Cooking Segment: STEAK! (Patreon)

Hey all, I've had some time to chill and now here's a quick wrrite-up on those steaks I made for the Patho 2 video

Ingredients:

The Steaks:

• 2 large ribeye steaks. They should be a little over a pound each and about 2 inches in thickness

• 1 stick of butter

• about half a dozen cloves of garlic

• several sticks of rosemary

• sea salt

• freshly cracked pepper

The everything else:

• 2 medium-sized russet potatoes

• 1 small block of mild cheddar cheese

• 1 bunch of green onions

• 1 small tub of sour cream

• 2 pats (about a tablespoon and change each) of butter.

• 1 package of steamable veggies of your choice, I used broccoli because I had some handy

Prep:

• remove your steaks from their packaging and liberally salt all sides. place them onto a paper towel lined cutting board, cover in plastic wrap, and let rest in the refrigerator for one hour.

• while steaks are being salted, grade your cheese, wash and cut your green onions, and set aside your pats of butter to soften in the room temperate air. It would also be a good idea to get your other stick of butter out of the fridge to speed things along later.

• Once all toppings for baked potatoes are prepped and set aside, wash your potatoes, pat them dry, and poke half a dozen holes with a steak knife in them to allow steam to escape. Now either:

• preheat your oven to 400 degrees, wrap your potatoes in foil, and let cook in the over for 90 minutes,

• OR:

• wait til later and throw them suckers in the microwave on the potato setting, it's fine.

• before removing steaks from the fridge, wash and cut your rosemary to a size that will easily fit in the pan along side the steaks and separate, crush, and peel your gloves of garlic.

• Remove steaks from the fridge and liberally crack pepper over the larger sides of the steaks. Set a large saucepan onto medium to medium high heat and allow your stick of butter to melt inside. Once the butter is melted, add the garlic and rosemary to allow the butter to absorb the flavors before adding in the steaks.

• turn steaks every minute and use a serving spoon to scoop liquid butter from the pan and basate it over the top sides of the steaks while I cook. at about 5 to 10 minutes in, start using a probe themometer to check the temperatures of your steaks, remember that you want to come up 10-15 degrees short ofn your desired level of donness. here's that visual aid if you need it.

(this is in F if you need a reference)

• Once steaks are 10-15 degrees short of your desired donness, remove them from the pan and allow them to rest for 5-10 minutes. Throw your veggies into the microwave if you haven't already.

• load you baked potatoes, plate up the steak and veggies, and serve.