Max1
Head Chef
Well it has been a while since my last post, so I thought I would make it a good one.
I had a craving for some steak, so went out and got some. But it is cold as hell out. Have to keep outside to a minimum to keep from exposer. My thermometer was dipping below the 5° mark at the time of cooking.
Did the hour per inch salting.
While I was waiting for the steaks to draw out the excess moister, I started to prepare what else we was going to have with the steak.
That consisted of some caramelized onions, my famous mashed potatoes, roasted carrots, and some sliced mushrooms.
After an hour had passed I rinsed the steaks, and seasoned them up for the grill.
While I was waiting for the steaks to get done of the grill, I made up some compound butter. This had, olive oil, crushed garlic, basil, oregano, dill, and a pinch of salt. All was added to a softened stick of unsalted butter.
After the compound butter was mixed and wrapped in some wax paper, I threw it into the freezer to firm up.
Right after I threw the compound butter into the freezer, I grabbed the steaks off the grill. Then let them rest for about 15 minutes.
Until next time, Bon Appétit
I had a craving for some steak, so went out and got some. But it is cold as hell out. Have to keep outside to a minimum to keep from exposer. My thermometer was dipping below the 5° mark at the time of cooking.
Did the hour per inch salting.
While I was waiting for the steaks to draw out the excess moister, I started to prepare what else we was going to have with the steak.
That consisted of some caramelized onions, my famous mashed potatoes, roasted carrots, and some sliced mushrooms.
After an hour had passed I rinsed the steaks, and seasoned them up for the grill.
While I was waiting for the steaks to get done of the grill, I made up some compound butter. This had, olive oil, crushed garlic, basil, oregano, dill, and a pinch of salt. All was added to a softened stick of unsalted butter.
After the compound butter was mixed and wrapped in some wax paper, I threw it into the freezer to firm up.
Right after I threw the compound butter into the freezer, I grabbed the steaks off the grill. Then let them rest for about 15 minutes.
Until next time, Bon Appétit
