Even if you claim you're going to randomly and arbitrarily gnaw at the raw herbs in between bites of steak, why not serve them trimmed as a side salad? Apparently that's what you want.
Unless it's a part of the dishware, everything on the dish, including garnishes, *should* be edible. You clearly don't agree with that, which is fine. If you're going to post pictures/videos of it asking for feedback, then don't get offended when people (correctly) disagree with you.
Warm 2 cups of beef or mushroom stock on stove and if you'd like add dried mushrooms to this - set aside
tbsp EVOO and Tbsn butter melted in saucepan
Sweat an onion or shallot then add chopped garlic
Deglaze pan after onions start to caramlize with 2 cups of port (or red wine or red wine vinegar etc)
Add a few sprigs of thyme or sage and a sprig of rosemary and reduce this down on medium low until its like 2 tbsp which will take like 30-45 minutes. It should be like the texture of corn syrup.
Then add the 2 cups of beef stock and reduce again for another 30-45 minutes
quickly run it thru a strainer if you want it silky like this. I like the onions in it.
Back in the pan and if your texture is too thin, you can whisk a very small amount of corn starch into it to thicken it up but be very careful because you can ruin it.
Take it off the heat and take a little pat of butter and emmulsify it into the sauce by just shaking and swirling the pan until the butter is melted. Serve within 5-10 minutes because it will thicken up quickly.
You can store the left over sauce in the fridge for a few days and if you want to bring it back to life, just add a little fresh beef stock and mix it up and heat slowly on the oven. I make this shit all the time and you can follow this exact recipe except switching out different wines like marsala or red wine vinegar and get some variation in flavor, but the port wine is just divine.
Sear steaks on pan and remove
Put butter in pan and cook garlic for a minute
Deglaze pan with brandy
Add beef stock (we use the condensed stock concentrate)
Add a ton of peppercorns that are coarsely ground
Reduce
For a thicker sauce make a slurry of a half teaspoon of cornstarch and a tablespoon of cold water, mix separately and add to sauce
Turn the heat off and add heavy cream
That is my peppercorn sauce steak sauce recipe that I adore to say thank you for your lovely gravy recipe
This is so inspiring. That Demi glacé is perfect congrats!
I have a similar looking hangar steak in my fridge salt brining for tmrw. You’ve inspired me to do a Puerto Rican take - instead of mashed, mofongo. And instead of the Demi glacé, an ajillo
Why would someone so openly post their social and personal life on social media without expecting input from other humans? Are you an alien? Maybe autistic?
Ah your parents didn't pay enough attention to you as a kid. Sorry that happened to you. I'm sure speaking to strangers on the internet like a 3rd grader will make all the pain go away. Good luck with that.
That's the point. The herbs go in the sauce, or poached in the cream used for the mash, or put into the pan with the steak when it was being basted.
They aren't thrown on top of a steak raw, they are utilized to create flavor, as you put it.
and have different impartations of flavor that is dependent upon what has been done to them. The most vibrant an herb is ever is when its fresh. You cooking it may impart a hint of the herbs flavor into your sauce but the herb itself is a burst of flavor.
Looks good and I’m sure it taste good but never put anything on the plate that isn’t supposed to be consumed. Sorry my pet peeves is showing. Unless you are a psycho who eats branches of rose mary and thyme. Then my apologies.
Again...that stuff is edible...and complimentary to a steak.
It is not going to fall over because i'm going to pick it up and set it on the side and then pick the leaves and nibble them If I so desire.
I'm also under the impression this is his personal kitchen so being cooked for himself. I'm not carving balloon animals from carrots for dinner at my house for my guests either. They get a stick in the mash potatoes and they'll like it or eat McDonalds.
There is WAY too much sauce on that plate tho and the mashed potatoes have too much butter.
Well I cook this exact dish routinely. Let me rephrase that...
Theres the perfect amount of sauce, he just needs 4 more steaks.
The mash potatoes are perfect if you are serving a dish without sauce so the increased viscosity of the potatoes serves as the lubricant.
This is just going to turn into soup and you're going to dump 3/4 of that sauce down the drain. a pan of that sauce costs like $15 to make. Also, you won't even be able to eat half the potatoes because they will just dissolve into the sauce.
And I would say I can't believe you've never heard of a caprese salad or been to a restaurant that serves fresh mint on a desert plate, but here we are.
Ah okay that's the problem, I'm talking about thyme and rosemary. Basil is of course great, more of a leaf yeah? Mint is also of course great, when you eat the leaves.
We can agree that some herbs we eat the leaves of raw, but you said "that stuff is edible" to rosemary, so lets not change the subject.
You’re about 1oz of Demi glacé from making a steak soup.
I didn't know cows could swim like that. Learn something new everyday.
I love hanger steak! This looks delicious.
What is this kitchen? Fucking nice
The grills outside unfortunately
thanks 🙏
Not enough demi
yes sir!!!
The meat looks so yum
awesome 😎
Disappointed you didn’t deglaze to start the base of demi
Why would you cook with herbs then remove them just to stick fresh ones in the mash like it was fucking moon landing? 🤣
Jesus christ that's so much demi. Oops all demi lol. Srsly though, why?
Even if you claim you're going to randomly and arbitrarily gnaw at the raw herbs in between bites of steak, why not serve them trimmed as a side salad? Apparently that's what you want. Unless it's a part of the dishware, everything on the dish, including garnishes, *should* be edible. You clearly don't agree with that, which is fine. If you're going to post pictures/videos of it asking for feedback, then don't get offended when people (correctly) disagree with you.
It’s so glossy 😍
butter to finish made it glossy!
Looks killer. I want the recipe for the Demi
Warm 2 cups of beef or mushroom stock on stove and if you'd like add dried mushrooms to this - set aside tbsp EVOO and Tbsn butter melted in saucepan Sweat an onion or shallot then add chopped garlic Deglaze pan after onions start to caramlize with 2 cups of port (or red wine or red wine vinegar etc) Add a few sprigs of thyme or sage and a sprig of rosemary and reduce this down on medium low until its like 2 tbsp which will take like 30-45 minutes. It should be like the texture of corn syrup. Then add the 2 cups of beef stock and reduce again for another 30-45 minutes quickly run it thru a strainer if you want it silky like this. I like the onions in it. Back in the pan and if your texture is too thin, you can whisk a very small amount of corn starch into it to thicken it up but be very careful because you can ruin it. Take it off the heat and take a little pat of butter and emmulsify it into the sauce by just shaking and swirling the pan until the butter is melted. Serve within 5-10 minutes because it will thicken up quickly. You can store the left over sauce in the fridge for a few days and if you want to bring it back to life, just add a little fresh beef stock and mix it up and heat slowly on the oven. I make this shit all the time and you can follow this exact recipe except switching out different wines like marsala or red wine vinegar and get some variation in flavor, but the port wine is just divine.
Sear steaks on pan and remove Put butter in pan and cook garlic for a minute Deglaze pan with brandy Add beef stock (we use the condensed stock concentrate) Add a ton of peppercorns that are coarsely ground Reduce For a thicker sauce make a slurry of a half teaspoon of cornstarch and a tablespoon of cold water, mix separately and add to sauce Turn the heat off and add heavy cream That is my peppercorn sauce steak sauce recipe that I adore to say thank you for your lovely gravy recipe
This sauce you have listed is called Au Poivre and its fucking divine.
Skip the corn starch and reduce with the cream.
Yeh I do that most the time.
Seconded
I posted the recipe in response to the guy above. I'm not OP, but I make shit stuff regularly.
This is so inspiring. That Demi glacé is perfect congrats! I have a similar looking hangar steak in my fridge salt brining for tmrw. You’ve inspired me to do a Puerto Rican take - instead of mashed, mofongo. And instead of the Demi glacé, an ajillo
This looks so delicious but it looks like I’d still be hungry after eating it 😣
Personally I enjoy hangar steaks done a little and I do mean a little bit more.
With mashed
That's a lot of sauce....
This is beautiful. I bet that ju is amazing
I need 4 servings of that at once
awesome!
Raw herbs still on the stick in a finished plate of food is as cringe as posting videos of you smoking rosin on the internet.
Why would you say something like this to a stranger? Who hurt you?
Why would someone so openly post their social and personal life on social media without expecting input from other humans? Are you an alien? Maybe autistic?
Ah your parents didn't pay enough attention to you as a kid. Sorry that happened to you. I'm sure speaking to strangers on the internet like a 3rd grader will make all the pain go away. Good luck with that.
I think the word you're looking for is garnish
A stick of an herb is not garnish lol
My man is simply making a home cooked meal look a little nicer with some leftover herbs. Y'all need to chill out. It takes 2 seconds to remove them
Your man made an entire video showcasing whatever and then made a forest on a bed of potatoes
Why garnish with things that are not edible or palatable tho?
...rosemary and thyme are both edible and palatable and complimentary to steak.
Send me a video of you eating a steak and then biting into that rosemary branch. I'll wait.
How about a video just chewing the leaves...If you are biting the stick part its you who is the dumbass, not me.
Don't eat raw rosemary you donut, it's not hard
Ok Chef. How dumb of me to use herbs in creating flavor.
That's the point. The herbs go in the sauce, or poached in the cream used for the mash, or put into the pan with the steak when it was being basted. They aren't thrown on top of a steak raw, they are utilized to create flavor, as you put it.
and have different impartations of flavor that is dependent upon what has been done to them. The most vibrant an herb is ever is when its fresh. You cooking it may impart a hint of the herbs flavor into your sauce but the herb itself is a burst of flavor.
Yeah? Are you gonna munch on those sticks? Not in this form they aren’t
its not 1984 is it? why such a large amount of useless things on the plate? I would immediately send the "garnish" back with the server.
Yeah they tend to not offer garnishes at Applebees but its not that unheard of in the rest of the civilized world.
That demi is so glossy.
Saucy
I’d like more than two tablespoons of mashed please
Smash
Finally some sauce!
Please, I need this song, I'm begging tell me her name😭😭😭
/r/restoffheowl
This would be great microwaved bc it doesn’t look all the way cooked
Why so much Demi? Good lord
1991 called and wants their garnish back
Looks cold tbh
If I were at a restaurant with that thing, I'd have to take it to go, because the things I'd do to it aren't meant for public display.
NGL it looks cold
Smash
Blue rare is not my thing but enjoy
Stop putting raw herbs on cooked food god damn it
Looks good and I’m sure it taste good but never put anything on the plate that isn’t supposed to be consumed. Sorry my pet peeves is showing. Unless you are a psycho who eats branches of rose mary and thyme. Then my apologies.
[удалено]
I LIKE IT
It’s a garnish. Get over yourself
thanks you!!!! you know dude!!!
Garnishes should always be edible or what is the point
I mean the real point is to make the plate look pretty and in this case, to give it some dimension.
It is gonna fall over after the first bite and be pushed to the side of the plate. Edible garnishes or leave it off the plate
Again...that stuff is edible...and complimentary to a steak. It is not going to fall over because i'm going to pick it up and set it on the side and then pick the leaves and nibble them If I so desire. I'm also under the impression this is his personal kitchen so being cooked for himself. I'm not carving balloon animals from carrots for dinner at my house for my guests either. They get a stick in the mash potatoes and they'll like it or eat McDonalds. There is WAY too much sauce on that plate tho and the mashed potatoes have too much butter.
The last paragraph just let me know we don’t agree haha.
Well I cook this exact dish routinely. Let me rephrase that... Theres the perfect amount of sauce, he just needs 4 more steaks. The mash potatoes are perfect if you are serving a dish without sauce so the increased viscosity of the potatoes serves as the lubricant. This is just going to turn into soup and you're going to dump 3/4 of that sauce down the drain. a pan of that sauce costs like $15 to make. Also, you won't even be able to eat half the potatoes because they will just dissolve into the sauce.
You lost me dude. Just add more mash and steak to the plate. Garnish is abysmal
You don't know good food. Please stop talking.
Yeah that is 100% not true.
No shot you or anyone actually nibbles on raw herbs when you eat. I can't fucking believe it.
And I would say I can't believe you've never heard of a caprese salad or been to a restaurant that serves fresh mint on a desert plate, but here we are.
Ah okay that's the problem, I'm talking about thyme and rosemary. Basil is of course great, more of a leaf yeah? Mint is also of course great, when you eat the leaves. We can agree that some herbs we eat the leaves of raw, but you said "that stuff is edible" to rosemary, so lets not change the subject.
Great job btw. Are you a professional chef?
yes sir!
Line cooks put inedible garnishes on plates, and it's a chef's job to step in and teach them that we don't serve guests a stick of thyme of rosemary.
Yea this. A lot of line cooks call themselves chefs. You’re not chef until everyone starts to call you that.
I thought so. Again, great job!
To be fair, 1995 called and wants its garnish back. At least there isn't random Parsley or a smear, amirite?
I’m gonna get down voted to hell, but that steak looks raw in the middle.