Not the best plating I did but the only picture I got. So excuse the imperfect purée and steak juice.
ThaiLassInTheSouth
Everything else aside, you should honestly learn how to cook a steak if you’re going to post one.
That greying, dry hunk of wasted protein, fam.
It’s clear you’re after a “paint by numbers” look to these uploads, but …
I mean …
just go back to the drawing board of basics.
If you want the karma you keep seeking in the face of downvotes, understand that it’s not jealousy; it’s revulsion at the idea of having to eat your food.
the_bollo
1. Rotate your damn photos! 2. Looks good to me, with the exception of the filet. It almost has a microwaved look? Did it sit for a bit before you took a picture?
Fit_Cycle
There’s a lot to like here. The bearnaise is slightly green. I’m interested. Fried carrot skins, also something I haven’t had before. And I really like the idea of the carrot puree. The individual components of this dish seem good but the way its put together is just messy.
The asparagus should be flat on the plate, I’m not a fan of the asparagus lean-to. The potatoes should be closer together. Three potatoes and some puree are taking up almost half the real estate of the plate. While I’m interested in the green shaded sauce it does appear to be very thin for a bearnaise. I’m sure you’re aware of the steak juice so we don’t have to talk about it. Otherwise its not terrible. I would definitely eat this. Just tighten it up a bit.
chefadams
Rotate please…I’m getting a neckache!
Drach88
That steak absolutely needs a crust. The best way I’ve found to get an outstanding edge-to-edge crust on a filet is to significantly desiccate the exterior — the drier the better. I promise it won’t result in a dry steak once cooked.
To desiccate the surface, liberally season both sides with salt the day before, and then leave it uncovered on a wire rack in the fridge overnight.
If you can’t do the overnight trick, dab the shit out of it with paper towels before cooking, and season immediately before putting the steak in the pan. (If you wait too long, the salt will pull moisture from the interior to the surface)
To cook, add a neutral high-smoke-point oil to the pan, and get it just hot enough to see the beginnings of whisps of smoke, then put your steak in, and don’t touch it until the crust has formed — maybe 90-120 seconds on each side. Rhen lower the heat, add butter, a couple cloves of crushed garlic, and a few springs of rosemary, and thyme to the pan, and butter baste the steak until it comes up to about 10 degrees less than the desired temperature.
Rest the steak on a cutting board for 10ish minutes, and pour the browned butter and garlic/herbs over it. Tent with foil while it rests.
By the way, I love the fondant potatoes. Nice job with those.
I know it’s either pure snobbery or simply an uptight attention to protocol, but I’m irrationally irked by the fork’s placement on the right side of the plate.
6 Comments
Not the best plating I did but the only picture I got. So excuse the imperfect purée and steak juice.
Everything else aside, you should honestly learn how to cook a steak if you’re going to post one.
That greying, dry hunk of wasted protein, fam.
It’s clear you’re after a “paint by numbers” look to these uploads, but …
I mean …
just go back to the drawing board of basics.
If you want the karma you keep seeking in the face of downvotes, understand that it’s not jealousy; it’s revulsion at the idea of having to eat your food.
1. Rotate your damn photos!
2. Looks good to me, with the exception of the filet. It almost has a microwaved look? Did it sit for a bit before you took a picture?
There’s a lot to like here. The bearnaise is slightly green. I’m interested. Fried carrot skins, also something I haven’t had before. And I really like the idea of the carrot puree. The individual components of this dish seem good but the way its put together is just messy.
The asparagus should be flat on the plate, I’m not a fan of the asparagus lean-to. The potatoes should be closer together. Three potatoes and some puree are taking up almost half the real estate of the plate. While I’m interested in the green shaded sauce it does appear to be very thin for a bearnaise. I’m sure you’re aware of the steak juice so we don’t have to talk about it. Otherwise its not terrible. I would definitely eat this. Just tighten it up a bit.
Rotate please…I’m getting a neckache!
That steak absolutely needs a crust. The best way I’ve found to get an outstanding edge-to-edge crust on a filet is to significantly desiccate the exterior — the drier the better. I promise it won’t result in a dry steak once cooked.
To desiccate the surface, liberally season both sides with salt the day before, and then leave it uncovered on a wire rack in the fridge overnight.
If you can’t do the overnight trick, dab the shit out of it with paper towels before cooking, and season immediately before putting the steak in the pan. (If you wait too long, the salt will pull moisture from the interior to the surface)
To cook, add a neutral high-smoke-point oil to the pan, and get it just hot enough to see the beginnings of whisps of smoke, then put your steak in, and don’t touch it until the crust has formed — maybe 90-120 seconds on each side. Rhen lower the heat, add butter, a couple cloves of crushed garlic, and a few springs of rosemary, and thyme to the pan, and butter baste the steak until it comes up to about 10 degrees less than the desired temperature.
Rest the steak on a cutting board for 10ish minutes, and pour the browned butter and garlic/herbs over it. Tent with foil while it rests.
By the way, I love the fondant potatoes. Nice job with those.
I know it’s either pure snobbery or simply an uptight attention to protocol, but I’m irrationally irked by the fork’s placement on the right side of the plate.