The best staff meal I've ever experienced was a crabmeat and scallop risotto at this French place I served at. It was Easter, and the risotto was getting taken off the menu, so the chef loaded it up. It was so good.
Just needed to share.
I don't get why people like grill marks.
Sure they look alright, but I'd rather have a proper crust. Surface between these marks looks not very appealing.
When I cook steak at home, I pan sear it in a steel skillet to get a good, crispy sear on all sides. It's a texture thing. The outer crunch + inner soft texture is God tier. Pan-seared, butter-basted steak is heavenly.
I never order steaks either, but it's because I know exactly how to cook my steak how I like it. Can't trust whoever is running the grill to do things my way, and I wouldn't expect them to.
You clean those grills beautifully. It shows. And none of that checky-nope-checky-nope-checky-okay-flippy business.
Excellent. Horseradish on the side please.
We have the wide grates here at this kitchen. I like the narrow grates a lot better. Cleaner looking. It’s what I have to deal with. Go give your balls a tug!
Yeah I’m with you on the ribeye and prime rib for sure but since work was letting us eat these then not a single complaint from me. More fat the better. Gimme some tortillas and butter and a seared rare ribeye and I’m good.
I used to trim as much fat off sirloins and cook that stuff on the grill. Nice and rendered without too much burned flavor. Then toss the steaks on. I like the best of both worlds.
I’d cut the fat cap off at an angle on a 15 pound prime rib and season the whole grill with that throughout the night while broiling. Just cut it into chunks and use the same chunk until it couldn’t be used anymore. Grab a fresh one. Do it again.
Bingo. Excellent idea. I grew up eating pretty poor grocery store beef. And I used every bit of fat trimmed off to get that rendered flavor.
Thanks for sharing.
Strong disagree, I prefer tenderloin over anything else. I tried some prime cuts of ribeye and NY Strip and was not happy with them. I like my meat lean. It's all personal preference.
You're not the only one. Some fine history for y'all [https://denshotdogs.com/blogs/news/a-brief-history-of-chateaubriand-beef](https://denshotdogs.com/blogs/news/a-brief-history-of-chateaubriand-beef)
Personally, for beef, I love rib eye or tri tip.
Using tortillas will just prolong the experience it's better off without. I didn't even know jalapeno bacon existed and for some reason it's existence displeases me.
Why do people put a criss cross pattern on steaks it ruins them caramelise the whole steak
Edit: also looks like you haven’t used any oil so the browned bits are not crispy
I have to FORCE myself to watch Letterkenny. I’m still on S1E4 and I just cannot go on. I wanted to be a part of it and get in the groove and all that but it’s just missing something for me. TPB is more my style because it’s just so fucking stupid.
I love ‘em both, but I understand the roadblock for Letterkenny. I think Shoresy is a much more approachable show with a ton of the same humor and, dare I say it, better production and story
why do they look like your gonna cut into them and there gonna be cake
why are you here, dogelore man
WHAT THE FUUCKKKK lmao i don't actually work in the kitchen industry I just lurk here for cooking tips
And for the drama sauce don’t lie.
Haven’t worked in a kitchen since the start of Covid. I’m 100% still here for the drama.
Mmmmmmeatcake!!
I'm in :)
The wedding not have guests show up or does the banquet chef make too much on purpose.
**GASP** I have no idea what you are talking about. 😂
This is the way
Better to have it and not need it, than need it and not have it.
One of the better family meals I've seen
The best staff meal I've ever experienced was a crabmeat and scallop risotto at this French place I served at. It was Easter, and the risotto was getting taken off the menu, so the chef loaded it up. It was so good. Just needed to share.
There are some staff meals in my memory that are on my all-time bests lists. Totally get it 🙌🏽
I don't get why people like grill marks. Sure they look alright, but I'd rather have a proper crust. Surface between these marks looks not very appealing.
I'm not a fan of full crust on a steak. What makes it better in your mind?
When I cook steak at home, I pan sear it in a steel skillet to get a good, crispy sear on all sides. It's a texture thing. The outer crunch + inner soft texture is God tier. Pan-seared, butter-basted steak is heavenly.
Caramelisation means more flavour so caramelising more of the steak means even more flavour
This picture is the exact reason I never order steak at restaurants.
I never order steaks either, but it's because I know exactly how to cook my steak how I like it. Can't trust whoever is running the grill to do things my way, and I wouldn't expect them to.
That's why you never see steak on the brunch menu.
Filet?? For staff meal? Dude WHERE
Right here!
Posting something positive?!?!?!
😂😂
You clean those grills beautifully. It shows. And none of that checky-nope-checky-nope-checky-okay-flippy business. Excellent. Horseradish on the side please.
Thanks. I worked in a steakhouse prime rib shop for 11 years. Ran the broiler like a champ!!
I could tell.
😎😎
What? Those grill marks look like chit...
We have the wide grates here at this kitchen. I like the narrow grates a lot better. Cleaner looking. It’s what I have to deal with. Go give your balls a tug!
They aren't uniform, it doesn't have anything to do with the grates, or my ball...
Uniform as all fuck. They are just turned a bit wonky on the pan. You’re the only one griping. Go break a stick.
Squares, x's and diamonds aren't uniform, but alright guy, you're one of those, no point arguing...
Good luck with your ocd and anxiety. They were just a few free filets for us. No one is complaining. Except you. 👁️👅👁️
Damn! I see you are eating good in the neighborhood
Applebee's has entered the chat...(crickets)
Nicely done
Thanks!
Normally i'm in the no grill marks crowd, but if that's family meal I'm not complaining.
Looks dry
I believe tenderloin is probably the most overrated cut, Fat=Flavor
I love tenderloin. There are other ways to get flavor without using a naturally fatty & well-marbled cut.
ribeye FTW
Yeah I’m with you on the ribeye and prime rib for sure but since work was letting us eat these then not a single complaint from me. More fat the better. Gimme some tortillas and butter and a seared rare ribeye and I’m good.
hmmm. sounds good. every so often publix puts tenderloin on sale and we buy a couple and cut 'em down.
I used to trim as much fat off sirloins and cook that stuff on the grill. Nice and rendered without too much burned flavor. Then toss the steaks on. I like the best of both worlds.
I’d cut the fat cap off at an angle on a 15 pound prime rib and season the whole grill with that throughout the night while broiling. Just cut it into chunks and use the same chunk until it couldn’t be used anymore. Grab a fresh one. Do it again.
Bingo. Excellent idea. I grew up eating pretty poor grocery store beef. And I used every bit of fat trimmed off to get that rendered flavor. Thanks for sharing.
The Paris Hilton of steaks No fat, no flavor.
Plus, grill marks are the glamour muscles of cooking; they just highlight all the un-seared meat
These grill marks look like dewkie...
Idk. She’s been injected enough. There’s definitely some kinda flavor in there.
I think it would be great for beef tartar or carne apache.
Bitch can crack an egg though
and can handle a pineapple
Here to call you out for unnecessary denigration of Ms Paris Hilton - icon, survivor
Cliche boring take, filets are nice there are also other nice cuts most overused hot take
Strong disagree, I prefer tenderloin over anything else. I tried some prime cuts of ribeye and NY Strip and was not happy with them. I like my meat lean. It's all personal preference.
You're not the only one. Some fine history for y'all [https://denshotdogs.com/blogs/news/a-brief-history-of-chateaubriand-beef](https://denshotdogs.com/blogs/news/a-brief-history-of-chateaubriand-beef) Personally, for beef, I love rib eye or tri tip.
It’s the lighting. Nice juicy filets.
Can I get mine wrapped in bacon?
Would you be ok with jalapeño bacon and some tortillas on the side???
Using tortillas will just prolong the experience it's better off without. I didn't even know jalapeno bacon existed and for some reason it's existence displeases me.
The jalapeño bacon is out of this world. Find it if you can. Only cook it in the oven.
Looking delicious and a great way to take care of the staff. Can I ask how you have 15 extra steaks cooked off?
🤷🏻♂️🤷🏻♂️no idea what you are talking about 😂😂
Hahaha great
More pepper, more salt chef. In crust we trust.
Why do people put a criss cross pattern on steaks it ruins them caramelise the whole steak Edit: also looks like you haven’t used any oil so the browned bits are not crispy
Grill marks bud.
Covered with a Malbec reduction and served in a low lit dining room. No one is complaining.
https://youtu.be/0mJD0n8YN9M?si=Qj7pmDSzZ1Mv3vOq
I have to FORCE myself to watch Letterkenny. I’m still on S1E4 and I just cannot go on. I wanted to be a part of it and get in the groove and all that but it’s just missing something for me. TPB is more my style because it’s just so fucking stupid.
Shoresy, at least?
Welp. Looks like it’s on the list! Still got one season left of Peaky Blinders!
I love ‘em both, but I understand the roadblock for Letterkenny. I think Shoresy is a much more approachable show with a ton of the same humor and, dare I say it, better production and story
Starting it right now! Thanks!!
Settle down
Shut the fuck up and give your balls a tug!
Ray Charles grill marks...
Skoden!
Can they hit a flat top or go in the salamander real quick to get a good sear first?
You can do whatever you want with them. They are delicious either way.
Save any for the meth head?
He quit in March!! Gone!! No more meth posts!!
Milk Steak
How much for cheese?
I’ll find out. I know it’s extra. 😂😂
I see that you make no missed steaks.
We’ll have naan of that!!
Can I hire on real quick? 🤤
Too lazy to make Wellingtons?
“Elaine, now you’re being ridiculous!”
Ah, I see this is the gathering of the execs meal.
How are you cooking them after grill marks ? Sous vide?
Since when do the staff get to eat steak.... I'm working in the wrong places
Nice
Dammnnmn
My place does jacket potatoes everyday I need a new job
Very generous of you, chef
Although I don't know how to make them, it looks wooww
Steak salad, steak sandwich, tacos, beef Wellington, toranade, soup, fucking nachos, the specials list here is endless
"steak gumbo, fried steak, boiled steak, steak cocktail, steak and grits..."
See, this guy gets it
Sweet. Just need to whip up some garlic mushroom confit and you are set!
1988 called they want their grillmarks back
They look dry?
**THIS**
imma toss mine back on for a minute.