snagged in outlet 3 Posted February 5, 2020 Posted February 5, 2020 USDA prime rib cap steak. Rubbed in olive oil, S and P, Pan seared and finished in the oven. Phenomenal!!! MOPanfisher and ness 2
ness Posted February 5, 2020 Author Posted February 5, 2020 43 minutes ago, snagged in outlet 3 said: USDA prime rib cap steak. Rubbed in olive oil, S and P, Pan seared and finished in the oven. Phenomenal!!! I’m giving you a like, but you gotta get some pictures going. That whole sous vide lobster tease was too much, and now this!! Mitch f 1 John
Daryk Campbell Sr Posted February 5, 2020 Posted February 5, 2020 Just a heads up on the sous vide, Aldi in Festus is selling the unit for $40.00. Thought I would pass it along. I considered it. snagged in outlet 3 and Mitch f 2 Money is just ink and paper, worthless until it switches hands, and worthless again until the next transaction. (me) I am the master of my unspoken words, and the slave to those that should have remained unsaid. (unknown)
snagged in outlet 3 Posted February 5, 2020 Posted February 5, 2020 13 minutes ago, ness said: I’m giving you a like, but you gotta get some pictures going. That whole sous vide lobster tease was too much, and now this!! I don’t take good pictures... I own that. Perfect medium rare. Mitch f 1
rps Posted February 6, 2020 Posted February 6, 2020 Wednesday was a snow day here in Tulsa. People freaked out about 2 inches of snow that quickly turned to slush on the streets. I took something out of the freezer, Nancy made Parker House rolls, and we had dinner. No big deal. MOPanfisher and Mitch f 2
rps Posted February 7, 2020 Posted February 7, 2020 Sesame shrimp stir fry. Johnsfolly and Mitch f 1 1
Mitch f Posted February 7, 2020 Posted February 7, 2020 On 2/4/2020 at 7:17 PM, snagged in outlet 3 said: USDA prime rib cap steak. Rubbed in olive oil, S and P, Pan seared and finished in the oven. Phenomenal!!! Sounds awesome! my question is, after pan searing why finish in the oven? "Honor is a man's gift to himself" Rob Roy McGregor
Mitch f Posted February 7, 2020 Posted February 7, 2020 This is to showcase the difference between AMERICAN and Chinese cultures. So I went to the Newer Chinese market at Manchester and 141. They also have a mini restaurant in there. The bill came to $10 and some change. I whipped out a credit card (never use your debit in a Chinese restaurant btw). The lady says with a very tentative look on her face “so sorry, you have to have a $15 minimum on credit cards or we have to charge an extra 3%” I said no problem, and she looked at me sheepishly...kind of like, “Are you sure?” 😂😂 I”ll pay the extra to keep my debit card info intact! "Honor is a man's gift to himself" Rob Roy McGregor
Ryan Miloshewski Posted February 7, 2020 Posted February 7, 2020 33 minutes ago, Mitch f said: Sounds awesome! my question is, after pan searing why finish in the oven? Gordon Ramsay does it so I do it hah! I do it because it helps cook the steak a little more. When I sear it, I have the pan screaming hot so cooking longer than a minute or two would burn the hell out of it without cooking. I like em rare/med-rare so I do about 3-5 min in the broiler. “To those devoid of imagination a blank place on the map is a useless waste; to others, the most valuable part.”--Aldo Leopold
Mitch f Posted February 7, 2020 Posted February 7, 2020 19 minutes ago, Ryan Miloshewski said: Gordon Ramsay does it so I do it hah! I do it because it helps cook the steak a little more. When I sear it, I have the pan screaming hot so cooking longer than a minute or two would burn the hell out of it without cooking. I like em rare/med-rare so I do about 3-5 min in the broiler. Gotcha, I was just under the assumption the after the Sous Vide he would’ve already had the internal temp up to 125 or so. "Honor is a man's gift to himself" Rob Roy McGregor
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