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  1. #76
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    Re: Friday OT - Red Meat

    Quote Originally Posted by bos View Post
    I was going to rail on you about frenching up a steak.......but this sounds awesome.

    http://www.foodnetwork.com/recipes/a...re-recipe.html
    That's the recipe I use when I make it. it's really, really good.

    Quote Originally Posted by ImJustKCClone View Post
    The cattle ranchers in my family would tell you that if you have to put sauce on a steak, that's a bad sign. Steak should stand on its own...with maybe a touch of salt & pepper. ;)
    There is zero wrong with a pan sauce, made from the remnants of the steak you just cooked. A little wine, a few herbs, make sure to get all the fond off of the bottom of the pan. You're doing yourself a disservice if you don't.


    Last edited by Mr Janny; 07-18-2014 at 02:47 PM.
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  2. #77
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    Re: Friday OT - Red Meat

    Quote Originally Posted by Mr Janny View Post
    That's the recipe I use when I make it. it's really, really good.



    There is zero wrong with a pan sauce, made from the remnants of the steak you just cooked. A little wine, a few herbs, make sure to get all the fond off of the bottom of the pan. You're doing yourself a disservice if you don't.
    Matter of taste, my friend. Taste, and the product of generations of Texas ranchers going back to the influx of German settlers in the early 1800s. :)

    Besides, any drippings from our steaks go into the flames of the grill. Hubby even grills in 3 ft of snow!



  3. #78
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    Re: Friday OT - Red Meat

    Quote Originally Posted by Mr Janny View Post
    There is zero wrong with a pan sauce, made from the remnants of the steak you just cooked. A little wine, a few herbs, make sure to get all the fond off of the bottom of the pan. You're doing yourself a disservice if you don't.
    You're doing yourself a disservice by not cooking that steak on a charcoal grill instead of in a pan!

    Just kidding. I do like grilled steak, but my favorite way (which also happens to be the easiest way) is to cook a steak in a hot cast iron skillet. The way it rapidly sears the outside locks in so much juice and flavor. It's not a good method for pan sauce, though, unless you like it with little black flecks of metal.



  4. #79
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    Re: Friday OT - Red Meat

    I will admit to adding saute'd (you can't spell that with my keyboard) onion, shrooms & a wee bit of garlic as a topping to the cheaper cuts....



  5. #80
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    Re: Friday OT - Red Meat

    Quote Originally Posted by ImJustKCClone View Post
    I will admit to adding saute'd (you can't spell that with my keyboard) onion, shrooms & a wee bit of garlic as a topping to the cheaper cuts....
    Do you eat your prime with with horseradish sauce?



  6. #81
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    Re: Friday OT - Red Meat

    Beef tenderloin. Everything else tastes like poo in comparison.



  7. #82
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    Re: Friday OT - Red Meat

    Quote Originally Posted by roundball View Post
    You're doing yourself a disservice by not cooking that steak on a charcoal grill instead of in a pan!

    Just kidding. I do like grilled steak, but my favorite way (which also happens to be the easiest way) is to cook a steak in a hot cast iron skillet. The way it rapidly sears the outside locks in so much juice and flavor. It's not a good method for pan sauce, though, unless you like it with little black flecks of metal.
    ??? Sounds like you have something wrong with your pan. Pieces of metal shouldn't come off of it.


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  8. #83
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    Re: Friday OT - Red Meat

    1. Crab legs dipped in melted hot butter












    2. ..nothing else matters..



  9. #84
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    Re: Friday OT - Red Meat

    Pork over the past couple of years has surpassed beef for me for a favorite meat. A good pulled pork can't be beat.

    Shrimp is my seafood of choice, but I also enjoy trout and salmon. And it's been waaaaaaay too long since I had walleye.

    Fave specific dish? Blackened prime rib from Misty's in Lincoln with a side of horseradish sauce.



  10. #85
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    Re: Friday OT - Red Meat

    Quote Originally Posted by Mr Janny View Post
    ??? Sounds like you have something wrong with your pan. Pieces of metal shouldn't come off of it.
    It was actually little bits of the pan's seasoning that had a metallic taste, but I was struggling for a way to succinctly describe that.



  11. #86
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    Re: Friday OT - Red Meat

    Quote Originally Posted by Al_4_State View Post
    If it was alive, and someone has a recipe for preparing it, I probably like it.

    I enjoy meat of all kinds, but I get a particular perverse enjoyment out of "weird" meats that most people can't stomach. Any kind of pickled animal part, or stuff like head cheese and jaeternice are all delicious, IMO.

    Your NE Iowa coming thru there.




  12. #87
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    Re: Friday OT - Red Meat

    Quote Originally Posted by bos View Post
    I was going to rail on you about frenching up a steak.......but this sounds awesome.

    http://www.foodnetwork.com/recipes/a...re-recipe.html

    Leave the sauce off of mine, but the peppercorn crust is just right in my world.
    It is freaking amazing. I don't use a ton of the sauce, and honestly mix a lot of it with the rice that I get as a side, but the peppercorn is awesome. I think Janny uses that recipe and it's awesome.


    M 7/09

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    Re: Friday OT - Red Meat

    Quote Originally Posted by Angie View Post
    It is freaking amazing. I don't use a ton of the sauce, and honestly mix a lot of it with the rice that I get as a side, but the peppercorn is awesome. I think Janny uses that recipe and it's awesome.

    But is it awesome?



  14. #89
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    Re: Friday OT - Red Meat

    Quote Originally Posted by bos View Post
    But is it awesome?

    Twice awesome and amazing on top of it. We're talking fireworks and swooning here, bos.



  15. #90
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    Re: Friday OT - Red Meat

    Awesomesauce!?!


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