What's your best dish?

[Telekinetic-Potato]

My brother and I keep trying to outdo eachother with steaks.

I'll admit he's way better than I am right now 😂

This morning, I threw some waygu in a zip lock bag with salt, pepper and a few pinches of cumin, gently froze it (just a couple hours from being in the fridge overnight) boiled that for about 5 minutes, threw it on a skillet, cooked up some sunny side up eggs perfectly while butter basting the steak.

Where I fucked up was I pulled the steak out too late because I forgot it was going to keep cooking after I took it out. I think butter basting makes it cook faster too. Went from medium to well with a hint of red in the middle.

My brother on a good day will get it medium rare in the middle and just have a really nice gradient from center to edge compared to mine. Not totally sure how he does it.

Still made for a stupid good breakfast haha.

What about you guys, he got a head start on the steaks so maybe I should try something else.

[BlissfullyCurSed]

https://www.youtube.com/embed/4hKMuGRRRhQ

😎😎😎...

[Telekinetic-Potato]

I really want to know what she's like in person lmao

[BlissfullyCurSed]

as problematic as her BMI.

[Redstang88]

Why the hell would you boil a steak? 🤢
I do some pretty killer ribs and brisket, and baked or blackened fish

[Telekinetic-Potato]

You put it in a bag that's water tight, season it and pre-cook it. The water evenly cooks the steak without creating sear marks, it also maintains the humidity, allows the seasoning to permeate into the center of the steak better. By the time you pull the steak out, the outside is somewhat cooked but the center is rare.

Now when you put it on the skillet, you get perfect sear marks without drying out the steak, you get an extremely tender texture and the center can be cooked however you like.

How do you do your blackened fish, sounds interesting.

[Redstang88]

Nah pass, I’ll stick to my way

Cajun seasoning and a really hot pan

[BCRanger10]

I make some pretty dang good steaks. Likewise with my bacon, egg, and cheese breakfast sandwiches.

[worldscolide]

I would have to go with my old family recipe spaghetti.. The sauce, noodles, everything made from scratch.

[worldscolide]

Oh dude I sous vide my steaks. 129f for 2 hours, 1 minute on an 800 degree grill, perfect every time.

[Telekinetic-Potato]

No way!! I never thought of grilling it after. I gotta get my hands on one.

[worldscolide]

If you're in the US I can recommend a specific model, what you'd need is a large soup pot, filled with water, and then you drop your seasoned frozen vacuum sealed steak in the water bath and let it come to temperature. The nice thing about sous vide is you can hold it at medium rare indefinitely, then a quick sear on either side and it's the most tender juicy steak you've ever had. I've had poor quality steaks come out so tender that you can cut it with a spoon.

[worldscolide]

Attached is a link to the one i own.

www.amazon.com/.../ref=pd_ci_mcx_pspc_dp_d_2_t_1

[worldscolide]

The most important thing to consider when buying an immersion cooker or sous vide device is the cooking element being a coil burner not the heat sink type.

[Telekinetic-Potato]

No, I meant a grille. I've been sous vide my steaks but I cook them on a skillet after. I don't know why I never thought of grilling the steaks, probably cuz I don't have one... Yet

[worldscolide]

The key is to get the grill SUPER hot. I have one of those pellet grills that can get to 800 - 900 degrees easy.. Then, all you're doing is searing.

My wife loves it.

[Telekinetic-Potato]

My landlord said I can have a grill in the back 😂 I'll get back to you in a few days

[worldscolide]

Fantastic!! Please do

[NathanDavis]

Tacos al Pastor...

[Iron_Man]

Steaks are the best