Posted on 08/28/2012 9:00:45 AM PDT by Pharmboy
bookmark...will try this cooking method this winter when I need to cook indoors
Great chart. Thanks.
How are you making that? Softening the butter and mashing in the cheese?
I never said to touch the meat with the fingers. I said to judge the feel to be equal. I never touch the meat, but I can get a good feel for its doneness.
As for not touching food, please don’t eat at any of the finest restaurants. Stay home. It’s best not to know.
LOL! Oh yes, brings back memories of some fast moves!!
I use my hands...it’s a mess! Make 1/2 the recipe, if you’re not sure you are going to like it....if you’re a bleu cheese freak like me...you will!
Ingredients:
1 lb (4 sticks) unsalted butter
6 ounces blue cheese
Preparation:
In a large bowl, mash the butter with a potato masher or just squish it up with your hands. You can even cream the butter using the paddle attachment of a stand mixer — but the goal is just to get the butter soft so you can incorporate the blue cheese.
Add the blue cheese and continue mashing/squishing/mixing the butter until fully mixed.
Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap
Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and rolling it into a little rope.
Chill or freeze until needed. Serve in thick slices atop a hot, freshly grilled steak.
I’ll give it a try, thanks.
Well, well. I just put a steak in a cast iron skillet that was so hot a drop of water disappeared immediately. I left the steak in the skillet for three minutes.
Then I turned it over and put it in a 500 degree pre-heated oven for 5 minutes.
I took it out, put it on the plate and covered it with foil and let it rest for 5 minutes.
I sliced it open and had steak tar-tar.
Now it’s back in the skillet and back in the oven. Bottom line is the directions didn’t work.
this is interesting.
After many years of buying really nice looking meat and proceeding to render it only somewhat edible (albeit with the occasional chance success) I finally am able to decently broil a steak. The right number of inches from the broiler and turn halfway through and they come out pretty consistently good. I usually only buy ribeye or NY strip when on sale.
I wonder about the first 3 minutes because that seems like a long time to cook on high heat in a preheated iron skillet. But I may give this a try some Saturday.
thanks
I hope you were able to enjoy dinner after you made it right.
Bon appetit!
BOOKbump
You know, it was probably 1 1/2 inches thick. We put it back in the skillet for 3 more minutes then in the oven for two more. Ended up being a little too done. So, now we know...for that thickness 5 minutes in the skillet aind 4 in the oven. Even so, it tasted fantastic!
It’s actually called “tenting”, because you make an aluminum foil “tent” over the steak.
Tinting is what we do to car windows here in FL.
LOL.
Thank you!!!
My wife’s been telling me to do this for years, but I guess even now I can’t understand some of her Hoosier dialect.
And now I know.
i just did this tonight and it was great. i cook a lot so, when i dine out, i tend to order things i don’t do at home like prime rib and avoid easy things like shrimp scampi. looks like steak will go on the i can do this at home for less money list. thanks.
Mark
Wow that sounds wonderful, will try this for sure.
Sorry about the steak. I was wondering the same thing...about the thickness of the steak. I too noticed that it was not mentioned.
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