Gravy's Cooking Thread

Going to try T bones, not sure if they are appropriate for cast iron or if I should try in my shitty ninja grill thing. What were the herbs yall said to do when I try to do the scooping butter over it as it cooks? Was watching one video where they put shallow cuts all across it supposed to help somehow.

Dr.Retarded said:

Rosemary or thyme are fine. Just go easier with rosemary because it can overwhelm quickly. I'd probably just roll with thyme and a clove or two of garlic with salt and pepper.

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Since steak prices went way up the last couple years I’ve been buying pork chops(usually prime for like$5/lb) instead of steaks if I don’t see any good sales. I cook the pork chops exactly like this and they are amazing cooked this way.

For T bone. Salt like 45 minutes before. Opinions vary, but I pepper after or the pepper can taste burned/butter to me.

Good amount of oil in the pan because the oil is also working to seer and a t-bone won't always make good pan contact.

Hot pan with a good time to get to temp. I usually do 10 minutes on low, the raise it for ten, then raise it again a few minutes before adding oil.

Oil should be going but not burning. Put steak in pretty quick after the oil. Hood fan on high. Don't be afraid to flip and baste to help even cooking.

Then I'd finish in oven as it's easier to control temps (and use the thermometer without oil splatters). I usually want the pan free to saute some veggies or deglaze a sauce, but can do that while it's resting too.

I don't do herbs in the pan. Will pepper during resting. Maybe some more course salt right before serving, after tasting an end piece. Sometimes a light dusting of cumin because I like the taste with beef.

Foler said:

You see? Maybe consult me first.

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How do you eat black snake, Foler ?

Finally