Marshalist
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I rubbed it with salt and put it back in the fridge...
After 3 (unnecessary) hours in the fridge and another 3 on the counter, it was time to fry it.
By the way, I found a double cream in the fridge...
...and mushrooms, so I will make a quick mushroom sauce, I thought.
What to do with those scraps of fat that I don't like - feed the foxes or put them in the freezer
Such oil is suitable for frying steak, would rapeseed or olive oil be better?
As the steak is quite thin, it spent a total of about 4 minutes in medium heat pan
The steak will cool down in about 6 minutes, so it has enough time to make the sauce. I will make it based on stock cube, butter, onion, mushrooms, hot pepper and double cream
I can't believe but this sauce turned out pretty good. It's probably due to this "fresh" doble cream :p
It came out as it came out - after all, what else could I expect from a thin steak :)
fendeele
dorenavant
Looks great @OP! I make a similar mushroom sauce but add Worcestershire sauce, a dab of hot German mustard with freshly ground black pepper.
Bonesy84
Trim off excess fat, toss it in a pan on low heat early on to render it, give solids to dogs, fry steak in rendered fat.
ScarletEmerald
Your cream expired 3 weeks ago
happylittleworm
Ok you're rich, we get it
ScarletEmerald
I love eating expired dairy products
NefariousGoop
It's the first time I've seen them called "groundnuts"
BrigidtheMechLady
Render out the scraps in the skillet to cook the mushrooms in before you make the gravy. Browned mushrooms taste awesome. Bone apple teeth
TheInfalliblePhallus
Today, I successfully Googled "double cream" without seeing any dicks.
bigstop
i can't find anything but these 1/4 inch steaks that you can't even look at a pan or grill and its well done
IncrediRis
thought that said ‘groundhog oil’
ItsActuallyDavidNow
LokiAtItAgain
You could have rendered the fat to use in lieu of oil… curing with salt for a few hours is a nice way to ‘age’ your steak. Another cheater…
LokiAtItAgain
Dredge the protein in splash of seasoned flour before frying in the pan to create a sauce base (pseudo rue), then could the sauce while…
LokiAtItAgain
the protein rests.
jammer909
I would use salted butter. Then, cook the mushrooms in the steak juices and add a splash of rhubarb whine. AMAZING
potshot
The problem with butter is that it burns at high temps, and you need a high temp for thin steaks.
jammer909
Have you considered ghee? It's clarified butter, and it handles high temperatures better.
Jacksmashsteel
Looks great. Large salt is usually finishing salt. Finer salt covers more evenly
BeckyNosferatu
Giving fat to animals is no better than you eating it. Use it for rendering!
Alfadorfox
I will of course advocate for feeding foxes >:3
mcglirkymeow
Don’t feed wild animals unless you want them killed. Dunno why people don’t get that yet.
Weblord
A small joke because of their username. Breathe.
Alfadorfox
Thank you!
TheBishopofBanterbury
Oh my God, not another bullshit animal novelty account...
Alfadorfox
nah, just a furry.
SpaceHaggis
Ahhh you use that extra fat to warm dat meat. gristle do da
enahshy
Next time leave that guy in there for 3 days!
Itseemedreasonable
Olive oil for garnish, not for high heat cooking, all the flavors cook out quickly
LadySunshineSupernova
Thank you! People think I'm crazy when I say this
Wasnbo
Rapeseed (sometimes called canola) has less flavor than olive oil, but a high smoke point for high heat, good for thin steaks. (1/2)
Wasnbo
My personal favorite cooking fat for steaks is clarified butter, but I don't think you can buy it in non-ghee form, gotta make it yourself.
ruint
imo clarified butter or tallow are tastiest, but any high smoke point oil works if you spread butter on the steak just before you rest it.
TakuanSoho
bozonebum83
If you don't eat your meat, you can't have any pudding!
Jesusderschreiner
Pink Floyd singing intensifies
rabbittej
…and those who are tardy don’t get fruit cup.
profiledit
BuyMeBonestormOrGoToHell
How can you have any pudding if you don't eat your meat??
DisUsernameAmsDildos
You! Yes, you! Stand still, laddie!
grumbleghoul
*awesome repetitive bass notes*
Bumbleflarts
More topical than usual
ChainmailleAddict
The only parents who had to say that line are the ones who boiled it to tasteless rubber, let's be honest here
petrifiedgoblin1968
That looks tasty. Good procedure, dry brine, with the salt.
PostmasterG
Hard pass on the purple steak... but that sauce looks amazing!
Lawnboy3000
Need ketchup.
skittlefartsandjigglytits
Upvote cause I literally laughed out loud…..assuming s/
HillOfBeans
XuncuTheTiger
Next, will you be doing some.... Lightly fried fish fillets?
skipweasel
Second-hand food is the best! You find all sorts of things you might not otherwise have bothered with were it not for the yellow labels.
ParallelParkingInABurka
"Second-hand food", love it. My ex used to call the discount supermarkets we frequented "used food stores", which always cracked me up.
Ehtac213
My sister and I like to check to see what’s on “stale”!
ParallelParkingInABurka
CaptainThePirate
Olive oil def olive oil def not the other one….
Suovetaurilia
Olive oil has a low smoke point. Something with a higher smoke point would be better.
Squelchtone
this has been passed on for years and it is not entirely correct.. I cook everything with olive oil and my kitchen is not full of smoke
Sumdumguy42
Do NOT, EVER use olive oil for frying meat. Has a too strong pan flavor and smoke point is too low, as well.
LordElups
Nope, it's ok
Eiladar
I'm guessing that's peanut oil, to us Muricans. I use usually use that for steaks since it has a rather high smoke point and is cheaper than
Eiladar
Safflower (which is also high heat, but a more neutral flavor). Rapeseed (Canola) is also neutral, but not quite as high temp. Olive is
Eiladar
about the same as Canola (~400F/200C), but I tend to think of that more as an ingredient than a cooking medium.
OogaOogaMooshka
What was the purpose of letting it set for a few hours with salt on it? Wouldn’t that just draw moisture out and make it dry.
Usernamerequired12345
The salt draws out moisture and becomes a brine and is then reabsorbed into the meat seasoning the inside. Dry outside is good for searing.
Usernamerequired12345
https://www.seriouseats.com/old-wives-tales-about-cooking-steak#toc-myth-5-dont-season-your-steak-until-after-its-cooked see #5
OogaOogaMooshka
TYVM