Don't thaw your strip steak
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Just to make u all think I’m crazy, tonight’s dinner was carpaccio. Fillet steak cut very thin, hammered thin actually, a touch of olive oil and pepper, and eaten raw. Yummmm. Ok, we had some French fries on the side. And those we did heat up.
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How do you slice it? Do you have an electric slicer?
Just had some Bresaola last week that was great.
@mik butcher does it
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Just to make u all think I’m crazy, tonight’s dinner was carpaccio. Fillet steak cut very thin, hammered thin actually, a touch of olive oil and pepper, and eaten raw. Yummmm. Ok, we had some French fries on the side. And those we did heat up.
@bachophile said in Don't thaw your strip steak:
Just to make u all think I’m crazy, tonight’s dinner was carpaccio. Fillet steak cut very thin, hammered thin actually, a touch of olive oil and pepper, and eaten raw. Yummmm. Ok, we had some French fries on the side. And those we did heat up.
I came very close to ordering tartare the other evening and was thinking of you while I was considering it…
The Brad
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@jon-nyc said in Don't thaw your strip steak:
Never frozen a steak before. I buy them the day I make them.
I’ve got two Rib roasts in the freezer. One’s being cut down for ribeyes next week, the other will be made into Prime Rib for my Birthday…
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@bachophile said in Don't thaw your strip steak:
Just to make u all think I’m crazy, tonight’s dinner was carpaccio. Fillet steak cut very thin, hammered thin actually, a touch of olive oil and pepper, and eaten raw. Yummmm. Ok, we had some French fries on the side. And those we did heat up.
I came very close to ordering tartare the other evening and was thinking of you while I was considering it…
@lufins-dad tartare is great...dont forget the raw egg...
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I got home from work and was preparing to cook dinner when I discovered the chicken breasts I had put in the fridge over night were still mostly frozen (a certain toddler can reach the refrigerator settings now)… I was going to put them back in and thaw for tomorrow when I remembered this thread…
So I tossed them between a couple of pieces of Saran Wrap, pounded the hell out of them with a mallet, tossed on some lemon pepper and seared them for 1 minute each side in the cast iron then put them in a 400 degree oven. It took 20 more bites to come to temp, but these were the best chicken breasts I ever cooked…
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