I also do this for things like burritos and cheesesteaks. Gives a much more cohesive item when everything gets some time to get aquainted with each other.

Yes but after that, take this bad boy, wrap it in some parchment paper or foil, throw it in a toaster oven on warm or something similar. Let that thing sweat and soften the rest of the bread, cheese will be perfectly melted, and it perfectly matches that Don's texture after you speed home.

Lmao its a seasoning, read a damn thread.

It just makes cooking it take way less effort. Basically you cook it low and slow in the oven til its about 100-105F then sear blast it in the pan to finish it. You get "wall to wall" medium rare or whatever temp you're trying to cook it.

Mostly, it is very helpful when you're cooking multiple things to time it out right.

Oven'd first at a low temp, then seared'd on a cast iron skillet.

Agreed! I think I said elsewhere, but if I'm having a plain steak I'm having a ribeye or strip. Those really stand on their own.

>Gorgonzola sauce or compound butter are two things I just love putting on steak.

Ugh, it's just so good. Sauces can go on steaks - idc what people say.

That's due to the seasoning.

My good sir, that is milk, on the rocks.

I'm not sure what you're even saying. But if you look at the above, it isn't burnt.

Nothing is burnt, but thank you for your concern.

Yeah, I had it going right with the pasta water before I plated it but I just didn't have enough and it ended up dry.

Sure, it could. But it's a blackened seasoning.

It does! The last two roast veg I did though, I mixed the oil into a pan with melted butter, then added my seasoning directly to that mixture. It has seemed to prevent this burning, so far.

Haha, close - Michigan.

Lol, you aren't wrong. Meat hardo culture is stupid and pointless.

It isn't much different than blue cheese topped blackened steak. Filet is so rich it compliments well to have a sauce, or at least I think so. If I want a plain S&P steak I'm eating ribeye or a strip.

It isn't, but thanks for your concern.

I honestly did mine in a toaster oven on the little baking tray. Tossed in Olive oil and melted butter. 425 for 20 min.

Thanks pal! It was seriously good, but I was anything but comfortable after eating it.

It isn't, but okay. I hope this was fullfilling for you.

Thanks for your concern. I hope you have a nice day.

Yeah, I originally left it out because the plate looked like a mess already lol.

Ah well, internet people aint gonna bother me.

This is actually just r/food, sorry maybe you got confused.

Thanks bud. I'll let you in on a secret on the the broccoli. It was done in a toaster oven. 425 for 20 min. Melted some butter and olive oil with shallots & your favorite seasonings to drizzle over and toss.

I rougly followed this one for the ratios. Very lightly sautéed a whole shallot in about a tbsp or 2 of butter, also maybe a tsp of onion powder and garlic powder, or however you like it. I also didn't add parsley because I think it is pointless.

ONE THING I WILL SAY. This recipe makes enough for probably 6 normal people. My SO and I sauced everything on the plate, and we still have a bunch left over.