Came out ok, I think it could be improved on. Fish sauce was definitely noticeable.

 

Japanese cabbage and white bean stew.

 

Nice!

Dusty, the correct substitution for cheese is more cheese.  I agree that it wouldn't have been as good (but still good) without.  Would have been better with moar.

Got what I thought was a pretty good rib eye from Publix. Preheated a seasoned cast iron pan to 500C (highest my oven goes to). Put the steak in, 3 minutes on each side. Came out medium rare. It didn't get a sear though for some reason (maybe it was the bone that prevented proper contact but there was enough meat touching the pan that didn't get seared). It also came out to be the chewiest steak I've ever made. So chewy that I gave up on it after like 20 seconds and spat out the bolus. Any thoughts on what might have made the steak so chewy? Usually I stick to boneless steaks but figured I'd give the bone in a try (it was cheaper too). 

The bone explains the lack of sear. But what would cause it to be so chewy? It was well marbled. When I took it out of the oven, it looked boiled, not pan seared when I flipped it. I dried it well before putting it on the pan. 

Blarg.  

 

Thanks for the help, though. 

I miss my grill Simple little charcoal Weber on the balcony but after 2 years of living here, all of a sudden I was asked to remove it by the association because it was against the rules. All the while, people on the first floor (I am on the third) all over the place continue to grill stuff every day. 

All current available funds are funding a 9 day road trip through Ireland starting in a week. I miss my grill but I'll take driving down the Irish west coast over the grill any day. 

This was the second time I tried bone in. The first time was on the grill so nothing got steamed. The bone in seems like a waste of money to me as one is still paying for it but cannot eat it. Almost always costs more. Any particular reason for that?

Bone and marrow impart flavor that you cannot get from boneless.

Edited May 1, 201511 yr by Voltron

A big bone is always better!!!

A meat & potatoes kinda guy.

Is that a Fred steak and did you forget to take a picture after cooking again?

Yes, and of course.

Edit: Small piece left from the frig.

Edited May 3, 201511 yr by blessingx

Green curry beef

Yes, and of course.

Edit: Small piece left from the frig.

 

Looks damn good, Ric.

That looks fantastic

Please fax

^Want that too!.

Yours sounded great, Jacob, but where's the photographic evidence?!

 

Oh my, that looks purrrrrrrrfect.  What do you call that, 'medium-rare'?

Sous vide rib eye finished on the grill over lump charcoal