Last night went to Outback Steakhouse

Stella Artois to start while reading the menu

Did a Blue Cheese Pecan salad to start with glass of Sauvignon Blanc.

Then I did the (2) thick grilled pork chops medium with peach chutney, baked potato with butter (ate the skins as always with some salt/pepper), steakhouse mac and cheese in a small skillet.

Very good meal!
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No blooming onion? I thought that was the coolest thing when I first ate at one in the 80's in Branson Mo. Most have shut down around the KC area now.
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I'm not a big fan of fried foods. I love sautéed onions but fried onions are just so so for me.
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I would rather have onion rings or fried mushrooms over a french fry any day.

So no fried chicken deep-fried catfish or walleye pork chops? If done right its not as unhealthy as made out to be oil temps the key.
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One thing I forgot to mention that I've started doing, since my kids are mongoloids and probably couldn't handle cutting up steak on their own is cut it on a cutting board and plate it.

Presuming you're not so cheap as to not run a decent chef's knife, you could avoid the cost, by running everything through your good knife.
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I prefer grilled or rotisserie chicken over fried 100-1

My only indulgence for fried chicken is a Popeye's Chicken Sandwich. Those things are massive, juicy, fresh, tender and so damn good. :-)
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I've got the babies ready to drop into the Sous Vide a little later.
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Nice marbling from what I can see. You go prime??
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Yes. The wife saw the deposit from some work I had done on the side and decided that we needed a great steak, the good stuff, before leaving for Bonaire next week...
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I've seen some stuff on butter pulling flavor out. I haven't done any testing, I've also seen raw garlic with SV will kill you, it hasn't yet. Then again I've seen things about slathering SV steaks in peanut butter. I don't have time for all that. I hope these turn out great.
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I've done with and without a pat of butter, I prefer the butter in the bag. Also, instead of fresh rosemary, I sprinkle a small amount of crushed rosemary onto the steak in the bag along with salt and pepper.

The key is to let them settle and dry them off just before putting them into the high-heat cast iron pan using avocado oil.

Then, as always, tent them with a pat of butter on top and let them rest 5-7 minutes.
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I've tried with and without butter doesn make a lot of difference to me. The herbs definitely. Although I generally prefer reverse sear on the smoker and blackstone.
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These are gonna be my saturday night treat, cant wait!


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You better not be marinating those in Soy Sauce and Pineapple juice! :-)
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Nope... :-)
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