jeffsee
Full Fledged Farker
Nothing exciting tonight, other than the fact that I made a compound butter to use with the steaks tonight. A simple reverse sear (why would anyone do it any other way?!?)
The compound butter had garlic and chives in it :icon_smile_tongue:, and we used that for both the steak and some oven-toasted french bread.
We'll start with a wide-angle shot.
And then drill in for the close up.
My wife suddenly stopped liking steak the same way I do, so I have to adjust my cooking times. Since this is strip steak, and not my favored ribeye, I did not like the tenderness nearly as much.
My wife and I both felt the tast was "spot-on," so I just have some work to do on tenderness.
Maybe once that Pit Pal App comes to the iOS, I'll be able to more regularly keep accurate records of my cooks. I just don't keep up with pen and paper food entries.
The compound butter had garlic and chives in it :icon_smile_tongue:, and we used that for both the steak and some oven-toasted french bread.
We'll start with a wide-angle shot.
And then drill in for the close up.
My wife suddenly stopped liking steak the same way I do, so I have to adjust my cooking times. Since this is strip steak, and not my favored ribeye, I did not like the tenderness nearly as much.
My wife and I both felt the tast was "spot-on," so I just have some work to do on tenderness.
Maybe once that Pit Pal App comes to the iOS, I'll be able to more regularly keep accurate records of my cooks. I just don't keep up with pen and paper food entries.
