The Aluminum Chef revealed the Secrets of the Chef's Perfect Steak, and one has made the attempt. The results were good, but not yet up to the Chef's standards. One has included this documentation and analysis for review by more talented, and experienced cooks. Please review the recipe at the above link, and join in the examination.
One could not find Thyme in the grocery store to one's liking, it generally being moldy. However, it turns out Bob planted some on the compound. And possibly Wolfsbane.
Added this much Thyme - a few sprigs. The leaf? It may be Oregano of some form. It's velvity, and seems to have some purpose. Taxonomic studies are ongoing.
Fresh Ginger.
Garlic. An inferior garlic press. Eventually one went with throwing the cloves into the bag.
Some crushed garlic, and some garlic cloves.
Saki, and Soy Sauce.
Ribeye Steaks.
200Millileters of Saki, and 120 Millileters of Soy Sauce.
Bagged and kept overnight for marinading purposes.
Ancient Cast Iron pan.
A fine butter.
Lots of butter, applied for the Millard Reaction.
It turns out, the highest temperature the stove will produce, will actually cause butter to ignite and burn like a torch. Flames of about a meter resulted, and devoured the spoon quite quickly.
And smoke. Billowing smoke. If you insure your Lair, and advise your insurance agent that you are a Villain, and generate, study, and weild exotic energies, they will OWN you in insurance. The compromise to paying this fortune, is monitored fire response, AND redundant fire alrarm systems. Both of which went off.
The steaks pre cooking in the oven preheated to 350. Because one lowered the temperature, it may not have produced the required searing. The steaks were cooked in the stove for 25minutes in a preheated oven.
The steak cooked to 130 degrees internal temperature (which one isn't clear on, since the oven was 350...?). The steak appears medium/medium.
1999 Cabernet Sauvignon. With a screw top. Note: Between the Saki and the Wine, you might believe one has a habit of drinking. This is not the case however, as insane megalomaniacs tend not to drink.
Salad, Sardines and Grey Poupon, Asparagus tips in Hollandaise Sauce, and a steak. It turned out the steak was flavorful but on the dry side. This may have been caused by the insufficient searing, the long cook time, the medium/medium choice instead of a medium/rare choice.
Still, very tasty, and the best steak one has yet produced.
Side note; Bob would only use candles around at night. (Tell your insurance agent you have a clumsy night dweller creeping around with candles...). Because he remembers making candles, and such candles drip, he will only purchase tapers with a particular quality. This quality also has the messy melting problem.-Lord Malignance
Sounds like a good recipe, though it does look like the searing was incomplete. (And I prefer my steaks well done, but that's another subject) As a special note, if you aerate the steaks (stab a few dozen times with a large serving fork, good practice in case you're assaulted by heroes at a BBQ) before marinating will help get the flavor deep into the steak. Especially if you use a thicker cut.
ReplyDeleteMy master Lord Malignance,
ReplyDeleteThank you for the recent, mmm assistance. I know this means I owe you another "favor".
My service to you,
Ghost of Nixon