Gordon Ramsay: how to cook the perfect steak.

[chuck]

I did a really fat NY just like this last night. I would've normally reverse seared it but I just let it warm on the counter for a good long while and managed med-rare with a nice crust. Fuckin good.

I just learned that prepping garlic doesn't need to take me so long, at least not for a steak.

Garlic press !

You still have to peel it for that. I don't know if I'll ever peel another clove now that I've seen the light.

I used to buy a lot of minced (Chinese slave peeled) garlic cause I was lazy AF, but it just tastes like shit compared to fresh.

I don't mind peeling as much as chopping. The garlic press still saves a lot of time.

I've had success reverse searing on the grill for a bit - let it rest for a bit - and then get the final high temp sear in cast iron.

Get the best of both worlds this way.

For me it's the peeling that's annoying. That shit gets everywhere and I get yelled at regularly for not cleaning all of it up. I also used to buy big jars of Christopher Ranch minced garlic. It definitely tastes and smells like shit compared to fresh. I'd rather use granulated.

I did it his way with about half a bulb, maybe 8sverage size cloves. Crushed them a little with my hand. The butter really absorbed the flavor.

I've tried it his way three times now and I'm getting it down to a science. I don't know if this makes me a retard, but I've always cooked with either butter or olive oil, but not both. I bought the air fryer because I was tired of all the smoke from the butter burning on the cast iron. But like Gordon says, start with the olive oil so it doesn't burn then add your crushed garlic and butter after you've gotten your sear.

I'm getting the searing down just right, and I'll be damned if it doesn't taste as good as almost any restaurant I've been to, with a couple of notable exceptions.

I really appreciate this video.

The olive oil first thing was also informative to me.

 

[YellowSnow]

I did a really fat NY just like this last night. I would've normally reverse seared it but I just let it warm on the counter for a good long while and managed med-rare with a nice crust. Fuckin good.

I just learned that prepping garlic doesn't need to take me so long, at least not for a steak.

Garlic press !

You still have to peel it for that. I don't know if I'll ever peel another clove now that I've seen the light.

I used to buy a lot of minced (Chinese slave peeled) garlic cause I was lazy AF, but it just tastes like shit compared to fresh.

I don't mind peeling as much as chopping. The garlic press still saves a lot of time.

I've had success reverse searing on the grill for a bit - let it rest for a bit - and then get the final high temp sear in cast iron.

Get the best of both worlds this way.

For me it's the peeling that's annoying. That shit gets everywhere and I get yelled at regularly for not cleaning all of it up. I also used to buy big jars of Christopher Ranch minced garlic. It definitely tastes and smells like shit compared to fresh. I'd rather use granulated.

I did it his way with about half a bulb, maybe 8sverage size cloves. Crushed them a little with my hand. The butter really absorbed the flavor.

I've tried it his way three times now and I'm getting it down to a science. I don't know if this makes me a retard, but I've always cooked with either butter or olive oil, but not both. I bought the air fryer because I was tired of all the smoke from the butter burning on the cast iron. But like Gordon says, start with the olive oil so it doesn't burn then add your crushed garlic and butter after you've gotten your sear.

I'm getting the searing down just right, and I'll be damned if it doesn't taste as good as almost any restaurant I've been to, with a couple of notable exceptions.

I really appreciate this video.

Condo HOA's are the greatest tyranny in the land.

 

[CFetters_Nacho_Lover]

I did a really fat NY just like this last night. I would've normally reverse seared it but I just let it warm on the counter for a good long while and managed med-rare with a nice crust. Fuckin good.

I just learned that prepping garlic doesn't need to take me so long, at least not for a steak.

Garlic press !

You still have to peel it for that. I don't know if I'll ever peel another clove now that I've seen the light.

I used to buy a lot of minced (Chinese slave peeled) garlic cause I was lazy AF, but it just tastes like shit compared to fresh.

I don't mind peeling as much as chopping. The garlic press still saves a lot of time.

I've had success reverse searing on the grill for a bit - let it rest for a bit - and then get the final high temp sear in cast iron.

Get the best of both worlds this way.

For me it's the peeling that's annoying. That shit gets everywhere and I get yelled at regularly for not cleaning all of it up. I also used to buy big jars of Christopher Ranch minced garlic. It definitely tastes and smells like shit compared to fresh. I'd rather use granulated.

I did it his way with about half a bulb, maybe 8sverage size cloves. Crushed them a little with my hand. The butter really absorbed the flavor.

I've tried it his way three times now and I'm getting it down to a science. I don't know if this makes me a retard, but I've always cooked with either butter or olive oil, but not both. I bought the air fryer because I was tired of all the smoke from the butter burning on the cast iron. But like Gordon says, start with the olive oil so it doesn't burn then add your crushed garlic and butter after you've gotten your sear.

I'm getting the searing down just right, and I'll be damned if it doesn't taste as good as almost any restaurant I've been to, with a couple of notable exceptions.

I really appreciate this video.

Condo HOA's a the greatest tyranny in the land.

Disagree. Condo HOAs are bad but not nearly as tyrannical as a neighborhood HOA

 

[YellowSnow]

I did a really fat NY just like this last night. I would've normally reverse seared it but I just let it warm on the counter for a good long while and managed med-rare with a nice crust. Fuckin good.

I just learned that prepping garlic doesn't need to take me so long, at least not for a steak.

Garlic press !

You still have to peel it for that. I don't know if I'll ever peel another clove now that I've seen the light.

I used to buy a lot of minced (Chinese slave peeled) garlic cause I was lazy AF, but it just tastes like shit compared to fresh.

I don't mind peeling as much as chopping. The garlic press still saves a lot of time.

I've had success reverse searing on the grill for a bit - let it rest for a bit - and then get the final high temp sear in cast iron.

Get the best of both worlds this way.

For me it's the peeling that's annoying. That shit gets everywhere and I get yelled at regularly for not cleaning all of it up. I also used to buy big jars of Christopher Ranch minced garlic. It definitely tastes and smells like shit compared to fresh. I'd rather use granulated.

I did it his way with about half a bulb, maybe 8sverage size cloves. Crushed them a little with my hand. The butter really absorbed the flavor.

I've tried it his way three times now and I'm getting it down to a science. I don't know if this makes me a retard, but I've always cooked with either butter or olive oil, but not both. I bought the air fryer because I was tired of all the smoke from the butter burning on the cast iron. But like Gordon says, start with the olive oil so it doesn't burn then add your crushed garlic and butter after you've gotten your sear.

I'm getting the searing down just right, and I'll be damned if it doesn't taste as good as almost any restaurant I've been to, with a couple of notable exceptions.

I really appreciate this video.

Condo HOA's a the greatest tyranny in the land.

Disagree. Condo HOAs are bad but not nearly as tyrannical as a neighborhood HOA

You can still have a BBQ in most neighborhood HOAs.

 

[dnc]

I did a really fat NY just like this last night. I would've normally reverse seared it but I just let it warm on the counter for a good long while and managed med-rare with a nice crust. Fuckin good.

I just learned that prepping garlic doesn't need to take me so long, at least not for a steak.

Garlic press !

You still have to peel it for that. I don't know if I'll ever peel another clove now that I've seen the light.

I used to buy a lot of minced (Chinese slave peeled) garlic cause I was lazy AF, but it just tastes like shit compared to fresh.

I don't mind peeling as much as chopping. The garlic press still saves a lot of time.

I've had success reverse searing on the grill for a bit - let it rest for a bit - and then get the final high temp sear in cast iron.

Get the best of both worlds this way.

For me it's the peeling that's annoying. That shit gets everywhere and I get yelled at regularly for not cleaning all of it up. I also used to buy big jars of Christopher Ranch minced garlic. It definitely tastes and smells like shit compared to fresh. I'd rather use granulated.

I did it his way with about half a bulb, maybe 8sverage size cloves. Crushed them a little with my hand. The butter really absorbed the flavor.

I've tried it his way three times now and I'm getting it down to a science. I don't know if this makes me a retard, but I've always cooked with either butter or olive oil, but not both. I bought the air fryer because I was tired of all the smoke from the butter burning on the cast iron. But like Gordon says, start with the olive oil so it doesn't burn then add your crushed garlic and butter after you've gotten your sear.

I'm getting the searing down just right, and I'll be damned if it doesn't taste as good as almost any restaurant I've been to, with a couple of notable exceptions.

I really appreciate this video.

Condo HOA's a the greatest tyranny in the land.

Disagree. Condo HOAs are bad but not nearly as tyrannical as a neighborhood HOA

Disagree. Hondo HOA's are the worst.

 

[YellowSnow]

I did a really fat NY just like this last night. I would've normally reverse seared it but I just let it warm on the counter for a good long while and managed med-rare with a nice crust. Fuckin good.

I just learned that prepping garlic doesn't need to take me so long, at least not for a steak.

Garlic press !

You still have to peel it for that. I don't know if I'll ever peel another clove now that I've seen the light.

I used to buy a lot of minced (Chinese slave peeled) garlic cause I was lazy AF, but it just tastes like shit compared to fresh.

I don't mind peeling as much as chopping. The garlic press still saves a lot of time.

I've had success reverse searing on the grill for a bit - let it rest for a bit - and then get the final high temp sear in cast iron.

Get the best of both worlds this way.

For me it's the peeling that's annoying. That shit gets everywhere and I get yelled at regularly for not cleaning all of it up. I also used to buy big jars of Christopher Ranch minced garlic. It definitely tastes and smells like shit compared to fresh. I'd rather use granulated.

I did it his way with about half a bulb, maybe 8sverage size cloves. Crushed them a little with my hand. The butter really absorbed the flavor.

I've tried it his way three times now and I'm getting it down to a science. I don't know if this makes me a retard, but I've always cooked with either butter or olive oil, but not both. I bought the air fryer because I was tired of all the smoke from the butter burning on the cast iron. But like Gordon says, start with the olive oil so it doesn't burn then add your crushed garlic and butter after you've gotten your sear.

I'm getting the searing down just right, and I'll be damned if it doesn't taste as good as almost any restaurant I've been to, with a couple of notable exceptions.

I really appreciate this video.

Condo HOA's a the greatest tyranny in the land.

Disagree. Condo HOAs are bad but not nearly as tyrannical as a neighborhood HOA

Disagree. Hondo HOA's are the worst.

They killed him.

 

[PurpleThrobber]

Early in my career, had to prepare the annual financials and audit an HOA. Pre-Sarbanes Oxley when auditors could do both.

Fuck those guys. What a bunch of pieces of shit. They whined about, like, $200 in professional fees.

Miserable people those who are on the board of HOAs.

 

[CFetters_Nacho_Lover]

I did a really fat NY just like this last night. I would've normally reverse seared it but I just let it warm on the counter for a good long while and managed med-rare with a nice crust. Fuckin good.

I just learned that prepping garlic doesn't need to take me so long, at least not for a steak.

Garlic press !

You still have to peel it for that. I don't know if I'll ever peel another clove now that I've seen the light.

I used to buy a lot of minced (Chinese slave peeled) garlic cause I was lazy AF, but it just tastes like shit compared to fresh.

I don't mind peeling as much as chopping. The garlic press still saves a lot of time.

I've had success reverse searing on the grill for a bit - let it rest for a bit - and then get the final high temp sear in cast iron.

Get the best of both worlds this way.

For me it's the peeling that's annoying. That shit gets everywhere and I get yelled at regularly for not cleaning all of it up. I also used to buy big jars of Christopher Ranch minced garlic. It definitely tastes and smells like shit compared to fresh. I'd rather use granulated.

I did it his way with about half a bulb, maybe 8sverage size cloves. Crushed them a little with my hand. The butter really absorbed the flavor.

I've tried it his way three times now and I'm getting it down to a science. I don't know if this makes me a retard, but I've always cooked with either butter or olive oil, but not both. I bought the air fryer because I was tired of all the smoke from the butter burning on the cast iron. But like Gordon says, start with the olive oil so it doesn't burn then add your crushed garlic and butter after you've gotten your sear.

I'm getting the searing down just right, and I'll be damned if it doesn't taste as good as almost any restaurant I've been to, with a couple of notable exceptions.

I really appreciate this video.

Condo HOA's a the greatest tyranny in the land.

Disagree. Condo HOAs are bad but not nearly as tyrannical as a neighborhood HOA

You can still have a BBQ in most neighborhood HOAs.

I can understand a condo HOA forbidding BBQs due to safety and insurance. Subdivision HOAs are worse.

A friend is on his subdivision HOA and their rules forbid above ground pools. Ok, cool. Beginning of COVID he gets a call or email from someone complaining about an above ground pool. He walked over to look at it and it was a kiddie pool.

 

[BleachedAnusDawg]

I did a really fat NY just like this last night. I would've normally reverse seared it but I just let it warm on the counter for a good long while and managed med-rare with a nice crust. Fuckin good.

I just learned that prepping garlic doesn't need to take me so long, at least not for a steak.

Garlic press !

You still have to peel it for that. I don't know if I'll ever peel another clove now that I've seen the light.

I used to buy a lot of minced (Chinese slave peeled) garlic cause I was lazy AF, but it just tastes like shit compared to fresh.

I don't mind peeling as much as chopping. The garlic press still saves a lot of time.

I've had success reverse searing on the grill for a bit - let it rest for a bit - and then get the final high temp sear in cast iron.

Get the best of both worlds this way.

For me it's the peeling that's annoying. That shit gets everywhere and I get yelled at regularly for not cleaning all of it up. I also used to buy big jars of Christopher Ranch minced garlic. It definitely tastes and smells like shit compared to fresh. I'd rather use granulated.

I did it his way with about half a bulb, maybe 8sverage size cloves. Crushed them a little with my hand. The butter really absorbed the flavor.

I've tried it his way three times now and I'm getting it down to a science. I don't know if this makes me a retard, but I've always cooked with either butter or olive oil, but not both. I bought the air fryer because I was tired of all the smoke from the butter burning on the cast iron. But like Gordon says, start with the olive oil so it doesn't burn then add your crushed garlic and butter after you've gotten your sear.

I'm getting the searing down just right, and I'll be damned if it doesn't taste as good as almost any restaurant I've been to, with a couple of notable exceptions.

I really appreciate this video.

Condo HOA's a the greatest tyranny in the land.

Disagree. Condo HOAs are bad but not nearly as tyrannical as a neighborhood HOA

You can still have a BBQ in most neighborhood HOAs.

I can understand a condo HOA forbidding BBQs due to safety and insurance. Subdivision HOAs are worse.

A friend is on his subdivision HOA and their rules forbid above ground pools. Ok, cool. Beginning of COVID he gets a call or email from someone complaining about an above ground pool. He walked over to look at it and it was a kiddie pool.

I'm reporting my neighbor for having 5 dead arborvitae running along the side of their lot that's adjacent to the road. MF'er need to cut those things down.

 

[YellowSnow]

I did a really fat NY just like this last night. I would've normally reverse seared it but I just let it warm on the counter for a good long while and managed med-rare with a nice crust. Fuckin good.

I just learned that prepping garlic doesn't need to take me so long, at least not for a steak.

Garlic press !

You still have to peel it for that. I don't know if I'll ever peel another clove now that I've seen the light.

I used to buy a lot of minced (Chinese slave peeled) garlic cause I was lazy AF, but it just tastes like shit compared to fresh.

I don't mind peeling as much as chopping. The garlic press still saves a lot of time.

I've had success reverse searing on the grill for a bit - let it rest for a bit - and then get the final high temp sear in cast iron.

Get the best of both worlds this way.

For me it's the peeling that's annoying. That shit gets everywhere and I get yelled at regularly for not cleaning all of it up. I also used to buy big jars of Christopher Ranch minced garlic. It definitely tastes and smells like shit compared to fresh. I'd rather use granulated.

I did it his way with about half a bulb, maybe 8sverage size cloves. Crushed them a little with my hand. The butter really absorbed the flavor.

I've tried it his way three times now and I'm getting it down to a science. I don't know if this makes me a retard, but I've always cooked with either butter or olive oil, but not both. I bought the air fryer because I was tired of all the smoke from the butter burning on the cast iron. But like Gordon says, start with the olive oil so it doesn't burn then add your crushed garlic and butter after you've gotten your sear.

I'm getting the searing down just right, and I'll be damned if it doesn't taste as good as almost any restaurant I've been to, with a couple of notable exceptions.

I really appreciate this video.

Condo HOA's a the greatest tyranny in the land.

Disagree. Condo HOAs are bad but not nearly as tyrannical as a neighborhood HOA

You can still have a BBQ in most neighborhood HOAs.

I can understand a condo HOA forbidding BBQs due to safety and insurance. Subdivision HOAs are worse.

A friend is on his subdivision HOA and their rules forbid above ground pools. Ok, cool. Beginning of COVID he gets a call or email from someone complaining about an above ground pool. He walked over to look at it and it was a kiddie pool.

This is an instance where we can both be right.

My hyperbole is more of an observation that condo living is inherently more restrictive than single family do to its communal nature.

That said every condo I’ve ever lived in has allowed BBQs. I made sure I had a current fire extinguisher on hand.

 

[YellowSnow]

 

[Fishpo31]

View attachment 55712

Yeah, baby!

 

[DerekJohnson]

Early in my career, had to prepare the annual financials and audit an HOA. Pre-Sarbanes Oxley when auditors could do both.

Fuck those guys. What a bunch of pieces of shit. They whined about, like, $200 in professional fees.

Miserable people those who are on the board of HOAs.

Sarbanes-Oxley sounds like a walk-on UCLA QB that torched the Husky defense 350 yards and 4 TDs sometime in the past 20 years

 

[GrundleStiltzkin]

Early in my career, had to prepare the annual financials and audit an HOA. Pre-Sarbanes Oxley when auditors could do both.

Fuck those guys. What a bunch of pieces of shit. They whined about, like, $200 in professional fees.

Miserable people those who are on the board of HOAs.

Sarbanes-Oxley sounds like a walk-on UCLA QB that torched the Husky defense 350 yards and 4 TDs sometime in the past 20 years

I liked to call him Sarb The Ox. That's what I liked to call him.

 

[RaceBannon]

Early in my career, had to prepare the annual financials and audit an HOA. Pre-Sarbanes Oxley when auditors could do both.

Fuck those guys. What a bunch of pieces of shit. They whined about, like, $200 in professional fees.

Miserable people those who are on the board of HOAs.

Sarbanes-Oxley sounds like a walk-on UCLA QB that torched the Husky defense 350 yards and 4 TDs sometime in the past 20 years

I liked to call him Sarb The Ox. That's what I liked to call him.

He gored the DAWGS