very tasty especially with the habanero flavor, although not crazy spicy. does capsaicin break down with heat? i did give them proper fry but i was hoping to extract the heat into the fat rather than break it down. most the peppers are inside the eggs cause i cracked them straight on after the steak
by Downtown-Jacket2430
21 Comments
there was a habanero, jalapeno and one other that i forget, jalapeño shaped but red
Looks amazing! It reminds me of a time I made a stir-fry with a similar amount of peppers, and my whole house smelled like death.
I would annihilate this!!!! Absolute perfection!!!!
Wow
it must break down a bit. I make a pulled pork that is absolutely inundated with ghost pepper powder, and it comes out only a high/medium spicy.
I’m more impressed by cook job on the steak than anything 👏
Great cook on the steak, but your sear looks like it may have suffered.
I was considering loading up a chimichurri with habanero for steaks for a similar effect.
Holy, low-carb goodness!
Omg looks awsome. Actually the fat breaks down the spicy, thats why you have to drink milk or alcohol to wash it down when its too much
Needs to be in r/steak too
How was it?
Oh hell yeah!
Looks absolutely amazing. I probably would have added some onion as well.
Adding anything with peppers reduces heat slightly. Adding a ton of fat eith the peppers will definitely make it seem milder. It’s there, it’s just also in the fat you’re eating so less coats your tongue.
Since it seems like you wanted advice; from what I understand heat does not break down capsaicin until above 200°. I would recommend throwing the the peppers while working on getting the seer for the steak. That way if you channel your inner Gordon Ramsay and decide to do a butter bast, you’d basically be basting it in pepper-infused buttery goodness.
Does capsaicin break down with heat? No. But the oils do evaporate away in steam while it cooks which will reduce the overall amount of capsaicin.
Also I can’t see very well to tell, but it looks like you cut the membrane out of these habaneros. If you want more heat, try to use more of the membrane from the middle of the pepper where the seeds sit since that is where the capsaicin content is highest in peppers.
I put my habaneros and jalapeños together with a chimichurri wet marinade when I make fajitas! I let them sit for 2-3 days and it comes out amazing!
Cooked peppers are definitely less spicy than raw. They also loose a lot of the fruity floral notes that hot peppers have. My solution is to dice them finely and just add them on like a seasoning/condiment to anything I’m eating.
What no garlic?
That looks delicious!! Love me some habanero when cooking.
Oh yeah!
You should try pan searing the steak and throwing some peppers in with the butter to baste. When you take it out of the pan, hit it with some chili powder and flaky salt while it rests.