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6

There is no need to cook it, it's fine to eat straight out of the grinder. It's just green, black and pink peppercorns with dried garlic, salt and dried onion (ingredient list from Amazon).


-2

When the surface hits the heat the juices are forced to center of meat. Then you flip it and the same thing happens to that side causing the center to be over saturated with juices. By resting the steak for 10 minutes you give the juices time to spread back out to the edges. By not resting you are basically butting a ballon. The center can't handle all the ...


0

If you don't want to use dairy then don't. However, butter on a steak has very distinct flavor a feel effects. There is no substitute to replace this.


2

The butter is there for flavor, mouth feel, and to add some body to the sauce you make. I'd replace the butter with.... nothing at all. Many of the flavor compounds in garlic and rosemary are fat soluble and fat is not exactly in short supply when it comes to steak, so you should be able to run those on directly and still get some flavor. Alternatively you ...


2

The only effects of rubbing a bit of butter on the steak in the middle of frying it I can think of are: Add a hint of buttery flavour. Provide more fat to help keep the steak from sticking to the pan. Salt the steak a tiny bit, assuming you used salted butter. I think only the second effect would be important enough to make it worthwhile find a ...


0

Is ground nute oil the same as peanut oil? I like to use peanut oil IF I am frying burgers instead of grilling them. It produces a wonderful flavor. Since burgers are ground steak per se, I would say it translates to steak as well, and I do indeed cook often in peanut oil. My choice of oil however has more to do with what I am cooking beyond just the beef ...


1

Here is how Gordon Ramsey does it (he uses groundnut oil (aka peanut oil), one flip, 2.5-3 mins a side, butter added mid way, sides cooked at end, feel only no thermometer) https://www.youtube.com/watch?v=rEx9gPhtjzs


0

Like any kitchen tool and technique, a low temperature water bath, has to be used correctly and with the proper technique to get good results. It also takes some practice to achieve the results you like. Before you take your equipment back, try this: Pre-heat water bath to desired temperature (I use 58.5 for slightly more than medium rare). DO NOT season ...


5

There seem to be two general expectations for the marinade here: (1) it would tenderize the steak, and (2) it would result in more flavor. The first of these is basically a culinary myth, and the second was probably undermined by what you did to the second (unmarinated) steak. It's important to be clear about what marinades do and don't do. Marinades ...


1

It probably won't make a huge difference, but since marinade primarily flavors the surface of the food it contacts, it might affect how long you'll want to marinate. If you tenderize first, the marinade will work into the small holes and cuts that tenderizing will create. That means more of the marinade flavor. And, if using a marinade high in acid or ...



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