Steak, Oppo! (updated!)

"Xyl0c41n3" (i-am-xyl0c41n3) 05/29/2016 at 20:44 • Filed to: Keep Oppo carnivorous!

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The finished product! One ribeye steak marinaded in soy sauce and fresh garlic (and a couple of secret things), cheesy mashed potatoes, and Brussels sprouts sautéed in butter with onion and garlic. OMNOMNOM!

Just got two of those ribeyes. Tonight’s dinner is gonna be OMNOMNOM!

Invinciblejets > Xyl0c41n3 05/29/2016 at 16:27

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Not gonna lie I'm abit jealous...

Daily Drives a Dragon - One Last Lap > Xyl0c41n3 05/29/2016 at 16:32

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Oohhh. Steak.

Twingo Tamer - About to descend into project car hell. > Xyl0c41n3 05/29/2016 at 16:35

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This is good oppo. Although im very hungry now.

Svend > Xyl0c41n3 05/29/2016 at 16:44

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Mmmmm. Tasty.

That’s decided. I’ve two rump steaks in the fridge at home and some potato dauphinous.

Now I’ve just got to get through the next eight hours of nightshift.

Also. I can’t be done with T-Bone steaks. Too fiddly. They are beef chops really

Dusty Ventures > Xyl0c41n3 05/29/2016 at 16:46

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Ribeye sounds damn good right about now

Xyl0c41n3 > Dusty Ventures 05/29/2016 at 16:49

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I *did* get two. If you can make it to Texas by 8 you can have the other one. :)

Birddog > Xyl0c41n3 05/29/2016 at 16:52

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You’re killing me! I’m dying for a good rare Porterhouse.

After I move and settle in I’m sending off for a couple 72oz monsters.

Xyl0c41n3 > Svend 05/29/2016 at 16:55

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I’ve never tried making a t-bone. They seem a bit too pretentious for me. But the ribeye? All the yumminess, none of the pretense. :)

What's your favorite way to prepare steak?

FTTOHG Has Moved to https://opposite-lock.com > Xyl0c41n3 05/29/2016 at 16:56

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These look delicious. Where is this? (It clearly isn’t HEB...)

Dusty Ventures > Xyl0c41n3 05/29/2016 at 16:58

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I need a faster car...

Xyl0c41n3 > FTTOHG Has Moved to https://opposite-lock.com 05/29/2016 at 16:59

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Small town butcher that’s been around for as long as I can remember. No, definitely not HEB. Heh.

I always forget they’re around, then when I remember I’m like “why don’t I come here more often?!”

Xyl0c41n3 > Dusty Ventures 05/29/2016 at 17:00

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I'm ok with this. :)

Dusty Ventures > Birddog 05/29/2016 at 17:10

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I thought you could only get Monster up to 32oz

Birddog > Dusty Ventures 05/29/2016 at 17:17

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Hey! I’m from Chicago.. I got a guy.

Steve in Manhattan > Xyl0c41n3 05/29/2016 at 17:59

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When my 97 lb. SigOther goes to Japan, I treat myself to a Fairway ribeye - they have an excellent meat program. Aged to perfection. SigOther doesn’t like the fat (which she needs, in my opinion).

Steve in Manhattan > Xyl0c41n3 05/29/2016 at 18:01

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No grill in a small Manhattan apartment, so get the pan screaming hot, salt both sides, fry one side for 3 minutes, flip it and into a 400 degree oven for 4 minutes. Perfect medium rare.

Steve in Manhattan > Steve in Manhattan 05/29/2016 at 18:07

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Oh - and canola or peanut oil in the pan - both stand up to very high heat.

Matt Nichelson > Xyl0c41n3 05/29/2016 at 18:26

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How the hell is that $4.99 a pound??????? I bought T-bones yesterday at $8.99 a pound and thought that was not bad.

Xyl0c41n3 > Matt Nichelson 05/29/2016 at 18:31

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Texas. That’s how. :)

That was actually kinda expensive. They used to be $3.89 a pound.

Svend > Xyl0c41n3 05/29/2016 at 18:35

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I bought two T-Bone steaks once. Cooked one how I usually do but then ended up faffing around trying to cut round the bone so the next one, I cut the meat off an then cooked it.

I let the meat come to room temperature for a few minutes, then grind some salt and some black pepper liberally on both sides. Get a dry pan or a drizzle of oil into a how pan and leave it for five to eight minutes (however you like it done) and then turn over for the same again. Try to resist lifting it to see how it’s do or turning it over repeatedly.

Best served with mash potato, onion rings and peppercorn sauce.

Xyl0c41n3 > Svend 05/29/2016 at 18:42

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Heh. I'm trying something new. A soy sauce and garlic marinade. Served with mashed potatoes and sautéed Brussels sprouts. :)

Svend > Xyl0c41n3 05/29/2016 at 18:57

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Nice (bar the sprouts, I’ve never liked sprouts).

Another way is as before but introduce a little butter to the pan just before you’ve finished cooking the steak and then once the butter has melted, scoop up and pour the butter over the steak. Then with some boiled or steamed new potatoes, dry them and then let them pan fry in the butter from the steak till nicely caramelised and then serve, with the butter in the pan add or make some peppercorn sauce and pour.

FTTOHG Has Moved to https://opposite-lock.com > Xyl0c41n3 05/29/2016 at 19:07

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Yeah we have a few meat markets around here too that I always forget about. Not that HEB is bad but you can get more for less at the local butcher.

Xyl0c41n3 > Svend 05/29/2016 at 19:11

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Sprouts get a bad name. People either cook them until they're slimy and soggy, or don't season them properly. The key is to halve them. And cook them until the outer leaves are browned, then take them off the heat. That way they're still cooked, but crunchy, and the toasted outer leaves nicely compliment their nutty taste. :)

Sam > Xyl0c41n3 05/29/2016 at 20:56

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Steak marinated in soy sauce? I must try this now. How do you have your steak (please don’t say >medium or I will be sad.)?

Xyl0c41n3 > Sam 05/29/2016 at 21:04

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Heh. I had never tried it that way before. Saw a recipe online and figured it was worth a shot, so I did it... with a tweak. Added lemon juice, too. Let it sit for a couple of hours, and then plopped it in a very hot cast iron pan with a couple pats of butter and a sprinkle of black pepper. Cooked it for a couple minutes on each side. I prefer my steak medium. :)

TheHondaBro > Xyl0c41n3 05/29/2016 at 21:08

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Medium. Rare.

Xyl0c41n3 > TheHondaBro 05/29/2016 at 21:09

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That’s too close to “still mooing” for me.

TheHondaBro > Xyl0c41n3 05/29/2016 at 21:10

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Xyl0c41n3 > TheHondaBro 05/29/2016 at 21:16

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You forgot “blue” for the truly savage among us.

TheHondaBro > Xyl0c41n3 05/29/2016 at 21:18

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a.k.a. E. coli on a platter.

E90M3 > Xyl0c41n3 05/29/2016 at 21:25

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I started this tradition with my college friend that every time we see each other, we get steak. There was this place she heard about in ATL that served steaks blue, so we went there last time I was in ATL and both got our steaks blue, it was an interesting meal. I enjoyed it, it was just weird to have the center of my steak slightly cold. Also what Texas city are you in?

Xyl0c41n3 > E90M3 05/29/2016 at 21:29

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A very Texan one.

Xyl0c41n3 > TheHondaBro 05/29/2016 at 21:30

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Yup. That’s why it’s a big “no thank you" for me.

E90M3 > Xyl0c41n3 05/29/2016 at 21:32

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Texas City?

Xyl0c41n3 > E90M3 05/29/2016 at 21:33

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That was my polite way of saying “none of your business; please don’t ask again.”

E90M3 > Xyl0c41n3 05/29/2016 at 21:46

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Fair enough, probably should have just asked where that store was located that’s all I was interested in. However since it’s none of my business, we’ll just forget about it.

Xyl0c41n3 > E90M3 05/29/2016 at 21:51

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I wouldn’t have told you that, either.

It's a different world online when you're a woman.

E90M3 > Xyl0c41n3 05/29/2016 at 21:55

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Ah that makes sense, I respect that, sorry for asking.

Svend > Xyl0c41n3 05/29/2016 at 22:00

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Ooooh. I like blue. Only from a good butcher I know and not a supermarket bought piece.

I like it with thick steak cut chips and garlic mayonaise. Now I’m salivating.

Many restaurants here won’t serve it blue or rare and you either have to insist or sign a waiver.

Sam > Xyl0c41n3 05/30/2016 at 03:32

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I only do medium rare if I know the place can cook a steak perfectly. So far, there is only one place that can do that and a steak dinner is like >$50.

Tapas > Xyl0c41n3 05/30/2016 at 05:36

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I do a similar marinade too!

Soy sauce, Garlic, Chili powder, Ginger, Onions, tad bit of Brown sugar and/or orange juice.

Trust me, it is the bomb diggity!

BayAreaMiataBoi > Xyl0c41n3 05/31/2016 at 19:50

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OK, now the hose in the back of my mouth is squirting. . .