ford_428cj Posted August 4, 2019 Share Posted August 4, 2019 2 minutes ago, f7ben said: More retard logic Steak I had was way bigger - had a huge baked tater, garlic bread, green beans & zucchini with it as well. Powered it down son... I will admit - I did feel like a snacks after tho... 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted August 4, 2019 Author Share Posted August 4, 2019 1 minute ago, ford_428cj said: Steak I had was way bigger - had a huge baked tater, garlic bread, green beans & zucchini with it as well. Powered it down son... I will admit - I did feel like a snacks after tho... I dont have much of an appetite when its 85 degrees and 100% humidity....especially when I'm working outside Quote Link to comment Share on other sites More sharing options...
ford_428cj Posted August 4, 2019 Share Posted August 4, 2019 5 minutes ago, f7ben said: I dont have much of an appetite when its 85 degrees and 100% humidity....especially when I'm working outside I got home from golfing in 78 & perfect with beers ...then drinks whilst grilling. So I hammered down... I work off that on other days... Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted August 4, 2019 Platinum Contributing Member Share Posted August 4, 2019 58 minutes ago, ford_428cj said: Steak I had was way bigger - had a huge baked tater, garlic bread, green beans & zucchini with it as well. Powered it down son... I will admit - I did feel like a snacks after tho... So you felt Virile, Vigorous and Potent.....Outstanding!!!!!!!! Quote Link to comment Share on other sites More sharing options...
ford_428cj Posted August 4, 2019 Share Posted August 4, 2019 9 hours ago, Jimmy Snacks said: So you felt Virile, Vigorous and Potent.....Outstanding!!!!!!!! Quote Link to comment Share on other sites More sharing options...
ckf Posted August 4, 2019 Share Posted August 4, 2019 6 hours ago, ford_428cj said: Instead of knocking it, why not try it? Get a nice 2" ribeye, put it in a 225° oven until it hits an internal temp 115. Pull it out of the oven and get a cast iron pan good and hot. Sear each side and serve. Let us know what you think. 1 Quote Link to comment Share on other sites More sharing options...
Anler Posted August 4, 2019 Share Posted August 4, 2019 9 minutes ago, ckf said: Instead of knocking it, why not try it? Get a nice 2" ribeye, put it in a 225° oven until it hits an internal temp 115. Pull it out of the oven and get a cast iron pan good and hot. Sear each side and serve. Let us know what you think. It's called a reverse sear. It is amazing. This is a ribeye NOT a pot roast so little different than Ben's. 1 2 Quote Link to comment Share on other sites More sharing options...
frenchy Posted August 4, 2019 Share Posted August 4, 2019 12 minutes ago, ckf said: Instead of knocking it, why not try it? Get a nice 2" ribeye, put it in a 225° oven until it hits an internal temp 115. Pull it out of the oven and get a cast iron pan good and hot. Sear each side and serve. Let us know what you think. He couldn’t pull it off. 1 Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted August 5, 2019 Share Posted August 5, 2019 5 hours ago, frenchy said: He couldn’t pull it off. he's only the grill master not the pan master Quote Link to comment Share on other sites More sharing options...
ford_428cj Posted August 5, 2019 Share Posted August 5, 2019 4 hours ago, ckf said: Instead of knocking it, why not try it? Get a nice 2" ribeye, put it in a 225° oven until it hits an internal temp 115. Pull it out of the oven and get a cast iron pan good and hot. Sear each side and serve. Let us know what you think. No smoke flavor & no mess in kitchen using grill. The steaks I cook are incredible good - can't see them being beat by a pan tbh ... 1 Quote Link to comment Share on other sites More sharing options...
frenchy Posted August 5, 2019 Share Posted August 5, 2019 ‘Self proclaimed’ grill master. Quote Link to comment Share on other sites More sharing options...
ford_428cj Posted August 5, 2019 Share Posted August 5, 2019 1 minute ago, frenchy said: ‘Self proclaimed’ grill master. Appointed title by others ... Quote Link to comment Share on other sites More sharing options...
frenchy Posted August 5, 2019 Share Posted August 5, 2019 Just now, ford_428cj said: Appointed title by others ... Wrong Quote Link to comment Share on other sites More sharing options...
ford_428cj Posted August 5, 2019 Share Posted August 5, 2019 Just now, frenchy said: Wrong I've cooked lots of stuff for quite a few people half pint ... Quote Link to comment Share on other sites More sharing options...
frenchy Posted August 5, 2019 Share Posted August 5, 2019 2 minutes ago, ford_428cj said: I've cooked lots of stuff for quite a few people half pint ... Midwest mouth breathers who wouldn’t know a good steak if it hit them across the face? Impressive! Quote Link to comment Share on other sites More sharing options...
Zambroski Posted August 5, 2019 Share Posted August 5, 2019 10 minutes ago, frenchy said: Midwest mouth breathers who wouldn’t know a good steak if it hit them across the face? Impressive! Good steaks don’t hit us in the face here. What the fuck is wrong with your meat out there? 1 Quote Link to comment Share on other sites More sharing options...
frenchy Posted August 5, 2019 Share Posted August 5, 2019 2 minutes ago, Zambroski said: Good steaks don’t hit us in the face here. What the fuck is wrong with your meat out there? Nothing. 10 mins ago. Quote Link to comment Share on other sites More sharing options...
Zambroski Posted August 5, 2019 Share Posted August 5, 2019 1 minute ago, frenchy said: Nothing. 10 mins ago. My man! Honestly, a steak without sautéed mushrooms/onions just isn’t the same. Mmmmmmmm.. 1 Quote Link to comment Share on other sites More sharing options...
frenchy Posted August 5, 2019 Share Posted August 5, 2019 4 minutes ago, Zambroski said: My man! Honestly, a steak without sautéed mushrooms/onions just isn’t the same. Mmmmmmmm.. Agreed. Don’t usually include onions because they just take too long to get right. Quote Link to comment Share on other sites More sharing options...
Zambroski Posted August 5, 2019 Share Posted August 5, 2019 2 minutes ago, frenchy said: Agreed. Don’t usually include onions because they just take too long to get right. I use a bit of water to steam them up just right.....then add butter. The water speeds up the caramelization process but can make them too soft in a hurry. I like them a bit crunchy. ~5 mins. Quote Link to comment Share on other sites More sharing options...
frenchy Posted August 5, 2019 Share Posted August 5, 2019 1 minute ago, Zambroski said: I use a bit of water to steam them up just right.....then add butter. The water speeds up the caramelization process but can make them too soft in a hurry. I like them a bit crunchy. ~5 mins. Good tip. Thanks I’ll try that. Quote Link to comment Share on other sites More sharing options...
ford_428cj Posted August 5, 2019 Share Posted August 5, 2019 1 hour ago, frenchy said: Midwest mouth breathers who wouldn’t know a good steak if it hit them across the face? Impressive! Let's be honest here - you have failed on the grill & looked like a fool. That's why you take the easy pan method now ... 1 Quote Link to comment Share on other sites More sharing options...
frenchy Posted August 5, 2019 Share Posted August 5, 2019 7 minutes ago, ford_428cj said: Let's be honest here - you have failed on the grill & looked like a fool. That's why you take the easy pan method now ... Wrong. I do it about 60/40 pan vs. grill. You have a limited at best cooking knowledge and have only done it one way. Anyone who knows anything about cooking in this thread is laughing at you. Quote Link to comment Share on other sites More sharing options...
AKIQPilot Posted August 5, 2019 Share Posted August 5, 2019 (edited) 2 hours ago, frenchy said: Nothing. 10 mins ago. Yum. That looks incredible. I just finished a great dinner but Im sure i could eat that with little to no effort at all. The best part is I know exactly how it tastes just from the picture. Or at least I think I do. Hahahaha Edited August 5, 2019 by AKIQPilot 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member steve from amherst Posted August 5, 2019 Platinum Contributing Member Share Posted August 5, 2019 5 hours ago, AKIQPilot said: Yum. That looks incredible. I just finished a great dinner but Im sure i could eat that with little to no effort at all. The best part is I know exactly how it tastes just from the picture. Or at least I think I do. Hahahaha Yes you do. Bone in rib eye is consistant. It,s simply the best. Quote Link to comment Share on other sites More sharing options...
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