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Rate this meal
Posted on 6/19/15 at 6:36 pm
Posted on 6/19/15 at 6:36 pm
Some of you helped me make some decisions on cooking my steak dinner last night. I promised meat porn, but only managed to take one picture, but I figured II'd make good on that.
You're looking at a Porterhouse steak, soaked in Lazy magnolia Pecan Beer and rubbed with a sea salt and pepper mix pre-skillet, some garlic bread knots, roasted baby red potatoes with cheddar cheese, and fresh green beans sautéed in steak drippings.
Go easy on me, my phone is as shitty at taking pictures as I am:
You're looking at a Porterhouse steak, soaked in Lazy magnolia Pecan Beer and rubbed with a sea salt and pepper mix pre-skillet, some garlic bread knots, roasted baby red potatoes with cheddar cheese, and fresh green beans sautéed in steak drippings.
Go easy on me, my phone is as shitty at taking pictures as I am:
This post was edited on 6/19/15 at 6:38 pm
2
Posted on 6/19/15 at 6:39 pm to ManBearTiger
IWEI
Posted on 6/19/15 at 6:49 pm to ManBearTiger
How did you get the char on the steak? Was it seared in the same skillet? Bone in proteins can be tricky to cook in a skillet. It's ideal to get some nice flavor on the outside, but the steak in the pic looks like it got a bit too much heat, especially the filet side.
I'm giving you a ten out of ten for cooking, caring, and sharing with us.
I'm giving you a ten out of ten for cooking, caring, and sharing with us.
Posted on 6/19/15 at 6:57 pm to Degas
Yeah, when I seared the top side I had preheated the skillet entirely too much. I atually never cooked with a bone-in steak before so this was a new experience. It charred up like that after about a minute. I'm always a little hesitant to flip the steak for the first time, I always try and only flip once. Thankfully that char was mostly just a surface crust and actually added a nice flavor, as the other side was much more tender.
Posted on 6/19/15 at 7:02 pm to ManBearTiger
Like I mentioned, bone-in steaks are tricky in a skillet. Another piece of advice is to use a cooking oil with a high smoke point if you're going high heat. Do yourself a favor and google how to baste with butter and herbs if you're using a skillet. Happy cooking!
Posted on 6/19/15 at 7:03 pm to ManBearTiger
I've never heard of marinating a steak in beer. What does that to the flavor and/or texture? And, did you dry the steak well before the cooking process?
Posted on 6/19/15 at 7:11 pm to Gris Gris
Honestly, it made it more tender but at the same time I think it drew some of the flavor out. I prepared the steak by first soaking it in the beer for about 45 minutes. I took it out, rubbed it with salt and pepper and let it air dry for about 1.5 hours before I rinsed it off. I patted it down with a napkin and let it air dry for about 20 minutes before putting on the preheated skillet coated lightly with canola oil.
Posted on 6/19/15 at 7:14 pm to BRgetthenet
Posted on 6/19/15 at 7:16 pm to ManBearTiger
quote:
salt about 1.5 hours before
Try salting it just before cooking next time. Adding salt early draws the juicy goodness out of a steak.
Posted on 6/19/15 at 8:11 pm to Degas
Actually dry brining a steak in kosher salt for about an hour pulls the water out of it, leaving the flavor. It also makes it more tender by relaxing the fibers. Dry brining results are sort of like dry aging.
You dry brine, rinse, dry and add pepper, but no more salt. Darn good steak results.
You dry brine, rinse, dry and add pepper, but no more salt. Darn good steak results.
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