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- FreddieBeans-Collects-CP: THX to womps reccent award I HAVE to see this lonely meth'd out virgins blogs (LITY )
Breakfast steak? 2lbs each, gonna get drunk and eat the shit out of these juicy little BIPOCs.
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If I wanted to cut it into smaller bits I’d buy poor people steak I’d have bought Striploin instead of T-Bone
This isn’t spiced yet but will be garlic, Himalayan salt, and crushed peppercorn, seared in a skilled and then finished over charcoal (and left to rest with butter). Gonna eat one rare and one blue like a caveman
My concern is they’re literally 3 inch thick and are gonna be BIPOCs to cook, so who knows how they’ll turn out
I was drunk and my butcher is lazy so I just took the four most immediate cuts
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after cooking it, wrap it up in Aluminium foil and throw it in the oven for a short time
I always mess up cooking it rare and got used to eating it medium rare
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Nothing more disappointing than realizing you’ve overcooked yourself a steak, I got used to eating medium rare for a good stretch because that’s all my girl would eat
Now I’ve moved her to rare over months of slowly cooking it less and less and she hasn’t mentioned noticing
This boys going to sear and then finish over charcoal and hopefully I’ll stay sober enough to meat thermometer it at acceptable intervals to make sure she doesn’t get overdone 😬
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Lol Charcoal, Excessive Spices, Meat Thermometer You Really Are A BIPOC Arent You?
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Nope
Spent a good number of years working in upscale kitchens before I realized culinary careers are for coke addicts and retards
Any half decent cook will tell you cooking based on fridge temp is retarded. Even Kelsey’s wouldn’t do that nonsense
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You Do Realize I Have To Season The Steaks An Burn The Wood Down. They Never Get "Room Temperature" But They Sit Out For At Least 30 to 45 Mins
Meat Thermometer Andy Over Here I Have Been Know To Cook A 1.5 inch Steaks 1 Min On Each Side An Then Eat It. Food Poisoning From Red Meat Is A Myth
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Can’t always rely on thumb test or timing, especially when drunk BIPOC
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You Are Supposed To Get Drunk After You Cook The Food cute twink. I Do The Giggle Test
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Alright you’ve piqued my interest what’s the giggle test
In order to cook before I get drunk I’d have to cook at 11am — not an option
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2lbs More Like 2inches Thick. I Do This All The Time Get You A Good Ale Like A Chimay. I Always Cook Them With Oak. If You Dont Have That Option You Can Put A Hard Seer With A Cast Iron Skillet Couple Mins On Each Side An Throw Them In The Oven With A Stick Of Butter On Top. Should Take Around 7 to 10 mins At 400 Degrees I Dont Know How Cold Your Refrigerator Is Tho So You Judge The Time. When They Are That Thick Its Like A Roast Almost
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Oak pellets is exactly what I use in my charcoal grill, mostly because I do pulled pork / ribs
Also Chimay — finally something we can agree on
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How Did You Get That White Guy To Hold The Glass For You?
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Wasn’t hard, finished up with his wife and pulled out my 9 (not the 9 incher just for clarification), told him I had some other BIPOCs to impress on the internet
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So Gun Point?
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My methods are my own
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Just read the fridge bit — there’s something we disagree on. I let it come to room temp on the counter with peppercorn, salt, and chopped garlic before I cook it. No more than 15 minutes so the salt doesn’t dry it out, but cooking from cold isn’t the move
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Its A Factor I Dont Always Have Time To Leave A Big Steak Out, Room Temperature Varies And Consistency Is King. I Have Watched Cooks In 4 Star Steak Houses Do The Cast Iron Skillet Oven Trick. All The 5 Stars Cook Over Wood Pretty Much Everyone Rest With Butter
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No argument on the resting with butter point, but I’d never cook straight from fridge unless I was in an absolute pinch
People are always amazed with how much of a difference it is when you rest with butter. Can take even a shitty, lean cut of meat to velvety goodness.
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