Current Events > Rate my dinner, ribeye steak & hash browns (pics)

(+) Yeah! (+)

Made in a cast iron grill pan 1.5 minutes per side, which was placed in the oven for 2-3 minutes to finish to get it to medium rare.

https://imgur.com/SbLaFGZ

https://imgur.com/COQFctw

https://imgur.com/N02tF82

https://imgur.com/JQ8U6sy

I'd have mashed those garlic cloves and basted it all with butter, but hey, steak is steak

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no veggies 0/10

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JACKBUTTMOMMY posted...

THATs BREAKFAST!

You might be surprised, but here in Switzerland (where hash browns actually originate from), hash browns a.k.a "Rsti" is typically a side dish served for lunch or dinner. I'll eat them any time of the day though tbh...

Solid Snake07 posted...

I'd have mashed those garlic cloves and basted it all with butter, but hey, steak is steak

Good point, mash those bad boys, put them in a sauce pan with the thyme and the butter and use that liquid glory as a topping for the steak.

Old NoiseTank posted...

no veggies 0/10

Definitely lacking in the veggies department, something I do usually try to implement. I was too lazy today.

Nice skillet

7/10, I would of crushed the garlic as well and added broccoli or asparagus.

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i made the same thing last week or so and posted it here.
coincidence? or inspiriration?

you kinda mangled that steak in the first pic, how do you do that with a Miyabi?
your hashbrowns are better than mine tho

i rate 201/220

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Cobalt_Wasps posted...

i made the same thing last week or so and posted it here.
coincidence? or inspiriration?

you kinda mangled that steak in the first pic, how do you do that with a Miyabi?
your hashbrowns are better than mine tho

i rate 201/220

Coincidence! Show me a pic of yours.

Blame me, don't blame the knife :P. It cuts perfectly, but I was a bit messy when getting it onto the plate, as I'd use the knife to shovel it on. It kind of fumbled a bit (as you can see) so the presentation is unfortunately pretty bad :/

modena posted...

Nice skillet

7/10, I would of crushed the garlic as well and added broccoli or asparagus.

Thanks! I absolutely love it. It's pricey but hey, better to buy a skillet that'll hold forever than buy a new shitty one every couple of years. Cast iron ftw.

Mine from last week. Horseradish garnish, basted in garlic butter and thyme (just like yours)

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Steak and Hash Browns? Fuck yeah! 10/10

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Cobalt_Wasps posted...

Mine from last week. Horseradish garnish, basted in garlic butter and thyme (just like yours)

Looks great! Is that a sirloin? Doesn't look like a ribeye.

it was indeed a ribeye

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winged_weltall posted...

Definitely lacking in the veggies department, something I do usually try to implement. I was too lazy today.

all right i'll let it slide. 9/10

ribeye looks fire my dude


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DuranOfForcena posted...

7/10. steak looks great, and hash browns are good even though here in the states they are generally served at breakfast, and as others have said, definitely needs something more to be done with that garlic, and needs some greens. i usually like either steamed broccoli or sauteed spinach.

a couple tips i want to share. even though steak looks great when it gets those nice grill marks, and that's the way i preferred to do it for a long time, it's actually a lot better flavorwise if you just do it on a flat pan or griddle, because that's more surface area that gets that nice Maillard reaction going, and that's where so much of the flavor comes from. the more browing, the better. also, when i do hashbrowns, what i like to put in there along with the potatoes is julienne cut white onions. it is a great flavor booster for hashbrowns. they cook quicker than the potato though, so if you don't want them to get too crisped and possibly blackened, just put them over the top after the one side has been cooking for awhile already and you're about ready to flip it over to the other side.

Thanks for the tips. Will do it on a flat pan next time, I have one with a teflon layer but it has this small rubber bit on the handle which makes it incompatible for finishing in the oven. I'll most likely buy a cast iron flat bottom pan soon and will use that in the future. Interesting on the onions, last time I made the hash browns with the onions I wasn't happy with the result since they were (like you said) burned. Didn't think of putting them on in the middle of the process.

Cobalt_Wasps posted...

it was indeed a ribeye

Awesome. The ribeye has recently dethrones the tenderloin for me when it comes to my favorite cut.

Old NoiseTank posted...

all right i'll let it slide. 9/10

ribeye looks fire my dude

Yeah! Got it just where I wanted it this time! I struggle right between medium and medium rare as my wife prefers medium. I usually end up taking the thicker piece since if I time them equally that one ends up medium-rare where the other one ends up medium. Worked perfectly this time around. 1.5 minutes per side on high heat and then 2-3 minutes in the oven did the trick :D

dont use a teflon pan
you want a hard sear, cast iron or a thicc stainless steel, something that retains heat better

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Cobalt_Wasps posted...

dont use a teflon pan
you want a hard sear, cast iron or a thicc stainless steel, something that retains heat better

For sure. I have a teflon pan but completely stopped using it for meat.