How to cook a steak…The G Manifesto Way
How to cook a steak…The G Manifesto Way
Always start with high quality product. So go down to your local butcher shop that you have on lock and get your steak. Don’t forget to Grease your butcher. It is the holiday season after all.
1. Preheat oven to 450 degrees
2. Heat your pan on stove top on high.
3. Put salt, pepper and Grapeseed oil on steak. You must use Grapeseed oil because it doesn’t burn at higher temps like olive oil.
4. Wait
5. Make sure Pan is like 7 layers of Hell Hot. Then let it get hotter. Wait till you think that maybe you shouldn’t be heating the pan so hot, then heat it more. Then take a smoke break and let it heat more. If you are with a fly girl, swoop her and let the pan heat some more. Then spark up one more smoke as you let it get as hot as a topless French girl on the beach in Anglet in July. This will sear the fuck out of the steak and “lock in” the juices.
6. Put a little Grapeseed oil in pan.
7. Drop in steak. Enjoy the sizzle. 2 min each side.
8. Grab pan and put in oven with butter on top of steak.
9. 4 min each side.
10. Feast with a glass of Red and plan your next Heist.
Try it and let me know what you think.
The Rest is Up to You…
Michael Porfirio Mason
AKA The Peoples Champ
AKA GFK
The Guide to Getting More Out of Life
http://www.thegmanifesto.com
Chuck D, Big Daddy Kane, and Ice Cube – Burn Hollywood Burn
21/12/2008 at 9:14 pm Permalink
Wale-the Perfect plan
http://www.youtube.com/watch?v=HzcYpN6Luuo&feature=related
21/12/2008 at 10:46 pm Permalink
MPM-
Big fan of your work.
Need to get a little more specific…Fly girls respect men who know their cuts and how to handle them. Steaks need different treatment just like being international . Close the deal with some cast iron and rothchild and tell me how it works out. This is universal swoop dining.
22/12/2008 at 7:01 am Permalink
HD, you are hillarious. Which rothSchild, Mouton, or Lafite? I wager you have had neither.
22/12/2008 at 9:23 am Permalink
Killed by the typo..Your all over me…..At that point it i guess i should say Malmaison Baronne, call it a day and tip my cap. Some of us blue collar folks are just trying to stay above water.
Hd-
Helping young playboys close through cuisine since 93′
22/12/2008 at 12:53 pm Permalink
you forgot one crucial step. pull the steak out of the sub-zero a least an hour before you turn the stove on. longer is its a thick cut.
hot pans won’t have the proper effect on a cold slab of meat.
also while you are waiting. when you pull the steak out of that oven. wait some more. don’t go tearing into a freshly cooked anything.
ever.
let it sit and the juices will build up.
try it.
22/12/2008 at 4:12 pm Permalink
This one goes in my top ten posts. To quote Pulp Fiction, you struck me as a “bloody as hell” type, not a “burnt to a crisp” guy.
Keep em coming…Merry Christmas!
24/12/2008 at 1:25 am Permalink
Thank you MPM for your advice about how to pick up strippers. Correcting their language when they call themselves strippers is a fucking goldmine. Here is an EXACT QUOTE from tonights late night booty call:
Former stripper: “Youre welcome, I think being a stripper turned Christian is an odd place 2 b…” blah blah blah
Me: “Wrong, exotic dancer! and I agree…” blah blah blah
Former Stripper: “Thank you! I almost forgot myself 😀 I think u def have ur head on str8”
Me: “Why don’t you come over here and get my head str8”
and then bam, thats all it took. i had to go to her place but whatever. surreal, haha
25/12/2008 at 6:04 pm Permalink
MPM-
Unless you want to eat shoe leather, cut those times in half!
25/12/2008 at 11:44 pm Permalink
MPM —
t-sama must not be cooking fatty filets. i followed the rules and had a delicious meal with my cohorts and an ethiopian dime. hope the holiday’s treated the people’s champ well.
el miz
AKA JJCM’s favorite player
AKA the Gentleman Thief
26/12/2008 at 1:08 pm Permalink
Some comments that were left were accidentally deleted.
MPM is currently unreachable.
Please carry on and re-submit your comments.
Thank you.
– The Management
28/12/2008 at 11:46 am Permalink
BEE-YOO-tiful.
Yeah, make sure you let that steak get to room temp before you drop it but otherwise it’s all there.
Props on the grapeseed oil. Just 5 years ago no one in the States was using that stuff.
31/12/2008 at 2:40 pm Permalink
nice! I’m going to try this out.
also, did you catch this news?
http://www.cnn.com/2008/CRIME/12/31/recession.robberies/index.html
Cunning opportunists? Amateur night heists? Desperation-fueled desperados? what’s your take on the matter?
06/03/2010 at 4:20 pm Permalink
Sa-da-tay!
01/08/2011 at 8:40 pm Permalink
Thank you, GFK Jr., for this steak recipe. Since I am currently balling on a budget, I coupled this with a value red wine. I am on a diet so I don’t eat dessert, but the fine specimen I had dinner with hit the spot as well.
Cheers,
Breeze
17/01/2012 at 5:05 pm Permalink
I got scared when the pan was heatin up on the burner. Then got even more scared when the steak started to smoke up the house to the point all windows and doors had to be opened. I then thought it’d be a rubber boot to eat.
I have to say I was totally wrong. This is amazing.
A few things I will change the next time I cook this way.
1. Better quality steak, I was on a budget for the early month of Jan.
2. I’ll buy a cast iron frying pan.
3A. Instead of turning the burner on Hi (Lo, 1-9, Hi) I will put it on 8.
3B. Or I’ll cut the “fry” time from 2 min to 1.
4. keep everything from here the same.