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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.
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.
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..
^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)...
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..
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.
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.
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.
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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The harder I lift and the more I eat, the better my genetics seem to get.
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.
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.
Olive oil ruins the flavour of the steak. Butter is a more complementary oil for steak imho.
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Quote:
Originally Posted by skyxx
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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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.
That cooking video was more suitable for a blooper reel on the food network
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Probably because he tells it like it is and knows hockey better than you two dipshits? People respect his opinions, not like you two dipshits? He has a solid income, not like you two dipshits?
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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Quote:
Originally Posted by skyxx
Sonick is a genius. I won't go into detail what's so great about his post. But it's damn good!
2010 Toyota Rav4 Limited V6 - Wifey's Daily Driver
2009 BMW 128i - Daily Driver
2007 Toyota Rav4 Sport V6 - Sold
1999 Mazda Miata - Sold
2003 Mazda Protege5 - Sold
1987 BMW 325is - Sold
1990 Mazda Miata - Sold
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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