Scorchmarked Steak

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Scorchmarked Steak

Postby Sailor Kenshin » Mon Aug 28, 2017 3:02 pm

Alfer's post about steak difficulties got us thinking mmmmmeeeat, so we picked up a couple strip steaks this morning and tried to pretend we were having a steakhouse meal. There was a drop of Nuketater Salad left, and I made creamed spinach. There's a salad in there somewhere. The steak was an inch and a half thick! It got a coating of mayo, and SB SPG, and searmarks via the Weber mini-Q. No smoke, but it managed to taste a LITTLE smoky. Maybe due to the grill catching on fire yesterday.

Not as tender as some other cuts, but still pretty good. ;)

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Re: Scorchmarked Steak

Postby Professor Bunky » Mon Aug 28, 2017 3:21 pm

And when the grill catches on fire it's a surefire reminder that it's time to clean it out. :D
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Re: Scorchmarked Steak

Postby OldUsedParts » Mon Aug 28, 2017 3:56 pm

?Fire? well no wonder you gotz Grrrrrrrrrrrrrrrrrrrrrrrrrrrrrrill Marks :laughing7: - - - - I see that it didn't bother the goodie part of that steak any. :salut:
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Re: Scorchmarked Steak

Postby Russ » Mon Aug 28, 2017 5:06 pm

Creamed spinach...please splain! :shock:

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Re: Scorchmarked Steak

Postby Sailor Kenshin » Tue Aug 29, 2017 7:31 am

Russ wrote:Creamed spinach...please splain! :shock:

Russ


Ahhh...! Do you not know creamed spinach in NZ? It's a steakhouse staple, usually made by cooking chopped spinach, making a classic bechamel sauce, and mixing the two. I love creamed spinach.

But my middle name is 'Layy-Zee.' :laughing7: And I can't make a bechamel that doesn't disappoint me.

So I take a box of frozen spinach, a can of cream-of-whatever soup, a generous pinch of dried onyawn, and a few seasoning. Throw them all in my mini-slow cooker, work it on high for a while, then turn to low.

Done! No muss, no fuss. Woohoo.
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Re: Scorchmarked Steak

Postby Boots » Tue Aug 29, 2017 7:47 am

Count on a Sailor to catch a big Striper.
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Re: Scorchmarked Steak

Postby OldUsedParts » Tue Aug 29, 2017 9:40 am

:?: bechamel sauce :?: I need to get out more :banghead: :whiteflag: :laughing7:
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Re: Scorchmarked Steak

Postby Russ » Tue Aug 29, 2017 5:33 pm

Sailor Kenshin wrote:
Russ wrote:Creamed spinach...please splain! :shock:

Russ


Ahhh...! Do you not know creamed spinach in NZ? It's a steakhouse staple, usually made by cooking chopped spinach, making a classic bechamel sauce, and mixing the two. I love creamed spinach.

But my middle name is 'Layy-Zee.' :laughing7: And I can't make a bechamel that doesn't disappoint me.

So I take a box of frozen spinach, a can of cream-of-whatever soup, a generous pinch of dried onyawn, and a few seasoning. Throw them all in my mini-slow cooker, work it on high for a while, then turn to low.

Done! No muss, no fuss. Woohoo.


Thanks for info, I've made bechamel sauce so I will try with silver beet, or as you call it collards. Think this might be real good. I'll think about the quick way as well.

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Re: Scorchmarked Steak

Postby Sailor Kenshin » Wed Aug 30, 2017 2:03 pm

OldUsedParts wrote::?: bechamel sauce :?: I need to get out more :banghead: :whiteflag: :laughing7:


White sauce. Y'know, a butter roux that has no color, and then you add milk.
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Re: Scorchmarked Steak

Postby OldUsedParts » Wed Aug 30, 2017 2:19 pm

so do you use flour or cornstarch as a thickening agent :?:
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Re: Scorchmarked Steak

Postby DogTag34 » Wed Aug 30, 2017 5:32 pm

Back to the important part- the steak:) cooked perfectly.....that's a :cheers: .....skills on display.
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Re: Scorchmarked Steak

Postby Russ » Wed Aug 30, 2017 5:37 pm

OldUsedParts wrote:so do you use flour or cornstarch as a thickening agent :?:


Flour n butter is your roux, milk for bechamel. I only use cornstarch as a thickener for my shroom sauce.

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