Key West
Banned
Just for you ATOT <3
Cooking is a side hobby of mine. In order to unleash the perfect steak, there are few crucial yet easy steps you must take.
(32oz USDA Angus Porterhouse)
The most important step of all is to let your steak rest and bring it up to room temperature. For proper Maillard reaction to occur, every degree of difference between the meat and heat counts.
Here, the steak is hand rubbed with canola oil which has a much higher smoke point (475 F) for maximum searing.
For a beautiful cut of meat like this, nothing more than freshly cracked pepper and kosher salt is needed.
Now you need heat- lots of it. Sadly, conventional home gas ranges only produce 7K-9K BTU. If you want your steak to taste like Morton's, you need at least 20-30K BTU.
Fortunately, this can be remedied by an indubitable duo of ten pound cast-iron pan and your oven at her broil setting (600+ F).
Crank your oven to the highest setting and put the cast iron pan in it at the lowest floor, right above the flame. Wait thirty minutes. Now would be a good time to set the table.
Take out the ten pounder of all-metal pure inferno and deploy the steak. Do not move the meat! Put it back in the oven immediately. Broil for 2-3 minutes, flip the steak, repeat.
Oh yea, potatoes are getting ready too- cubed yukon gold, XV olive oil, paprika, chili powder, freshly sliced garlic, and S&P.
Uncork your favorite red and enjoy.
f3.2 1/60s bounce flash
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Now playing: Clair de Lune by Claude Debussy
Happy Valentine's Day
The perfect rare
Steak enthusiasts prefer this high-heat method over grilling.
Remember:
1. Cooking the meat right out of fridge = fail
2. Think fresh: powder pepper & table salt = fail
3. A burst of super heat = win, or enjoy your dry leathery steak
Screw Morton's and pocket $200.
Cooking is a side hobby of mine. In order to unleash the perfect steak, there are few crucial yet easy steps you must take.
(32oz USDA Angus Porterhouse)
The most important step of all is to let your steak rest and bring it up to room temperature. For proper Maillard reaction to occur, every degree of difference between the meat and heat counts.
Here, the steak is hand rubbed with canola oil which has a much higher smoke point (475 F) for maximum searing.
For a beautiful cut of meat like this, nothing more than freshly cracked pepper and kosher salt is needed.
Now you need heat- lots of it. Sadly, conventional home gas ranges only produce 7K-9K BTU. If you want your steak to taste like Morton's, you need at least 20-30K BTU.
Fortunately, this can be remedied by an indubitable duo of ten pound cast-iron pan and your oven at her broil setting (600+ F).
Crank your oven to the highest setting and put the cast iron pan in it at the lowest floor, right above the flame. Wait thirty minutes. Now would be a good time to set the table.
Take out the ten pounder of all-metal pure inferno and deploy the steak. Do not move the meat! Put it back in the oven immediately. Broil for 2-3 minutes, flip the steak, repeat.
Oh yea, potatoes are getting ready too- cubed yukon gold, XV olive oil, paprika, chili powder, freshly sliced garlic, and S&P.
Uncork your favorite red and enjoy.
f3.2 1/60s bounce flash
Now playing: Clair de Lune by Claude Debussy
Happy Valentine's Day
The perfect rare
Steak enthusiasts prefer this high-heat method over grilling.
Remember:
1. Cooking the meat right out of fridge = fail
2. Think fresh: powder pepper & table salt = fail
3. A burst of super heat = win, or enjoy your dry leathery steak
Screw Morton's and pocket $200.
