Love steak.
Don't mind going to fancy restaurant and paying a bunch for a good one, either.
However-
I'm really bad at cooking them. Just don't have the knack at all. Fire up the grill or the broiler and I assure you, I can disappoint totally.
So recently, finally spooled off a cooking show and they panfried a steak.
Hmmm.
Just bought a new electronic cooking thermometer (Thermapen 3) and realized it is fast and responsive enough to maybe be useful in panfrying a steak,
Ding ding ding !!! we have a winner!! I panfried an edible steak today !!
Really, best steak by far, of any I have ever attempted to cook. Got a good sear on the outside and then kept poking it with the Thermapen 3, and when it hit 130F, I had a damn good steak. Managed to get the garlic powder and salt/pepper close too. After I took it out of the pan, let it rest a bit and also pour 2 tablespoons melted (real) butter over it and it was fine. Tasty, juicy, just fine for one I cooked. Granted, it's still a lightyear from the Venice Inn one Michael Simon gave a nod to, but for my stove and me, not having to go anywhere, and not spending a $100, it was fine.
And I have several vacuum packed Tiefenthaler ribeyes in the freezer. Was going to give them away, hate wasting them in failed experiments on the grill trying to get one edible, but now, looks like I get to enjoy them.
Don't mind going to fancy restaurant and paying a bunch for a good one, either.
However-
I'm really bad at cooking them. Just don't have the knack at all. Fire up the grill or the broiler and I assure you, I can disappoint totally.
So recently, finally spooled off a cooking show and they panfried a steak.
Hmmm.
Just bought a new electronic cooking thermometer (Thermapen 3) and realized it is fast and responsive enough to maybe be useful in panfrying a steak,
Ding ding ding !!! we have a winner!! I panfried an edible steak today !!
Really, best steak by far, of any I have ever attempted to cook. Got a good sear on the outside and then kept poking it with the Thermapen 3, and when it hit 130F, I had a damn good steak. Managed to get the garlic powder and salt/pepper close too. After I took it out of the pan, let it rest a bit and also pour 2 tablespoons melted (real) butter over it and it was fine. Tasty, juicy, just fine for one I cooked. Granted, it's still a lightyear from the Venice Inn one Michael Simon gave a nod to, but for my stove and me, not having to go anywhere, and not spending a $100, it was fine.
And I have several vacuum packed Tiefenthaler ribeyes in the freezer. Was going to give them away, hate wasting them in failed experiments on the grill trying to get one edible, but now, looks like I get to enjoy them.
The granting of a pardon is an imputation of guilt, and the acceptance a confession of it.