STYLE. COMMUNITY. GREAT CLOTHING.
Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.
Click Here to join Styleforum's thousands of style enthusiasts today!
Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.
You are right that bacon grease may overpower the steak. If you want absolutely no taste from the fat, peanut oil will be ideal.Originally Posted by Kent Wang
I wonder about Butter. Doesn't Ruth's Chris do them in butter?Originally Posted by VKK3450
Ghee. I think Ruth's does put it on at the end. But melted/clarified butter is sometimes recommended to be added to the olive oil rub. I don't think it's going to burn a whole lot more than olive oil. Interesting tip about cheap olive oil burning less than the extra virgin type. Insert lame sexual joke here.Originally Posted by j
Yes, for any steak cooked with butter, its usually put on at the end because butter has such a low smoking point. About the "cheap" olive oil vs EV - they have different smoking points. Thats it. Nothing about the cost.Originally Posted by cchen
Definitely something to keep in mind. Like Mr Checks, I recommend searing the steak on the stovetop, then finishing it under a broiler, rather than doing all the cooking on the stove. It's a lot of heat, though.OP: one thing on the cast iron skillet, you will get a lot of smoke and a strong beef smell. If you live in a small place, open up a lot of windows.
If you're getting sick of chicken breast (a bulking staple), get some good marinade. I was getting sick of it too, then I got some marinade... marinate for a few hours and chicken becomes amazing.Originally Posted by Violinist
Easy there, big guy. I get some serious American dry aged steaks here in NY. The only foreign beef that has not disappointed me, has been Argentine beef and I still prefer the stuff my butcher gets.Originally Posted by edmorel
Have you ever had REAL Kobe beef? I mean purebred Wagyu, slaughtered in Kobe, Japan.Originally Posted by Tokyo Slim