Nothing but the best for mom tonight.  On my journey of cooking the best steak, this is the top so far, along with being the best round steak I've ever made.  $6 top round roast didn't quite reach filet levels, but it's tender & juicy - the equivalent of a good New York Strip.  The cheapest steak was actually the bottom roast, but I decided to splurge on the extra 50 cents 'cause it's Mother's Day.  Would you like to know more?  Watch I turned a $1 steak into a $100 steak:

Cooked perfectly to medium with a crust this time!


$6 steaks, I could do this every week


I skipped the MSG, no Aji for me. And I have to figure out how to make compound butter.


Sharp knife first! I learned how to sharpen knives recently. Sharpall is the best mid-level diamond sharpening stone you can buy



Look at those beautiful $6 steaks



Drybrine and tenderizer for 6 hours, little bit of liquid smoke, and Wagyu tallow injection.


I feel like I could do botox injections on myself.


Clarified butter



Did a reverse sear in the oven. Using my virgin cast iron pan to sear and baste with butter, fresh garlic and rosemary


Finally putting my bacon press to use.

You lost me at "wagyu tallow injections" and "virgin cast iron pan"

Nothing but the best for mom tonight.  On my journey of cooking the best steak, this is the top so far, along with being the best round steak I've ever made.  $6 top round roast didn't quite reach filet levels, but it's tender & juicy - the equivalent of a good New York Strip.  The cheapest steak was actually the bottom roast, but I decided to splurge on the extra 50 cents 'cause it's Mother's Day.  Would you like to know more?  Watch I turned a $1 steak into a $100 steak:

Cooked perfectly to medium with a crust this time!


$6 steaks, I could do this every week


I skipped the MSG, no Aji for me. And I have to figure out how to make compound butter.


Sharp knife first! I learned how to sharpen knives recently. Sharpall is the best mid-level diamond sharpening stone you can buy



Look at those beautiful $6 steaks



Drybrine and tenderizer for 6 hours, little bit of liquid smoke, and Wagyu tallow injection.


I feel like I could do botox injections on myself.


Clarified butter



Did a reverse sear in the oven. Using my virgin cast iron pan to sear and baste with butter, fresh garlic and rosemary


Finally putting my bacon press to use.

Very useful and informative tips on how to make economical yet delicious steaks.  Meat prices are getting ridiculous nowadays.

I always wanted to buy that bacon press thing you have.  I want to use it on my burger patties.  Where did you get that?

Very useful and informative tips on how to make economical yet delicious steaks.  Meat prices are getting ridiculous nowadays.

I always wanted to buy that bacon press thing you have.  I want to use it on my burger patties.  Where did you get that?

It's a grill press.  I started using one and it helps things cook evenly, prevents oil spashing, and cooks quicker.

https://www.amazon.com/s?k=grill+press

Ya steak prices are high, something to do with the cattle industry is having unusually low supply now, and it takes years for them to catch up.  Salmon prices are insane, the farmed stuff cost just as much as steaks.  I dunno why.

TFTI

You lost me at "wagyu tallow injections" and "virgin cast iron pan"

He lost me when no more rice.

It's a grill press.  I started using one and it helps things cook evenly, prevents oil spashing, and cooks quicker.

https://www.amazon.com/s?k=grill+press

Ya steak prices are high, something to do with the cattle industry is having unusually low supply now, and it takes years for them to catch up.  Salmon prices are insane, the farmed stuff cost just as much as steaks.  I dunno why.

   I going order one today.

He lost me when no more rice.

Rice is overrated.

I seared it wrong, gotta sear then add the herbs & garlic at lower heat.

If you're using a press to flatten your hamburger patties, try making them square/rectangular like a Wendy's patty.

I use a glass container and press the burger into that shape at whatever thickness that amount of burger makes.

You can also use waxed or parchment paper, placing the meat in the center, and folding the 4 sides inward to get the size patty desired.  Then just press the meat into that shape.

Don't ask me why, because I'm not sure.  All I know is instead of bulging flying saucer shaped burgers, they cook up flat and even,

Pressing a burger flat will lose the juices inside.  You should cook to a few degrees under your desired temp, then let it rest for 3-5 minutes.  It'll continue to cook to temp, and the juices will remain in the burger slightly solidified to avoid them running all over the place at first bite.

 

Ya steak prices are high,

Check out "Meat Dad" on facebook

did reverse sear ribeyes on my chinesium weber knockoff with aftermarket ceramic plates
used a "sear sauce" ala "smoking dad BBQ" on youtube
was AWESOME...

with 5 for $5 white corn from $5 friday at safeway

did reverse sear ribeyes on my chinesium weber knockoff with aftermarket ceramic plates
used a "sear sauce" ala "smoking dad BBQ" on youtube
was AWESOME...

with 5 for $5 white corn from $5 friday at safeway

What ?
No Chicken ? 
 

 

What ?
No Chicken ?