Drake vs. Kendrick beef
- Thread starter ThomasJ
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I believe I tried this once at a brazilian steakhouse. Can’t quite remember how I liked it. Is this stuff really worth the hype? Also, there’s currently a ribeye in my fridge that I’ll probably cook today or tomorrow. Any tips? Question open to all.
A1Janitor
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Salt and pepper steak. Leave at room temp for an hour. Heat pan at medium high. When hot, add olive oil. Sear steak for 2 1/2minutes each side.
Turn heat down to medium low, and a couple of slabs of butter (and whole rosemary if you want).
2 1/2 minutes each side, basting the butter on the steak often on both sides.
Let rest 7-10 minutes.
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Was going to say to pan sear it. No better way, imo. I taught my boys how to do it…they impress their Mid buddies.
My add to this, is don’t be shy on the salt. And use the chunky sea salt. Cook in a cast iron pan, supe hot. When you put it on, it’ll sizzle and smoke. Don’t move it. You want a nice crust.
And after it’s done, per a1’s instructions, deglaze the pan with more butter, a wine, or both. Serve this on the side to drizzle on your steak and delicious garlic butter mashed potatoes you also made.
Good stuff.
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Hawaiian Sea Salt! Look for it in jars or containers that look like test tubes in the NEX near you. Maybe in the Hawaiiana gift area. Use as directed above - generous rub in. Perfect that pan-searing technique.
If you like mushrooms I have a brainless recipe you do in the oven, great side. Most people love or hate mushrooms. I love them.
A1Janitor
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Mushrooms have been growing on me - I would like to try the recipe.
Salt - I buy Maldon gourmet sea salt.
I prefer onions - sautee an onion in the pan before I cook most proteins (and eat them raw in salads). I go through like 5 onions a week.
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As far as I’m concerned we are still adhering to the OP’s provided topic, beef. Savory delicious beef.
nmabq
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Kendrick has won the beef. By far. How I’m in my fifties and both have SA on this and can declare a winner boggles my mind….
But this far into the posts and no one has mentioned sous vide?!?!?! We can argue that sous vide ribs are not good (they aren’t) but a strip or ribeye in the bath for a few hours at your desired temp of doneness and then quick seared in the hottest cast iron pan you can generate? Glorious. I think I spent about 150 bucks for the heater and a vacuum sealer - well worth it. Even makes chicken palatable.
Edited to add, I don’t even really like steak or much meat for that matter,but I grew obsessed with cooking great ones during the pandemic. Don’t even get me started on the smoker…
But this far into the posts and no one has mentioned sous vide?!?!?! We can argue that sous vide ribs are not good (they aren’t) but a strip or ribeye in the bath for a few hours at your desired temp of doneness and then quick seared in the hottest cast iron pan you can generate? Glorious. I think I spent about 150 bucks for the heater and a vacuum sealer - well worth it. Even makes chicken palatable.
Edited to add, I don’t even really like steak or much meat for that matter,but I grew obsessed with cooking great ones during the pandemic. Don’t even get me started on the smoker…
A1Janitor
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My twin brother uses the sous vide - his wife prefers well done and he likes medium rare. So he uses sous vide.
He bought me one. I have used it several times. I went back to the pan method alone. But admit it produces a great steak.
A good friend told me that’s the way some top hotels with restaurants cook them. That makes sense to me.
nmabq
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Absolutely on the hotel/restaurant - elder kid worked at a well known high end steak place - every steak is sous vide to rare and then cooked to order temp. Speeds things up substantially, of course need some pretty good order data to prep the right number up. Funny thing - we could buy uncooked steaks from them when he worked there and even using their secret seasoning Costco Prime was always the preferred in blind taste tests (esp T-Bones.)
If you’ve got the sous vide, one our regular winners is fish/shrimp/chicken seasoning and veggies. Weeks worth of prepackaged lunches with no effort and they don’t stink up the work microwave.
And well done? She’s never worked in a restaurant
If you’ve got the sous vide, one our regular winners is fish/shrimp/chicken seasoning and veggies. Weeks worth of prepackaged lunches with no effort and they don’t stink up the work microwave.
And well done? She’s never worked in a restaurant
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And well done? She’s never worked in a restaurant
LOL I tease everyone that orders medium or well done. But not her - it’s tied to medical.
nmabq
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Ah, gotcha. Got to satisfy the craving. I’ve got a good friend from Louisiana who developed a shellfish allergy later in life. Every few years he feels compelled to try just one at a boil. It never works and I’m sure he’d kill for a well done version of crawfish.
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Oven-Baked Mushrooms
Cook’s Notes: Yes, you can lighten this in some ways, but it won’t have the fabulous mouthfeel. Just practice restraint. Resist the urge to add garlic or cheese; the point of these is the mushroom flavor rules. You can use all one kind of mushroom or have some fun mixing types. Use as a side or spooned atop an oven-roasted tri-tip or other beef roast, or steak; ladled into the heart of a hot popover/Yorkshire pudding on the plate, spooned over a hamburger steak, toasted sourdough for a tasty supper (yes to bacon crumbles on top), over pasta or even a split-open baked potato, over leftover turkey or rice.
You will need a 1 1/2 to 2 quart casserole. I use a round Pyrex one or square Corningware one. You want the baking dish deeper rather than shallow.
1/3 c. softened unsalted butter
2 tsp dried fines herbes
1 tsp dried chives
1 Tbsp Dijon mustard or deli-style mustard
1/2 tsp salt (omit if you use salted butter)
1/8 tsp white pepper if you have it, otherwise black fine grind
1/8 tap ground nutmeg
1 1/2 tsp fine flour, such as Wondra in the blue cylinder package (the secret to smooth sauces and gravies that require flour)
1/2 lb cleaned and sliced button mushrooms
1/2 lb cleaned and sliced cremini or baby bella mushrooms
1 c. heavy or whipping cream (whose ingredients are just cream)
1. Preheat oven to 350. Grease the baking dish.
2. In a small bowl, mix all ingredients except mushrooms and cream.
3. Put half the mushrooms in a layer on the bottom, mixing up types. Dot with half of the butter mixture. Repeat with a layer of the remaining mushrooms and the remaining butter mixture. Pour cream over. Do not stir. Do not cover.
4. Bake for 1 hour.
Cook’s Notes: Yes, you can lighten this in some ways, but it won’t have the fabulous mouthfeel. Just practice restraint. Resist the urge to add garlic or cheese; the point of these is the mushroom flavor rules. You can use all one kind of mushroom or have some fun mixing types. Use as a side or spooned atop an oven-roasted tri-tip or other beef roast, or steak; ladled into the heart of a hot popover/Yorkshire pudding on the plate, spooned over a hamburger steak, toasted sourdough for a tasty supper (yes to bacon crumbles on top), over pasta or even a split-open baked potato, over leftover turkey or rice.
You will need a 1 1/2 to 2 quart casserole. I use a round Pyrex one or square Corningware one. You want the baking dish deeper rather than shallow.
1/3 c. softened unsalted butter
2 tsp dried fines herbes
1 tsp dried chives
1 Tbsp Dijon mustard or deli-style mustard
1/2 tsp salt (omit if you use salted butter)
1/8 tsp white pepper if you have it, otherwise black fine grind
1/8 tap ground nutmeg
1 1/2 tsp fine flour, such as Wondra in the blue cylinder package (the secret to smooth sauces and gravies that require flour)
1/2 lb cleaned and sliced button mushrooms
1/2 lb cleaned and sliced cremini or baby bella mushrooms
1 c. heavy or whipping cream (whose ingredients are just cream)
1. Preheat oven to 350. Grease the baking dish.
2. In a small bowl, mix all ingredients except mushrooms and cream.
3. Put half the mushrooms in a layer on the bottom, mixing up types. Dot with half of the butter mixture. Repeat with a layer of the remaining mushrooms and the remaining butter mixture. Pour cream over. Do not stir. Do not cover.
4. Bake for 1 hour.
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Hey. Mushrooms are often used as a meatless burger. Burgers are beef. Beef in the thread title. Not off track. Nothing to see here…move along.
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The “boy” is home. First meal? Pan seared top quality steaks from the butcher, done by the boy bc he actually does them better than I.
Anyone else wondering about @Kierkegaards outcome?
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Decided to improvise. Cooked in the pan with extra virgin olive oil. Towards the end added red wine vinegar, salt, pepper, and minced garlic. Will be replicating and refining this week. Note to self: Look for fresh rosemary.