Last weekend, I achieved what I believed to be the impossible; I graduated college. Now I’m gonna waste the next 7 weeks of my life by doing more blogging, being obnoxious, getting drunk and cooking. When I look back on my college career, I recognize the great academic achievements I made, I don’t just mean making dean’s list once in a while. I spend a lot of time around my brothers. During some of that time, we had to figure out how to cook. Well, not me. I was often tasked (and to my own enjoyment) to cook and run BBQs. I enjoyed this, cooking for the guys made me happy because it was satisfying. One of my favorite things to make, especially after a long week of classes was something I called “frat house steak”.
“Frat House Steak” is a used using a piece of super cheap piece of steak such as Hanger, Flat Iron or Chuck Tender, cooked with whiskey and rosemary infused steak, cooked in a cast iron pan using rendered bacon fat and flambéed with whiskey. It’s served with a triple serving of whiskey (something that is either way too nice for your own good, or something that cost $9 for 1.75 L.) and enjoyed in anticipation of the weekend debauchery and shenanigans to come.
Frat House Steak
- 1/3 in. thick cut of cheap steak (Hanger, Flat Iron or Chuck Tender all are good)
- Bacon Fat
- Several hours before you want to eat, wash the steak and pat dry. Sprinkle with a liberal amount of salt and rosemary and place on a plate, covered in saran wrap. Place in the fridge
- After about 30 min., remove the steak from the fridge and flip it over. The plate and the steak should be filling with some liquid. This is normal and it means the steak is going through osmosis.
- After an additional 20 minutes, or until the steak has reached room temperature, place some bacon fat in a cast iron and turn the burner to high. Rinse off the salt and rosemary from the steak and pat dry.
- After smoke begins to rise from the pan, place the steak in the pan and sear for 2 minutes without touching. Add a splash of whiskey and flambé. Flip and cook according to your preferred doneness.
- Plate and enjoy with whiskey.
*Tip: When flambeing, add literally a small splash. Gently move your pan back and forth and your pan should light on fire. For some tips on how to do this, check out this video. This should only be attempted by confident and competent home chefs at the minimum DEVOUR is not responsible for any accidents you may incur.
When you see something delicious, it doesn’t mean you can’t make it too. Sometimes it’s easier than you think. Remember, it’s not rocket science, its food porn, bruh.
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