WE Love STEAK
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Ein Steak au four ist ein Schweinesteak, das mit WĂŒrzfleisch bedeckt und mit KĂ€se ĂŒberbacken ist.
Steak and 'shrooms on the grill at Genghi's Restaurant in San José, California. I don't usually take pictures of my food, let alone post them. But I had to make an exception for this. So good I can still smell 'em cooking.
Tender pieces of braised steak, slow cooked in gravy and encased in puff pastry. Served with garden peas and twice cooked chips or mash.
Lovely Chicken Steak at Morganfield's in Orchard Central.
*Note: More food pics in my: Favorite Food Album.
Scrumptious Steak and Prawn by Hot Tomato in Bedok Mall.
*Note: More food pics in my: Favorite Food Album.
AAW: October 12 - 19: Attention to Details
I made this steak sandwich, and it I thought I would take a few pics, because it looked so yummy. In post, I cropped, and did a few small adjustments in colour. Then I ate it!! Quite good, a recipe from Jamie Oliver.
For "Macro Mondays" group theme âFamiliarâ
Very little time for photography these days - I'm 'chief cook & bottle washer' among other household activities.
Taken at the kitchen table using a reading lamp. Knife happened to be 'about' and I haven't changed the lens on the camera for some time. All a bit of a rush!
Argus 50mm f3.5 Cintar
Steak, vegetables and Rice in a creamy tomato sauce served in the Bulgarian Restaurant "Traki" in Sassnitz/Ruegen Island;Germany
Enjoyable Angus ribeye steak by The Soup Spoon in Changi City Point.
*Note: More food pics in my: Favorite Food Album.
Recette:
A 4 cm thick bone-in strip loin steak.
Coarse sea salt
Whole peppercorns - a mixture adds depth and visual appeal
Unsalted butter
4 crushed garlic cloves
Fresh thyme
Large shallot
Beef demiglace
Heavy cream
Worcestershire sauce
Dijon mustard
Whole green peppercorns in brine
Generously season both sides of the meat with coarse sea salt and refrigerate uncovered on a rack for 6 to 24 hours.
Remove the steak from refrigeration and set at room temperature for 1 hour.
Crush an equal parts mixture of black, white, and pink peppercorns with a meat mallet or mortar and pestle. Dry off the steak with kitchen paper and liberally coat only one side with the crushed pepper.
Preheat an oven to 500ÂșF
Heat a skillet over medium high heat until the pan temperature reaches 450ÂșF. Add a drizzle of high smoke point oil to the pan (Avocado, Grapeseed, Canola, Ghee). Lay the steak in the pan with the pepper side up and press down firmly to ensure good surface contact. Sear the meat without disturbing for 3 minutes.
Decrease the flame to Medium and carefully turn the steak so as not to disturb the pepper coating much (use tongs to grasp the meat by the sides).
Add 50 gm butter to the pan along with 4 crushed garlic cloves and several sprigs of fresh thyme. Sear the pepper side for 2 minutes continuously basting with the butter. Flame off.
Transfer the steak to a roasting pan and place in the hot oven for about 4 minutes checking the internal temperature with an instant read thermometer and removing from heat when the temp reaches 125ÂșF (for final rested temp: medium rare). Rest the steak under a small foil tent for 5 minutes while making the sauce.
The sauce!:
Warm the same skillet over medium heat removing the spent garlic and thyme. Add one large finely minced shallot. Sauté the shallot until softened, about two minutes. Flame off, add about 100 ml of Cognac to the pan, scraping up the fond left from searing the steak. Re-ignite the burner and carefully flambé. Once the flame had died, add 80 gm of beef demiglace and mix in well. Add 200 ml heavy cream, bring to the boil and reduce by 1/2 until the sauce is nappe consistency. Strain the sauce at this point if desired. Add green peppercorns to the sauce, amount depending on taste preference. Add 5 ml Worcestershire sauce and 5ml Dijon mustard; stir in well. Off heat, swirl in 10 gm cold butter. Immediately plate the sauce and lay the rested steak atop the sauce with extra poured on top if desired.
Eat steak, eat steak eat a big ol' steer.
Eat steak, eat steak do we have one dear?
Eat beef, eat beef it's a mighty good food.
It's a grade A meal when I'm in the mood...
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The scents in the air while standing in the parking lot of Del's Restaurant in Tucumcari were mouth watering...
Delâs Restaurant
1202 E Tucumcari Blvd.
Tucumcari, NM
Today, more snapshots from the streets of the city.
Episode 2
An interesting idea for combining business - mobile steak and love for motorcycles.
I was captivated by the interest of a small cyclist whom the keeper (maybe grandfather) carried his vehicle with.
Medium Rare Goodness. 10 oz
#foodart #steak #beef #rare #ribeye #MacroMonday #closeup #macro #eggs #hashbrown #foodie #yummy
I decided to make some Cauliflower Steaks for dinner. I just love these. The recipe is so simple and they are so delicious.
yummy. I love steak!
peppered steak, two types of potatoes (au gratin and cubed roasted potatoes), sauteed mushrooms, roasted tomatoes, sauteed onions, cooked spinach and uncooked spinach.
My favorites were the steak (of course!), the onions...(sweet--yummy), and the au gratin.
Far from the original thing, of course.
Made of leftovers and fridge findings.
Definitely counts as lunch, though.
First outdoor lunch of the year actually.
As a tribute to Fallout 4, I've decided to do a Salisbury steak recipe. First I wanted to take a photo of the TV dinner version. And I tried it and I'm wondering if I will throw up later on as I look at the ingredients. I did like the green beans but that was the only thing on this tray without anything added. All in the name of food experimentation! Now to try to make Salisbury steak that looks radioactive but tastes great! Have a great week!