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Posted: 5/26/2015 6:06:19 PM EDT
[#1]
Medium rare
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Posted: 5/26/2015 6:33:17 PM EDT
[#2]
Quote HistoryQuoted:
This is as close to well done as a chunk of beef should ever get.: http://i.imgur.com/lbpwy6F.png Oh my, come to papa. 
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Posted: 5/26/2015 6:42:13 PM EDT
[#3]
Quote HistoryQuoted:
1. should be labeled Toxoplasmosis 2. should be labeled Tape worms 3. should be labeled Possible safe to eat. Hmmm. Been eating rare steaks for almost 60 years now, with an occasional Steak Tartare thrown in. When are those bad things supposed to hit? |
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Posted: 5/26/2015 6:51:08 PM EDT
[#4]
Quote HistoryQuoted: And I'm sure your parents are just as disappointed with you today as they were way back then.  Quote HistoryQuoted: Quoted: I've always been a well done kind of guy. As a kid, my parents told me that as I got older, I'd like my meat rarer and rarer. Nope. Fucking well done, and I'm almost 40. And I'm sure your parents are just as disappointed with you today as they were way back then.  |
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Posted: 5/26/2015 6:53:33 PM EDT
[#5]
Quote HistoryQuoted:
I would probably eat the charcoal before I ate the meat  Quote HistoryQuoted:
Quoted:
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If I was to eat that, and that's a big IF, it better be the bottom piece  May as well eat the charcoal it was cooked on. I would probably eat the charcoal before I ate the meat It makes for a good colon cleansing. Can't vouch for the taste, though 
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Posted: 5/26/2015 6:54:27 PM EDT
[#6]
Quote HistoryQuoted:
This is as close to well done as a chunk of beef should ever get.: http://i.imgur.com/lbpwy6F.png And now I'm hungry again... |
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Posted: 5/26/2015 6:56:32 PM EDT
[#7]
Quote HistoryQuoted: And now I'm hungry again... Quote HistoryQuoted: Quoted: This is as close to well done as a chunk of beef should ever get.: http://i.imgur.com/lbpwy6F.png And now I'm hungry again...  |
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Posted: 5/26/2015 6:59:02 PM EDT
[#8]
thank you but I prefer it my way |
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Posted: 5/26/2015 7:00:31 PM EDT
[#9]
Quote HistoryQuoted:
It makes for a good colon cleansing. Can't vouch for the taste, though Quote HistoryQuoted:
Quoted:
Quoted:
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If I was to eat that, and that's a big IF, it better be the bottom piece May as well eat the charcoal it was cooked on. I would probably eat the charcoal before I ate the meat It makes for a good colon cleansing. Can't vouch for the taste, though Nah I'll just stick with the bucket, board, and hose way of cleansing
Oh my gosh that disqusting, I'm only kidding! |
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Posted: 5/26/2015 7:06:52 PM EDT
[#10]
how'd I do
It didn't last long 
NOM NOM NOM
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Posted: 5/26/2015 7:27:50 PM EDT
[#11]
I like just a little red in mine.
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Posted: 5/26/2015 7:28:57 PM EDT
[#12]
Quote HistoryQuoted:
I disagree and I'm not wrong. What you posted is an opinion bud. Not a fact. Just lower than medium is my preference. It's ok. Women gotta eat something. |
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Posted: 5/26/2015 7:30:01 PM EDT
[#13]
Quote HistoryQuoted:
Why the fuck would anyone eat a steak that's had all the steak flavor cooked out of it? My favorite part of the meal is mixing the blood with my potatoes. Quote HistoryQuoted:
Quoted:
Rare to medium rare is the right way. Why the fuck would anyone eat a steak that's had all the steak flavor cooked out of it? My favorite part of the meal is mixing the blood with my potatoes. I'm selfish and will cut up my kids' and wife's steaks, only to pour all the juice on my tater. |
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Posted: 5/26/2015 7:41:07 PM EDT
[#14]
Quote HistoryQuoted:
how'd I do
It didn't last long
<a href="http://s1301.photobucket.com/user/RINO_Hunter1/media/IMG_0921_zpsnwywmjd3.jpg.html" target="_blank">http://i1301.photobucket.com/albums/ag110/RINO_Hunter1/IMG_0921_zpsnwywmjd3.jpg</a> <a href="http://s1301.photobucket.com/user/RINO_Hunter1/media/IMG_0922_zps9eyiscxb.jpg.html" target="_blank">http://i1301.photobucket.com/albums/ag110/RINO_Hunter1/IMG_0922_zps9eyiscxb.jpg</a> <a href="http://s1301.photobucket.com/user/RINO_Hunter1/media/IMG_0925_zpsuqrotkkp.jpg.html" target="_blank">http://i1301.photobucket.com/albums/ag110/RINO_Hunter1/IMG_0925_zpsuqrotkkp.jpg</a> NOM NOM NOM While not a true dinner, the meat looks pretty good. |
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Posted: 5/26/2015 7:57:18 PM EDT
[#15]
Quote HistoryQuoted:
Rare to medium rare is the right way. Yeah, BUTT His "rare" is my "med rare" |
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Posted: 5/26/2015 8:29:27 PM EDT
[#16]
I like mine medium rare but I will eat any of them without caring much. God knows I've burnt enough meat on the grill because it is too cold to babysit in the winter.
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Posted: 5/26/2015 9:20:39 PM EDT
[#17]
Quote HistoryQuoted:
I disagree and I'm not wrong. What you posted is an opinion bud. Not a fact. Just lower than medium is my preference. Are you aware that there are people in this world that have a severe medical condition which causes them to be that way? ................ |
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Posted: 5/26/2015 9:21:46 PM EDT
[#18]
Quote HistoryQuoted:
Oh my, come to papa. Quote HistoryQuoted:
Quoted:
This is as close to well done as a chunk of beef should ever get.: http://i.imgur.com/lbpwy6F.png Oh my, come to papa. That is a beautifully cooked piece of beaf. Truly. |
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Posted: 5/26/2015 9:25:15 PM EDT
[#19]
If you had put a bandaid on that first steak, you could have saved that cow's life.
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Posted: 5/26/2015 9:38:11 PM EDT
[#20]
Quote HistoryQuoted:
If you had put a bandaid on that first steak, you could have saved that cow's life. Or maybe if it had sunscreen on before it went in the grill, it wouldn't have died altogether. But see? It was cooked correctly. |
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Posted: 5/26/2015 10:14:13 PM EDT
[#21]
Quote HistoryQuoted:
1. should be labeled Toxoplasmosis 2. should be labeled Tape worms 3. should be labeled Possible safe to eat. I'm 48 and have eaten rare or mid rare steak since I started eating solid food, never got parasites yet, |
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Posted: 5/26/2015 11:08:20 PM EDT
[#22]
Quote HistoryQuoted:
Yeah, BUTT His "rare" is my "med rare" Quote HistoryQuoted:
Quoted:
Rare to medium rare is the right way. Yeah, BUTT His "rare" is my "med rare" That's why I brought the picture here! People say they like med rare, but with no pink...  No pink is burned as frick and the meat is now ruined! Med rare is still acceptable.
Cooking until there is no pink is what we call.. 
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Posted: 5/26/2015 11:12:30 PM EDT
[#23]
I like mine ruined.
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Posted: 5/26/2015 11:20:06 PM EDT
[#24]
If you like your beef well done, you don't like beef. |
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Posted: 5/27/2015 9:39:57 AM EDT
[#25]
Quote HistoryQuoted:
I like mine fucking ruined. Fixed. |
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Posted: 5/27/2015 11:41:05 AM EDT
[#26]
Step 1: Bake cast iron skillet in oven for 10 minutes @ 500 degrees
Step 2: Rub a small amount of olive oil on ribeye, lightly dust with salt and pepper/peppercorns Step 3: Start stove burner on high Step 4: Bring skillet to stovetop, lay steak on skillet for 1-1.5 minutes per side Step 5: Return skillet with steak to oven, flip steak after 2-2.5 minutes per side Step 6: Take steak out, let it rest for 2-3 minutes. Step 7: Enjoy perfectly seared, rare steak. Add 1 minute per step, per side for medium rare. |
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Posted: 5/27/2015 2:00:11 PM EDT
[#27]
Quote HistoryQuoted: Step 1: Bake cast iron skillet in oven for 10 minutes @ 500 degrees Step 2: Rub a small amount of olive oil on ribeye, lightly dust with salt and pepper/peppercorns Step 3: Start stove burner on high Step 4: Bring skillet to stovetop, lay steak on skillet for 1-1.5 minutes per side Step 5: Return skillet with steak to oven, flip steak after 2-2.5 minutes per side Step 6: Take steak out, let it rest for 2-3 minutes. Step 7: Enjoy perfectly seared, rare steak. Add 1 minute per step, per side for medium rare. |
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Posted: 5/27/2015 2:22:15 PM EDT
[#28]
I like my inside medium rare and my outside burnt.
What's so hard about letting other people have food cooked the way they like it? I had an inlaw who refused to cook a steak the way I like it, as far as he was concerned it was either dripping blood or it was ruined. He had everyone around him cowed and they eat it to keep him from going off on a rant and they told me to do the same. Fuck that noise. I took it back to him and told him if he couldn't cook it the way I wanted it cooked he could either get out of the way and let me do it or I'd give it to his dog. He wouldn't even make a hamburger without it dripping blood when you bit into it. |
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Posted: 5/27/2015 2:25:01 PM EDT
[#29]
Quote HistoryQuoted:
I would probably eat the charcoal before I ate the meat Quote HistoryQuoted:
Quoted:
Quoted:
If I was to eat that, and that's a big IF, it better be the bottom piece May as well eat the charcoal it was cooked on. I would probably eat the charcoal before I ate the meat "she don't eat meat, but she sure like the bone..." |
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Posted: 5/27/2015 2:29:51 PM EDT
[#30]
Medium rare has been on the grill too long.
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Posted: 5/27/2015 3:44:44 PM EDT
[#31]
Quote HistoryQuoted:
Are you aware that there are people in this world that have a severe medical condition which causes them to be that way? ................ Quote HistoryQuoted:
Quoted:
I disagree and I'm not wrong. What you posted is an opinion bud. Not a fact. Just lower than medium is my preference. Are you aware that there are people in this world that have a severe medical condition which causes them to be that way? ................ Thank you for not posting that stupid fucking meme. |
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Posted: 5/27/2015 3:47:42 PM EDT
[#32]
Quote HistoryQuoted: Step 5.5: Open all doors and turn on all fans until you're able to see across the kitchen Quote HistoryQuoted: Quoted: Step 1: Bake cast iron skillet in oven for 10 minutes @ 500 degrees Step 2: Rub a small amount of olive oil on ribeye, lightly dust with salt and pepper/peppercorns Step 3: Start stove burner on high Step 4: Bring skillet to stovetop, lay steak on skillet for 1-1.5 minutes per side Step 5: Return skillet with steak to oven, flip steak after 2-2.5 minutes per side Step 6: Take steak out, let it rest for 2-3 minutes. Step 7: Enjoy perfectly seared, rare steak. Add 1 minute per step, per side for medium rare. Yep. The pan-sear method is cool but it is smoky as shit. |
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Posted: 5/27/2015 3:57:08 PM EDT
[#33]
Agreed! IMHO, Depending on the cut, rare to medium rare, no more.
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Posted: 5/27/2015 4:08:46 PM EDT
[#34]
Quote HistoryQuoted:
"she don't eat meat, but she sure like the bone..." Quote HistoryQuoted:
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If I was to eat that, and that's a big IF, it better be the bottom piece May as well eat the charcoal it was cooked on. I would probably eat the charcoal before I ate the meat "she don't eat meat, but she sure like the bone..." 
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Posted: 5/27/2015 4:10:29 PM EDT
[#35]
Quote HistoryQuoted:
Been eating mine a little cooler than the "rare" in that picture or decades and yet to get tape worms or toxoplasmosis. Quote HistoryQuoted:
Quoted:
1. should be labeled Toxoplasmosis 2. should be labeled Tape worms 3. should be labeled Possible safe to eat.
Been eating mine a little cooler than the "rare" in that picture or decades and yet to get tape worms or toxoplasmosis. the savagery that courses through my veins laughs at your microorganisms as it burns them into hate |
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Posted: 5/27/2015 4:29:25 PM EDT
[#36]
Quote HistoryQuoted: I've always been a well done kind of guy. As a kid, my parents told me that as I got older, I'd like my meat rarer and rarer. Nope. Fucking well done, and I'm almost 40. I like mine well done because it holds more A1 that way. |
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Posted: 5/27/2015 4:32:17 PM EDT
[#37]
Quote HistoryQuoted: Step 5.5: Open all doors and turn on all fans until you're able to see across the kitchen Quote HistoryQuoted: Quoted: Step 1: Bake cast iron skillet in oven for 10 minutes @ 500 degrees Step 2: Rub a small amount of olive oil on ribeye, lightly dust with salt and pepper/peppercorns Step 3: Start stove burner on high Step 4: Bring skillet to stovetop, lay steak on skillet for 1-1.5 minutes per side Step 5: Return skillet with steak to oven, flip steak after 2-2.5 minutes per side Step 6: Take steak out, let it rest for 2-3 minutes. Step 7: Enjoy perfectly seared, rare steak. Add 1 minute per step, per side for medium rare. |
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Posted: 5/27/2015 4:35:58 PM EDT
[#38]
Quote HistoryQuoted:
I like mine well done because it holds more A1 that way. Quote HistoryQuoted:
Quoted:
I've always been a well done kind of guy. As a kid, my parents told me that as I got older, I'd like my meat rarer and rarer. Nope. Fucking well done, and I'm almost 40. I like mine well done because it holds more A1 that way. A1 is disrespectful to a proper steak
That's what I always told my wife. Then she stopped using it after eating the steaks I grill 
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Posted: 5/27/2015 4:59:01 PM EDT
[#39]
Quote HistoryQuoted:
you're not wrong if you want it bloody or burned Get both? I like the outside crisp, the inside bloody. |
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Posted: 5/27/2015 5:23:51 PM EDT
[#40]
Quote HistoryQuoted:
Yep. The pan-sear method is cool but it is smoky as shit. Quote HistoryQuoted:
Quoted:
Quoted:
Step 1: Bake cast iron skillet in oven for 10 minutes @ 500 degrees Step 2: Rub a small amount of olive oil on ribeye, lightly dust with salt and pepper/peppercorns Step 3: Start stove burner on high Step 4: Bring skillet to stovetop, lay steak on skillet for 1-1.5 minutes per side Step 5: Return skillet with steak to oven, flip steak after 2-2.5 minutes per side Step 6: Take steak out, let it rest for 2-3 minutes. Step 7: Enjoy perfectly seared, rare steak. Add 1 minute per step, per side for medium rare.
Yep. The pan-sear method is cool but it is smoky as shit. That's why sometimes they build fans over your stove/oven. 
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Posted: 5/27/2015 5:29:45 PM EDT
[#41]
OP is correct.
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Posted: 5/27/2015 5:45:22 PM EDT
[#42]
Quote HistoryQuoted: I like medium-well. It's the best balance between being uber tasty, nice and tender, as well as less likely to give me salmaherpaidsanilla poisoning. |
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Posted: 5/27/2015 5:51:32 PM EDT
[#43]
My preference would be a little darker red than the "rare" in this picture shows. I'm not scared of any diseases.
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Posted: 5/27/2015 6:03:39 PM EDT
[#44]
Oh yeah.. I like it raw too!!!
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Posted: 5/27/2015 6:10:26 PM EDT
[#45]
After being raised in a household where all steaks were cooked well done...
Rare, or don't even bother.
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Posted: 5/27/2015 6:10:55 PM EDT
[#46]
medium rare in the OP's pic is overdone. that's bordering on medium.
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Posted: 5/27/2015 6:10:58 PM EDT
[#47]
Quote HistoryQuoted:
Step 5.5: Open all doors and turn on all fans until you're able to see across the kitchen
Quote HistoryQuoted:
Quoted:
Step 1: Bake cast iron skillet in oven for 10 minutes @ 500 degrees Step 2: Rub a small amount of olive oil on ribeye, lightly dust with salt and pepper/peppercorns Step 3: Start stove burner on high Step 4: Bring skillet to stovetop, lay steak on skillet for 1-1.5 minutes per side Step 5: Return skillet with steak to oven, flip steak after 2-2.5 minutes per side Step 6: Take steak out, let it rest for 2-3 minutes. Step 7: Enjoy perfectly seared, rare steak. Add 1 minute per step, per side for medium rare.
I'd love to try this but don't for the above reason. BGE at about 900 does just fine!
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Posted: 5/27/2015 6:18:13 PM EDT
[#48]
Quote HistoryQuoted:
Extra rare is what men chose. Yeah... men who can't build a fire. |
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Posted: 5/27/2015 6:25:44 PM EDT
[#49]
Quote HistoryQuoted:
Yeah... men who can't build a fire. Quote HistoryQuoted:
Quoted:
Extra rare is what men chose. Yeah... men who can't build a fire. Posts and usernames.....
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Posted: 5/27/2015 6:26:01 PM EDT
[#50]
Quote HistoryQuoted:
Step 1: Bake cast iron skillet in oven for 10 minutes @ 500 degrees Step 2: Rub a small amount of olive oil on ribeye, lightly dust with salt and pepper/peppercorns Step 3: Start stove burner on high Step 4: Bring skillet to stovetop, lay steak on skillet for 1-1.5 minutes per side Step 5: Return skillet with steak to oven, flip steak after 2-2.5 minutes per side Step 6: Take steak out, let it rest for 2-3 minutes. Step 7: Enjoy perfectly seared, rare steak. Add 1 minute per step, per side for medium rare.
6-8 minutes is a long, long time to be on a skillet and come out rare, unless you're using a pretty thick cut. guys are going to try this with normal steaks, and wonder why their beef is coming out medium well after resting. on a grill maybe, since the heat transfer rate is less. but a skillet has a lot more surface contact for conduction, which is a much more efficient heat transfer mechanism than radiation/convection. with pan roasting, i normally sear off one side, then flip and immediately oven it. you must be using much thicker cuts than i am. |
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