"I like it crunchy..."
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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?
@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.
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Bacon wrapped filet. Even cooked medium well it stays juicy and the bacon provides the crunch.
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Blowtorch. Use the full canister.
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She’s liked your steaks before, right?
