Gravy's Cooking Thread
- Thread starter chaos
- Start date
Siliconemelons
Naxxramas 1.0 Raider
- 13,992
- 22,330
Was down south a bit for a kids function, a farmer market place is on the way back... got some nice ribeye... did the tripple sear, wife said it was top 2 @ home steak, so that is a win.
It was good...now I am full of meat and ready to pass out...hehe
It was good...now I am full of meat and ready to pass out...hehe
- 2
- 18,436
- 40,942
Gavinmad
Mr. Poopybutthole
- 45,406
- 55,358
Oil up your steaks and coat with salt then sear, remove from heat and dip in whiskey for ~1 min and sear again, remove from heat and dip in soy sauce for ~1 min then sear final time.
- 2
- 1
- 18,436
- 40,942
Yeah it seems counterintuitive because you're trying to dry the surface of the steak out so you get the good Browning, but maybe it's the sugars or something in the soy and the alcohol flare up from the whiskey which gets you decent Browning.
Furry
Email Loading Please Wait
- 27,119
- 39,693
It sounds a lot like a steak flambe. I'm just wondering if there's really any point to letting the steak sit in the liquids for a minute. I imagine letting the steak sit in a soy/whiskey liquid while its resting, cooking it normally and then flambeing it would achieve pretty much the same results with superior crust?
- 1
- 18,436
- 40,942
Pretty much what my thoughts were. I mean I can't imagine the whiskey is going to impart that much flavor because it's burning off. Like you said why not just flambe in a alcohol pan sauce after you've seared on the grill.