Greg here. I'm making steak tonight.

I’m not.

butta' and a skillet?

Beef biryani, but instead of beef I'm using Morningstar crumbles, which when heavily seasoned as in a biryani, takes on the flavors of the dish about as well as meat.

Leftover blueberry pancakes for dinner over here!

Black beans and rice with smoked sausage.

I'm making time.

Tri tip roast. I'm having just a green salad with it. My partner is getting mashed potatoes and leftover ratatouille with it. And maybe a tomato salad for him.

Bobby here. Pork chops and apple sauce.

Kielbasa, sauerkraut and potato pancakes along with an ice-cold beer.

[quote] I'm making steak tonight. What about you?

This should’ve been a poll.

Are you draining your steak?

Is that steak - RARE?

[quote] butta' and a skillet?

Close!

I take a few peeled (but not chopped) garlic cloves and put them in a sauté pan with evoo. I put the heat on pretty high and sauté and occasionally stir the garlic for about three minutes or until golden. I remove that pan from the heat and put in three sprigs of rosemary. Put this aside.

Then I set a cast iron skillet over high heat and let the pan get good and hot. Leave it on to preheat for at least ten minutes. Then I rub my steaks with kosher salt and a small amount of evoo. Place the steaks in the screaming hot pan (with no additional oil), and cook it until brown and crusty on one side, about 2.5 minutes. I then turn it over, add three tablespoons of cut up butter and a couple of sprigs of thyme. Keep basting the steaks with the melted butter and cook for about 1.5 minutes. Remove from the heat while still quite rare.

Transfer the steaks to a cutting board, let rest for ten minutes, and slice on an angle about 1/2 inch thick.

Reheat the rosemary oil over moderately high heat. As the oil begins to heat up, put in the steak slices and any juices they may have released. Cook for 1 minute, turning the slices and seasoning with black pepper. Transfer the meat to a warm platter and pour all the pan juices on top, holding back the rosemary and garlic. Serve piping hot.

Delicious!

Arby’s value meal with crinkle fries and a fruit punch.

Jealous?

I also got the Carmel cookie.

[quote] Bobby here. Pork chops and apple sauce.

Ah, that was Peter.

I always liked Arby's curly fries. I don't care if they were extruded plastic or whatevs.

[quote] I also got the Carmel cookie.

Are such cookies from the California town where Clint Eastwood was mayor?

[quote] Black beans and rice with smoked sausage.

That sounds nice. I made that the other night.

Thank you, Greg. Once again, I realize that I am filth.

Peanut butter sandwich with blackberry jelly then some fruit and cottage cheese.

[quote] Thank you, Greg. Once again, I realize that I am filth.

Thanks for the laugh. I doubt that you're quite filth.

Greg, I thought Datalounge decided years ago that cooking with olive oil at high heat is not healthy due to the oxidation/free radicals when heated to high temperatures.

I also like to squeeze some lemon juice over the steak before I serve them and then sprinkle with Maldon Salt.

For the oil and garlic at the start of my recipe, I use 1/3 cup evoo and 12 medium garlic cloves and then 2 sprigs of rosemary.

[quote] Greg, I thought Datalounge decided years ago that cooking with olive oil at high heat is not healthy due to the oxidation/free radicals when heated to high temperatures.

I'm not using a lot and I am using a quality product.

Chicken Marengo.

Beef and noodles......and a nice salad.

Bridge mix and mt. dew. Sorry; I dieted all week and went crazy tonight.

Meat loaf, only because I took the ground beef out to thaw a couple of days ago and if it's not cooked tonight I must bin it.

Grilling pork chops here. Well, my husband is. I’m lolling on the couch.

R29, did you do it for the lolls?

Greg eats his steak well done with ketchup.

Thanks, Greg.

I guess I'll have to blame my rapidly aging face on something else.

I'm making Mongolian beef and Hong Kong style vegetable chow mein. Essentially, homemade Chinese takeout food.

I made stuffed cabbage, and Kov roghan (It's an uzbek fried chicken,potato, and tomato stew like dish)

Are you Uzbek, R34?

Yes Greg, we had grilled steaks, sweet potatoes, and peas w/ prosciutto.

Greg your steak sounds really oily! Is it?

Rice cakes :-(

Greg, I’m glad you understand the worth of a few squeezes of lemon and Maldon salt!

Bacon and tomato sandwich, kettle chips and a glass of ice cold milk.

R35 I lived with an Uzbek family for 10 years. The mother taught me everything she knew how to cook.

I purchased a chicken pot pie made by the grocery store (Bristol Farms). It’s very high-quality and I enjoy it. I’m going to dice up some shallots & celery and sauté for a bit. Then add some French thyme and some extra pieces of chicken and add it to the cooked pot pie. It’s delicious!

I'm not.

Sorry, Greg but using EVOO to sear something is just wrong. It adds nothing to the dish and is a waste of your "good quality" EVOO. Searing should be done with something like sunflower seed oil (my go-to). People who do this are generally signaling, "look at me and my great expensive products." And it's almost always men who give vivid descriptions about brands and high-end items. I belong to a number of FB cooking groups and it happens all the time. It's cringe inducing. I don't mean to dunk on you, just don't be one of those guys.

[quote] Sorry, Greg but using EVOO to sear something is just wrong. It adds nothing to the dish and is a waste of your "good quality" EVOO. Searing should be done with something like sunflower seed oil (my go-to). People who do this are generally signaling, "look at me and my great expensive products." And it's almost always men who give vivid descriptions about brands and high-end items. I belong to a number of FB cooking groups and it happens all the time. It's cringe inducing. I don't mean to dunk on you, just don't be one of those guys.

I agree with you. I normally sauté with canola or avocado oil. What I advised was,

"Then I rub my steaks with kosher salt and a small amount of evoo. Place the steaks in the screaming hot pan (with no additional oil)..."

I am not searing in olive oil. I rub the steaks with a small amount of evoo and kosher salt. I do this when I take the steak out of the refrigerator at least one hour before cooking them. Then I do not put any additional oil in the pan.

I am not signaling anything.

Greg's not searing in olive oil. He's using it as a marinade of sorts.

[quote] Greg your steak sounds really oily! Is it?

Yeah, I love oily, greasy steak.

Ah, no. It's not at all oily.

Another way that is slightly different.

And finally...

Greg, are you hot?

[quote] Greg, are you hot?

Heat is in the eye of the beholder. I don't think of myself as hot. But I'm attractive and in good shape.

My husband likes meatloaf so I'm making it for his birthday.

Chocolate cream pie with a dash of raspberry sauce around the edges if I feel like really pushing myself.

Greg

Why do you cook your steak after cutting it? Doesn’t it get overcooked?

Who is Greg?

I heard that Greg uses a fecal dry rub on his stakes. Giardialicious!

Greg what do you think of steaks rubbed with porcini mushroom powder? Have you ever tried it?

People who say "evoo" should be dragged into the street and shot.

[quote] Greg Why do you cook your steak after cutting it? Doesn’t it get overcooked?

That's why I said, "remove from the heat while still quite rare."

And, why Giuliano Hazan says, "Grill for about 5 minutes on each side for rare steak. Bear in mind that after it is sliced, the meat will be briefly exposed to heat in the skillet."

And why Marcella says, "the meat should be quite, quite rare."

When it goes into the hot olive oil, garlic, and rosemary, it both warms it up from its resting state, it provides a lot of delicious flavor, and it finishes cooking—bringing it up to a perfect medium rare.

Trust me....this is a delicious way to cook steak. Just be sure to get your cast iron skillet blazing hot (put on the kitchen fan and open the windows). And, your steak should be thick enough so that it can get a good brown crust on the outside while remaining very rare on the inside.

Tyler Florence let's his steaks rest in a pan of clarified butter, garlic, and fresh herbs. He says:

"Place the steak in the clarified butter, sage, thyme and garlic mixture, and leave to rest for 10 minutes, basting the top with butter. Remove the steak from the clarified butter and place on kitchen roll to remove any excess fat before slicing."

One more tip, don't pepper your steak before searing it. Black pepper can turn bitter or lose its fresh taste when you use it too early. I finish my steak with a shower of freshly ground black pepper.

[quote] Tyler Florence [bold] let's [/bold] his steaks rest in a pan of clarified butter, garlic, and fresh herbs.

Oh, dear. Should have been [bold] lets [/bold] or even better, "allows"

[quote] Greg what do you think of steaks rubbed with porcini mushroom powder? Have you ever tried it?

I have not tried this, but it looks delicious and I definitely will try it. The finished steak looks so good with the bone, the crusty exterior, the rare interior, and the Maldon salt sprinkled over the top.

A friend of mine recommends this Trader Joe's rub with coffee and garlic. I have not tried it, but she raves about it.

[quote]Greg's not searing in olive oil. He's using it as a marinade of sorts.

Uh... you ARE Greg. What the fuck?

[quote] Who is Greg?

A smart DL influencer.

[quote] I heard that Greg uses a fecal dry rub on his stakes. Giardialicious!

No, I use the fecal dry rub on pork chops, not steak. It's delicious with fennel pollen.

Niman Ranch Pork with Fecal-Fennel Pollen. It's so good!

Lemon chicken with roasted potatoes and a Greek village salad.

Greek Village Salad is lovely.

Swanson Hungry Man Dinner

Greg, Are you a trained chef? Your recipes sound awesome.

No steak for me, I don't eat mammals.

Also, I guess it's an Americanised way of saying it but you don't 'make' it, you cook it surely?

[quote] Greg, Are you a trained chef? Your recipes sound awesome.

Nice of you to say! No, I am not a trained chef. Though many years ago I did catering work and learned a lot from the woman I worked for who ultimately shared her business with me and got me a catering positions with some private clubs in Boston/Cambridge. I just love making good food, reading about cooking, and I really love eating and feeding others. The best way to learn how to cook is by doing it over and over, learning from mistakes, and also learning from good chefs (books, television, internet).

[quote] Also, I guess it's an Americanised way of saying it but you don't 'make' it, you cook it surely?

Yes, that's right.

Greg, would you describe yourself as more off a wimp, or a simp?

more OF!

Stop trying to make "Greg" happen.

He's not happening. Not ever.

In my Midwestern town we make a specialty called Steak De Burgo where you cook the steak in a garlic butter sauce. Order medium and below it melts in your mouth.

Greg, I want to make chicken fried steak for my parents. I keep finding recipes for country fried steak, but that isn't the same (a flour coating). I make very good fried chicken. Do I just prepare the steak the same way I do my chicken? The same crumb breading and seasoning? I know that makes good fried chickem, will it work with cube steak?

*^Chicken.

OBVIOUSLY.

But what the DL really wants to know ... What is Gregg with 2-g's making for dinner tonight?

[quote] Greg, would you describe yourself as more off a wimp, or a simp?

Why are you so rude and unkind? Ask yourself that.

[quote] Greg, I want to make chicken fried steak for my parents. I keep finding recipes for country fried steak, but that isn't the same (a flour coating). I make very good fried chicken. Do I just prepare the steak the same way I do my chicken? The same crumb breading and seasoning? I know that makes good fried chickem, will it work with cube steak?

How nice that you want to make this for your parents!

There is one clear difference between the two dishes: the color of the gravy. Country-fried steak is covered in brown gravy, while chicken-fried steak comes with peppery white gravy. Chicken-fried steak usually has a crispier coating. Sometimes, chicken-fried is even served with the gravy on the side to allow the crispiness to be fully appreciated. Country-fried steak, on the other hand, is sometimes smothered with gravy before the final stage of cooking, so that the outer layer gets infused with the sauce.

Here is a recipe from Ree Drummond. I think that the coating is the same type of coating used with fried chicken. Do you not use flour when making fried chicken?

Here's one more recipe that looks good.

[quote] In my Midwestern town we make a specialty called Steak De Burgo where you cook the steak in a garlic butter sauce. Order medium and below it melts in your mouth.

Sounds delicious! Filet Mignon is the traditional cut to use, which is why it melts in your mouth!

One more that looks authentic.

[quote] But what the DL really wants to know ... What is Gregg with 2-g's making for dinner tonight?

Something unspeakable, I'm sure.

Can someone American please explain to me why it's called 'chicken fried steak'?

It seems like you're using either too many words, or the words in the wrong order. It sounds wrong.

Is it chicken that has been fried in steak grease? A steak that has been fried in chicken grease? A chicken steak that's been fried? Literally just fried chicken but you have to add 'steak' at the end because otherwise you think it has a bone in it? If so, why isn't it a fried chicken steak?

[quote] Can someone American please explain to me why it's called 'chicken fried steak'?

Chicken fried steak got its name around the mid-1900s because it's prepared the same way as fried chicken, with both egg and flour for the breading. It is most often made with cube steak.

You can see in the images above that it resembles fried chicken. It is "chicken fried" ... steak.

[quote] Stop trying to make "Greg" happen. He's not happening. Not ever.

Well, there's where you're mistaken. The very fact that you write to me to say that is evidence that "Greg" has already happened. He's happening!

Thanks for stopping by.

Greg seems like the love child of Charles Nelson Reilly and Quentin Crisp.

[quote] Greg seems like the love child of Charles Nelson Reilly and Quentin Crisp.

Not sure how you meant that, but I take it as a compliment. I've always loved CNR.

Greg uses diarrhea as an ingredient for his secret steak sauce. It gives it an extra tang.

[quote] Greg uses diarrhea as an ingredient for his secret steak sauce. It gives it an extra tang.

Another eight year old heard from.

I have a little crush on our Greg.

[quote] I have a little crush on our Greg.

Mwah!

Greg attempted auto-fellatio but dislocated his shoulder in the process.