Made some avocado toast on local bread (Old World Rye), tried to use Kenji’s extra crispy Fried eggs to top them but I think I did something wrong - they were great but not particularly “crispy”.
Bought some New York strips to make for my wife on Mother’s Day. Normally I just throw them on the grill and they come out fine but I’d love a better method if people have one. I own a grill and a cast iron pan but no sous vide.
May as well include a picture of the bread, seeing as how it’s from a James Beard nominated baker. He used to be a gym teacher who baked bread in his garage at home, now is like world renowned.
How thick are the steaks? The above-mentioned reverse sear (oven) method doesn’t really work well with anything thinner than ~1.5", but you can pan sear pretty much anything. Just google “how to cook steak in a pan” and a million results will pop.
If the steaks are thicker, you might want to use your oven as well. You can do it either before or after you sear them in the pan. In that case, just google “how to cook steaks in pan and oven”.
However, if you’re comfortable with grilling, then by all means, do that!
I often do the same. Honestly, steak cooking is one of those 80/20 things where you can get most of it right by applying the basics, and then a lifetime trying to get the additional improvement. If you don’t enjoy the perfecting exercises, there’s a good argument that it’s not worth it.
Yeah, I mean, that’s a fine way to cook a steak, and it’s going to be delicious every time, mostly because it’s a steak. But if you want to experiment a bit, try doing the opposite, put it in the oven for a bit until it’s ~110-115 F, and then sear it in the pan. Done well, you can get a better crust and a more uniform temperature through the steak.
Wife wanted grilled steak tonight so I fired up the grill even though it’s already raining and we’re gonna get a few inches of snow tonight apparently. Ugh.
Can’t rememeber the last time I grilled a steak. Normally I’m a reverse sear guy but thought this 1.25 incher turned out okay. I’d normally get close to 0 grey band with the reverse sear but can’t duplicate the grill taste.
I was in Sam’s Club last week looking for a full beef tenderloin and they had no fresh beef or pork at all with the exception of 2 top round roasts. They usually have a case that is like 50 feet long full of beef, pork, and lamb.
The did have some full tenderloins at Costco. But they didn’t look great. Also you were limited to three meat items, so I just went for highest wt/volume things.
I eat so much pork shoulder, esp. when I was a much poorer postdoc. I made this yesterday, it’s great and very convenient if you have a sous vide setup:
Other good sous vide recipes:
Pressure cooker:
Oven:
This recipe calls for pork belly, but it should work with pork shoulder also (but it won’t be quite as good)
