Whats on tonights Menu

[dsedy]

Almost a tuna wrap tuna on da side to put in the scoops chip things pickles
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'almost' (a tuna wrap) is the operative word.....come on bro---I sent you the wrap making video

 

[Chevy1]

Leftover pizza

 

[WhatKnot]

Black n’ blue

I can be dense sometimes can you splain please

 

[MakoMatt]

I can be dense sometimes can you splain please

Many years ago my dad taught me a method of cooking steak known as “black & blue.” The way he did it was trim a piece of fat from the edge of the steak, and with a fork rub it around in a heated cast iron frying pan to grease it up. Heat the frying pan really really hot and add the steak. That’s the way I learned to cook steak, black & blue.

Here is one google search of how to cook a steak black and blue. Different in some ways, but it still mentions cooking in a hot cast iron frying pan.

bon appétit……..

A "black and blue" steak refers to either a "Pittsburgh rare" steak with a heavily charred exterior and a raw, cool interior ("blue"), or a steak seasoned with blackened spices and topped with pungent blue cheese [1, 2]. You can make it at home using cast-iron searing or enjoy it at nearby upscale steakhouses. [1, 2, 3, 4, 5]

Cooking Methods
Option 1: Pittsburgh Style (Blackened Crust + Blue Rare Center)

• The Cut: Use a thick-cut strip, ribeye, or tenderloin.
• The Prep: Ensure the meat is fully at room temperature and patted bone-dry.
• The Sear: Get a cast-iron skillet screaming hot (500°F to 600°F) with a high-smoke point oil like avocado oil.
• The Cook: Sear hard for 1 to 2 minutes per side until deeply charred ("black"). The inside stays cool, red, and raw ("blue"). [1, 2, 3, 4, 5]

Option 2: Spice Rub + Blue Cheese Crust

• The Spice: Coat the steak in a Cajun or "blackened" seasoning blend (paprika, garlic powder, cayenne, salt, pepper, herbs).
• The Cook: Pan-sear or grill to your desired internal temperature (e.g., 130°F for medium-rare).
• The Topping: In the last minute of cooking, top the steak with high-quality crumbled blue cheese or Gorgonzola, letting it melt under a broiler or covered grill lid. [1, 2]