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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 03-03-2010, 01:58 PM   #51
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anyone ever ordered from here?
i live alone and hate going out to buy a single steak sometimes as its time consuming.

http://www.gourmetexpressltd.com/pro...php?category=1
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Old 03-03-2010, 02:18 PM   #52
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why fry bacon in oil? it releases enough fat on its own.

i always fry eggs in butter. i dont like doing it in bacon fat because it makes the eggs look kinda nasty.
He said coconut oil, not regular oil.

Eggs in bacon fat is pretty darn tasty.
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Old 03-03-2010, 07:22 PM   #53
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Originally Posted by unit View Post
why fry bacon in oil? it releases enough fat on its own.

i always fry eggs in butter. i dont like doing it in bacon fat because it makes the eggs look kinda nasty.
I prefer my bacon undercooked, so most of the fat on it doesn't get 'released'. It tastes much better that way, and the texture is better as well. Actually raw bacon is really fucking good too. Not the packaged kind filled with nitrites though - actual cured bacon.
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Old 03-03-2010, 07:40 PM   #54
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i agree with that.

try frying eggs in olive oil though
try to stfu and get back on the op's topic


Everyone expect for majinhurricane posted good tips.. Make sure you use corse salt and pepper. I usually pat both the corse salt and pepper in , to prevent them from falling off.

I usually add a wrapped bunch of rosemary to "infuse" the oil/butter and leave it on their during cooking.. After the flip i will take the rosemary off. It does add a very light aroma to the steak.

Oh, and try to spoon the butter onto the steak when it cooks. This soaks the butter evenly and keeps it nice and moist..

here is a good youtube video.
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Old 03-03-2010, 08:35 PM   #55
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^I've heard that you're not supposed to flip the steak over multiple times, which contradicts with that video's instructions (to give it 2 minutes on each side, flipping multiple times)...
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Old 03-03-2010, 08:56 PM   #56
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he didnt. he just rotated it. the heat was still only on each side once.
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Old 03-04-2010, 03:02 AM   #57
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Originally Posted by eddy89 View Post
try to stfu and get back on the op's topic


Everyone expect for majinhurricane posted good tips.. Make sure you use corse salt and pepper. I usually pat both the corse salt and pepper in , to prevent them from falling off.

I usually add a wrapped bunch of rosemary to "infuse" the oil/butter and leave it on their during cooking.. After the flip i will take the rosemary off. It does add a very light aroma to the steak.

Oh, and try to spoon the butter onto the steak when it cooks. This soaks the butter evenly and keeps it nice and moist..

here is a good youtube video.
YouTube- The Perfect Steak (Pro Version)
awww poor baby
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Old 03-04-2010, 03:04 AM   #58
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Originally Posted by SkinnyPupp View Post
I prefer my bacon undercooked, so most of the fat on it doesn't get 'released'. It tastes much better that way, and the texture is better as well. Actually raw bacon is really fucking good too. Not the packaged kind filled with nitrites though - actual cured bacon.
I like it that way too.

What I really like though is this bacon i had in vietnam. It was grilled and had a super crunchy skin and just super soft meat under it.

damn good stuff.
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Old 03-04-2010, 12:50 PM   #59
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that video is similiar to the way i cook it ... it turns out good
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Old 03-04-2010, 04:08 PM   #60
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All the tips have been said.

If you can get your hands on some Spanish Paprika or Smoked Paprika, I like to season my steaks with that along with Course Salt and Pepper, it makes a really good flavour to the steak.

You can buy Smoked Paprika at most stores.
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Old 03-04-2010, 04:27 PM   #61
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I prefer cooking my steak on a pan, hot and fast. Costco steaks,they come in a 3-pack, about 1.25" thick, don't remember if it's a sirloin or rib-eye, all I remember is they're THICK lol

Anyways, I take the steaks out of the fridge and let it sit at room temp. for about 30mins prior to cooking. Then I heat up the pan, high heat. I do last minute seasoning. Hy's seasoning salt and fresh cracked pepper. That is all. No oil/butter necessary, cause the Costco cuts have nice fat on the edges and decent marbling.

I sear each side of the steak first to get some good browning going, to seal in the juice and get some steak fat going. Then I cook each side about 3-4mins. Only lifting the steak up to take a peek around the 2.5 minute mark. BAM! Medium Rawrrrr steak. Remember to let the steak rest for a few minutes before you devour it.
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Old 03-10-2010, 10:19 PM   #62
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i just pan seared a sirloin in olive oil

mmmmm
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Old 03-10-2010, 10:38 PM   #63
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i just pan seared a sirloin in olive oil

mmmmm
Didnt you also claim to fuck an Olympic athlete without a condom? I think the last of your worries is gonna be the potential health risks of cooking olive oil at high heat.
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Old 03-10-2010, 10:57 PM   #64
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If you have a thermometer, the internal temperature of a medium rare steak is 125-130F. Or, if you prefer, you can do the touch test. Relax your hand and touch your thumb to your middle finger. Feel the muscle just under your thumb. Your steak should feel bout the same for a medium rare.

Hope this helps
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Old 03-10-2010, 11:41 PM   #65
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Didnt you also claim to fuck an Olympic athlete without a condom? I think the last of your worries is gonna be the potential health risks of cooking olive oil at high heat.
I never said I didn't.
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Old 03-11-2010, 10:00 AM   #66
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cooked an organic ribeye last night. was delicious.
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Old 03-11-2010, 10:18 AM   #67
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Quote:
Originally Posted by MajinHurricane View Post
i just pan seared a sirloin in olive oil

mmmmm
Olive oil ruins the flavour of the steak. Butter is a more complementary oil for steak imho.
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Sonick is a genius. I won't go into detail what's so great about his post. But it's damn good!
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Old 03-11-2010, 03:44 PM   #68
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I never said I didn't.
http://www.revscene.net/forums/showp...1&postcount=50
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Old 03-11-2010, 07:35 PM   #69
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Ok, stay on topic, dammit.
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Old 03-17-2010, 10:21 PM   #70
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1. when i worked at boston pizza back in the day, we put montreal steak spice on it. It's a combo of salt, pepper and a few spices i think.

Grilled it and used this method to tell doneness:
http://www.thecitycook.com/cooking/a...general/000024

stupid fucking method to teach a lazy, tired 19 year old, which 75% of us were at the time.

2. also the thing to look for is the amount of marbling, which is fat, which is awesome

3. ialso believe that with a sirloin, u get all the good shit but because the bone is in, less work for the butcher, so u pay less
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Old 03-18-2010, 12:16 AM   #71
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IMPORTANT!!! pat dry the meat before u do grill, this prevents the steak from steaming and it'll brown nicely simple salt and pepper or monteal steak spice works.
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Old 03-18-2010, 01:15 AM   #72
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That cooking video was more suitable for a blooper reel on the food network
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Old 03-18-2010, 09:21 AM   #73
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stupid fucking method to teach a lazy, tired 19 year old, which 75% of us were at the time.
Even pro cooks and chefs use and teach the thumb-meat finger method.
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Old 03-18-2010, 01:54 PM   #74
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Even pro cooks and chefs use and teach the thumb-meat finger method.
oh yeah i know, i agree with the method. We were just all dumbasses lol
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Old 03-18-2010, 02:15 PM   #75
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does anyone else here use the george foreman grill?
I just use some montreal steak spice on the steak and throw it on the grill.
About 4-6mins depending on the thickness of it. DONE!
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