Chris Dash Teaches You How To Make a Damn Good Steak

[Chris-]

- 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.

[Commissar SFLUFAN]

Where's the use of the flamethrower?

[SimpleG]

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.

[johnny]

You guys shouldn’t be eating meat 

[Keyser_Soze]

Use a small amount of vegetable oil instead of butter.

[Bacon]

Don't eat steak. Pass on the Beef. 

[Biggie]

8 hours ago, johnny said:

You guys shouldn’t be eating meat 

Every time you post things like this I go out of my way to eat more meat. 

[Kal-El814]

Sous vide with garlic, shallots, rosemary, salt, and pepper in the bag. Finish on a blazing cast iron skillet with clarified butter. You're welcome.

[Remarkableriots]

 

[Chris-]

2 hours ago, Kal-El814 said:

Sous vide with garlic, shallots, rosemary, salt, and pepper in the bag. Finish on a blazing cast iron skillet with clarified butter. You're welcome.

 

I'm not cooking USDA Prime in a ziplock bag, hard pass.

[Jason]

20 minutes ago, Chris- said:

 

I'm not cooking USDA Prime in a ziplock bag, hard pass.

 

Does the flamethrower get used before or after the bag? 

[Kal-El814]

27 minutes ago, Chris- said:

I'm not cooking USDA Prime in a ziplock bag, hard pass.

I don't use ziploc bags and you're missing out.

[Jason]

12 minutes ago, Kal-El814 said:

I don't use ziploc bags and you're missing out.

 

Are they ziplocs marked up 10x because they have a fancy French name on them? 

[Boyle5150]

My favorite part is all the pictures.  Looks amazing 

[Joe]

You forgot to salt the ever loving shit out of the steaks. Very important! Otherwise, sounds yummy.

[skillzdadirecta]

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.

[skillzdadirecta]

6 hours ago, Biggie said:

Every time you post things like this I go out of my way to eat more meat. 

 

I go find a cow and beat it to death.

[Biggie]

2 hours ago, skillzdadirecta said:

 

I go find a cow and beat it to death.

I like to take my knife and carve Johnny was here on the side of beef. 

[TheLeon]

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.

[Joe]

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.

[johnny]

5 hours ago, Jose said:

 

No excuse for instant mashed potatoes bud, cmon.

Stop potato shaming him. I’m fucking sick of it. 

[TheLeon]

Spud shaming is no joke. 

[Bacon]

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.