Porterhouse

[Maggot]

Are those crab legs? They are friggin huge!

[HairOfTheDog]

I only do salt and pepper, no olive oil. And let the steaks come to room temperature which helps them to cook more evenly. I don't time them, I check by pressing on them which I can feel a perfect medium rare. Then I finish with a pat of butter. This is my kitchen, do you think I'd fuck up a steak?

You have a really great kitchen Sal, and that looks effin' delicious.

I mostly eat leaner steak like NY strip, but my favorite is thick marbled rib-eye.

I'm pretty good at cooking NY strips and thinner cuts, but have a harder time with thicker cuts like ribeye.  I like steak done 'medium' and my mom and niece like steak 'medium well'.  So, I often have to microwave them for a minute after the fry/grill because when the outside is perfect, the inside is still too rare for us.

[Duchess]

Are those crab legs? They are friggin huge!

Looks like king crab.

[Maggot]

I want some! I was listening to a chef on the radio the other day and he was deep frying oysters in a buffalo wing batter. Not sure how that would taste.

[Clang McFly]

I want some! I was listening to a chef on the radio the other day and he was deep frying oysters in a buffalo wing batter. Not sure how that would taste.

It would taste delicious.

[crash]

I think sally mentioned pressing a steak for firmness. This is a good tip. An old chef friend of mine taught me this trick using your thumb and finger tips...so what you do is touch your thumb tip to a finger tip, with your other hand, using your pointer finger, press the big fleshy muscle below your thumb in the hand your touching fingertips with. If you’re touching the following fingertip with your thumb, this is how cooked your steak will feel;

Pointer finger: Rare
Rude finger: Medium Rare
Ring Finger: medium
Pinky: You fucking killed it

[BigMark]

Wow, great tip!

[crash]

Every time Sally fingers herself now, she’s going to think of me...*nods*

[BigMark]

at least three times a day.

[Maggot]

I think sally mentioned pressing a steak for firmness. This is a good tip. An old chef friend of mine taught me this trick using your thumb and finger tips...so what you do is touch your thumb tip to a finger tip, with your other hand, using your pointer finger, press the big fleshy muscle below your thumb in the hand your touching fingertips with. If you’re touching the following fingertip with your thumb, this is how cooked your steak will feel;

Pointer finger: Rare
Rude finger: Medium Rare
Ring Finger: medium
Pinky: You fucking killed it

For some reason I kept wondering why my thump meat was looking pretty damn good!

[MirahM]

I only do salt and pepper, no olive oil. And let the steaks come to room temperature which helps them to cook more evenly. I don't time them, I check by pressing on them which I can feel a perfect medium rare. Then I finish with a pat of butter. This is my kitchen, do you think I'd fuck up a steak?

I'm so jealous of that kitchen. 
That looks amazing.

[sally]

It's a kitchen where everyone expects you to always be cooking up 5 star restaurant quality food. I don't ever want to cook again, I'd rather have Crash's place with the butlers pantry and amazing view.

[sally]

Can you imagine what a pain the ass that hood is to clean? The last time I made fried chicken and a mess of collard greens I was in there cleaning for an entire day. Unfortunately I don't have a Chinese maid.

[Maggot]

You're supposed to have pans hanging from that thing within easy reach to throw at people that bug you. All chef's know that.

[Duchess]

Sally, what did you do with that asparagus?

[sally]

I put olive oil and salt in pepper on it and roasted it in the wood oven. I cooked the steaks in there too.