Anons first entrecote

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Anonymous
Anons first entrecote 2017-06-09 05:02:32 Post No. 9030952
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Anons first entrecote Anonymous 2017-06-09 05:02:32 Post No. 9030952 [Report]

So due to reasons I have ended up with around 1 kg of entrecote in my fridge. I've been thinking about cutting it into smaller pieces and frying it since I live in an apartment and it's late to go out and grill it. Thing is I have little to no experience with cocking red meat so I was wondering was there anything I should have in mind or is it just cutting it, washing it, pepper and salt it and then throwing it on a frying pan with olive oil?

Anonymous 2017-06-09 05:05:36 Post No.9030956
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Anonymous 2017-06-09 05:05:36 Post No.9030956 [Report]

>>9030952
>olive oil
You should use butter.

Anonymous 2017-06-09 05:10:54 Post No.9030969
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Anonymous 2017-06-09 05:10:54 Post No.9030969 [Report]

>>9030952
That's boneless ribeye.
Brush with melted butter, salt and pepper and in the oven at 400 F until just under your desired doneness.
Then sear hard in a cast iron pan and let rest for 8-12 minutes.

Anonymous 2017-06-09 05:12:38 Post No.9030974
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Anonymous 2017-06-09 05:12:38 Post No.9030974 [Report]

>>9030956
>>9030969
butter is for the end
>>9030952
coat the steak in olive oil(frying olive oil, not extra virgin), salt, and pepper, and either baste the steak in butter when it's almost done, or put a some on top while it's resting. extra points if it's compound butter

Anonymous 2017-06-09 05:13:26 Post No.9030977
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Anonymous 2017-06-09 05:13:26 Post No.9030977 [Report]

>>9030969
>That's boneless ribeye.
I have no idea what I'm doing .__.

Anons first entrecote

I'm aware that Imgur.com will stop allowing adult images since 15th of May. I'm taking actions to backup as much data as possible. Read more on this topic here - https://archived.moe/talk/thread/1694/

I'm aware that Imgur.com will stop allowing adult images since 15th of May. I'm taking actions to backup as much data as possible.
Read more on this topic here - https://archived.moe/talk/thread/1694/