Yeah just pan sear and a ripping hot pan. Or throw them on a gas grill. There's a great looking steaks though. I wish I could find bone-in ribeyes that didn't have any of the meat from the rib trimmed off from the bone. They really remind me of some pork steaks you can get occasionally.
If you got a head of garlic a bulb or two and if you've got any fresh herbs like thyme or rosemary or something that's all I'm talking about. Just get a good neutral oil in the pan, put your steaks in when the oil is heated , and flip a few times when you start building a crust.
I wonder which one of the cows in my neighbors yard it was. Just need to trade beef for a cool or hire a bang maid. But not sure how a Ukrainian can cook.
Let it rest for 4 or 5 minutes, check what I posted I edited it and added some other stuff.
I always get confused on when to add say garlic and the pre-made, some I've burned, but others don't sink in and are almost crunchy if adding last minute.
Yeah when you had garlic just have a bulb with it maybe smash it with a flat edge of a knife but don't mince it up. You keep it essentially whole.
I like my stakes to still moo, so for me it's three minutes on a side and off the heat to rest. One thing when you flip it, you can drop some butter on it and let it melt on top of the steak. Keeps that top side nice and moist.
It's easy to screw up. That's why cast iron is a bit better than running non-stick. You can get a hell of a lot more heat retention. It's a much tougher with a thinner steak because that immediate threshold of jumping from medium rare to medium to well done is pretty quick, and then you have to account for carry over temp when resting.
I will also add to make sure you have enough oil in the pan and that the oil is nice and hot before dropping the steak in. If the oil isn't as hot as the pan you can end up steaming the steak instead of a good crusty sear.
Yep you need a lot of fat sitting in there to make it work. You're basically shallow frying the steak. You don't need as much oil if you've got a really well seasoned cast iron pan, but it never hurts to have more. Just a lot of it depends upon how fatty the cut you're cooking is. You're going to need a decent amount of oil if you're trying to do a filet or sirloin, but an untrimmed fatty ribeye, may not need as much.
Bacon grease I think is a relatively low smoke point. You normally just add a little bit with some neutral oil to put some flavor with something like canola / vegetable. Same thing with butter, just use them for a bit of additional flavor. Frying potatoes with bacon grease that it was perfectly fine.
Usually mash or bake (like reds with oil and seasoning or yknow typical spud) I'd like to get into frying potatoes especially if I can get some crisp on the outside. I remember spending over an hour as a kid making my version of hash browns, they'd cook and cook but never crisp until sitting in the skillet for damn forever, though I think i was using way too much butter etc. Tasty, but aint nobody got time for that.
I don't do much stir fry to be honest. But the other stuff yes. Good EVOO smokes about 375-400.. canola is 400 and so is vegetable.
