The cooking thread

Harris farm had full beef tenderloin on special recently and as a sucker for a nice big piece of meat I grabbed one. It was well trimmed in the bag, just a strip of silver skin to peel off. Trimmed up into 3 steaks, overnight dry brine in the fridge, and boom! Last night was steak night...1 chateaubriand please.


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While the steak was tender juicy and delicious i failed to achieve the level of sear i desired. My gas burner seemed to only produce a moderate flame. I suspect a minor obstruction. Ideally I would like to remove the oven + stove from my kitchen to fit in a bigger dishwasher, then just have plug in appliances for those times i wish to cook. But then id need to makeover the whole kitchen and I would rather waste that money snowboarding and mountain biking.
 
pink poodle said:
Harris farm had full beef tenderloin on special recently and as a sucker for a nice big piece of meat I grabbed one. It was well trimmed in the bag, just a strip of silver skin to peel off. Trimmed up into 3 steaks, overnight dry brine in the fridge, and boom! Last night was steak night...1 chateaubriand please.


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While the steak was tender juicy and delicious i failed to achieve the level of sear i desired. My gas burner seemed to only produce a moderate flame. I suspect a minor obstruction. Ideally I would like to remove the oven + stove from my kitchen to fit in a bigger dishwasher, then just have plug in appliances for those times i wish to cook. But then id need to makeover the whole kitchen and I would rather waste that money snowboarding and mountain biking.
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If the pan wasn't hot enough, I'd guess the steak would be cooked deeper in for the colour you've got on it. How long was it out of the fridge before you cooked it?
 
Freediver said:
If the pan wasn't hot enough, I'd guess the steak would be cooked deeper in for the colour you've got on it. How long was it out of the fridge before you cooked it?
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About 45 minutes.

The burner flame (when on max) was about half the size id normally expect, so less coverage of the pan base than usual. Pan was a small stainless steel number that just fit the steak. Threw plenty of butter over it. Alas...there is always next time.
 
45 minutes is just long enough in a warm house but should be ok. Monsieur Paul had them in a very warm kitchen for a good 2 hours.
 
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