On 8/30/2015 8:13 AM, Gary wrote:
> jmcquown wrote:
>>
>> But no, I didn't cook it
>> outdoors and I wasn't naked.
>
> If you had, that would have been an epic time to send pics. heheh.
> ;-D
>
LOL the golfers never really go away. The silly people are out there
even in the rain. Oh well, they pay for it.

> I'm not allowed to grill anymore thanks to the state of
> Virginia....jackasses. So I always pan-fry steaks now. Not a bad
> thing though. You spice them to your taste, sear them on very hot both
> sides, then turn down the heat to finish.
>
Yep, that's pretty much what I do.

> I do miss that grilled, charred chicken though. Can't replicate that
> inside.
>
I dunno. I don't eat a lot of chicken.

> Good thing about cooking steak in a pan is the leftover fat, etc. Once
> your steak is finished, and while it rests for a few minutes, deglaze
> the pan with a little water and add a little butter. (you can also use
> a good merlot rather than water).
>
> Stir it all up and while you are reducing it to a syrup constancy, add
> onions and mushrooms to put on top of the steak.
>
BTDT. I didn't want a steak with gravy. Just an almost med-rare steak.
Simply seasoned with S&P. One steak nets me two meals so I tend to
undercook it. It's easy enough to heat it up the next day in the cast
iron skillet, maybe with some eggs for breakfast.

I don't really like mushrooms but I have made mushroom gravy (maybe even
with merlot) for beef steak and roasts in the past. I could have
sauteed some onion after cooking the steak but again, I didn't want to
top the steak with anything.

> In your case with the sweet white corn, I would have cut it off the
> cob then cooked that in the reducing steak sauce. Or if left on the
> cob, you could have rolled them in that while it's reducing.
>
Okey doke. There's a reason I buy corn ON the cob, and it's not because
I want to cut it off. Butter, salt & pepper. Chomp!

Grilled corn is very tasty, though. When grill it I do it in the husk
(after soaking in water).

Try laying some strips of fresh herbs inside the husk sometime.
Oregano, thyme, basil. Brush it with melted butter or oil and wrap the
husks back around it and go from there. Tasty stuff.

Jill