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Forums :: Blog World :: Ryan Wilson: Rutherford has an eye on free agency. Are there any centers?
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j.boyd919
Pittsburgh Penguins
Location: Tampa, FL
Joined: 06.14.2011

Sep 16 @ 9:41 AM ET
Honestly when it comes to steak seasoning going simple and using predominantly salt is the way to go. I don’t make a ton of steak because of the budget im on and if I’m spending $45 to cook a home meal id rather just take the extra step and go out and be served, but when I do make it I typically just season with salt and pepper and let the butter I baste the steak with soak in garlic, thyme, and rosemary do the work of adding the extra flavor notes.
- Victoro311


Yeah I typically do the basting too but I was trying to sear in the middle of a game of Warzone sooo.. it didn’t work out. We’ve got a fresh rosemary plant on our porch that I got pick from for the basting haha.

We just got a Sams Club membership and I picked up 15 lbs of prime ribeye for $160. Ended up getting 11 steaks out of it sooo.. prime ribeye for $14.5 a steak? Yeah I’ll take that lol
j.boyd919
Pittsburgh Penguins
Location: Tampa, FL
Joined: 06.14.2011

Sep 16 @ 9:42 AM ET
I'm a reverse sear guy, too. I do low and slow in the oven and sear like that. I learned a fun little trick. If your ribeye has a lot of fat on the outside edges, trim it off and render that down for searing. The external fat doesn't add any flavor to the meat.
- Rinosaur


I eat the external fat because it’s delicious. Definitely not rendering that down to nothing hahaha

Edit: I did render down a ton of the trimmings that we’re left over when I trimmed the whole ribeye roast and threw the rendered fat into frozen my ramen broth bowl. Gonna make some bangin ramen here soon.
Rinosaur
Pittsburgh Penguins
Location: Somewhere, NJ
Joined: 01.21.2016

Sep 16 @ 9:45 AM ET
I eat the external fat because it’s delicious. Definitely not rendering that down to nothing hahaha

Edit: I did render down a ton of the trimmings that we’re left over when I trimmed the whole ribeye roast and threw the rendered fat into frozen my ramen broth bowl. Gonna make some bangin ramen here soon.

- j.boyd919


The external fat is delicious, I agree, but it adds better flavor than butter or oil to sear IMO.
j.boyd919
Pittsburgh Penguins
Location: Tampa, FL
Joined: 06.14.2011

Sep 16 @ 9:46 AM ET
The external fat is delicious, I agree, but it adds better flavor than butter or oil to sear IMO.
- Rinosaur


I can get down with that. When I cook Japanese A5 I don’t add anything to the pan because the fat in it renders instantly.
Victoro311
Pittsburgh Penguins
Location: San Diego, CA
Joined: 06.17.2014

Sep 16 @ 9:49 AM ET
Yeah I typically do the basting too but I was trying to sear in the middle of a game of Warzone sooo.. it didn’t work out. We’ve got a fresh rosemary plant on our porch that I got pick from for the basting haha.

We just got a Sams Club membership and I picked up 15 lbs of prime ribeye for $160. Ended up getting 11 steaks out of it sooo.. prime ribeye for $14.5 a steak? Yeah I’ll take that lol

- j.boyd919

Every time I go to cook a steak I say to myself this is the time I figure out the oven sear, and the. When it comes time to actually cook I just say (frank) it going back to the tried and true stove top sear. I am just overly paranoid that sticking it in the oven is going to cook it through. I don’t want to pay for steak and have it come out medium.
Rinosaur
Pittsburgh Penguins
Location: Somewhere, NJ
Joined: 01.21.2016

Sep 16 @ 9:51 AM ET
I can get down with that. When I cook Japanese A5 I don’t add anything to the pan because the fat in it renders instantly.
- j.boyd919


Makes sense. You really wouldn't need much if anything in the pan.
j.boyd919
Pittsburgh Penguins
Location: Tampa, FL
Joined: 06.14.2011

Sep 16 @ 9:51 AM ET
Every time I go to cook a steak I say to myself this is the time I figure out the oven sear, and the. When it comes time to actually cook I just say (frank) it going back to the tried and true stove top sear. I am just overly paranoid that sticking it in the oven is going to cook it through. I don’t want to pay for steak and have it come out medium.
- Victoro311


Hahah yeah if you’re gonna do it that way you need to pick up a leave on thermometer. I got one from Walmart for $15. Set your temp to 125f on the thermometer and 225 on the oven. Takes about an hour and a half
Or so for a 1 1/2in ribeye to get to 125f

I watch way too much bbq stuff on YouTube.
j.boyd919
Pittsburgh Penguins
Location: Tampa, FL
Joined: 06.14.2011

Sep 16 @ 9:52 AM ET
Makes sense. You really wouldn't need much if anything in the pan.
- Rinosaur


That’s when I just go straight salt and peppa too. I really need to order an A5 rib roast from crowd cow.
Rinosaur
Pittsburgh Penguins
Location: Somewhere, NJ
Joined: 01.21.2016

Sep 16 @ 9:53 AM ET
Every time I go to cook a steak I say to myself this is the time I figure out the oven sear, and the. When it comes time to actually cook I just say (frank) it going back to the tried and true stove top sear. I am just overly paranoid that sticking it in the oven is going to cook it through. I don’t want to pay for steak and have it come out medium.
- Victoro311


Sear-to-oven is a bad way to go. You don't get as even of a cook.

Reverse sear(oven-to-pan) is great because you really control the temp to your liking.
Feds91Stammer
Detroit Red Wings
Location: "China was as proactive as possible" - Rinosaur, SC
Joined: 02.01.2012

Sep 16 @ 9:55 AM ET
Every time I go to cook a steak I say to myself this is the time I figure out the oven sear, and the. When it comes time to actually cook I just say (frank) it going back to the tried and true stove top sear. I am just overly paranoid that sticking it in the oven is going to cook it through. I don’t want to pay for steak and have it come out medium.
- Victoro311

Thermometers take out all the guess work.
Rinosaur
Pittsburgh Penguins
Location: Somewhere, NJ
Joined: 01.21.2016

Sep 16 @ 9:56 AM ET
Thermometers take out all the guess work.
- Feds91Stammer


I just ordered the wireless digital thermometer you can leave in the meat while it cooks. It links to an app lets you know when you've hit temp.
MattStrat
Pittsburgh Penguins
Location: ...serial abuser...and misuser...of the ellipsis , NF
Joined: 12.12.2014

Sep 16 @ 9:57 AM ET
Meat thermometers are an absolute must! A few of my best buds are Red Seal certified chefs and they cant live without them.

Always keep in mind steak keeps cooking after you take it off grill or out of oven and that all steaks (and roasts) should rest for a while before eating it.
j.boyd919
Pittsburgh Penguins
Location: Tampa, FL
Joined: 06.14.2011

Sep 16 @ 9:58 AM ET
I just ordered the wireless digital thermometer you can leave in the meat while it cooks.
- Rinosaur


Meater+? Me and Feds were just talking about that. It’s really either the inkbird (wired) or the meater+ for best quality that I’ve seen. The meater+ is awesome. The inkbird just comes with 4 probes for $60.
joecool2931
Pittsburgh Penguins
Location: Rillton, PA
Joined: 09.03.2015

Sep 16 @ 9:59 AM ET
I bet your winter coat has tints of fluorescent orange or Mossy Oak in it too, that’s my dads style. Hahahaah
- j.boyd919


Dark blue carhartt, not a fan of camo. but yer darn tootin aint one of the scuffs on it comon' it when i bought it!
j.boyd919
Pittsburgh Penguins
Location: Tampa, FL
Joined: 06.14.2011

Sep 16 @ 9:59 AM ET
Meat thermometers are an absolute must! A few of my best buds are Red Seal certified chefs and they cant live without them.

Always keep in mind steak keeps cooking after you take it off grill or out of oven and that all steaks (and roasts) should rest for a while before eating it.

- MattStrat


When I Sous Vide my steaks, I pat them dry and shove them in the freezer for 15 minutes to bring the temp that. Allows me to sear them a bit longer without overcooking the middle.
Rinosaur
Pittsburgh Penguins
Location: Somewhere, NJ
Joined: 01.21.2016

Sep 16 @ 10:00 AM ET
Meater+? Me and Feds were just talking about that. It’s really either the inkbird (wired) or the meater+ for best quality that I’ve seen. The meater+ is awesome. The inkbird just comes with 4 probes for $60.
- j.boyd919


Yup, the meater +.

I also just got my De Buyer carbon steel pan. I've never used one before, so I'm going to season that then experiment on a ribeye this weekend.
j.boyd919
Pittsburgh Penguins
Location: Tampa, FL
Joined: 06.14.2011

Sep 16 @ 10:01 AM ET
Dark blue carhartt, not a fan of camo. but yer darn tootin aint one of the scuffs on it comon' it when i bought it!
- joecool2931


Hahaha I had a black carhartt when I worked in the lumber yard back in Ambridge during the winters. That jacket was warm as (frank). Definitely don’t miss those days.
MattStrat
Pittsburgh Penguins
Location: ...serial abuser...and misuser...of the ellipsis , NF
Joined: 12.12.2014

Sep 16 @ 10:01 AM ET
When I Sous Vide my steaks, I pat them dry and shove them in the freezer for 15 minutes to bring the temp that. Allows me to sear them a bit longer without overcooking the middle.
- j.boyd919



Interesting, very interesting.
joecool2931
Pittsburgh Penguins
Location: Rillton, PA
Joined: 09.03.2015

Sep 16 @ 10:02 AM ET
This kind of stuff makes me sad lol.
- Feds91Stammer



Dude, i don't get it. I love A1 so much. Why not put it on everything. I will say, i don't always use it on ribeyes, but most everything else i do.
Barnaby36
Pittsburgh Penguins
Location: Former Orpik44
Joined: 02.22.2013

Sep 16 @ 10:03 AM ET
Not to be a deabie downer: are we stuck with Jacko's and Horny's contract?
j.boyd919
Pittsburgh Penguins
Location: Tampa, FL
Joined: 06.14.2011

Sep 16 @ 10:03 AM ET
Dude, i don't get it. I love A1 so much. Why not put it on everything. I will say, i don't always use it on ribeyes, but most everything else i do.
- joecool2931


Sometimes I like a1 on my burgers. Mixed with a little mayo and mustard. Mmmmm.

But I don’t really put any sauce on my steaks unless it’s a compound butter lol
MattStrat
Pittsburgh Penguins
Location: ...serial abuser...and misuser...of the ellipsis , NF
Joined: 12.12.2014

Sep 16 @ 10:03 AM ET
Not to be a deabie downer: are we stuck with Jacko's and Horny's contract?
- Barnaby36


Thats the meat of it.
Rinosaur
Pittsburgh Penguins
Location: Somewhere, NJ
Joined: 01.21.2016

Sep 16 @ 10:04 AM ET
Not to be a deabie downer: are we stuck with Jacko's and Horny's contract?
- Barnaby36


I think they will pull a Fleury with Hornqvist for the expansion draft. JJ? Pretty much.
Blackstrom2
Washington Capitals
Location: richmond, VA
Joined: 10.11.2010

Sep 16 @ 10:04 AM ET
Dude, i don't get it. I love A1 so much. Why not put it on everything. I will say, i don't always use it on ribeyes, but most everything else i do.
- joecool2931


A1 is good. It just shouldn't go on steak. Unless it's sirloin.
Rinosaur
Pittsburgh Penguins
Location: Somewhere, NJ
Joined: 01.21.2016

Sep 16 @ 10:07 AM ET
Sometimes I like a1 on my burgers. Mixed with a little mayo and mustard. Mmmmm.

But I don’t really put any sauce on my steaks unless it’s a compound butter lol

- j.boyd919


I'm a fan of steak au poivre, so that's my exception. I'll grab A1 or Heinz 57 if I got stuck with a poop piece of meat.
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