Carla Makes Butter-Basted Steak From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Frank Kolton
Great steak, it appears cooked to perfection. I hate to correct the teacher but. she is cutting with the grain. The longissimus dorsi muscle (the eye, and the spinalis (the rib cap, both have their grain running the length of the muscle, the grain of that steak laying on the table is running pointing towards the cutting board and the ceiling. Just a correction not a criticism, there isn't really a way you can get a good presentation from a steak pieces on a plate without cutting with the grain. Luckily ribeyes are tender enough so that it doesn't matter too much.
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Great steak, it appears cooked to perfection. I hate to correct the teacher but. she is cutting with the grain. The longissimus dorsi muscle (the eye, and the spinalis (the rib cap, both have their grain running the length of the muscle, the grain of that steak laying on the table is running pointing towards the cutting board and the ceiling. Just a correction not a criticism, there isn't really a way you can get a good presentation from a steak pieces on a plate without cutting with the grain. Luckily ribeyes are tender enough so that it doesn't matter too much.
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Travis Rose
more butter and come on it doesnt take all day to get that milard on the steak. turn your pan up learn to control the heat in your cast iron. otherwise why even cook in a high heat pan. plus you dont need oil when you sear just put that bad boy in. the fat from the steak is good and if you have a well seasoned cast iron it should have a good layer of oil anyways but just my observations
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more butter and come on it doesnt take all day to get that milard on the steak. turn your pan up learn to control the heat in your cast iron. otherwise why even cook in a high heat pan. plus you dont need oil when you sear just put that bad boy in. the fat from the steak is good and if you have a well seasoned cast iron it should have a good layer of oil anyways but just my observations
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WhiteSpatula
The acidity of the WOO you mentioned, Carla, the one that gets you back behind your jaw, I call that biting you back. Like when I bite into a sour candy or a rich dessert or a perfect fennel salad (wink wink) and the tangy, with the yummy wow makes the glands in the back of my jaw go ZING, Ill say, OH It bit me back I love that. Gimme another Good stuff. -Phill, Las Vegas
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The acidity of the WOO you mentioned, Carla, the one that gets you back behind your jaw, I call that biting you back. Like when I bite into a sour candy or a rich dessert or a perfect fennel salad (wink wink) and the tangy, with the yummy wow makes the glands in the back of my jaw go ZING, Ill say, OH It bit me back I love that. Gimme another Good stuff. -Phill, Las Vegas
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Christopher Reily
A few things I'd like to say to the BA team: congrats on the cookbook Carla, keep the darn salad away from my steak (I'll eat it later, I wouldn't share that steak with anyone (sorry, the Unicorn pepper mill is the best (thanks for the suggestion Molly, I want to go pheasant hunting with Brad and Elias Thanks for another great video BA.
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A few things I'd like to say to the BA team: congrats on the cookbook Carla, keep the darn salad away from my steak (I'll eat it later, I wouldn't share that steak with anyone (sorry, the Unicorn pepper mill is the best (thanks for the suggestion Molly, I want to go pheasant hunting with Brad and Elias Thanks for another great video BA.
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robert10197
is it just me or does Carla seem like a perfect wife and mother? yes, she's cooking and this may seem like a misogynistic comment but I am not really talking about that. she just so cool, calm, easy going, warm, confident, and composed. and not to mention beautiful and a wiz in the kitchen. an all around gem, really.
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is it just me or does Carla seem like a perfect wife and mother? yes, she's cooking and this may seem like a misogynistic comment but I am not really talking about that. she just so cool, calm, easy going, warm, confident, and composed. and not to mention beautiful and a wiz in the kitchen. an all around gem, really.
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Rachael Myers
Enjoyed the recipe. Spouse and daughter both definitely mange on raw garlic cloves. The FIVE ad interrupts telling me how great Wisconsin is, kind of made me dislike the video as a whole, and feel some dislike for Wisconsin too. So if your advertisers read this, their ads are backfiring. But the steak. superb
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Enjoyed the recipe. Spouse and daughter both definitely mange on raw garlic cloves. The FIVE ad interrupts telling me how great Wisconsin is, kind of made me dislike the video as a whole, and feel some dislike for Wisconsin too. So if your advertisers read this, their ads are backfiring. But the steak. superb
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Brenda Lambert
It takes one to know one. I think Carla is the best cooking teacher of all the chefs. She explains things very clearly and emphasizes the important parts in such a way that one remembers what she says. I do hope she continues teaching culinary arts. It is her calling. (I am a former science teacher)
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It takes one to know one. I think Carla is the best cooking teacher of all the chefs. She explains things very clearly and emphasizes the important parts in such a way that one remembers what she says. I do hope she continues teaching culinary arts. It is her calling. (I am a former science teacher)
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chody
7: 40 I cooked professionally for a decade, and this feeling still happens every time I cook a steak. Mounting dread and horror that you might have somehow cooked it to well done leather, despite the fact that you did it the same way as the thousands of other steaks you've successfully cooked to medium rare.
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7: 40 I cooked professionally for a decade, and this feeling still happens every time I cook a steak. Mounting dread and horror that you might have somehow cooked it to well done leather, despite the fact that you did it the same way as the thousands of other steaks you've successfully cooked to medium rare.
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__________________________________
Perhaps she mis spoke, but you dont rest a steak to get the juices flowing. Its the opposite. You rest a steak so the juices start the process of solidifying and they stay in the steak instead of running all over the cutting board or the plate. You want them in your mouth.
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Perhaps she mis spoke, but you dont rest a steak to get the juices flowing. Its the opposite. You rest a steak so the juices start the process of solidifying and they stay in the steak instead of running all over the cutting board or the plate. You want them in your mouth.
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jedisix
I love your shows and this one is no exception. But I was wondering if you could promote composting your throwaway scraps. In this video Carla throws away garlic skins, outer layers of fennel and a few other things. Please try to promote composting for people, if it's available to them. Thanks.
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I love your shows and this one is no exception. But I was wondering if you could promote composting your throwaway scraps. In this video Carla throws away garlic skins, outer layers of fennel and a few other things. Please try to promote composting for people, if it's available to them. Thanks.
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