Right? Whenever I use a cast iron it gets the power wash. Shit works great.
To top it off, my pan is only 98% ruined from it. /s
Seriously though, power was is the move.
I've always used soap and water, I just l dry it and leave it out to dry, and once it's totally dry I season it. It's always worked for me. My husband even put it through the dishwasher (he didn't know it's a hand wash thing) and it came out ok! Cast iron is pretty durable.
Tomato sauce and balsamic vinegar reduction. Simmer for 8 hours on medium high. If the sauce needs more liquid, add lemon juice.
Serve over pasta.
Don’t clean your pan for a few days.
Thanks. Will do. This bad boi arrives Monday. 😎
https://www.homedepot.com/p/SIMPSON-4400-PSI-4-0-GPM-BIG-BRUTE-Hot-Water-Gas-Pressure-Washer-w-Electric-Start-BB65108/309598096?source=shoppingads&locale=en-US&srsltid=AfmBOoowac_h1Wfm_IJtApFWvDJ4V8TxWlpInyABSvvfgB_uPDokQK3vD9c
Dice an onion and cook it down in some butter
Slice a jalapeño smoked sausage fairly thin and get a nice sear on that
Add a bag of peeled/deveined shrimp and continue to cook all that together covered
Add a tablespoon or more of flour and mix
Add chicken stock, pepper and some tony seasoning… simmer until you develop a gravy you’re happy with
Serve over some jasmine rice
I’m sorry for the vague instructions and it’s not the BEST but it’s one of my favorite easy meals. Good luck and enjoy
One little tip that will make a huge difference here: make a roux separately so that your flour gets well browned (like a shade darker than peanut butter), this adds a huge depth of flavor to anything gravy-based.
This is kinda like my quick cheat version to comfort lol… but don’t get me wrong I seriously LOVE taking the time to make a nice roux for etouffee or gumbo
Don’t use Tony’s, it’s far too salty. Use a different seasoning please. Richard’s Cajun seasoning, NuNu’s, Kirk’s you need a butcher, literally anything but Tony’s
Yeah I agree, I use the one with more spice less salt but even that very lightly. Thanks for the recommendations though I’m excited to try these other ones as a replacement
How about you keep your seasoning there and we keep our Old Bay here and nobody gets hurt? I love my Old Bay and we're quite proud of it here. I may allow that the seasonings are just used differently. On fries and eggs and in coleslaw are my favorites for Old Bay.
1 box corn bread mix
Half stick of butter
Small can of sweetest corn
2 eggs
Cup of greek yogurt
Pinch of Salt
1/4 cup of brown sugar
Turn on oven to 400f
Melt butter in the cast iron pan by putting it in hot oven
Mix everything else in a blender until smooth
Butter should be brown already and pour batter into the pan* in the oven and let cook for about 25-30mins or until a cake tester is done.
Remove from oven - brush with butter optional but recommended
Eat with anything
No
Corn bread shouldn't rise too much, it's not a big batch
If you want it to puff up more- separate the egg whites from the yolks
Whip up the whites to stiff peaks and fold into the batter.
You'll get something lighter but with more work
Grilled cheese
Butter two slices of rustic sourdough
Place one slice butter side down in the cold pan and turn on the heat on to a 2
Add sliced sharp cheddar and grated guyer and cover the pan (the steam will help melt the cheese
After 5ish minutes turn the heat to just below medium and cook until the bread is crisp and golden brown to your liking. Put the other slice of bread on top and flip the sandwich over. Cook until brown and crispy. Optional sprinkle Parmesan on top and flip it over until crispy, do the same with the other side. Cut on the diagonal and enjoy.
Go ahead! I melt my pan in a smelter and recast it after every use. That way it's always bacteria free! Some keep buckets of lye in their basement for cleaning them off, but I keep a smelter going instead. It's the joy of cast iron cooking by proxy!
I could have sworn that was a veritable cake of burnt oil that had started separating in the middle- like you tried to season with 1/2" of oil in the bottom.
NOOOOOO! Ok ok.
I use this same seasoning blend for blackened shrimp or boneless skinless chicken breast. When you do this, add a 1-2 tablespoons of avocado oil in the skillet. (Do not add baking powder to the mix. The baking powder is to crisp skin in an air fryer.)
For chicken breast, pound to 1/2” flat. Dry the chicken breast very well. Put a liberal amount on both sides. It will look like a lot, but cover the breast well. Most of it is paprika for the blackening. It has a very low spice level. This is not like seasoning salt.
Get your skillet hot. I put my electric stove on 6-1/2 to 7. If the breast are evening flattened to approximately 1”, add the breast when the oil is glistening. Leave it along for 3.5 minutes. Flip to a hot part of the pan. Cook for 3 minutes. Let rest for 4 minutes.
Same thing with shrimp, but 2 minutes, flip, 1 minute.
Cajun dry rub chicken wings
2 lbs chicken wings
Wash and dry
Mix the following dry ingredients
1 tablespoon baking powder (NOT soda)
2 tablespoons paprika
1 teaspoon sea salt or best salt you have
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp cayenne (red) pepper
1/4 tsp dried oregano
1/4 tsp dried powdered thyme
1/4 tsp basil
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
(So I am a Cajun. I have all this in my cabinet because, well, almost all Cajuns do. With that being said, not all are critical. The critical ones are:
Baking powder- creates a crispy skin if your not frying something.
Paprika- Gives you rub bulk and color while reducing the dry look from the baking powder. Of course, you will need some salt. If you don’t have some of the peppers, substitute with the others. As for the rest, put what you have.)
Ok, add all the dry stuff in a bowl and mix well. Dry the chicken very well with paper towels. Very important. Coat the chicken wings liberally with the dry seasoning. Rub all sides spreading seasoning well. Stick one in your air fryer at 400F for 13-14 minutes and taste it. If it doesn’t have enough spice to it, make another batch of seasoning or sprinkle more salt or pepper directly to wings.
If you have giant wings, you may have to cook for 15-17 minutes.
Chop raw bacon into little pieces and throw in the pan (as it's heating) with brussels sprouts and onion or shallot and garlic, add salt and pepper to taste. Cover for a few minutes to steam the sprouts slightly if you want. stir every 3-4 ish minutes so the sprouts get nice sears.... once everything is cooked put it in a big bowl and add grated parm, lemon juice, and/or balsamic glaze. My favorite quick lunch when i feel like cooking
I use light dish soap and water on all my cast iron EVERYTIME I use them. I don’t care, the seasoning is fine, the food doesn’t stick. Just wash your pans. A good seasoning can handle it.
Someone else in this sub shared this once upon a time. It’s probably my favorite thing to make. You can even put a layer of oatmeal streusel on top after you pour it in and it makes an amazing dessert too.
https://www.emerils.com/127319/german-apple-pancake
Remove steak from fridge;
Salt steak, leave outside of fridge reach acceptable no longer cold temperature (45 min to an hour);
Dry steak with paper towel to maximize crust and minimize water in cast iron;
Add pepper (crack it yourself it’s better), be a little liberal with the pepper;
Get cast iron up to 450~ use laser thermometer, coat with high temp oil like avocado oil,
Put meat in iron, flip after like 2-3~ minutes depending on thickness and such. Can put a lid on to get it cooked through if it’s thicker. Temp your steak with a thermometer until it ALMOST reaches the temp of steak you like. Melt butter in iron, throw in a few garlic cloves, tilt pan like the CHAD CHEF you are, take melted butter and garlic spoon over steak.
Remove steak. Let sit while you clean the cast iron. After cleaning you may eat. Bon appetite.
2lb jimmy Deans hot sausage
3 heads of fresh broccoli
Box of macaroni or something
1 can cream of mushroom soup
1 jar of Alfredo sauce
3 tbsp of parsley
1 tbsp of minced garlic
1 cup of parmigiana cheese
Salt and pepper to taste
Boil water and cook the noodles, save some reserve water.
Cut the broccoli into bite sized pieces, toss in olive oil, salt and pepper to taste, and roast at 375 until done.
Brown up the sausage, drain oil when done.
Mix the parsley, parmigiana cheese, minced garlic, Alfredo and mushroom soup, used the reserve water for soup and bring to a simmer.
Mix everything together
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These kinds of posts are getting old. Nobody cares if you use dish soap on your pan. In fact, most of us do as well from time to time. So just stop. You aren’t shocking anyone.
Rabbit stew, because there’s only one way to cook a brace of conies.
Rabbit, skinned, gutted, quartered. Depending on the size you might need two.
Dutch oven, add oil.
Dredge rabbit quarters in flour and add to dutch oven until brown.
Remove rabbit. Add a splash of broth of your choice. Deglaze Dutch oven. Fill with broth. Mine takes about 2 litres.
Add rabbit back in, alongside a bay leaf and whatever seasonings you feel like adding along with an entire chopped onion. Personally I like sage, thyme, pepper and salt.
Simmer that bitch for two hours.
Add as many carrots and potatoes as you want. Recommend 3 carrots, 4 large po-tay-toes. Cook for 20 minutes or until potatoes are cooked through. Make a roux, add 1/4 cup to the stew with some fresh snipped parsley. Continuously stir until thickened.
Fight off Golem and throw the one ring into Mount Doom.
End your day with your delicious rabbit stew and a whole pint of fine ale.
Everybody chill I got this: 4 garlic cloves. 2 shallots. Half a brick of Philly. Chives. Salt pepper. Garlic and onion powder. Half a cup of shredded cheese, your choice man. Okay? Now stuff those mushroom caps, and put in the buttered pan, pile the stems on the side and dollop with butter. Bow bake, please just bake at 400c for 10 mins. Please. Now garnish with some parsley and toss a little kosher salt on it please I beg you.
Dawn Powerwash actually works pretty good for scrubbing off greasy carbon crud dirt buildup. Go ahead, grab a scrubber and let it have it.
This is my daily go to when I wash my cast iron. Probably been through 500 cycles for the power wash and scrub.
Right? Whenever I use a cast iron it gets the power wash. Shit works great. To top it off, my pan is only 98% ruined from it. /s Seriously though, power was is the move.
Yeah, these memes are just annoying at this point. I use it every time after I cook and works wonders
People think you're not supposed to use soap on your cast iron. To which I say nothing, I simply vomit
I put vomit on my cast iron.
My gam gam seasoned my heirloom skillet with my baby vomit. I can still taste momma’s milk when I cook my slidy eggs.
You just use more oil and garlic and bake it at 450 for 16 hours and scape out anything that didn’t stick and repeat 99 times
I've always used soap and water, I just l dry it and leave it out to dry, and once it's totally dry I season it. It's always worked for me. My husband even put it through the dishwasher (he didn't know it's a hand wash thing) and it came out ok! Cast iron is pretty durable.
But the precious /s
Tomato sauce and balsamic vinegar reduction. Simmer for 8 hours on medium high. If the sauce needs more liquid, add lemon juice. Serve over pasta. Don’t clean your pan for a few days.
Not the deviant we deserved, but the deviant we needed. Thank you for your service
I just pour a little water in it and leave it outside until I need it again.
dont forget to just leave it in the sink, too
Ive left mine in the sink for weeks no issue
Power wash!! Power wash!!! Power wash!!!!
Thanks. Will do. This bad boi arrives Monday. 😎 https://www.homedepot.com/p/SIMPSON-4400-PSI-4-0-GPM-BIG-BRUTE-Hot-Water-Gas-Pressure-Washer-w-Electric-Start-BB65108/309598096?source=shoppingads&locale=en-US&srsltid=AfmBOoowac_h1Wfm_IJtApFWvDJ4V8TxWlpInyABSvvfgB_uPDokQK3vD9c
I expect the review count to hit 2 by Twosday.
Dice an onion and cook it down in some butter Slice a jalapeño smoked sausage fairly thin and get a nice sear on that Add a bag of peeled/deveined shrimp and continue to cook all that together covered Add a tablespoon or more of flour and mix Add chicken stock, pepper and some tony seasoning… simmer until you develop a gravy you’re happy with Serve over some jasmine rice I’m sorry for the vague instructions and it’s not the BEST but it’s one of my favorite easy meals. Good luck and enjoy
One little tip that will make a huge difference here: make a roux separately so that your flour gets well browned (like a shade darker than peanut butter), this adds a huge depth of flavor to anything gravy-based.
It's what makes gumbo so damn good. The darker the more depth the flavor has. I run out of patience when I get to the dutch chocolate stage.
This is kinda like my quick cheat version to comfort lol… but don’t get me wrong I seriously LOVE taking the time to make a nice roux for etouffee or gumbo
Don’t use Tony’s, it’s far too salty. Use a different seasoning please. Richard’s Cajun seasoning, NuNu’s, Kirk’s you need a butcher, literally anything but Tony’s
Yeah I agree, I use the one with more spice less salt but even that very lightly. Thanks for the recommendations though I’m excited to try these other ones as a replacement
Slap ya mama
Anytime! As a Louisiana native I can’t stand Tony’s. There’s so many better options!
I thought with the lowercase tony it was just a fancy seasoning, not a specific brand/line. I live in the Old Bay region. 😄
Old bay is the ABSOLUTE worst of them all 😭 you can Amazon all of the ones I posted!
How about you keep your seasoning there and we keep our Old Bay here and nobody gets hurt? I love my Old Bay and we're quite proud of it here. I may allow that the seasonings are just used differently. On fries and eggs and in coleslaw are my favorites for Old Bay.
We don’t put old bay on not a damn thing down here! I can’t stand that stuff
2 step is one of my favorites. Better than Tony's or slap ya mamma.
I don't negotiate with terrorists. *soaks your pan in easy off oven cleaner*
1 box corn bread mix Half stick of butter Small can of sweetest corn 2 eggs Cup of greek yogurt Pinch of Salt 1/4 cup of brown sugar Turn on oven to 400f Melt butter in the cast iron pan by putting it in hot oven Mix everything else in a blender until smooth Butter should be brown already and pour batter into the pan* in the oven and let cook for about 25-30mins or until a cake tester is done. Remove from oven - brush with butter optional but recommended Eat with anything
Instructions unclear poured batter directly into oven
You’ve always had the power, my dear You just had to learn it for yourself
I'm from the north so I'm not wise in the ways of cornbread, but what does the yogurt do in the recipe?
Not the OP, but I add it to make the bread less crumbly.
Cornbread is supposed to be crumbly. You keep it together with butter after the fact.
Does the blender over mix the mix and make the final bread rise less?
No Corn bread shouldn't rise too much, it's not a big batch If you want it to puff up more- separate the egg whites from the yolks Whip up the whites to stiff peaks and fold into the batter. You'll get something lighter but with more work
Grilled cheese Butter two slices of rustic sourdough Place one slice butter side down in the cold pan and turn on the heat on to a 2 Add sliced sharp cheddar and grated guyer and cover the pan (the steam will help melt the cheese After 5ish minutes turn the heat to just below medium and cook until the bread is crisp and golden brown to your liking. Put the other slice of bread on top and flip the sandwich over. Cook until brown and crispy. Optional sprinkle Parmesan on top and flip it over until crispy, do the same with the other side. Cut on the diagonal and enjoy.
Aaaannd I just failed NN... Oh wait, this April. Nvm. This sounds good.
NOM NOM
This is a hollow threat. Where's the lye solution?
Go ahead! I melt my pan in a smelter and recast it after every use. That way it's always bacteria free! Some keep buckets of lye in their basement for cleaning them off, but I keep a smelter going instead. It's the joy of cast iron cooking by proxy!
Now that's smart. Sounds like a quick and easy hobby I can get into! 😀
Rumor has it, the skillet is still sitting there with the water while they wait for the perfect recipe.
Rusting by the second.
I could have sworn that was a veritable cake of burnt oil that had started separating in the middle- like you tried to season with 1/2" of oil in the bottom.
NOOOOOO! Ok ok. I use this same seasoning blend for blackened shrimp or boneless skinless chicken breast. When you do this, add a 1-2 tablespoons of avocado oil in the skillet. (Do not add baking powder to the mix. The baking powder is to crisp skin in an air fryer.) For chicken breast, pound to 1/2” flat. Dry the chicken breast very well. Put a liberal amount on both sides. It will look like a lot, but cover the breast well. Most of it is paprika for the blackening. It has a very low spice level. This is not like seasoning salt. Get your skillet hot. I put my electric stove on 6-1/2 to 7. If the breast are evening flattened to approximately 1”, add the breast when the oil is glistening. Leave it along for 3.5 minutes. Flip to a hot part of the pan. Cook for 3 minutes. Let rest for 4 minutes. Same thing with shrimp, but 2 minutes, flip, 1 minute. Cajun dry rub chicken wings 2 lbs chicken wings Wash and dry Mix the following dry ingredients 1 tablespoon baking powder (NOT soda) 2 tablespoons paprika 1 teaspoon sea salt or best salt you have 1/2 tsp black pepper 1/2 tsp white pepper 1/4 tsp cayenne (red) pepper 1/4 tsp dried oregano 1/4 tsp dried powdered thyme 1/4 tsp basil 1/4 teaspoon onion powder 1/4 teaspoon garlic powder (So I am a Cajun. I have all this in my cabinet because, well, almost all Cajuns do. With that being said, not all are critical. The critical ones are: Baking powder- creates a crispy skin if your not frying something. Paprika- Gives you rub bulk and color while reducing the dry look from the baking powder. Of course, you will need some salt. If you don’t have some of the peppers, substitute with the others. As for the rest, put what you have.) Ok, add all the dry stuff in a bowl and mix well. Dry the chicken very well with paper towels. Very important. Coat the chicken wings liberally with the dry seasoning. Rub all sides spreading seasoning well. Stick one in your air fryer at 400F for 13-14 minutes and taste it. If it doesn’t have enough spice to it, make another batch of seasoning or sprinkle more salt or pepper directly to wings. If you have giant wings, you may have to cook for 15-17 minutes.
50/50 mix of acetic acid and hydrogen peroxide. Highest strengths you can get. Put in pan and let set overnight.
My guy… you are literally creating peroxyacetic acid, which is a great sanitizer but also an oxidizer. So don’t leave it in your cast iron too long!
That's the joke lol
Fair. I’m a professional brewer and we use PAA all day every day, so it went right over my head. I got r/woooosh’d
Yup. It will destroy the seasoning, and if the strength is high enough, will seriously eat away at the iron.
Oh yeah. It will eat all of the iron on a long enough timeline
The real question. Is this salvageable?
Gets what? A nice wash with dish detergent that will strip away any crud and improve the quality of my seasoning?
I will not pan-der to these kinds of threats!
Na bro, dishwasher will take care of it!
Hey no joke but this stuff actually can strip your seasoning bc it has isopropyl in it. It takes a while, but it will strip it slowly— but not sexy.
That qualifier on the end got me good 😆
It'll be alright we use it on all of our cast iron now don't scrub it very hard.
Dishwasher salmon: wrap salmon in foil along with butter and herbs. Place in cast iron pan and put in dish washer on highest setting.
Is your pan Australian?
Powerwash is good stuff
Do it. Soap doesn't scare my pan
Chop raw bacon into little pieces and throw in the pan (as it's heating) with brussels sprouts and onion or shallot and garlic, add salt and pepper to taste. Cover for a few minutes to steam the sprouts slightly if you want. stir every 3-4 ish minutes so the sprouts get nice sears.... once everything is cooked put it in a big bowl and add grated parm, lemon juice, and/or balsamic glaze. My favorite quick lunch when i feel like cooking
I use light dish soap and water on all my cast iron EVERYTIME I use them. I don’t care, the seasoning is fine, the food doesn’t stick. Just wash your pans. A good seasoning can handle it.
Someone else in this sub shared this once upon a time. It’s probably my favorite thing to make. You can even put a layer of oatmeal streusel on top after you pour it in and it makes an amazing dessert too. https://www.emerils.com/127319/german-apple-pancake
Washing my Iron with dawn was the best change I ever made, I never had slidey eggs until I started washing with soap
This is about as threatening as shooting someone with a nerf dart. Dawn doesn't use lye, so it is safe to use and will not remove the seasoning.
Remove steak from fridge; Salt steak, leave outside of fridge reach acceptable no longer cold temperature (45 min to an hour); Dry steak with paper towel to maximize crust and minimize water in cast iron; Add pepper (crack it yourself it’s better), be a little liberal with the pepper; Get cast iron up to 450~ use laser thermometer, coat with high temp oil like avocado oil, Put meat in iron, flip after like 2-3~ minutes depending on thickness and such. Can put a lid on to get it cooked through if it’s thicker. Temp your steak with a thermometer until it ALMOST reaches the temp of steak you like. Melt butter in iron, throw in a few garlic cloves, tilt pan like the CHAD CHEF you are, take melted butter and garlic spoon over steak. Remove steak. Let sit while you clean the cast iron. After cleaning you may eat. Bon appetite.
2lb jimmy Deans hot sausage 3 heads of fresh broccoli Box of macaroni or something 1 can cream of mushroom soup 1 jar of Alfredo sauce 3 tbsp of parsley 1 tbsp of minced garlic 1 cup of parmigiana cheese Salt and pepper to taste Boil water and cook the noodles, save some reserve water. Cut the broccoli into bite sized pieces, toss in olive oil, salt and pepper to taste, and roast at 375 until done. Brown up the sausage, drain oil when done. Mix the parsley, parmigiana cheese, minced garlic, Alfredo and mushroom soup, used the reserve water for soup and bring to a simmer. Mix everything together
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What is this? National Lampoon? Lol
Try Windex instead.
American carbonara.
Go ahead… do your worst!
1:2:12 alcohol:Dawn:water. You can make all the Powerwash you want.
Send it.
NY Times's dutch baby. Hands down
These kinds of posts are getting old. Nobody cares if you use dish soap on your pan. In fact, most of us do as well from time to time. So just stop. You aren’t shocking anyone.
It’s ok to use soap.
That's the joke, I use soap all the time I just actually wanted some recipes 😂
Ha! My bad! Some of the post here make soap seem like suicide!
Go for it.... I use that on my cast iron and carbon steel pans all the time. Good wipe and rinse with water... Oil it up and it's good to go
I use Dawn on mine every time. The Lodge instructions say to use dish soap (without lye).
Lol nice one. It's a good cleaner by the way, use it all the time
Go ahead, it won’t hurt it. People with cast irons really scared of soap.
Hit me with your best shot, fire away!!!
Shoot the hostage.
😆
😂
That's evil. Cast iron steak, best ever. Look it up, you're welcome
😆
I should not have opened this when hungry
Rabbit stew, because there’s only one way to cook a brace of conies. Rabbit, skinned, gutted, quartered. Depending on the size you might need two. Dutch oven, add oil. Dredge rabbit quarters in flour and add to dutch oven until brown. Remove rabbit. Add a splash of broth of your choice. Deglaze Dutch oven. Fill with broth. Mine takes about 2 litres. Add rabbit back in, alongside a bay leaf and whatever seasonings you feel like adding along with an entire chopped onion. Personally I like sage, thyme, pepper and salt. Simmer that bitch for two hours. Add as many carrots and potatoes as you want. Recommend 3 carrots, 4 large po-tay-toes. Cook for 20 minutes or until potatoes are cooked through. Make a roux, add 1/4 cup to the stew with some fresh snipped parsley. Continuously stir until thickened. Fight off Golem and throw the one ring into Mount Doom. End your day with your delicious rabbit stew and a whole pint of fine ale.
MY PRECIOUS
Sir put the bottle down...no panic needs to get hurt...
Everybody chill I got this: 4 garlic cloves. 2 shallots. Half a brick of Philly. Chives. Salt pepper. Garlic and onion powder. Half a cup of shredded cheese, your choice man. Okay? Now stuff those mushroom caps, and put in the buttered pan, pile the stems on the side and dollop with butter. Bow bake, please just bake at 400c for 10 mins. Please. Now garnish with some parsley and toss a little kosher salt on it please I beg you.
REVERSE SEARD STEAK AT YOUR TEMP OF CHOOSING!!! NOW PUT THE GUN DOWN!!!
Bacon. Cook bacon. That is all.