Posted: 10/20/2010 12:32:28 PM EDT
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So, was going to do a nice herb crusted rack of lamb, but went to the butcher and some bastard bought 12 rib chops and took like a rack and a 1/2
hmmmmmmmmmmmm, so that's out. so, instead I have 2 very fine, unbelievable looking 10oz Filet Mignon's (about 1.25/1.5" thick) from the butcher (about $33 worth of meat, you could eat it raw it looks so good) going to cook those up in butter and sear them and then finish them in the oven. made some sweet cole slaw (chef's thread), so it's in the fridge now and the sauce tasted good, we'll see how it settles down after cooling. And, going to make some real home fries (my wife just dices up potato's and throws them in the fry pan on hot hot hot. arrrrrrrrrrggggggggghhhhhhhhhh par boiled off some potato's in chicken stock (this really adds a nice flavor, I've done this for other potato dishes) and going to quick fry them up in the butter from cooking the filet above with some onions, a little garlic. I better get some tonight. 
ideas welcomed to do some quick changes I've got about 2 hours before it all goes on the stove. |
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Quoted:
so, instead I have 2 very fine, unbelievable looking 10oz Filet Mignon's (about 1.25/1.5" thick) from the butcher (about $33 worth of meat, you could eat it raw it looks so good) going to cook those up in butter and sear them and then finish them in the oven. Tendeloin steaks? VERY hot cast iron pan, rock salt in the bottom.....sear til done. Screw the butter and the oven. Open the windows though as you'll get some smoke. 
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no, I've done the butter before
it's bleeping amazing. you sear it off (no butter, little oil) real quick on a hot pan, then melt the butter over top and keep basically basting the steak with butter. very fine, very moist, very rich. decided to add some sauteed mushrooms in a red wine on the side for a little more flavor. |
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Quoted:
no, I've done the butter before it's bleeping amazing. you sear it off (no butter, little oil) real quick on a hot pan, then melt the butter over top and keep basically basting the steak with butter. very fine, very moist, very rich. decided to add some sauteed mushrooms in a red wine on the side for a little more flavor. Bozeman when you are able to move after that meal, would you consider a bit more of a step by step for how you did this? I'd love to try it. It's okay if you don't feel like typing all that. I know it's a pain. |
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take the steak (any cut), get the pan with a little olive oil freaking hot hot hot. (I use a cast iron pan for this) (it seems to me you can only do two steaks at a time, even with a big pan, but the timing works nice with two steaks)
put the steak in, maybe 1 minute on each sides. (hold it up with tongs to do the sides). then, lower the heat, put in about 1/8 of a lb of butter. Some directly on top of the steaks, the rest in the pan. then, (as the butter melts very fast), take a spoon (big one, long handle, the pan is super hot remember, I tend to forget "ow") baste over the top of the steak, turning the steaks every few minutes. DO NOT LET THEM BURN. keep basting, the butter will just keep rolling off and going in from the top and along the sides.. then, when it gets to a perfect medium rare (if you like medium rare, and if you don't, why are you eating steak?  )
If they are really thick, you may have to pull them off and finish them in the oven (so you don't burn them) pull it off, put it on a plate put a small pat of butter on top (to melt and soak in) and LET THEM REST for 5 minutes This gives you plenty of time to throw some par boiled and cut potato's in the butter and fat for some awesome home fries. serve on a hot plate, |
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Quoted:
take the steak (any cut), get the pan with a little olive oil freaking hot hot hot. (I use a cast iron pan for this) (it seems to me you can only do two steaks at a time, even with a big pan, but the timing works nice with two steaks) put the steak in, maybe 1 minute on each sides. (hold it up with tongs to do the sides). then, lower the heat, put in about 1/8 of a lb of butter. Some directly on top of the steaks, the rest in the pan. then, (as the butter melts very fast), take a spoon (big one, long handle, the pan is super hot remember, I tend to forget "ow") baste over the top of the steak, turning the steaks every few minutes. DO NOT LET THEM BURN. keep basting, the butter will just keep rolling off and going in from the top and along the sides.. then, when it gets to a perfect medium rare (if you like medium rare, and if you don't, why are you eating steak? )
If they are really thick, you may have to pull them off and finish them in the oven (so you don't burn them) pull it off, put it on a plate put a small pat of butter on top (to melt and soak in) and LET THEM REST for 5 minutes This gives you plenty of time to throw some par boiled and cut potato's in the butter and fat for some awesome home fries. serve on a hot plate, 
Thanks! I will try this. I like medium-rare as a rule, and can eat steak rare, but cannot eat it medium.  I do tend to get my steaks cut rather thick though, so oven time might be in my future. 
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