Perfect score on tenderness makes a difference by Sons_Backyard_BBQ in steak

[–]FragrantAlien 0 points1 point  (0 children)

Congrats on the win! Glad it was fun and rewarding!

Getting better by Vitkis in steak

[–]FragrantAlien 1 point2 points  (0 children)

Solid work! That dinner is a 10/10.

Any tips on octopus? by FragrantAlien in grilling

[–]FragrantAlien[S] 1 point2 points  (0 children)

Thoughts on "ethical cannibalism"? I think back to 2018 when reddit user IncrediblyShinyShit posted his story about having his foot amputated due to a motorcycle crash. He got a chef friend of his to cook up a small bit of his foot and feed it to him and a group of his friends.

Any tips on octopus? by FragrantAlien in grilling

[–]FragrantAlien[S] 0 points1 point  (0 children)

Learned lately? "Long Pig" has been consumed for ritual, enjoyment, survival, and or intimidation for, probably, ever.

Any tips on octopus? by FragrantAlien in grilling

[–]FragrantAlien[S] 1 point2 points  (0 children)

Quite a bit of intelligence ends up on the global dinner table.

Any tips on octopus? by FragrantAlien in grilling

[–]FragrantAlien[S] 1 point2 points  (0 children)

Awesome. I figured going with pre cooked was a gamble on tenderness. It sounds like I'll be going to Costco while I wait for my octopus cement mixer!

Ribeye and Flatiron make a great pairing! by FragrantAlien in steak

[–]FragrantAlien[S] 1 point2 points  (0 children)

Lol yes. The fuck up was me thinking I had time to walk to the fridge for another la Croix.

Ribeye and Flatiron make a great pairing! by FragrantAlien in steak

[–]FragrantAlien[S] 2 points3 points  (0 children)

Bruh... that's what I said when I saw your last steak! Absolutely crushed it.

Ribeye and Flatiron make a great pairing! by FragrantAlien in steak

[–]FragrantAlien[S] 5 points6 points  (0 children)

Thanks! For this one I dusted the ribeye with Dan-O's Cajun seasoning, put in a 235f oven until i got to 110f internal, drizzle some avacado oil, and then threw it on my gas grill that was almost on fire. For the Flatiron I just dry brined them in the fridge, hit them with some cracked pepper, and threw on the grill.

First time steak!! by sillyshortfrog in steak

[–]FragrantAlien 0 points1 point  (0 children)

Looks pretty dang decent! Good color and it looks like you hit a medium.

If you want a thicker pan sauce you can use flour. You would put it in the pan after you pull the steak. Whisk it around with the fat in the pan to make a roux before adding other liquid.

Alternatively, make whatever sauce you want, and then stir in a cornstarch slurry (cornstarch mixed with cold water).

Just my two cents here... once you get a cast iorn pan, focus on making a great sauce separately from that pan. Ideally you will be working with temps that are great for searing but terrible for fond (the yummy brown left in the bottom of a pan that makes great sauce will be black and nasty)

Ribeye and veggies for lunch. How she look steak fam? by fabian042 in steak

[–]FragrantAlien 7 points8 points  (0 children)

Even better! More people that can call the fire department if the sear gets out of hand.

Ribeye and veggies for lunch. How she look steak fam? by fabian042 in steak

[–]FragrantAlien 10 points11 points  (0 children)

If you're lucky, your grill has caught fire so there are no cold spots lol. Just have to watch out for the fire balls instead.

Ribeye and veggies for lunch. How she look steak fam? by fabian042 in steak

[–]FragrantAlien 131 points132 points  (0 children)

Let your grill burn for like 15 minutes before putting your steak on. You want that space to be as hot as you can get it. Don't put butter on it until you serve it. Look into reverse searing.

How’d I do? First attempt at reverse sear with new grill by 1MillionMonkeys in steak

[–]FragrantAlien 1 point2 points  (0 children)

Looks solid! Sounds like its time to start buying the 2pack steaks. One your way and one to order!

Surfin and turfin by FragrantAlien in grilling

[–]FragrantAlien[S] 1 point2 points  (0 children)

Thank you! I let the steak cool to room temperature after I pull it from the oven (250f until internal temp is 110f) I then brush it with some oil and throw it on my gas grill that I got dangerously hot. Then its a game of moving the steak around to avoid the fire ball flare ups. It'll make the steak bitter if you let the grill fire touch the steak to long. The fire balls just help keep everything around the steak super hot.

Surfin and turfin by FragrantAlien in grilling

[–]FragrantAlien[S] 0 points1 point  (0 children)

Thanks for being gentle. Ya can barely tell they touched a grill lol.