Quote:
Originally Posted by m4a1mustang
See, I don't like to over season my steaks. You sound like my girlfriend... when I cook meat she's like "make sure you season the crap out of it!"
Me? I just like a little bit of salt and pepper. I make sure I get good cuts and I cook them medium-rare and just enjoy the flavor that way. Although recently I discovered pan searing them for a couple minutes on either side then popping them in the oven at 450 with a slab of butter on top for the remainder... 
I'm a decent cook... just trying to get better and learn new recipes and techniques as I go along.  |
I completely agree with you on the seasoning. We like our steaks rare though, so I hit mine 3-4 minutes on one side then two to three minute on the other for a 1" - 1 1/2" thick steak.
I do cook a REALLY mean Prime Rib! It's my specialty! It turns out perfect every time! Here's how it's done:
Night before - shove like 6-7 cloves slivered garlic throughout the roast, refrigerate.
Day of - pull the roast three to four hours prior to cooking and let come up to room temp, coat the crap outta the roast with fresh cracked peppercorn and just a wee bit of salt
450° for 20 minutes
350° for an hour to hour and a half and pull out ~15° prior to desired temp.
Place on cutting board and tent with aluminum foil for 20 minutes. DO NOT CUT PRIOR TO THIS TIME. Done.
If you want to know how I make my au jus, just let me know.