"I like it crunchy..."

[George K]

I made steaks tonight (thanks, Wild Fork!).

For myself, it was a strip steak, sous vide to a temp of 115 degrees.

For Mrs. George, I had a filet. I was a bit on the thick side, so I used a mallet to get it down to about ¾". I cooked hers in the oven, at 225 degrees to a temp of (gasp!) 140 degrees.

Then, slathered in mayonnaise!

I put hers in the skillet before mine, and I let it get really well-seared on one side. Then, I added mine.

After getting a good sear on mine, I flipped them both and sprinkled blue cheese on mine. I let them go about 4 minutes per side.

Mine was a bit more done than I'd like, but still very flavorful.

Me: "So how's your steak?"

Mrs. George; "It's OK."

Me: "'OK?' Was it well-done enough?"

Mrs. George; "Oh, yeah, it's well done enough, butI like my steak really crispy, crunchy, even."

Me: (silent sigh)

So, how do I satisfy her desire for crunchiness?

[Aqua Letifer]

@george-k said in "I like it crunchy...":

So, how do I satisfy her desire for crunchiness?

475 for about 60 minutes ought to do it.

[George K]

@aqua-letifer said in "I like it crunchy...":

@george-k said in "I like it crunchy...":

So, how do I satisfy her desire for crunchiness?

475 for about 60 minutes ought to do it.

[Aqua Letifer]

Hey, it'd work!

[Aqua Letifer]

Or mayo + deep fry.

But really the solution may be and I say this with all care is don't eat steak?

[George K]

@aqua-letifer said in "I like it crunchy...":

the solution may be and I say this with all care is don't eat steak?

I know...

We were out this AM, and she said, "I have a tasted for steak." So...

Steak, baked spuds and steamed broccoli.

[Mik]

Serve her some fucking corn flakes and save money on steaks.

[Horace]

It’s a recipe with beef as the main ingredient but you don’t have to call it a steak.

[Copper]

@george-k said in "I like it crunchy...":

So, how do I satisfy her desire for crunchiness?

The end piece you get on a nice prime rib, you might also find a little bit of crunch on some BBQ pulled pork or brisket. You can usually find some crunch on a baked chicken with the skin on. If you grill a burger, toast the bun to get a nice crunch, butter it before you toast it. Toast your hot dog bun and you'll never go back to the raw squishy bun.

And she is exactly right about this.

[LuFins Dad]

Bacon wrapped filet. Even cooked medium well it stays juicy and the bacon provides the crunch.

[Mik]

Y'know, you might take a different tack, kinda zen-like. Start talking about respect for the animals who sacrifice their lives to feed us and how it's disrespectful to overcook them.

It could happen.

[George K]

I'm thinking I'm just going to broil it for her. She has no interest in "juicy" or "tender" (when it comes to steaks, that is).

[Mik]

Might just buy her really thin steaks that you can get a good crust on while not worrying about the middle. Maybe cut a 3/4" strip into two flat pieces, 3/8" each.

[Aqua Letifer]

Blowtorch. Use the full canister.

[Horace]

Steakums cooked over high heat for 3 hours?

[LuFins Dad]

She’s liked your steaks before, right?