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Posted

No grey band of 'done', just sear & pink.  😃

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Posted

Great post, funny you mention, I just made steak the other night. Love a rare to medium steak! 
 

 

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Posted
1 minute ago, PimpedOutPete said:

Great post, funny you mention, I just made steak the other night. Love a rare to medium steak! 
 

Smaller steaks like this, I fry/sear from frozen; eliminates that grey band of 'done' meat.



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Posted
1 hour ago, Timmah! said:

No grey band of 'done', just sear & pink.  😃

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Thats a man breakfast wow!!



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Posted

Ha I just had steak last night. And yes that is perfect. I drooled just looking at it. Yum! But take away the eggs. 



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Posted
54 minutes ago, Icequeen said:

Ha I just had steak last night. And yes that is perfect. I drooled just looking at it. Yum! But take away the eggs. 

Will take the extra eggs.  Frying the steak straight from frozen gets you the sear + pink without the grey, done band in-between.

 



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Posted
1 hour ago, major-mark63 said:

Thats a man breakfast wow!!

nope 3 eggs ?, woulld be 5 eggs, 2 sunny sideup rest scrambled with chopped garlic&onions + ground black pepper with a pinch of salt beated in meat along with hemp seed. 

Tim is a grand Chef love that style of cooked meat

 



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Posted

where's the hot sauce? I prefer mine smoked....

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Posted

You guys are makin me hungry!



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Posted
10 hours ago, lTplkey336 said:

You guys are makin me hungry!

same here lol



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Posted
20 hours ago, Timmah! said:

Will take the extra eggs.  Frying the steak straight from frozen gets you the sear + pink without the grey, done band in-between.

 

Really? That's interesting. Tbh I've always found when I've done that my steak has an odd taste to it. Maybe not odd just different then usual.



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Posted (edited)

Icy  

sure not a bad tooth might be the issue unless butcher sold you  horse meat in Sweden is favorite 

 

hope wasn't a microwave was used for taste will change using them  

Edited by KaptCrunch
nuked


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Posted
On 11/17/2021 at 9:38 PM, Timmah! said:

No grey band of 'done', just sear & pink.  😃

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scrum-diddaly-umptous!!! :D



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Posted

One of my favorite meals anytime. Just need to add hash browns and toast.



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Posted (edited)
On 11/18/2021 at 3:58 PM, Icequeen said:

Really? That's interesting. Tbh I've always found when I've done that my steak has an odd taste to it. Maybe not odd just different then usual.

Season it, then let it sit in the fridge overnight, preferably on a wire rack, to let the surface dry. (Browning/searing/Maillard can only take place on a dry surface.) Then freeze it for a couple hours before frying. If the surface isn't dry, heat for searing is wasted driving off moisture before the searing can begin; which means you're steaming the steak at the beginning.  Piercing the steak before rubbing-in the seasoning helps it penetrate while sitting in the fridge overnight. 

Edited by Timmah!


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Posted

Add a couple of scoops of white rice with that steak n eggs for me and its a poniolo breakfast fo sure.



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Posted
1 hour ago, BUDMAN said:

I Never freeze a steak it just does NOIT taste the same ... :cheers: @Icequeen

It's blasphemy 🤣🤪



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Posted (edited)

Somebody say steak???:w00t:

Nice little Surf & Turf with the family. Bone-in côte de boeuf right out of the butcher paper, tossed a little Montreal steak spice on there (the way dad likes it), light sear in a smoking hot cast iron pan, then in the oven til it hit 105ºF. Let it rest for 15 mins before slicing and serving. It was terrible...:db:

Looks like I can't upload videos...:no
 

Cote de Boeuf w Dan.mov

 

Edited by ShadyBrady


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Posted

A blurry screenshot is the best I can do...:dry:

1304700662_CotedeBoeuf.thumb.jpg.1d1359ecaa7e714500b69c835ead26a0.jpg



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Posted
13 minutes ago, ShadyBrady said:

Somebody say steak???:w00t:

Nice little Surf & Turf with the family. Bone-in côte de boeuf right out of the butcher paper, tossed a little Montreal steak spice on there (the way dad likes it), light sear in a smoking hot cast iron pan, then in the oven til it hit 105ºF. Let it rest for 15 mins before slicing and serving. It was terrible...:db:

côte de boeuf describes there being a bone; calling it 'bone-in' is redundant.


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