Thread 21560932

>it’s another episode of Anon’s Late Night Steakalong
>looks a little dry edition
Previous https://warosu.org/ck/thread/21545535
tonight’s dinner is ribeye with bearnaise, asparagus and wedge salad. To be accompanied by some tallboys of PBR light. Or, as much of that as i feel like making, as its already almost 10pm and i have school tomorrow

I will remind you up front, to not feed the trolls, even to call them faggots. They live for (you)s. Just report and forget ‘em. In any thread, not just this one.

With that out of the way, step 1 is to mise en place and put on your apron and chef’s hat

step 2 is preheat the oven for the asparagus, and get the bearnaise started.
Some people think it must be difficult because its french, in fact its easy. You start by cooking tarragon and shallots in white wine plus a splash of vinegar. Bring to a boil, then simmer, until reduced by 3/4. There should be only a little liquid left when done.

asparagus goin’ in. Bacon fat, tallow, salt, pepper and garlic. 220C for 5 minutes. The steak pan is also preheating in the oven.

>>21560975
flip asparagus after 5 minutes and give it 5 more.
Strain the infused vinegar (picrel)

Impressive eating the bark and oxidized fat OP

Slowly stream the butter and a tablespoon of infused vinegar into the yolks, while whisking
>pro tip: use a dish cloth, oven mitt, apron or etc. to hold the bowl steady as you need both hands to pour and mix

I don't know too much about steak but why is your steak so dark and why does it has weird puss colored spots. Is that safe to eat?

2 minutes per side and its significantly less rare than intended :/ will take it to 90s next time

I already posted a wedgesaladalong retty recently and the board’s small enough i bet you all saw it. Just in case, this is
>iceberg lettuce wedge
>feta cheese dressing
>pickled shallots
>bacon
>tomato
>more feta cheese
>chives to finish
All chilled, on a chilled plate.

And this is steak and asparagus in a fuck ton of bearnaise :D asparagus was finished w. lemon

>>21561076
Thanks I remember asking for how you made the wedge salad last time

>>21561079
Bearnaise looks a little weak

>>21561076
Needs a light drizzle of blue cheese dressing.

>>21561037
It looks dry aged or something. This is not financial advice.

>>21561079
Obligatory cross section
>>21561103
it is dry brined in my fridge for like a week and a half. I usually only do a few days but in this case i had already made plenty of beef
>>21561102
I don’t like blue cheese, i think it’s too sharp. So i use feta
>>21561100
Youre right about bearnaise, i used less butter than the recipe called for and replaced some with olive oil bc its less awfully unhealthy. Still tastes good, just not thick as it should be. I think i posted 2 wedge salads, if you search the archive the original one was a full wedgesaladalong where i make the dressing and all.

>>21561131
>it is dry brined in my fridge for like a week and a half. I usually only do a few days but in this case i had already made plenty of beef
Ah that’s cool, does it enhance the flavor a lot? I’ve seen it recommended many times but have never tried it

>>21561405
It has a great impact on the flavor and makes it very easy to cook a rare steak with good crust. Highly recommended. Even 24 hours makes a big difference
>>21561131
Leftovers in a sandwich for breakfast