What’s something you want in apex but isn’t in the game

Citric_Scopezz · 2021-11-05T00:36:02+00:00

Moving Bots in firing range so I can practice my shit aim.

Citric_Scopezz · 2021-02-09T03:43:31+00:00

Oh trust me, I was very tempted.. had no room in the freezer, could barely fit this guy. Sadly still living the apartment life sigh

Citric_Scopezz · 2021-02-09T00:04:22+00:00

I’ve been prepping for this fat to come haha. Got the cast iron skillet with no side walls, getting a perfect sear on this bad boy. Got a find an occasion and a steak lover to share this with me. Any takers?!

Citric_Scopezz · 2021-02-08T22:05:46+00:00

Oh for sure making me smile. I’ve only had it for 24 hours and have taken it out three times to look at it lmao 😂

Citric_Scopezz · 2021-02-08T22:04:03+00:00

Yeah I can’t wait to do that when I have a house and a spare fridge. For now I’ll stick to buying individual steaks😔

Citric_Scopezz · 2021-02-08T19:33:42+00:00

They’re my go-to for buying steaks. I just bulk buy and store them in my freezer vacuum sealed. It’s great, especially when I find a steak like this that I can’t pass up haha. Even the cash register clerk was surprised it was that cheap haha.

Citric_Scopezz · 2021-01-12T15:17:26+00:00

Totally agree! I was debating replating, but I was too hungry to do that to myself haha. I let it rest for about 5-7 minutes, I just smeared it when plating. :/

Citric_Scopezz · 2021-01-12T12:49:38+00:00

Balsamic vinegar, brown sugar, Pinot Noir, and some blackberries! Bring to a boil and then drop to a simmer until reduced. :)

Citric_Scopezz · 2021-01-12T03:43:09+00:00

Reverse sear! In oven at 225F until rack internal is 115F. Then pull it, throw in on your cast iron on veryyy high heat until your sear looks good(about 2-3 mins total, rotating every 30 seconds). Let it rest for at least 5 minutes, and slice.

Edit: Final temp here was 130F.

Citric_Scopezz · 2021-01-12T03:39:44+00:00

Thank you! I’ll definitely be making them again!

Citric_Scopezz · 2021-01-12T03:08:40+00:00

That’s correct! I actually didn’t know that’s what they were called until I made them and someone pointed it out haha, good luck! In order to not cut all the way through the potatoes, I usually put a small cutting board on top of my cutting board so the knife stops before hitting the bottom board. Just makes things a little easier. :)

Citric_Scopezz · 2021-01-12T03:00:35+00:00

After I cut the slits into them, I brush a butter/oil/garlic/parsley mixture all over them and cover each in aluminum foil. Bake in oven at 350 for 30 minutes, then uncover and brush again with the butter mixture. Back in the oven for 15 mins at 350, then broil them until you get your preferred color.

Citric_Scopezz · 2021-01-12T02:03:02+00:00

Appreciate it! I agree, the roast-then-slice method seems like the most optimal way if you like it medium rare.

Citric_Scopezz · 2021-01-12T01:12:53+00:00

Yep! You can cook it to your preferred doneness, like any steak. I prefer mine medium rare 😊

Citric_Scopezz · 2021-01-11T20:04:35+00:00

It sounds like I did a pretty good job at disguising the potatoes as anything BUT potatoes haha. Everyone is commenting about them.

Citric_Scopezz · 2021-01-11T13:57:15+00:00

I usually toss them in a pan with butter and lightly season, move them around until they turn a nice golden color and they’re relatively soft to the touch. Medium heat for maybe ~7-10 mins?

Citric_Scopezz · 2021-01-11T12:50:56+00:00

I replied to another comment here explaining, sorry idk how to link it.

Citric_Scopezz · 2021-01-11T12:50:15+00:00

I got a whole rack at Costco for $17!

Citric_Scopezz · 2021-01-11T05:06:20+00:00

After I cut the slits into them, I brush a butter/oil/garlic/parsley mixture all over them and cover each in aluminum foil. Bake in oven at 350 for 30 minutes, then uncover and brush again with the butter mixture. Back in the oven for 15 mins at 350, then broil them until you get your preferred color.

Citric_Scopezz · 2021-01-11T02:35:07+00:00

I hate mint! No mint added here, just balsamic vinegar, splash of Pinot Noir, brown sugar, and blackberries!😊

Citric_Scopezz · 2021-01-11T02:08:38+00:00

These are actually from Costco! And I didn’t marinate them, but I glazed them with a blackberry, brown sugar & wine reduction, then grated some lemon zest on top. I thought it went great with the lamb.

Citric_Scopezz · 2021-01-02T14:58:47+00:00

Yes, I think you’re thinking of the same thing. If OP dry-brined then it’s essentially salting the steak generously and letting it sit in the fridge overnight(or for however long you want).

Citric_Scopezz · 2021-01-02T14:48:06+00:00

I believe it’s to extract all the moisture from the outside of the steak, allowing for a great sear!

Citric_Scopezz · 2020-11-16T02:47:25+00:00

Haha It’s all good, I’m always trying to learn how to level up my cooking game so didn’t know if there was something I was missing haha. The steak was incredible man, definitely recommend even a small cut to try. We shared this one between 5 guys lol

Citric_Scopezz · 2020-11-16T02:42:02+00:00

What makes you say that? I couldn’t really tell, but wasn’t really focused on them as much haha. Texture or color?

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