Live Stoner Chat Dr. Bubbles & Bushmasterar15's Food Network

[Mañ'O'Green]

Tried the steak in cast iron pan for tonight's dinner

That looks amazing. I am too stoned to type it out now but my dad had a really good recipe for a BBQ marinade for Porter House Steaks. It only tastes good on them and not other cuts of meat?

 

[Dr.Bubbles]

Ice cream and cast iron steaks??? Nice touch fellas. The closest I ever got to making ice cream would be when I was a teenager and my little dumplin girlfriend worked at a homemade ice cream parlor. I got a chance to contribute to a big single batch recipe...which was dubbed Oreo Overload. Cookies and cream times 3 with genuine Oreos. It was as good as it gets if you're a cookies n cream fan, and I got a whole gallon for free...which was like $15 or more if you bought it, and it was only around that one time. I got mad respect for this place, making their own scream from scratch, and they are still thriving to this day. Most of the other places around here serve Perry's and charge the same amount...lol.

Bushy done did da skillet steaks. So what's the verdict compadre? I know you're a griller at heart...did you miss the flavor of flames and that "grilled" taste, which I have YET to truly do inside?

[emoji506]

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

 

[the green bandit]

That looks amazing @Dr.Bubbles .

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

It's steak night at my house tomorrow night and I'm going to give this a try MoG it sounds devine. Will post pics if I don't fk it up

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 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.

Looks good Bushy!! I'm gonna break out the cast iron tomorrow

Tried the steak in cast iron pan for tonight's dinner

 

[bushmasterar15]

[QUOTE="Dr.Bubbles, post: 2117088, member: 38279"
Bushy done did da skillet steaks. So what's the verdict compadre? I know you're a griller at heart...did you miss the flavor of flames and that "grilled" taste, which I have YET to truly do inside?

[emoji506]

THEY'RE called KAAAAHBS Joe's dad's stuff[/QUOTE] The skillet was ok, more or less it gave the seasoning crust from the rub to it. But I think I'd much rather have done it on the grill.

 

[Duggy]

Some Murgh Makhani - Butter Chicken...for @Waira

 

[Dr.Bubbles]

Porcini mushroom tortellini w/ a white wine vodka sauce with roasted pork, crumbled Italian sausage, and balsamic vinegar marinated grilled mushrooms. INSANE.

Iceberg, radicchio, romaine, arugula and baby spinach salad with some garlic croutons, bacon bits, black wax aged crumbly cheddar, Marie's Bleu Cheese, Zesty Italian dash, and some fresh ground black pepper and pink salt. BEST SALAD I EVER HAD.

Paine de Champagne round loaf...kinda looks like what I hopefully will be making real shortly.

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

 

[Mañ'O'Green]

[QUOTE="Dr.Bubbles, post: 2117088, member: 38279"
Bushy done did da skillet steaks. So what's the verdict compadre? I know you're a griller at heart...did you miss the flavor of flames and that "grilled" taste, which I have YET to truly do inside?

[emoji506]

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

The skillet was ok, more or less it gave the seasoning crust from the rub to it. But I think I'd much rather have done it on the grill.[/QUOTE]
@bushmasterar15 I don't mean to be knit picky but the Cast Iron Pan recipe is for a NY Steak with the Mushroom Sauce. Other cuts of meat do not taste the same and a bone effects the cooking time too much. The other thing is the butter is too hot for spices other than just salt and pepper. So yes I would agree that the wood fired grill is a better choice with that cut and spices.

My dad use to make a marinade for Porter House steaks cooked over charcoal:

Burgundy Wine
Mint
Rosemary
Garlic
Salt
Pepper
Olive oil

Use a good wine with lots of fresh mint a little fresh rosemary a couple cloves of garlic good olive oil and salt and pepper to taste. Throw it all in a blender and give it a couple of whirls. Marinate the steaks up to an hour. I think most of the flavor develops over the fire not in soaking into the meat.

 

[the green bandit]

I burned the butter while cooking the mushrooms and didn't have any shallots so added a clove of garlic instead. Wow it was delicious, definitely will be making this again soon. Best mushroom sauce I've ever eaten :smoking:

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 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]

I burned the butter while cooking the mushrooms and didn't have any shallots so added a clove of garlic instead. Wow it was delicious, definitely will be making this again soon. Best mushroom sauce I've ever eaten :smoking:

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Awesome. Looks killer [emoji108]

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

 

[Mañ'O'Green]

I burned the butter while cooking the mushrooms and didn't have any shallots so added a clove of garlic instead. Wow it was delicious, definitely will be making this again soon. Best mushroom sauce I've ever eaten :smoking:

View attachment 1067351 View attachment 1067352 View attachment 1067353

Looks perfectly delicious. Yeah it is one of those French sauces that takes a little practice to get just right. I have eaten it until I nearly made myself sick - it is so rich.