mrdecoy1970

Yeah not mouth watering like a good steak house. I check temp and never cook over medium. Just blah I guess. I think I need to get a really great rib eye and find out if it is the meat or the cook.

I'm having troubles with simply cooking a steak. I usually buy Sam's Club rib eyes that look well marbled, maybe I need to up it to "choice" or "prime" I usually take them out an hour ahead of time, salt well with kosher and fresh cracked pepper. I've grilled with oak lump, charcoal briquettes using a chimney starter, I've tried making on cast iron, all with mediocre results. Any ideas? thanks.

Thanks Jon how is a sauce built as part of the dish? can you give me an example? and yes I mean contemporary but not the "modernist" methods. I just want to know how sauce making has evolved. Thanks

Hi I'm wondering what the differences are between the two. People say Escoffier is really dated but never elaborate, so I would like to know. Thanks.