***JJR4884's New York Strip au Poivre DIY***

Originally Posted by JJR4884

tell ya the truth, i'm not really sure, i can't remember the last time i went there for beef

what do you do for a living that allows u to be up at this hour? cop, mafia guy, student, nightclub bouncer? just curious...

kush is investigating me

i work at Bank of America

9-5:30 M-F

i'm a night hawk, i don't need much sleep

Originally Posted by JJR4884

thanks bud... ya 80ish would sound about right, especially if you went to a nice restaurant where the sides are ala carte.....

but no i'm not a chef lol........ my father has always cooked, always read buon appetite mags, worked in the restaurant business for 8 years, and i love food.......... it is strictly a hobby, it is relaxing and i love to try new stuff

if i ever had to cook for a living, i would not enjoy it

lol i bet the ladies love it too. its like extra romantic for them when the guy cooks. 2nd date winn4r

Originally Posted by JJR4884

kush is investigating me

i work at Bank of America

9-5:30 M-F

i'm a night hawk, i don't need much sleep

lol

Originally Posted by SC98MaximaSE

lol i bet the ladies love it too. its like extra romantic for them when the guy cooks. 2nd date winn4r

yea....... i've used it a few times to get a jumpstart to the sack


flawless design lol

Originally Posted by JJR4884

yea....... i've used it a few times to get a jumpstart to the sack


flawless design lol

are there any restaurants on atwells that r good? i stopped by providence to get a bite to eat a while back and the food wasn't too good but didn't know where to go...

Originally Posted by kush

are there any restaurants on atwells that r good? i stopped by providence to get a bite to eat a while back and the food wasn't too good but didn't know where to go...

where did you go?

atwells is federal hill, some of the best italian restaurants in the country are on federal hill

meditteraneo for their pasta dishes
oyster bar or prime for seafood or steak
camilles and old canteen for great italian food
blue grotto for old school italian
andino's if you want to feel like you are in a goodfella's scene
242 is new, love it
siena is one of the more casual, trendy, cheaper restaurants, AWESOME food

aright i'm out, hope everyone enjoys the DIY

any questions, just shoot me a PM

Originally Posted by JJR4884

where did you go?

atwells is federal hill, some of the best italian restaurants in the country are on federal hill

meditteraneo for their pasta dishes
oyster bar or prime for seafood or steak
camilles and old canteen for great italian food
blue grotto for old school italian
andino's if you want to feel like you are in a goodfella's scene
242 is new, love it
siena is one of the more casual, trendy, cheaper restaurants, AWESOME food

i stopped by for a sandwich at this italian place don't remember the name but it was a pretty big place with 2 sections i think...

I dont eat steak, but that is looking tasty & awesome....

Normally I see this done by cooking the peppered steaks in the pan and then deglazing with the sauce.

You missed the best part of the dish!

Deglaze the pan with the beef stock, cognac....add heavy cream and some green peppercorns, let that reduce until it just coats the back of the spoon. Those bits in the pan are the serious flavor

Alternatively if you want to make sure the alch is all out, deglaze with the cognac first, give it a shake, then light the steam on fire to burn off the alch. Better make sure you have some vertical room for that one

Russo for moderator! (if we get the food forum)

Wow good job!

Exactly the way I have my steaks. Good job JJ.

Originally Posted by kush

i stopped by for a sandwich at this italian place don't remember the name but it was a pretty big place with 2 sections i think...

venda ravioi?
angelos?
constantinos?

Originally Posted by sunydude

I dont eat steak, but that is looking tasty & awesome....

Originally Posted by davidwarren

Normally I see this done by cooking the peppered steaks in the pan and then deglazing with the sauce.

Originally Posted by madchef

You missed the best part of the dish!

Deglaze the pan with the beef stock, cognac....add heavy cream and some green peppercorns, let that reduce until it just coats the back of the spoon. Those bits in the pan are the serious flavor

Originally Posted by madchef

Alternatively if you want to make sure the alch is all out, deglaze with the cognac first, give it a shake, then light the steam on fire to burn off the alch. Better make sure you have some vertical room for that one

Deglazing was definitely an option, but it takes so goddamn long to make the sauce, I just wanted to get that going first..

I'll try it out next time, I can always wrap the steaks up in aluminun foil for a half hour or so....

Originally Posted by BMW FTW

Russo for moderator! (if we get the food forum)

Originally Posted by dava92

Wow good job!

Thanks!

well done

Originally Posted by JJR4884

Deglazing was definitely an option, but it takes so goddamn long to make the sauce, I just wanted to get that going first.

Shouldn't take too long for the sauce. Steaks cooked, into 200 oven, should be 10-15min or so max for the sauce to be ready. I guess my point is, those bits ARE the sauce

Originally Posted by antzcrashing

well done

thanks bud

Originally Posted by madchef

Shouldn't take too long for the sauce. Steaks cooked, into 200 oven, should be 10-15min or so max for the sauce to be ready. I guess my point is, those bits ARE the sauce

i'll try it out next time