Monday Meat Day!

Sparklekitty, Science-Loving Derby Hag
on 3/19/18 10:05 am
VSG on 12/10/13

How do you season your ribeye? Salt? Butter? Fancy seasoning? Or just naked?

Nerdy Little Secret (#42) - Derby Strong!


HW 300 / LW 150 / Post-regain goal: 170

Grim_Traveller
on 3/19/18 10:08 am
RNY on 08/21/12

If I cook in a pan, I add a pat of butter so it won't stick. Nothing on a grill, but I do like to cook on a Himalayan salt block. It evens out the heat.

What's seasoning? Is that something google will define for me?

I salt beef and chicken. A Lot. I don't salt pork products.

6'3" tall, male. Maintaining a loss of 280 pounds.

Highest weight was 475. Consult weight 04/12 was 411. RNY on 08/21/12 at 359 lbs. Current weight 195.

M1 -24; M2 -21; M3 -19; M4 -21; M5 -13; M6 -21; M7 -10; M8 -16; M9 -10; M10 -8; M11 -6; M12 -5.

Sparklekitty, Science-Loving Derby Hag
on 3/19/18 10:10 am
VSG on 12/10/13

I've never heard of salt block cooking. Does that work kind of like a pizza stone??

Nerdy Little Secret (#42) - Derby Strong!


HW 300 / LW 150 / Post-regain goal: 170

ladygodiva1228
on 3/19/18 10:16 am - Putnam, CT
Revision on 02/04/15

This link explains it well. salt block cooking I have one, but haven't used it yet.

Dr. Sanchez Lapband 9/12/2003
hw305/revision w280/cw197/gw150

Revision from Lap Band to Bypass on 2/4/2015 by Dr. Pohl

    

Grim_Traveller
on 3/19/18 12:44 pm
RNY on 08/21/12

Pretty much. It acts as a cross between a grill and a frying pan. It spreads heat more evenly than an open flame, but because it's porous, the meat doesn't just sit in it's own juices. It might add some salt flavir to the meat, but not much.

6'3" tall, male. Maintaining a loss of 280 pounds.

Highest weight was 475. Consult weight 04/12 was 411. RNY on 08/21/12 at 359 lbs. Current weight 195.

M1 -24; M2 -21; M3 -19; M4 -21; M5 -13; M6 -21; M7 -10; M8 -16; M9 -10; M10 -8; M11 -6; M12 -5.

Valerie G.
on 3/19/18 12:09 pm - Northwest Mountains, GA

I learned this from a chef long ago and still love it.

Salt/pepper/garlic powder on the steak, then coat with dijon mustard before grilling. The flavor is divine, and a dollop of butter on top before serving.

Valerie
DS 2005

There is room on this earth for all of God's creatures..
next to the mashed potatoes

(deactivated member)
on 3/20/18 4:48 am

Sounds great! I don't have gas in my grill right now (cold here in CT) I guess would be just as tasty in oven? Or Cast Iron pan? (we just bought one my husband has some recipes he wants to try in it).

Valerie G.
on 3/20/18 8:05 am - Northwest Mountains, GA

Cast iron is awesome for searing meats! I use mine for just about everything. The key is no soap and keeping it well seasoned. After dinner, give it a rinse while still hot and wipe, then back on heat to dry (never drip dry). Give a wipe with bacon grease or coconut oil while cooling and that's it. Also, preheat the pan before you add anything.

Valerie
DS 2005

There is room on this earth for all of God's creatures..
next to the mashed potatoes

(deactivated member)
on 3/20/18 8:19 am

Crap I used palmolive dish soap with ho****er in it last night after making eggs to clean it out. I thought no dishwasher but didn't realize no dish soap! Hopefully did not ruin it.

Put back on still warm burner to cool ... good to know! I have some coconut oil I will rub some in it.

Valerie G.
on 3/20/18 9:15 am - Northwest Mountains, GA

My method of seasoning is very similar to the cleaning with a couple more steps:

Heat the pan on the stove until it starts to smoke, then turn off the heat and coat with fat (bacon is best, but coconut oil is my second choice). As it cools, wipe out the excess.

Do this three times and it's usually ready again, but if you really screwed the pooch on removing the finish, you may need to do it a few more times.

Certain foods like tomatoes may eat away some seasoning, so think to at least do one round of heat/grease/wipe after using it for those types of things. Potatoes too (and it makes them SO good).

Valerie
DS 2005

There is room on this earth for all of God's creatures..
next to the mashed potatoes

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