What's Cooking?

[Mitch f]

Dry aging the beef is the bomb! Pan sear with an oven finish is the restaurant method of choice.

I've also heard of oven cooking at low temp first, then pan searing last.

[MOPanfisher]

Growing up I never heard of a grilled steak. They were always floured and fried in a big ol skillet. Dang tasty too they was.

[Chief Grey Bear]

Growing up I never heard of a grilled steak. They were always floured and fried in a big ol skillet. Dang tasty too they was.

You were an abused child.

[MOPanfisher]

Nope them steaks was fabulous. Dad built a grill later on out of a truck rim, when we would butcher chickens a few would make their way onto that old grill. I grilled my first steak in a junked gas grill that I converted to charcoal in college.

[ness]

For the past year I've been toying with the idea of dry aging a rib roast. I've also have been toying with the idea of pan searing my steak instead of grilling over charcoal. I may do both this summer. My brother keeps telling me to pan fry the steaks and you'll never go back.

I've done it -- with good results. Here's my 12-step method

1) remove batteries from smoke detectors

2) open doors and windows

3) get a cast iron skillet screaming hot

4) preheat oven to hot, hot

5) do a couple minutes on each side, then into the oven

6) have a friend or relative on standby to call 9-1-1

7) get a triple thick oven mit to pull out skillet and check temperature

8) put it back because you missed on the temperature

9) repeat 7, 8 until cooked to your liking

10) Remove from skillet, plate and rest 10 minutes

11) place screaming hot skillet on back of stove with triple thick oven mit on handle

12) Put orange 'Caution Hot!/Precaución Caliente!' cone in front of oven/stove until the danger is passed

[rps]

Just a little teaser for now:

I have a ham bone and I'm not afraid to use it.

[Mitch f]

I've done it -- with good results. Here's my 12-step method

1) remove batteries from smoke detectors

2) open doors and windows

3) get a cast iron skillet screaming hot

4) preheat oven to hot, hot

5) do a couple minutes on each side, then into the oven

6) have a friend or relative on standby to call 9-1-1

7) get a triple thick oven mit to pull out skillet and check temperature

8) put it back because you missed on the temperature

9) repeat 7, 8 until cooked to your liking

10) Remove from skillet, plate and rest 10 minutes

11) place screaming hot skillet on back of stove with triple thick oven mit on handle

12) Put orange 'Caution Hot!/Precaución Caliente!' cone in front of oven/stove until the danger is passed

LOL!! ?

My grill has a side burner.

[ness]

Just a little teaser for now:

I have a ham bone and I'm not afraid to use it.

Red beans and rice...do it for me, if not for yourself.

[snagged in outlet 3]

LOL!!

My grill has a side burner.

That's what I do.

Neighbor came around the side of my house to see what was on fire.

I had a prime grade rib eye pan seared on the side burner with cukes and onions, tomatoes and cheese garlic bread.

All home grown my friends.

Alton Brown has a show about dry aging beef.

I did it in a paper bag believe it or not.

Anyone notice that the run of the mill grocery stores quietly switched to select grade beef?

I have to go to Costco to get choice and prime.

It's worth it though.

Pete

[rps]

A poor, tired nudie ham bone just went in the garbage. I just added these:

The final dish is an hour away.