- Joined
- Apr 18, 2005
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Just when you think BigMar is one of the worst posters in RCF history, he comes back and totally redeems himself.
:yay:
:yay:
Just when you think BigMar is one of the worst posters in RCF history, he comes back and totally redeems himself.
:yay:
I'm gonna try the oven/stovetop technique tomorrow...
The smoke detectors are already down so I don't forget...
I mauled about 2/3rds pounds of 93% lean ground beef hamburgers (2 patties). Mixed the beef with 4 types of seasonings and a touch of brown sugar, then wiped on some teriyaki sauce mid-grill. Finished off with a slice of American cheese...washed down with an ice cold Corona.
Happy Days are here boys.
I absolutely love the high % ground beef for burgers. I made some sliders with 96% the other day, they were amazing.
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
I'm a vegetarian, soo.... Veggie burgers ftw !!
If its a filet mignon, I wouldn't cook it beyond medium-rare to begin with, you'll ruin it. If you want a medium cooked steak you're better off buying a cheaper cut because the more done the steak the more they taste the same. But if cooking a filet, you'll probably also want to be careful because you'll almost certainly need to sauce it (filets have the least amount of beefy flavor of all the cuts), so handling the pan to get the jus can be difficult if its 500 degree cast iron.
Filets are rarely eaten straight-up without a sauce...
Btw.. to test doneness, just press on it very gently with your index and middle fingers.. If looking for medium-rare, the steak should be as firm as the fatty porton of where your thumb meets your palm. More firm = more done, less firm = more rare.