|
|
|
#16
|
||||
|
||||
Quote:
This is pretty much my method and never have an issue getting mid-rare. |
#17
|
|||
|
|||
Quote:
This is a little different but the Norwegians have a method that I want to try next time I do steaks. Season both sides with salt, pepper and rosemary. Chop a bunch of potatoes into small chunks (with the skins after washed) and literally make a bed for some on a board or pan/plate-- about two inches thick Place the steak on top of this pile of spuds, then cover the steak with a thick coating of soft butter, rosemary , and dill. Pile another two inches of potato chunks on top of the steak so that it's like inside a giant potato Cook the entire plate in the oven at 350 for 40-45 minutes. Supposedly the potato acts like an insulator to keep the meat moist hot but not burnt. When I saw this at a Scandinavian cooking demonstration, it came out about medium, so if you like it well done, add some time. The idea is to then eat the potatoes with the steak and lots of Norwegian 15 proof beer.
__________________
Strelnik Invest in America: Buy a Congressman! 1950 170SD 1951 Citroen 11BN 1953 Citroen 11BNF limo 1953 220a project 1959 180D 1960 190D 1960 Borgward Isabella TS 2dr 1983 240D daily driver 1983 380SL 1990 350SDL daily driver alt 3 x Citroen DS21M, down from 5 3 x Citroen 2CV, down from 6 |
#18
|
|||
|
|||
The potatoes method sounds interesting, if I can get it to medium rare and cooked potatoes.....I bet adding garlic would be tasty!
|
#19
|
||||
|
||||
Sous Vide a steak last night, perfectly cooked. Finished it in a cast-iron skillet heated to 500*F and searred for 1 minute on each side. Definitely the way I will make my steaks in the future.
__________________
1979 Black on Black, 300CD (sold), 1990 Black 300SE, Silver 1989 Volvo 780, 1988 300CE (vanished by the hands of a girlfriend), 1992 300CE (Rescue). |
Bookmarks |
|
|