the jalapeno heat in one bag of deliciousness.
Posted on 02/10/2022 7:47:41 AM PST by mylife
Steak Sandwiches with Caramelized Onions and Gruyere Serves 4
Caramelized Onions and Horseradish Sauce
2 tbsp. olive oil 2 large onions (about 1.75 lb. total), thinly sliced 4 sprigs thyme 2 garlic cloves, finely chopped .5 c. finely grated peeled fresh horseradish or prepared horseradish .33 c. mayonnaise .33 c. sour cream Sandwiches
2 10 oz. ribeye steaks 5 tbsp. olive oil Curtis Stone Butcher’s Salt 8 slices multigrain bread 8 oz. Gruyère cheese, grated 4 c. (not packed) baby arugula To caramelize the onions, bring pot to medium-high heat. Add oil, then add onions and thyme; sauté 15 minutes, or until onions are golden brown. If too much fond (the tasty brown bits on the pan) begins to form, add a little bit of water and stir.
Add garlic and sauté two minutes, or until beginning to soften. Remove thyme stems. Season with salt and pepper. Remove from heat. If you decide to make them ahead of time, simply reheat them in a pan as you get ready to assemble the sandwiches.
In bowl, mix horseradish, mayonnaise and sour cream. Season with salt. This can be made a day ahead and stored in the fridge.
When you’re read to make your sandwiches, preheat large grill pan over medium-high heat. Coat steaks with 1 tbsp. oil and season with Butcher’s Salt. Grill steaks, turning steaks over every 60 to 90 seconds for about a total of three minutes per side, or until instant-read meat thermometer registers 125°F for medium-rare doneness. Transfer steaks to rack over baking sheet and rest five minutes. Reserve grill pan.
(Excerpt) Read more at robbreport.com ...
I didn’t leave pro football, it left me.
It has swallowed the “woke” pill wholesale, in case you weren’t paying attention.
I know how to use fire
they are disturbingly bad.
Agreed. Tends to tenderize a bit,too. Gotta sear it afterwards though a bit (somemdo,it before they sous vide, I tried both ways, didn’t seem to make much difference, except the steak tasted a,little,more boiled to me doing it first- searing second seems to,give it the needed texture I think)
thanks for formatting
Wow,was that horrible. Yuk. Meant to,say I lived on hot pockets growing up in college days.
Yeah, I sear after cooking to achieve a crust. I use charcoal because it’s extremely hot, you can sear the exterior of the steak quickly without affecting the interior temperature, it infuses the steak with a wonderful smoky flavor that compliments the beefiness, and truth be told, cleanup is a breeze. I hate the greasy mess that comes with pan searing.
Here’s a site on marmite potatoes
https://www.greedygourmet.com/recipes-by-national-cuisine/english-recipes/marmite-roast-potatoes/
They look delicious. I see they have duck fat- that alone makes potatoes 1000 times more delicious
I’m not a fan of pan searing steaks either nothing beats a really hot natural wood charcoal fire for searing steaks
I do it regularly on a Kamado Joe Classic
Try searing with some nice crunchy Himalayan pink salt o. It, or some coarse salt. Gives it a really nice sear with good crunch and nice salty flavor. I don’t like smoky flavor so,I gotta put up with the splatter. I used a pan lid and cap it quick as I drop steak in, but still it splatters out some usually
Yes, I love just about everything onion LOL
Gruyere cheese? Arugula?!?
Grilled onions are fine, maybe even mushrooms or green peppers, but no arugula!
Dude, how profound!
It has swallowed the “woke” pill wholesale, in case you weren’t paying attention.
Yeah, I pay no attention to that crap and neither should you. Don't let it live in your head. It doesn't define how I choose to be entertained. Free your mind, worry about things that matter, not who you should be hating on next. Take a deep breath and enjoy life.
So who you got, Cincy or LA?
Ok......
Yummmmmmmm..........
Oh, is that who's playing?
I was going to do meatballs and sketty, but this looks delicious.
Get woke, go broke.
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