Swampfox762 Posted January 27, 2021 Share Posted January 27, 2021 1 2 Link to comment Share on other sites More sharing options...
gwalchmai Posted January 27, 2021 Share Posted January 27, 2021 But, but, what about sous vide? 1 Link to comment Share on other sites More sharing options...
RandomGuy Posted January 27, 2021 Share Posted January 27, 2021 1 Link to comment Share on other sites More sharing options...
Dric902 Posted January 27, 2021 Share Posted January 27, 2021 That steak isn’t cooked 1 Link to comment Share on other sites More sharing options...
Rellik Posted January 27, 2021 Share Posted January 27, 2021 I was expecting the hot redhead from how to make an omelet Link to comment Share on other sites More sharing options...
RenoF250 Posted January 27, 2021 Share Posted January 27, 2021 8 hours ago, RandomGuy said: That wasn't very nice. Now I want prime rib. How many calories on that plate? Link to comment Share on other sites More sharing options...
RandomGuy Posted January 27, 2021 Share Posted January 27, 2021 4 hours ago, Dric902 said: That steak isn’t cooked It didn't moo when I poked it, so it was cooked enough. Link to comment Share on other sites More sharing options...
RandomGuy Posted January 27, 2021 Share Posted January 27, 2021 22 minutes ago, RenoF250 said: That wasn't very nice. Now I want prime rib. How many calories on that plate? By the time I left, zero....... 1 Link to comment Share on other sites More sharing options...
Brad Posted January 28, 2021 Share Posted January 28, 2021 23 hours ago, Swampfox762 said: I'm going to make some ribeye steaks like that soon. I usually do the cast iron sear and oven method, but this looks a lot easier. 1 Link to comment Share on other sites More sharing options...
Swampfox762 Posted January 28, 2021 Author Share Posted January 28, 2021 52 minutes ago, Brad said: I'm going to make some ribeye steaks like that soon. I usually do the cast iron sear and oven method, but this looks a lot easier. Ever heard of "Yoshida" Steak sauce? Soak a steak, Rib eye, preferably...or Tenderloin, in that for an hour or so. Put some aluminum foil on a baking pan, and a rack on top of it. Turn on the Broiler for about 3 min. Cook said steaks...3-4 minutes per side. Not all fancy and siht, but most outstanding. Lot less time than all that "grillin" too. Thicker the steak, the more..."crisp" stuff... 1 Link to comment Share on other sites More sharing options...
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