Quote (Thor123422 @ 11 Feb 2021 11:58)
Also Shapiro is worse than nothing. You're better than that lol
Shapiro makes me rage. From his talks of "Steel mines" to his justifications of why it's morally right for conservatives not to utilize power while ALSO being right for progressives to utilize power... He's inconsistent and aggravating. He's also a JD, incredibly smart and well informed, and far more mainstream than he's given credit for. Some of what he has to say, he's a better source than anyone CNN presents. He is credible, he just has a lot of shitty opinions. Whether or not I'm "better" than anything, I'll leave that one to you mate.
Quote (Thor123422 @ 11 Feb 2021 11:58)
Okay so here's what you do. If you don't have a sous vide, get one. They're like $50 and they're awesome. Sous Vide your steak at 125F for ~2 hours with salt and pepper. It's gonna give up some juice and that's fine, save it in a bowl. Don't use butter. Everything online says to use butter when you sous vide, and it's terrible advice. Okay so after it's sous vide dry it out with a towel and sit it in the fridge until you're ready to use it. Get a skillet or cast iron pan ripping hot and cook it on each side for ~2 minutes to get a nice crust. Repeat on each side and especially on the fat cap. Then butter baste with thyme, rosemary, garlic. Get sprigs of the former 2 at walmart or something, but they're way better if you just keep a potted plant of each in your kitchen window. After you've butter basted to an internal temperature of 125 take it off and put it in foil. Then add 4-8oz of fresh cut mushrooms to the butter and sauté. Add salt and pepper. Once the mushrooms are done to your liking add ~1tbsp of flour and cook for another minute, and add beef stock. Best beef stock is made yourself with soup bones from a butcher, carrots, celery, onion, thyme, rosemary, tomato paste, and if you can find it some beef tongue or something with a lot of cartilage. Cook it down until its your preferred thickness of gravy.
For sides, carrots and parsnips tossed in olive oil salt pepper and garlic salt, baked at 400 for ~20 minutes until tender when stabbed with a fork. The gravy with root vegetables is insanely good. It will turn out better than the steak after a few attempts.
That's how I do ribeye steaks now. Anything less is insulting to the meat.
Wasn't asking for advice on how to cook the steak. I coat it in olive oil, crack some pepper on it, toss it in the microwave to bring it to room temp (microwave off ofc, just resting it), then toss it on a hot pan with a thin layer of coarse ground salt. Let it go for a few minutes, flip it, let it go a few more minutes, drop the pan into the (cold) stove and let it rest for 10 minutes. Pull it out, it's juicy, somewhere right around mid-rare, delicious, and all fat is fully rendered. I'm good on the actual cooking portion. I'm not a big believer that plastic should exist anywhere near my steak. Sous vide is not something I really like the idea of for prime cuts. I dunno, I may just be old fashioned. It's solid advice, just not to my tastes, you know?
Carrots and parsnips. Huh. Maybe. I think you're overthinking it. I'm eating burnt cow. Granted, not "burnt" but literally a hot iron seared piece of meat. Not going 4 stars. Merely an enjoyable meal. I was thinking fresh Brussel sprouts lightly coated in olive oil, garlic, and sea salt, baked to a golden brown. Dunno now. Carrots and Parsnips? Interesting.