Devin Funchess

[Navy_football]

What about butter? On your steak. Does anyone else use butter on their steak while it's in the oven?

[FootballLivesMatter]

5 minutes ago, Peppers90 NC said:

so then what would make him a TE? 

Bc the damn kid is a TE. Played TE at Michigan. Fat DG wanna built a hog mollies team and had him at WR. Funchess runs route like a damn TE

[Mr. Scot]

Okay guys. I admit it. I cannot cook to save my life.

[FootballLivesMatter]

Just now, Mr. Scot said:

Okay guys. I admit it. I cannot cook to save my life.

Thank you for being honest 

[Jeremy Igo]

3 hours ago, Mr. Scot said:

What about steak sauce?

Never use it. I like the taste of steak. 

 

I do use a nice rub once in a while. Garlic, Salt, Pepper, etc. 

[Navy_football]

1 minute ago, Mr. Scot said:

Okay guys. I admit it. I cannot cook to save my life.

Me neither. But I can grill like a boss! Meat and fire - no man can fail that combination. 

[Peppers90 NC]

7 minutes ago, Navy_football said:

What about butter? On your steak. Does anyone else use butter on their steak while it's in the oven?

i put butter on it before I sear it. Salt about 30 mins before I cook it and pepper after the butter. Get the crust. 

[Mr. Scot]

Just now, Navy_football said:

Me neither. But I can grill like a boss! Meat and fire - no man can fail that combination. 

I can.

I'm like Bad Luck Schleprock when it comes to food preparation. My wife won't even let me near the kitchen when she's cooking for fear something will go wrong.

[cookinbrak]

Salt, pepper, garlic. Sear both sides quickly. Eat.

[Mr. Scot]

6 minutes ago, Jeremy Igo said:

I do use a nice rub once in a while. Garlic, Salt, Pepper, etc. 

I like Mrs Dash on hamburgers

 

[thefuzz]

45 minutes ago, Jeremy Igo said:

Quick tip: Sear the steak on both sides, then let it finish cooking in the oven. The searing seals in the juices. Delish. 

Myth.

 

Searing brings different textures to the party, and gets the maillard reaction rolling.....but does not "lock in juices" as thought.

 

Either way, your tip is correct.  Cast iron pan, hot as possible, 2-3 minutes per side and finish in the oven or grill with a little  butter and rosemary in the pan with it if you are feeling frisky.

[Jeremy Igo]

3 hours ago, thefuzz said:

Myth.

 

Searing brings different textures to the party, and gets the maillard reaction rolling.....but does not "lock in juices" as thought.

 

Either way, your tip is correct.  Cast iron pan, hot as possible, 2-3 minutes per side and finish in the oven or grill with a little  butter and rosemary in the pan with it if you are feeling frisky.

I will fight you IRL

[thefuzz]

Just now, Jeremy Igo said:

I will fight you IRL

Hahahahaha.

Sorry man, just trying to be the best food snob I can be around here.

[Navy_football]

13 minutes ago, Mr. Scot said:

What about steak sauce?

HECK NO.

My wife puts A-1 on a $50 steak. If she didn't give me my boys...