ok Steak Lovers I had my doubts about this but i tried it ........

[Davidtxs]

its a pan seared and finished in the oven ribeye man was it GOOD i have always been a charcoal only guy lol, but figured i would try this and Im glad I did it was the juciest steak I think I have ever cooked try it you will love it

pan seared rib eye

[photonewb]

I pretty much do all my steaks in either a cast iron or a stainless skillet

stainless is great, coat the steaks in a little olive oil and crushed pepper, sear 4 minutes per side and remove and cover...add 1/4 cup of cognac or brandy and FLAME!!!! then add 1 cup of cream, reduce until thick. Add the steaks and the juices back to the pan, turn to coat and serve....your wife will love you and hate at the same time!

[epoh]

OMG Richard. That sounds amazing, and like I should probably never ever try it! lol

[swanny338]

Originally Posted by photonewb

I pretty much do all my steaks in either a cast iron or a stainless skillet

stainless is great, coat the steaks in a little olive oil and crushed pepper, sear 4 minutes per side and remove and cover...add 1/4 cup of cognac or brandy and FLAME!!!! then add 1 cup of cream, reduce until thick. Add the steaks and the juices back to the pan, turn to coat and serve....your wife will love you and hate at the same time!

I do that all the time... Know where I found it? Good Eats on the foodnetwork with alton brown or whatever. I have a feeling that maybe you got it from there too.

[photonewb]

Originally Posted by swanny338

I do that all the time... Know where I found it? Good Eats on the foodnetwork with alton brown or whatever. I have a feeling that maybe you got it from there too.

I refuse to confirm or deny this allegation ;)

I have a million steak recipes tho...like mushrooms?

I love getting dried mushrooms like ****akes or morels and using the broth that comes from rehydrating them to help make a nice pan sauce, it goes well over the steak or over mashed taters too :D

what do you wanna do with a steak? I can come up with all sorts of ways to make it, cooking is another hobby of mine:D, I've made a couple of threads with pics of what I cooked/baked.

[Bella]

Originally Posted by photonewb

I love getting dried mushrooms like ****akes or morels . . . .

LOL, gotta love those obcenity filters


-Cindy

[photonewb]

rofl...I didn't even notice it Cindy...lol...I never would've thought a type of mushroom would get filtered :o

[LDB]

What ever happened to lightly salt and cook and have it taste like what it actually started out as? I'm not insulting, just questioning. When I was about 5 I was at my Granny's house. She had a big blue glass salt shaker that sat on the back of the stove. I asked why she didn't have one of those racks full of jars of stuff. She said "Well darlin', those are for folks who don't know how to cook and need all that to try to hide that they can't cook.". She had salt, bacon grease and I think pepper although it was just for adding at the table if you wanted it. Oh, and she had cinnamon for making cinnamon toast. Anyway, it was pretty amazing how all her stuff tasted because it tasted like the actual food. Seems the food network and all these shows want everyone to think if it isn't fancy and made to taste like anything except what it really is that it isn't good. I'd put her cooking and my mom's against any of those tv folks any day. Anyway, I'm glad you have a system you like. I was just curious what happened to natural tasting.

[CaptainTom]

I get a really expensive ribeye and let it sit on the kitchen counter at room temerature in an all glass plate for at least 11 days. You have to turn it over exactly every 4 days.
You have to get a recently milled pine board that is at least twice as big as the steak(s) you are going to cook. You have to get a Weber barbecue grill and it has to be the full size one. I suggest the all black model because anything elsel looks fruity. You nail the now "aged" steak to the pine board. You place the pine board in the Weber grill after the coals have become slightly ashen. The coals have to be equally distributed to each side of the grill, and the steak must be place exactly in the middle. You can use some pre-soaked mesquite chips, but this changes the flavor quite a bit. Once the steak is in place, you have to close the lid and let it cook for 44 minutes. You can't open the top during this time period or you will spoil the whole process. Once the time has passed, you open the top of the Weber grill, using hot pads you take out the pine board with the steak on it. You carefully remove the steak from the board, making sure that you don't lose the meat juices in the process. Once the steak is removed, you can place it on a new plate, take it to the trash and throw it away. You cut the pine board into serving size pieces and be sure to chew carefully (splinter are hell).

[Torrey]

Originally Posted by photonewb

rofl...I didn't even notice it Cindy...lol...I never would've thought a type of mushroom would get filtered :o

You've got to call them crap-akes.

[Jenny Z]

Originally Posted by CaptainTom

I get a really expensive ribeye and let it sit on the kitchen counter at room temerature in an all glass plate for at least 11 days. You have to turn it over exactly every 4 days.
You have to get a recently milled pine board that is at least twice as big as the steak(s) you are going to cook. You have to get a Weber barbecue grill and it has to be the full size one. I suggest the all black model because anything elsel looks fruity. You nail the now "aged" steak to the pine board. You place the pine board in the Weber grill after the coals have become slightly ashen. The coals have to be equally distributed to each side of the grill, and the steak must be place exactly in the middle. You can use some pre-soaked mesquite chips, but this changes the flavor quite a bit. Once the steak is in place, you have to close the lid and let it cook for 44 minutes. You can't open the top during this time period or you will spoil the whole process. Once the time has passed, you open the top of the Weber grill, using hot pads you take out the pine board with the steak on it. You carefully remove the steak from the board, making sure that you don't lose the meat juices in the process. Once the steak is removed, you can place it on a new plate, take it to the trash and throw it away. You cut the pine board into serving size pieces and be sure to chew carefully (splinter are hell).

I was wondering where you were going...

[rdking91]

Originally Posted by CaptainTom

I get a really expensive ribeye and let it sit on the kitchen counter at room temerature in an all glass plate for at least 11 days. You have to turn it over exactly every 4 days.
You have to get a recently milled pine board that is at least twice as big as the steak(s) you are going to cook. You have to get a Weber barbecue grill and it has to be the full size one. I suggest the all black model because anything elsel looks fruity. You nail the now "aged" steak to the pine board. You place the pine board in the Weber grill after the coals have become slightly ashen. The coals have to be equally distributed to each side of the grill, and the steak must be place exactly in the middle. You can use some pre-soaked mesquite chips, but this changes the flavor quite a bit. Once the steak is in place, you have to close the lid and let it cook for 44 minutes. You can't open the top during this time period or you will spoil the whole process. Once the time has passed, you open the top of the Weber grill, using hot pads you take out the pine board with the steak on it. You carefully remove the steak from the board, making sure that you don't lose the meat juices in the process. Once the steak is removed, you can place it on a new plate, take it to the trash and throw it away. You cut the pine board into serving size pieces and be sure to chew carefully (splinter are hell).

actually, this recipe is for CARP, but i guess it could work for steak?!?

[CaptainTom]

Originally Posted by rdking91

actually, this recipe is for CARP, but i guess it could work for steak?!?

Actually is, but a good story teller needs to adapt to the local environment.

[Davidtxs]

Tom your so adaptable
lol