Absolutely. I usually cook with cheap ingredients too, but my per-serving cost is probably more like 5 Euros.
I've taught myself a lot of Asian recipes. Quick to prepare and very, very affordable most of the time.
But every now and then I go crazy and do stuff like this steak.
Nope. I mean, I do like HP sauce but using it with a good steak like that would be a sacrilege.
This was Old Texas Whiskey Pepper Steak Sauce. And yes, I did use it sparingly.
I was going to say as much, but didn't want to offend you. Now, I love HP sauce, it's great on eggs and hash browns, but for steak it's best to bring a ruined one back up to okay.
I have to admit that even this Old Texas sauce wasn't quite as good as I had hoped.
Sometimes the local butcher has beef stock for sale which is liquid gold. Then I just take the pan which I used to sear the steak with, add some of the steak trimmings, shallots, rosemary and sage, give that a good roast, then I deglaze the pan with beef stock and red wine.
I let that reduce for as long as the steak needs to get to ~50°C in the oven. Filter it, add some corn starch water and butter, hey presto, great steak sauce. When the sauce is done, the steak is usually at 55°C and done as well.
Sadly, the butcher didn't have any beef stock this time.
26 Comments
CptHacke@piefed.social · 22 pts · 112d
At current grocery prices, I can afford to smell it. Does that count?
glorkon@lemmy.world · 17 pts · 112d
Well, I paid 35 €. Three weeks dry aged Irish beef.
CptHacke@piefed.social · 10 pts · 112d
Yeah. Here in the US, grocery prices are such that I simply don't splurge or go to restaurants, anymore. The steak sure looks good, though!
Onomatopoeia@lemmy.cafe · 10 pts · 112d
I stopped going to restaurants a long time ago.
My average per-serving cost cooking at home is $2.35, and that's often for things a restaurant would charge $35+ for.
glorkon@lemmy.world · 11 pts · 112d
Absolutely. I usually cook with cheap ingredients too, but my per-serving cost is probably more like 5 Euros. I've taught myself a lot of Asian recipes. Quick to prepare and very, very affordable most of the time.
But every now and then I go crazy and do stuff like this steak.
CptHacke@piefed.social · 5 pts · 112d
This is the way.
username_1@programming.dev · 5 pts · 112d
CptHacke@piefed.social · 3 pts · 112d
Ah, beer - making dinner and your date look so much better than they really are for thousands of years. ;)
Proprietary_Blend@lemmy.world · 13 pts · 112d
No
EtnaAtsume@lemmy.world · 9 pts · 112d
No, I don't.
Kojichan@lemmy.world · 6 pts · 112d
A few times when they were om sale. Otherwise, far too expensive.
I like seasoning them overnight with kosher salt, seeded mustard and dried rosemary. Mmm.
BigBenis@lemmy.world · 6 pts · 112d
Nah.
ikidd@lemmy.dbzer0.com · 6 pts · 112d
Just get a rib steak and not have a stupid bone to deal with at twice the price.
jordanlund@lemmy.world · 5 pts · 112d
Not really a steak guy. I cook them for my wife, but not something I choose to eat.
angrystego@lemmy.world · 5 pts · 112d
For how many people? My family would never eat the whole of this.
glorkon@lemmy.world · 15 pts · 112d
I'd rather not answer that.
angrystego@lemmy.world · 7 pts · 112d
Alright then, keep your secrets.
actionjbone@sh.itjust.works · 4 pts · 112d
I believe this does give us the answer though
TropicalDingdong@lemmy.world · 4 pts · 112d
I've always dreamed of this but sadly I'm a disaster at cooking meat.
Vegetarian I'm fucking fire. But meat...
belunos@lemmus.org · 3 pts · 112d
Tomahawk style is just silly. It's pretty, but you're paying for bone
Mac@mander.xyz · 2 pts · 112d
Nay
GreyEyedGhost@piefed.ca · 1 pts · 112d
I can only assume that is HP sauce on the plate. That steak looks good enough you should be able to use that sparingly.
glorkon@lemmy.world · 2 pts · 111d
Nope. I mean, I do like HP sauce but using it with a good steak like that would be a sacrilege. This was Old Texas Whiskey Pepper Steak Sauce. And yes, I did use it sparingly.
GreyEyedGhost@piefed.ca · 2 pts · 111d
I was going to say as much, but didn't want to offend you. Now, I love HP sauce, it's great on eggs and hash browns, but for steak it's best to bring a ruined one back up to okay.
glorkon@lemmy.world · 1 pts · 111d
I have to admit that even this Old Texas sauce wasn't quite as good as I had hoped.
Sometimes the local butcher has beef stock for sale which is liquid gold. Then I just take the pan which I used to sear the steak with, add some of the steak trimmings, shallots, rosemary and sage, give that a good roast, then I deglaze the pan with beef stock and red wine.
I let that reduce for as long as the steak needs to get to ~50°C in the oven. Filter it, add some corn starch water and butter, hey presto, great steak sauce. When the sauce is done, the steak is usually at 55°C and done as well.
Sadly, the butcher didn't have any beef stock this time.
Butterphinger@lemmy.zip · 1 pts · 112d
I'm either too cheap for the steak or I'm too cheap for myself, either-or. We all have our pleasures, though.
Psythik@lemmy.world · 0 pts · 112d
Not when a decent-sized steak starts at $30 these days... My max price for steak is $5/lb.