I had found two stuffed peppers in the bottom of the chest freezer the other day. So dinner last night was stuffed peppers and salad. SO had mashed potatoes and I had pasta as sides. I made up a small crock-pot of sauce to go with them since there wasn't much in the package.
Today's menu - Sat. 11-2-13 - What's your pleasure?
- Thread starter Katie H
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Thanks, Fi.
And thanks for including the sprouts, too, Cheryl. I knew Fi wasn't going to
Pac, I do have to admit that the sprouts "looked" tasty, but I know from past experience what they taste like.
Harry, I will give your steak method a try. I like my steaks that way too. But, Stirling likes his well done. Any tips for using your method for well done (heresy, I know)? I currently keep poking with my finger until they are hard enough. 
Start Stirling's steak 4 minutes before your steak.
Well yeah, but that's not "Harry's method." The problem with cooking it longer is that I have to turn down the heat, then it's hard to get a proper sear on my steak. I have tried just searing mine and then keeping it warm in the toaster oven while I cook Stirling's. That worked, sort of. I think I need to work on the timing for that method.
Aunt Bea
Master Chef
You should put Stirling's steak in the toaster oven it's already overcooked! Then cook your steak at the last minute while Stirling's steak rests or tries to recover!
Same method you are just cooking Stirling's longer than yours, no temp adjustment needed. Aunt Bea's idea works, too!
Harry Cobean
Executive Chef
Harry, I will give your steak method a try. I like my steaks that way too. But, Stirling likes his well done. Any tips for using your method for well done (heresy, I know)? I currently keep poking with my finger until they are hard enough.
You should put Stirling's steak in the toaster oven it's already overcooked! Then cook your steak at the last minute while Stirling's steak rests or tries to recover!
ladies,ladies,ladies allow me to interject at this crucial juncture.it's quite simple tax.put both steaks in the pan at the same time & follow harry's method for both steaks.while your steak is resting for the length of time it was in the pan,continue to flip & cook stirlings steak.i guarantee that after your steak has finished resting,stirlings will be well done.simple! toaster ovens?never heard such nonsense
!!
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Cooking Goddess
Chef Extraordinaire
But Himself's burger came out perfectly pink last night. Only mine was overdone. I don't think it's the cook's fault. Next time I'll just have Himself order BOTH burgers!maybe you should tell the chef about my steak method.cherylj also cooks her steaks the same way.it works just as well for burgers,i like me burgers pink too matey
Harry Cobean
Executive Chef
crap chef then cg!!.sorry mate,sad but true.whole point of the chef is to ensure that the customer gets what they ordered,every time.whether he/she cooks it or his/her crew does.no excuses i'm afraid,especially with what restaurants charge these days!!But Himself's burger came out perfectly pink last night. Only mine was overdone. I don't think it's the cook's fault. Next time I'll just have Himself order BOTH burgers!
I've tried that. Mine got cold before Stirling's steak was sufficiently overcooked. But, I admit, I didn't do the first part exactly like you do yours, so I will give it a try.ladies,ladies,ladies allow me to interject at this crucial juncture.it's quite simple tax.put both steaks in the pan at the same time & follow harry's method for both steaks.while your steak is resting for the length of time it was in the pan,continue to flip & cook stirlings steak.i guarantee that after your steak has finished resting,stirlings will be well done.simple! toaster ovens?never heard such nonsense
Harry Cobean
Executive Chef
can't think why tax.were both steaks the same cut & thickness?i always use a cast iron griddle pan & get it literally"smokin' hot" & keep it that way thoughout the cooking period(see pics!!!).do you get your pan as hot?the ribeye that i cooked tonight was over an inch thick.took 5 mins total cooking time then 5 mins resting on a warm plate.still nice & hot after the resting period.woulda thought an additional 5 mins would have got a second steak well & truly "well done" enough for stirling!!
if not,maybe you need to change your fella not your cooking techniques,mate
!!
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GotGarlic
Chef Extraordinaire
can't think why tax.were both steaks the same cut & thickness?i always use a cast iron griddle pan & get it literally"smokin' hot" & keep it that way thoughout the cooking period(see pics!!!).do you get your pan as hot?the ribeye that i cooked tonight was over an inch thick.took 5 mins total cooking time then 5 mins resting on a warm plate.still nice & hot after the resting period.woulda thought an additional 5 mins would have got a second steak well & truly "well done" enough for stirling!!
if not,maybe you need to change your fella not your cooking techniques,mate
When I sear meats and they need to rest, I warm a plate in the microwave for 30 seconds, put the meat on it, and cover loosely with foil. This helps keep it warm.
If I don't turn the heat down, Stirling's steak gets burnt before it is cooked all the way through, so it seems to take forever.can't think why tax.were both steaks the same cut & thickness?i always use a cast iron griddle pan & get it literally"smokin' hot" & keep it that way thoughout the cooking period(see pics!!!).do you get your pan as hot?the ribeye that i cooked tonight was over an inch thick.took 5 mins total cooking time then 5 mins resting on a warm plate.still nice & hot after the resting period.woulda thought an additional 5 mins would have got a second steak well & truly "well done" enough for stirling!!
if not,maybe you need to change your fella not your cooking techniques,mate
If I'm just cooking a steak for me, it's turn up the heat, grease the pan by rubbing the pan with a piece of fat from the steak, throw the steak on. When it "bleeds", it has usually released and then I flip it. I poke with a finger to check when it's ready. Doesn't take long.
Harry Cobean
Executive Chef
Nah, he's worth it.plan "B" then tax.new fella
Harry Cobean
Executive Chef
bless!!Nah, he's worth it.
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