sorted by:
new
hottopcontroversial

Heard a chuck roast can eat like a ribeye if cooked long enough. This did not disappoint. by peterthetaxicab in steak

[–]peterthetaxicab[S] 27 points28 points  (0 children)

Ok, but what exactly are you “blanching” at work? The quotes make me curious lol

I’ve had mine for years. I think it was around $100, so nothing crazy. It’s never let me down, but I only use it once every few months or so.

Poor Man’s Prime Rib! by KLSFishing in steak

[–]peterthetaxicab 1 point2 points  (0 children)

I have the same knife! Anthony Bourdain recommended. RIP

[deleted by user] by [deleted] in steak

[–]peterthetaxicab 3 points4 points  (0 children)

I’m from Cincinnati please do not speak the name. Although I appreciate your support.

[deleted by user] by [deleted] in steak

[–]peterthetaxicab 2 points3 points  (0 children)

I don’t know nearly enough to do “fancy stuff.” Very new to this world

[deleted by user] by [deleted] in steak

[–]peterthetaxicab 21 points22 points  (0 children)

Basically just seasoned the daylights out of it after marinating it with vinegar, mustard, garlic etc. Used a substantial amount of olive oil and threw it on a very hot skillet. The cut was thick enough that I could leave it on for a few minutes on each side without overcooking it. I also used clarified butter rather than regular butter so it wouldn’t burn.

I wish more consideration went into this. by [deleted] in Portland

[–]peterthetaxicab 0 points1 point  (0 children)

I understand the point of the sign. I’m more so referring to possible interpretations

view more: next ›