or do I put it in the oven like with a regular steak?

you cook steak in the oven?

@Deleted User broiling is awesome

you should try it

you're supposed to fry it and then stick it in, right?

idk I've only bought steak once in my life

I'm not a member of the bourgeoisie

never thought about using the broiler on steak

it's a great substitute for a grill

@Jacob if you're an absolute beginner, start with learning how to make like 3-5 dishes well, and expanding.

that sounds like a good idea

Make spinach artichoke dip I made that for a party I hosted and the ladies loved it

You can never go wrong with a spinach dip,that's for sure

Also if you are a poor college kid just rely on butter salt pepper and garlic. Those are the most important Ingried Kent’s to make things taste good.

I still do that

Pan searing is a great simple way to make steaks on a stove, but it's a bit of an artform getting it right. I've destroyed a few good steaks. Also be prepared for some smoke.

Smoke may result from having your oil/butter too hot, or the steak itself meaning you need some oil/butter

if you start to see it just dial back the heat a tad

Yeah it's a balance though because you want your pan nice and hot. Once you figure out your stove its pretty easy.

Broiling is also an option for steak without a grill.

Have a nice chefs pan for cooking steak on the stove makes a difference

Use a high smoke point oil to start the sear. Then after you've developed a good crust, add a few tablespoons of butter, garlic, and thyme and use a spoon to base the steak. Medium high heat on most stove tops should do the trick just dont over brown the butter.

Just did this tonight. Great tip. You should be some kind of chef or something @Arvon

Thats what im trained for, taking classics into the ethnostate.

The GF keeps out doing herself.

Wow,Beautiful!

Anyone cooking anything for Valentine's Day?

Got a request to post some low cost recipes in this server, so here’s a couple recipes

Beef and noodles (8 servings, 25 dollars)

Im not entirely specifying measurements simply because people prefer this in so many different ways, but here’s the basic run down. You’ll need a crock pot for this also.

Ingredients:

-1 two-four pound rump roast, or similar cut.
-half a stick of butter
-1 1/2 - 2 cups of sour cream
-4-6 cans of cream of mushroom
-3 bags of wide Amish egg noodles. It’s important to get this specific type of noodle, because other noodles will get mushy when stored for more than a couple days.
-salt and pepper to taste
-mushrooms (optional)

Put the entire rump roast in a crock pot on high for 6 hours, or low for 8 (I recommend low, it’s more tender)

When done, shred roast with two forks, removing any excessive fatty bits.

Cook egg noodles in separate pot until soft, when done, add into crock pot with beef and all other ingredients, stir thoroughly.

In my experience, these can last for about a week. Which is perfect, since there are 8 servings, one person can eat this for dinner for a whole week (that’s about 3$ per dinner!)

And it’s fantastically savory, and great for high energy work. I’ve been eating this all winter lately.

Next recipe -
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Simple roast and vegetables (23$ 6 servings)

Though I’m not as big of a fan of this as I am beef and noodles, it’s still a nice way to get in those veggie servings, and is Lower calorie.

Ingredients-

-1 two to four pound roast
-1 bag of small golden potatoes
-1 bunch of celery
-4 carrots
-2 sweet onions
-2 boxes of beef broth

This is very simple. Peel potatoes and carrots, cut all veggies. Put roast in crock pot, then add veggies and broth.

Let simmer on high for 6 hours or low for 8.

This recipe doesn’t conserve as well as the beef and noodles, expect this to last 5-6 days.

I made a 3 pound roast with onions, potatoes and carrots. Cost me like $15

@NITRODUBS Thanks for all that!

@everyone Let's breath a little life into this server. ** What is your favorite meal to make and why?**

For me, it would have to be savory German Style Crepes. They are a bit thicker than French style crepes which are thinner and generally filled with sweet things (jams, jellies, nutella, powdered sugar on top). I have heard them referred to as "German Omelets" before as well. Typically I fill them with onions and cheese, sometimes mushrooms, sometimes even ham.

I like them because they are easy to make, they require only eggs, milk, water, flour salt and butter plus fillings, I almost always have the ingredients on hand (especially if I used powdered milk) and because they remind me of my childhood. Both my German Grandmother and my mother used to make them following a recipe similar to this one.

Probably British bangers and mash