpg

This was tonight's dinner, Shepherd's Pie:
https://sphotos-b.xx.fbcdn.net/hphotos-prn1/60837_412953332108666_1737606897_n.jpg

https://sphotos-a.xx.fbcdn.net/hphotos-ash4/228328_412981508772515_1309687038_n.jpg

I need to make this again soon, can you guess what it is?
One of my favorite meals of all time:
https://sphotos-b.xx.fbcdn.net/hphotos-snc7/407236_257499774320690_523090287_n.jpg
.
.
.
.
.
.
.
Low Country Shrimp and Grits with Red Eye Gravy :-)

[Hasbinlulz]

dredge eats only teh finest meats an cheeses

[dredge]

Lobel's calls it a rib steak:
1 (28 oz.) Bone-in Rib Steak $79.98

Who to believe...

Lobel's (http://www.lobels.com/store/item.aspx?item=9) of New York:


dredge:

all the same thing smart guy:
See also: Ribeye, Delmonico, Entrecôte, Prime rib

[Hasbinlulz]

you're the one who made a distinction smart guy

[Lexical]

Holy hell! Dredge cook me food sometime.

[dredge]

dredge eats only teh finest meats an cheeses

and fish
https://s3-media1.ak.yelpcdn.com/photo/a5jYLQr4heWayEzK98-axA/l.jpg

[OforOppression]

dredge eats only teh finest meats an cheeses

dredge and harrison should hook up. dredge creates, harrison supplies.

[quido]

If you think Harrison has access to premium dankness like this, you are sorely mistaken. However if you want some off-brand sliced turkey for a mediocre sandwich, he's your guy.

[Jacquouille]

If you think Harrison has access to premium dankness like this, you are sorely mistaken. However if you want some off-brand sliced turkey for a mediocre sandwich, he's your guy.

What exactly is it that your fed off in your basement big guy ?

Come to Paris for some real food ;)

[Smyd]

Dredge, you asshole!
Post some fokking recipe's omg!!!!!!!!!!!!@@@@@

[dredge]

also i hate that tired fuckin scoop of potatoes, with veggies piled next to it.

the potatoes are basically fries and the veggies are there so I don't look like a pig as i devour my 16oz slab of cow.

gimme a fucking side id actually like to eat as much as the steak .... shit some perfectly cooked vinegar fries would be better than those veggies.

those 3 plates with the same sides pics were taken at a restaurant I opened while working in Mongolia, the photographer wanted to take some test shots for the menu

[Smyd]

seriously, i want recipe's. i need to broaden my horizons and this thread seems like a good place to start.

[dredge]

https://sphotos-a.xx.fbcdn.net/hphotos-snc6/225754_149074115163257_8012331_n.jpg

https://sphotos-a.xx.fbcdn.net/hphotos-snc6/228573_149074121829923_3890191_n.jpg

https://sphotos-a.xx.fbcdn.net/hphotos-snc6/228610_149325498471452_4506733_n.jpg

https://sphotos-b.xx.fbcdn.net/hphotos-snc6/225885_149325505138118_4549232_n.jpg

https://sphotos-a.xx.fbcdn.net/hphotos-ash4/229447_149325538471448_7452003_n.jpg

https://sphotos-a.xx.fbcdn.net/hphotos-ash4/227798_149074108496591_3945726_n.jpg

https://sphotos-a.xx.fbcdn.net/hphotos-ash4/227112_149074165163252_5517688_n.jpg

https://sphotos-a.xx.fbcdn.net/hphotos-snc6/227572_149074175163251_6846802_n.jpg

https://sphotos-b.xx.fbcdn.net/hphotos-ash4/229128_149325461804789_5469329_n.jpg



https://sphotos-b.xx.fbcdn.net/hphotos-snc6/230413_149326041804731_59207_n.jpg

The kitchen was so tiny and cramped, the owned invested in flat screen tv's and bought the kitchen cheap equipment. I hear the place went to hell after I left.

[dredge]

here is the only review of the restaurant I could find in English:

The place was empty and I think we startled the waitress’ out of their boredom induced coma as we marched inside. We picked the first table for two and sat down with a menu each, flicking quickly through the cheeseburger and pizza sections to the Mongolian fare, right on the back page.

We ordered three of the most Mongolian sounding dishes there were and waited patiently with a glass of Chinggis Beer.

Each came out with at around 40 minute intervals, just long enough to have us believe they had forgotten the next but sure enough nearly three hours later we gave up and called defeat. We had the waitress wrap up our final portion of Buuz (mutton & onion stuffed dumplings) as we just could not handle any more mutton or dumpling!



.........
funny thing is the menu I wrote didn't even have any pizza, burgers or Mongolian items on it :-(

[Hailto]

Dredge, can you post up a recipe for the shrimp and grits? Have always wanted to try making that.


Also, going back to the steak post, i generally sear one side in a pan with some butter, then flip it and put it into a hot oven to finish cooking, i think its like 10 minutes at 400 for medium rare or something, seems like the best way to get an even cook, and i suck at grilling steaks.

[Orruar]

Frilly presentation and fancy sauces are usually an attempt to mask shitty taste brought about by poor grilling. Here's how a steak should look:

http://ak1.ostkcdn.com/img/mxc/090813_charcoal_grilled_steak.jpg

[Orruar]

I made this for my fiance's birthday last Jan., I didn't have any crab.
https://sphotos-a.xx.fbcdn.net/hphotos-ash4/419709_267898536614147_479358102_n.jpg


It's a shame some chick sucked 30 dicks and then puked on your steak.

[quido]

Lmao! I agree. Quality steak doesn't need a bunch of bullshit on it. A little demi-glace on hanger steak or something is ok, but a bunch of fucking white sauce on a quality steak is an abomination.

I'll take my steak well done and with a bottle of ketchup!!!

[Ephirith]

Frilly presentation and fancy sauces are usually an attempt to mask shitty taste brought about by poor grilling. Here's how a steak should look:

Hostility toward skillful preparation is usually an attempt to mask culinary ignorance brought about by poverty and/or general retardation.

You're probably the asshole at the barbecue who insists the burgers be served raw because it's manly.

[quido]

Just because some stuffy asshole says something is tasty doesn't mean it necessarily is.

[Lorraine]

Lmao! I agree. Quality steak doesn't need a bunch of bullshit on it. A little demi-glace on hanger steak or something is ok, but a bunch of fucking white sauce on a quality steak is an abomination.

I'll take my steak well done and with a bottle of ketchup!!!


Contradict yourself much lately, Jeremy?

[dredge]

Just because some stuffy asshole says something is tasty doesn't mean it necessarily is.

First off learn what a white sauce is because there is done in this thread, secondly steak with Bearnaise', a little Demi glace, or Au Poirve style are all straight up classic presentations, thirdly I'm not a stuffy asshole, and finally I love a quality steak cooked over char-coal but that wasn't a fucking option in that kitchen or most kitchens for that matter

[dredge]

because there is NONE in this thread

[dredge]

when I worked the Broiler station at Opus One in down town Detroit, we charged like $50 for an 8 oz filet steak, the cooking technique involved making some superficial grill lines on a 6 inch square steel grill grate over the gas burner on top of the stove and then placing the steak in "hell", that's what we called the 550 degree arm hair igniting oven that I worked with all night long, it was fucking hot.

Guess how many steaks I had returned?
Not a one.

[Lexical]

God damn it Dredge. We all know that you are a good fucking cook. Now, make me a steak!...... please? :(

Also, what is you favorite dish to make? Will you share the recipe?

[quido]

I'm not saying you're a stuffy asshole - I'm saying whoever decides what is and isn't a "classic presentation" is. I'm sure plenty of "classic presentations" are total abominations.

The well-done ketchup thing was clearly a joke, right?

I know what white sauce is as a specific sauce - I'm talking about them as a non-official category of superfluous dairy-based bullshit.

[dredge]

You know, I just wanted to add that I'm not an asshole, I didn't come on here to argue. I came here to comment that that original cooking technique is only suitable for thick ass cuts of tender meat.

I feel like I can't say a God Dam thing on this forum with out getting attacked and having to defend myself. I was just trying to add to the discussion. A subject I do know a little about after growing up in the Restaurant biz, graduating for a top notch culinary program and years of experience in country clubs and fine dining restaurants.

I guess I'm a jerk to even come to these forums, I haven't even played this game more then 20 hours in the last 2 years total. I just get bored at work and like to joke around. Why so much anger and animosity?

[Hailto]

Dredge, stop arguing with these uncultured assholes and post a recipe for the fucking shrimp and grits.

Also anyone that thinks bearnaise sauce doesn't have a place on a steak needs to try a steak served somewhere other than the golden corral.

[quido]

I went to Ponderosa once...

[Lexical]

I second the motion for sharing of recipes.

[Hailto]

I went to Ponderosa once...

Proud of you.

[Lexical]

I am mostly interested in your fish dishes btw. How do you like to prepare fish typically? What seasonings do you like to use on them and why?

[quido]

Is Jersey Shore a classic presentation of American reality? Pretty good stuff imo!

[quido]

Dredge I'm not trying to insult you - most of your food looks really delicious. I do however think Bearnaise sauce sucks and that there is WAY too much of it on that filet. I feel that too often people add stuff like this to things that are fine without them because they confuse tastiness with the body's raw desire for calories. I don't want or need mayonnaise on a fucking sandwich - superfluous bullshit.

To the people looking for recipes: do you really think this one guy has some lone secret that nobody else knows about, that you can't find on the internet in less than two minutes, that is a deal-breaker when it comes to cuisine? I know all the notes to Little Wing - does that mean I can play it like Jimi? No. Cooking successfully isn't knowing the right recipe - that much should be a given - it's a certain amount of attention, finesse, and an amount of knowledge and experience that simply can't be taught. I'm no expert but I know that much.

[Lexical]

I just want a recipe. :(

[Hailto]

Yeah, the problem with your analogy is that there is one set of notes for little wing, but i can find probably 1,000 different recipes for shrimp and grits on the internet. I didn't say i think if he gives me the recipe it will turn out exactly like his, id like a similar recipe or the one he used.

[Lexical]

Well, at least we can all still agree that french cuisine is the absolute worst. Not saying it is all bad, but going through all the stale bread, watery wines, and tasteless garbage they try to pass off as an entree just isn't worth the palpable dishes.

[Hailto]

Can't agree on that one either, i love french food, try coq au vin and you will change your mind.

[quido]

Yeah, the problem with your analogy is that there is one set of notes for little wing, but i can find probably 1,000 different recipes for shrimp and grits on the internet.

You actually missed my point, or maybe I didn't make it clear enough. I'm saying that within a certain acceptable range, it doesn't matter what exactly it is as long as it's done well.

[Hailto]

Yeah, id like to narrow down that range a bit by having someone who obviously knows what hes doing post the recipe he uses, instead of trying a random one i google. Apparently he raged and left anyway though so that seems unlikely.

[quido]

Ok, good luck. Share your creations with us!

[Lexical]

Meh, I don't really like cooking my chicken in wine. Regardless of my tastes, that dish isn't really flavorful. I find it generally bland and unimpressive. Too old school.

[dredge]

to the people looking for recipes: do you really think this one guy has some lone secret that nobody else knows about, that you can't find on the internet in less than two minutes, that is a deal-breaker when it comes to cuisine? I know all the notes to Little Wing - does that mean I can play it like Jimi? No. Cooking successfully isn't knowing the right recipe - that much should be a given - it's a certain amount of attention, finesse, and an amount of knowledge and experience that simply can't be taught. I'm no expert but I know that much.

it's pretty much true, I had to write standardized recipes in the past, like for this restaurant, covert everything to metric and get translated into Mongolian, but for the most part the only recipes that have stayed with me through the years are baking recipes because baking pastries and stuff is chemistry, you shouldn't try to just wing it when it comes to baking ratios or stuff doesn't turn out and you wasted time and money. I'm not a pastry guy by the way, I let my fiance do all the baking, she's got way more patience with scales and measurements than I do.

If you want to learn how to cook I suggest trying to learn different basic techniques and what works best for each main ingredient, for example learn how to braise short ribs, and then you will know how to prepare tough cuts of meat and how to slow cook things etc... Learn how to grill a piece of salmon, chicken, steak etc.. Learn how to make a pot of soup and a stew, etc..

Learning what flavors complement each other comes with experience, simple is usually better. Some things just work, like fish usually pairs well with lemon, butter, white wine, maybe some fresh dill, etc... there is a reason no one puts pizza sauce on it, don't try to reinvent the wheel.

I don't walk around with recipes in my head, if I'm getting ready to make something and I'm not sure on all the ingredients I glance at a recipe online and get the "gist" of it, I rarely write down measurements, because experience will get me through most of the time.

With that said here are 2 recipes that look solid to me, I wouldn't use Madeira wine because I don't have any, I would use what I have available etc.. and I would adjust the recipe to use the red eye gravy.

http://www.myrecipes.com/recipe/michelles-lowcountry-shrimp-grits-50400000118324/

http://homecooking.about.com/od/condimentrecipes/r/blsauce23.htm

I picked these two because they're from "southern living" magazine and happen to like them

[Hailto]

Nice, might try this tonight.

[Lexical]

Learning what flavors complement each other comes with experience, simple is usually better. Some things just work, like fish usually pairs well with lemon, butter, white wine, maybe some fresh dill, etc


I have actually been trying to work mint into a salmon dish since lemon and mint compliment each other well, but the mint is either too faint or over powers everything. I want to find some other spice that would bring a nice balance to the whole thing. Do you have a suggestion? Do you think a faint bitter would be good to bring down the mint while not burying it?

[dredge]

Lexical, I must admit Mint isn't one of my favorite herbs, I would prefer to pair fresh thyme and some pepper and lemon personally, but what comes to mind is the one thing I love that is mint, and it goes well on just about everything:

http://www.wikihow.com/Make-Mint-Chutney

Not sure if it's the best thing for Salmon but I like Mint Chutney as a condiment on other stuff.

If I wanted to make some simple nice grilled Salmon, I would probably make a compound butter.
Let a stick of butter get soft "room temp", dice up some FRESH herbs "mint, basil, thyme, chives, dill" etc... mince up a shallot if you want "optional" whip it all together in a bowl, add a dash of salt & pepper, maybe a drop of Tabasco and or Worcestershire sauce/ or Maggi's

mix it all together but don't let it melt,
from here you can put back in fridge or get fancy and roll it up in some wax paper so you can slice off disks after it hardens back up.

any ways, just put some on top of your grilled salmon or other meat and serve, it will melt into a delicious sauce

[dredge]

btw this technique has endless possibilities:

avocado butter
roasted red pepper butter
citrus butter
etc........

[dredge]

https://s3-media2.ak.yelpcdn.com/photo/r-_7R-c0aF-hNCDf833RbQ/l.jpg

Blackened Tuna Steak w/ Avocado lime butter

[Relapse2]

https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcTyArB4GbnqqWdyneINi-AOKlXstLUboPI5QnfxcFXIrLUMKnzG

[Orruar]

Well, at least we can all still agree that french cuisine is the absolute worst. Not saying it is all bad, but going through all the stale bread, watery wines, and tasteless garbage they try to pass off as an entree just isn't worth the palpable dishes.

French cuisine is great if you're constipated. The reason you don't see many fat frenchmen is that they all suffer from near constant diarrhea from the food they eat.

[Orruar]

https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcTyArB4GbnqqWdyneINi-AOKlXstLUboPI5QnfxcFXIrLUMKnzG

This is also a fantastic substitute for french cuisine for solving the aforementioned constipation problem.

[Orruar]

Hostility toward skillful preparation is usually an attempt to mask culinary ignorance brought about by poverty and/or general retardation.

You're probably the asshole at the barbecue who insists the burgers be served raw because it's manly.

Define skillful. To me, skillful is making something taste good. Every time I've had some fancy meal that looked really pretty, it suffered in the taste department. Some people say we eat with our eyes. I eat with my mouth, and my mouth hates extra bullshit on my steak. Give it a nice rub and let the natural juices be your flavoring. If you really want to enhance the flavor, get a nice merlot to drink, but leave my steak alone.

[Relapse2]

https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcS98OO3FdYY4Xc3Bjo0LpyKziV9YrmSc IoLbjq6vifczPNTXmJs_Q

[Orruar]

You know, I just wanted to add that I'm not an asshole, I didn't come on here to argue. I came here to comment that that original cooking technique is only suitable for thick ass cuts of tender meat.

I feel like I can't say a God Dam thing on this forum with out getting attacked and having to defend myself. I was just trying to add to the discussion. A subject I do know a little about after growing up in the Restaurant biz, graduating for a top notch culinary program and years of experience in country clubs and fine dining restaurants.

I guess I'm a jerk to even come to these forums, I haven't even played this game more then 20 hours in the last 2 years total. I just get bored at work and like to joke around. Why so much anger and animosity?

I think if you had kept yourself to just commenting on the OP and the thickness of the steak, you wouldn't have gotten an argument. Even an amateur cook such as myself would agree with you there. But your first sentence was an attempt to argue semantics with the OP, and then further went on to post a half dozen pictures of your food in what seemed to be an attempt to gain some food terminology street cred. All of this in rants and flames forum. And you wonder why you get attacked? Really?

You weren't adding to the discussion except for one sentence of your first reply. You were arguing about whether a steak with a bone in it is considered a chop. That adds 0 to any discussion, anywhere. Well, I suppose if you were on a Webster's dictionary forum discussing edits for the upcoming version, it's possible two or three people in the world would give a fuck.

[dredge]

Fine, forget I said anything, sorry.
I'm done here.
Adios muchachas

[Misto]

Read the entire thread.

TLDR: Dredge is Master Chief

Hasbinbad gave up trying to prove he's a decent cook.

Everyone in this thread but Dredge eats poptarts for Breakfast - Lunch and Dinner

[Barkingturtle]

As a vegan this thread and Dredge's diet in particular are vomit-worthy, but since it's become yet another Dredge Meltdown Thread I am at least sporting a boner. Would read again.

[Hailto]

Bunch of uncultureds in here who haven't taken the time to enjoy a fine steak with bearnaise sauce. Protip: your charcoal grill and a slathering of a1 steak sauce aren't the only way to prepare meat.

[Misto]

Bunch of uncultureds in here who haven't taken the time to enjoy a fine steak with bearnaise sauce. Protip: your charcoal grill and a slathering of a1 steak sauce aren't the only way to prepare meat.

I shove my steak up my ass for 3 days until fully cooked.

[davedeck42]

We have some fucking angry people on these forums..

[Faywind]

Lmao! I agree. Quality steak doesn't need a bunch of bullshit on it. A little demi-glace on hanger steak or something is ok, but a bunch of fucking white sauce on a quality steak is an abomination.

I'll take my steak well done and with a bottle of ketchup!!!

Nothing sets off a good steak like some ketchup! mmmhmm...

[Hailto]

We have some fucking angry people on these forums..

Welcome to RnF

[Tarathiel]

meat is murder

[Orruar]

meat is murder

Only if you're Hannibal Lecter

[Hasbinlulz]

Hasbinbad gave up trying to prove he's a decent cook.
You miss me baby? Want some hugs?

I'm a super decent cook.

I don't have the practice on plating and taking pictures of dishes that some people have maybe, but what I cook makes a super solid turd and makes you think of boobs while you chew.

[Lexical]

I'm a super decent cook.



What does this even mean? It is like you are saying you are a phenomenally adequate chef, a divinely mediocre culinary, a masterfully tolerable baker.

[Lexical]

culinarian**

[Smyd]

Hostility toward skillful preparation is usually an attempt to mask culinary ignorance brought about by poverty and/or general retardation.

You're probably the asshole at the barbecue who insists the burgers be served raw because it's manly.

FUCK! i HATE poverty stricken retards.

Also, dredge has trolled us so hard. I can also claim to have worked somewhere and post fabulous dishes from google. Recipe of gtfo, asshole.

Well... a recipe, or tits. Either will do.

Kiss you all, except dredge, until such a time that he can produce a recipe that the whole of p99 can enjoy.

[dredge]

As a vegan this thread and Dredge's diet in particular are vomit-worthy, but since it's become yet another Dredge Meltdown Thread I am at least sporting a boner. Would read again.

Your going to be so proud of me, I think I got a job as a cook at a Vegan restaurant today and I'm not even joking, it's through a facebook friend, I guess he was impressed with my portfolio or something.

[Hailto]

Vegan is so dumb, vegetarian i can understand. But being such a pussy you won't eat eggs or dairy products is inexcusable.

[dredge]

Actually, I'm not sure what you would call the menu, the owner is a Vegan macro biotic but I read something that sounded like a fresh fish dish, unless it was faux fish or something, I'm meeting him for lunch tomorrow

[dredge]

I never pass up a chance to learn something new.

[Hasbinlulz]

Fuck it, who has the bacon?

"We found that the overall cancer incidence in vegetarians was 18% lower than in nonvegetarians."

http://content.karger.com/produktedb/produkte.asp?DOI=000337301&typ=pdf

[Hasbinlulz]

MOAR STEAK

"Moreover, mortality from circulatory diseases (ischemic heart disease and cerebrovascular disease) in the present study is 16% lower in vegetarians than in nonvegetarians."

[Orruar]

Correlation is not causation.

[Hasbinlulz]

Nobody said anything about causality you fucking tool. :P

[Orruar]

Nobody said anything about causality you fucking tool. :P

Typically these stories are written with causation being a hidden assumption. They may not explicitly state it, though they often do, but they hope people will draw that conclusion.

[Hasbinlulz]

All it says is the results of the study dude.

[Hasbinlulz]

In fact they go out of their way to un-imply causality if you actually read it.