Live Stoner Eats 2019

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Mike20132

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Marinading some steaks for tomorrow.

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This is the same marinade I used with a flank steak last week. It's pretty amazing. Can't wait to see how these taste after a 24+ hour soak and a spell on the grill.
 

bushmasterar15

Have you seen my weed?
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Holy shit brother....what a spread. That mess looks incredible. Very nice pics too. Did you get a new camera? Some gorgeous shots bro. Love the little dope dude...and that fire is poppin. Awesome.

THEY'RE called KAAAAHBS Joe's dad's stuff
Just the normal cell pics from the Samsung Galaxy 9 plus

Marinading some steaks for tomorrow.

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This is the same marinade I used with a flank steak last week. It's pretty amazing. Can't wait to see how these taste after a 24+ hour soak and a spell on the grill.
Those will be great. Last time I did the carne asada just for a few hours marinading, the other nights dinner was over 24hrs and those came out with more flavor off the grill.
 
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Mike20132

Lies can become truths, if we let them.
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Oct 29, 2017
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Wedding Cake, Colorado Cookies, Forum Stomper
Just the normal cell pics from the Samsung Galaxy 9 plus

Those will be great. Last time I did the carne asada just for a few hours marinading, the other nights dinner was over 24hrs and those came out with more flavor off the grill.
Can't wait to grill up the first one. Almost made one tonight, but knowing how much better they will be if I can leave them soaking for at least a full day, I resisted.

I don't know if you saw the marinade recipe from earlier I put up, but even with regular soy sauce I imagine it is still pretty amazing. I cannot speak more highly of it.
 

bushmasterar15

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Can't wait to grill up the first one. Almost made one tonight, but knowing how much better they will be if I can leave them soaking for at least a full day, I resisted.

I don't know if you saw the marinade recipe from earlier I put up, but even with regular soy sauce I imagine it is still pretty amazing. I cannot speak more highly of it.
I might have to pull out the last ribeye to grill tomorrow along with some summer squash.
 
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Dr.Bubbles

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I wanna get that soy sauce. It looks incredible.

I bought some stuff tonight...I got some USDA Prime Strips for the first time ever. $12 a lb, couldn't resist. It's gonna get cooked maybe Monday night. I can't wait. The other place that has Prime beef usually gets $25+ a pound.

Also grabbed a trio of cold water tails and 1½lb snow crabs, along with some pork chops. Had that with some Bubblesister salt potatoes. Quite a dinner.


THEY'RE called KAAAAHBS Joe's dad's stuff
 

Mañ'O'Green

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The best NY Steak is Pan fried in butter. Besides good meat you need a good cast iron skillet. Heat it in the oven to 400°F for 30 minutes. While doing that dry your steak, salt and pepper and let sit to come up to room temperature while the skillet is getting hot. Cut butter into 2 tablespoon size cubes one for each steak. Take the skillet out of the oven and place on a burner on medium high heat. Working fast because the skillet is too hot for butter alone put a piece of butter in the pan followed by a steak right on top. Cook for 1 minute then flip to the other side. This sears the meat and cools the butter a bit. Now to cook medium rare (1" steak) it is 3 minutes flip over to first side 2 minutes then flip again and cook until the touch test says medium rare. I do not recommend cooking beyond medium rare as the NY is not the most tender cut.

Now lets kick it up a notch with Mushroom Cream sauce. My grandfather brought this recipe back from France during WWII and my mom used it often to entertain company.

I don't really measure anything as I prepare this off hand but I will try to give a general guide.
I would think this would serve 4.

1 pound of small Crimini (Baby Bella) or white button mushrooms
1/4 pound butter
1 medium shallot - diced small
1 oz. cognac
1 oz. dry sherry
3/4 Qt. Heavy Whipping Cream

In a large skillet over medium + heat cook the mushrooms in the butter until they begin to brown. Throw in the diced shallot and give a couple of stirs cook a moment to just translucent (the shallots brown very quickly - you do not want that - little brown specs in your finished sauce - I have done it so many times:haha: It just is not pretty but still tastes just fine). Combine the sherry and cognac into one container quickly add the spirits to the pan and ignite it with a long lighter. (if you have never flamed a pan have someone teach you how first so you don't get hurt or burn the house down. My smoke detector goes of every time I do this. and I make sure my stove vent is clean. The flame is 16" or more above the pan). Stir until the flame goes out and add the cream. Heat the cream to a medium boil and maintain stiring regularly until the sauce has thickened. 15 minutes? Salt to taste (it does not take much but can be really flat without enough). Serve over the NY Steak.

I know what you are thinking "Sauce on a Steak" blasphemy! I understand but try this. I know you will approve.
 

Dr.Bubbles

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The best NY Steak is Pan fried in butter. Besides good meat you need a good cast iron skillet. Heat it in the oven to 400°F for 30 minutes. While doing that dry your steak, salt and pepper and let sit to come up to room temperature while the skillet is getting hot. Cut butter into 2 tablespoon size cubes one for each steak. Take the skillet out of the oven and place on a burner on medium high heat. Working fast because the skillet is too hot for butter alone put a piece of butter in the pan followed by a steak right on top. Cook for 1 minute then flip to the other side. This sears the meat and cools the butter a bit. Now to cook medium rare (1" steak) it is 3 minutes flip over to first side 2 minutes then flip again and cook until the touch test says medium rare. I do not recommend cooking beyond medium rare as the NY is not the most tender cut.

Now lets kick it up a notch with Mushroom Cream sauce. My grandfather brought this recipe back from France during WWII and my mom used it often to entertain company.

I don't really measure anything as I prepare this off hand but I will try to give a general guide.
I would think this would serve 4.

1 pound of small Crimini (Baby Bella) or white button mushrooms
1/4 pound butter
1 medium shallot - diced small
1 oz. cognac
1 oz. dry sherry
3/4 Qt. Heavy Whipping Cream

In a large skillet over medium + heat cook the mushrooms in the butter until they begin to brown. Throw in the diced shallot and give a couple of stirs cook a moment to just translucent (the shallots brown very quickly - you do not want that - little brown specs in your finished sauce - I have done it so many times:haha: It just is not pretty but still tastes just fine). Combine the sherry and cognac into one container quickly add the spirits to the pan and ignite it with a long lighter. (if you have never flamed a pan have someone teach you how first so you don't get hurt or burn the house down. My smoke detector goes of every time I do this. and I make sure my stove vent is clean. The flame is 16" or more above the pan). Stir until the flame goes out and add the cream. Heat the cream to a medium boil and maintain stiring regularly until the sauce has thickened. 15 minutes? Salt to taste (it does not take much but can be really flat without enough). Serve over the NY Steak.

I know what you are thinking "Sauce on a Steak" blasphemy! I understand but try this. I know you will approve.
I have a few steak tricks. We used to do a similar sauce at Sam Snead's in Orlando. It was almost identical minus the heavy cream. Your sauce sounds fantastic. Usually when I make a sauce for a good steak I will do a dry red (Cabernet/Merlot) Demi glace with sliced criminis or whole button mushrooms. I get the fresh Wegmans "Demi", which is the veal stock reduction, but it falls flat without the equal parts dry red wine reduced until it's shiny and red. It looks beautiful and has the most amazing umami flavor, but not until the treatment and an hour on the stove.

I never try to eat steak past mid rare... except for a brisket maybe...lol.

I am more of a ribeye guy, and I have a soft spot for fillets, this was the only Prime cut they had or I would have got ribeye most likely.I I would rather just not eat steak if we aren't having something decent, if we are getting crazy, let's get stupid crazy and get some fucking 22oz Porterhouse steaks...lol. The king of steaks for a reason.

I have only seen certified Prime about half a dozen times, and I just HAD to pull the trigger. The nicest steaks I ever saw were these Prime tomahawk ribeyes on father's day a year ago, handles and everything...for $30+ a lb!! The same place had regular 12oz Prime ribeyes the first time I ever saw prime beef...fucking GORGEOUS little gems. The other 4 times were NYs and I'm excited because these here look nicer than those did no question. They are also nice sized at 15oz or so and at the perfect 1" thick cut. I'm on the fence about a sauce other than a little hotel butter and salt/pepper. Just being my very first prime beef and all. I should get some dry age bags. Hmm. I REALLY wanna do a steak in my cast iron skillet...I just have a hard on for my Weber grill. I can get that up to about 550° though, so I have no trouble with a good sear. I saved your mushroom cream sauce recipe though...it looks like a high end restaurant sauce that you would get with a 6oz fillet over roasted root vegetables.

THEY'RE called KAAAAHBS Joe's dad's stuff
 

Mañ'O'Green

Retired to watch the grass grow.
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You have never had prime beef done well until you by it from Lobel's of New York. I have known about them for at least 15 years and in all of that time I only bought prime rib from them twice............ It is so expensive but 27 days dry aged the best of the best. If I could eat beef I would save up to do it again. There really are no words to describe how good their meat is. I just went out to their web site and they even offer American Wagyu only $119.00 for a 20 oz bone in rib steak. I bet it is to die for. The 20 oz. USDA Prime bone in rib steak is $59.00 and this is what I have bought in the past along with a 7 bone prime rib roast.