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Chris Dash Teaches You How To Make a Damn Good Steak


Chris-
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- First, get some choice cuts of meat. I will not advocate for any one cut; I like strip steaks personally, but really, you do you. Just get something quality, none of that pre-packaged stuff.

 

- Pre-heat a cast-iron skillet. Get that bitch hot as fuck; if you think it's heating up well, heat it up even more.

 

- While your skillet heats up, let your meat sit out and warm up a bit with some garlic and rosemary; add some other accouterments as you so desire. 

 

- Once the skillet is ready, move the accouterments to the side and rub each side down with olive oil, then season liberally with salt and pepper.

 

- Put them into the pan, adding the garlic and rosemary.

 

- Now the important part: add A LOT of butter. Just keep putting it in. Once the butter cooks down a bit (shouldn't take long), continuously baste the steaks with the butter.

 

- Cook on one side for five minutes, then flip.

 

- Cook for another four minutes, continuously basting. 

 

- Once they are done cooking, take them out of the pan and let those fuckers REST. Crack open a bottle of wine, tend to your sides, do whatever. Just don't you dare fucking touch those steaks.

 

- Serve and enjoy.

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44 minutes ago, kittykat said:

Butter? Is that normal?

Yup

I prefer to no butter and no season other then salt. I also let them rest but not more then 1/3 to 1/4 total cooking time any more then that and the fat can start to stiffen up and carry over temp will over cook it. If its dry aged I dont rest it at all.

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18 hours ago, Chris- said:

- First, get some choice cuts of meat. I will not advocate for any one cut; I like strip steaks personally, but really, you do you. Just get something quality, none of that pre-packaged stuff.

 

- Pre-heat a cast-iron skillet. Get that bitch hot as fuck; if you think it's heating up well, heat it up even more.

 

- While your skillet heats up, let your meat sit out and warm up a bit with some garlic and rosemary; add some other accouterments as you so desire. 

 

- Once the skillet is ready, move the accouterments to the side and rub each side down with olive oil, then season liberally with salt and pepper.

 

- Put them into the pan, adding the garlic and rosemary.

 

- Now the important part: add A LOT of butter. Just keep putting it in. Once the butter cooks down a bit (shouldn't take long), continuously baste the steaks with the butter.

 

- Cook on one side for five minutes, then flip.

 

- Cook for another four minutes, continuously basting. 

 

- Once they are done cooking, take them out of the pan and let those fuckers REST. Crack open a bottle of wine, tend to your sides, do whatever. Just don't you dare fucking touch those steaks.

 

- Serve and enjoy.

 

More commonly known as "French style"... a similar method works for salmon steaks too.

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46 minutes ago, TheLeon said:

I buy something called a “chuck tender steak” in a 4-pack at my Target. Toss one of those bad boys in my trusty George Foreman grill for a few minutes and call it good. Serve it with some instant mashed potatoes and a splash of depression.

 

No excuse for instant mashed potatoes bud, cmon.

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19 hours ago, Remarkableriots said:

 

 

This is ok for a single batch, but if you are making a whole pack of bacon then there there is no need to constantly be moving pieces to different parts of the pan. When a slice of bacon is finished just take it out and put a new piece in it's place. I also don't think you need to flip it that much until near the end. Like, I have never seen the need to flip a piece of bacon when it is still basically fully pink.

 

Also when I first started making bacon, I'd layer that shit in a crisscross pattern and put the entire pack in the skillet at once. 

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