My heat got away from me the first time as I was learning the heats of my camp stove in the cab without wind and I was talking to DOT on the phone at the same time and before I knew it I was smoking and scorching and burning my steak.
I quickly turned it over and then put the plate on it for weight to force heat into it, without a lid because a lid destroys the steaks texture and flavor.
After about a minute on the scorching heat on the second side I turned the heat down to about medium to settle things down and then up to high but not the scorching high for about five minutes.
The steak had already shrunk some when it got away from me and burnt so I new I wasn't going to be able to leave it on the second side very long with the shrinkage and all and sure enough.
With the one minute on the very high heat and then bringing it down and then back up again and then the about five minutes.
It was ready to eat.
Burnt on that side too!
Perfectly cooked!
I knew a slightly over two inch thick steak that big was going to take some heat to come out right and rare centered.
It came out perfectly.
I had it at room temperature before I cooked it and that helped too.
It was not all the way rare but still a little raw in the center.
Masterfully cooked.
Accidentally!
Not really but I am a master chef and I set out to blast it on extreme heat and quick cooking with nothing on it.
It's tricky business cooking really thick and large steaks correctly.
The second one I did the exact same way only purposely this time and it turned out exactly the same.
My third one today will be the same.
About ten minutes time in all.
From scorching the hell out of it to done.
All in about ten minutes.
I couldn't believe it myself.
That propane gas and olive oil set to it's highest setting is probably something over five hundred degrees.
Possibly six hundred.
I had flames shooting everywhere.
Right in my cab.
All the windows were open and all the smoke went right out the passenger window and the two foot flames were just momentarily and I caught it without the rest of the oil catching on fire.
I think when I quickly grabbed the burning pan to get it off the heat for the one second to turn the steak some of the oil spilled onto the flame and ignited and then the pan slightly ignited for an instant and I shook and blew and everything went out.
I knew I was lucky as hell and good that I knew what I was doing or my truck would have went up in smoke.
Fortunately I had the stove sitting stably on a good wood box that I am using for a table.
That steak is going to headline The Bunnell Farm Steak House.
Seriously.
I am naming it the Russell Turner 3# Porterhouse-T-Bone Steak after my stepdad Russell Turner in Maple Valley, Washington.
He is 86 years old and a great guy.
He raised me.
Me and dad and Patty and Ma and then eight and ten years later along came my brothers Ron and Jeff.
Both Turners.
Dad and Ma raised us beautifully.
We were a a very fortunate family except for our losses.
We lost Patty when she was nine to a runaway fever and an inappropriate operation.
They thought she was having an appendicitis attack but she wasn't and the operation killed her.
It was just dad and ma and patty and me then.
I was six.
It damn near killed all of us.
We went into shock and stayed their for years.
A great old doc in Puyallup, Washington told ma she better have some kids and move on or it was going to kill all of us.
She did and Ron and Jeff were born and we recovered best we could.
You never get over something like that.
That's why I hate it when people are mean or misuse children.
They are the most precious things on this planet earth.
Everybody's babies and children and all of the other species too.
Life is a precious gift.
Don't waste it!
I quickly turned it over and then put the plate on it for weight to force heat into it, without a lid because a lid destroys the steaks texture and flavor.
After about a minute on the scorching heat on the second side I turned the heat down to about medium to settle things down and then up to high but not the scorching high for about five minutes.
The steak had already shrunk some when it got away from me and burnt so I new I wasn't going to be able to leave it on the second side very long with the shrinkage and all and sure enough.
With the one minute on the very high heat and then bringing it down and then back up again and then the about five minutes.
It was ready to eat.
Burnt on that side too!
Perfectly cooked!
I knew a slightly over two inch thick steak that big was going to take some heat to come out right and rare centered.
It came out perfectly.
I had it at room temperature before I cooked it and that helped too.
It was not all the way rare but still a little raw in the center.
Masterfully cooked.
Accidentally!
Not really but I am a master chef and I set out to blast it on extreme heat and quick cooking with nothing on it.
It's tricky business cooking really thick and large steaks correctly.
The second one I did the exact same way only purposely this time and it turned out exactly the same.
My third one today will be the same.
About ten minutes time in all.
From scorching the hell out of it to done.
All in about ten minutes.
I couldn't believe it myself.
That propane gas and olive oil set to it's highest setting is probably something over five hundred degrees.
Possibly six hundred.
I had flames shooting everywhere.
Right in my cab.
All the windows were open and all the smoke went right out the passenger window and the two foot flames were just momentarily and I caught it without the rest of the oil catching on fire.
I think when I quickly grabbed the burning pan to get it off the heat for the one second to turn the steak some of the oil spilled onto the flame and ignited and then the pan slightly ignited for an instant and I shook and blew and everything went out.
I knew I was lucky as hell and good that I knew what I was doing or my truck would have went up in smoke.
Fortunately I had the stove sitting stably on a good wood box that I am using for a table.
That steak is going to headline The Bunnell Farm Steak House.
Seriously.
I am naming it the Russell Turner 3# Porterhouse-T-Bone Steak after my stepdad Russell Turner in Maple Valley, Washington.
He is 86 years old and a great guy.
He raised me.
Me and dad and Patty and Ma and then eight and ten years later along came my brothers Ron and Jeff.
Both Turners.
Dad and Ma raised us beautifully.
We were a a very fortunate family except for our losses.
We lost Patty when she was nine to a runaway fever and an inappropriate operation.
They thought she was having an appendicitis attack but she wasn't and the operation killed her.
It was just dad and ma and patty and me then.
I was six.
It damn near killed all of us.
We went into shock and stayed their for years.
A great old doc in Puyallup, Washington told ma she better have some kids and move on or it was going to kill all of us.
She did and Ron and Jeff were born and we recovered best we could.
You never get over something like that.
That's why I hate it when people are mean or misuse children.
They are the most precious things on this planet earth.
Everybody's babies and children and all of the other species too.
Life is a precious gift.
Don't waste it!