User Panel
Posted: 2/26/2006 11:29:13 AM EDT
my wife looks at me in discust as i eat it... but dam is it tasty...
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Chop off its horns, wipe its ass and serve it up. Rare steaks, mmmmmmm.
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That's a little tooo rare for me. I like 'em a little crispity on the outside and nice and pink, not too bloody inside. |
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No thanks. I did that all day yesterday. De-horned 5 cattle. Rare steak is the only way to go! Ummmm.... |
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Don't forget to wave a candle at it. |
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We de-horned plenty of Holstiens when we milked cows a long time ago. Not a job I relished. |
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Y'all are killing me with the whole "i love the blood gushing out when i bite into it..." type of steaks.
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I tried out my new Weber mini-charcoal grill yesterday - it is a portable that will tide me over until I can cough up the $700 for the big stainless gas one I have my eye on.
Normally it is supposed to take 4 minutes per side for medium rare, but it took 8 minutes per side until I got 145 degrees internal temp. Still, it was awesome - bacon-wrapped filet mignon from a local meat market, seasoned with Kosher salt, fresh ground pepper, and McCormicks Montreal Steak seasoning. Potato with butter, salt and pepper, sour cream, bacon bits, and a spring mix salad, plus sauteed mushrooms (shitake, portabello, white, and bella) in garlic and butter, with yellow onions - WOW! |
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I *will* kill you. |
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How high is the temp on that? Maybe have to get one of those. I can only get around 750º out of my Big Green Egg. 1 1/2 to 3 min. per side is the recommended time on it. |
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I did the rare New York strip certified angus thing yesterday, sure was good.
Danny |
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Sorry |
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got one at BJ's and ask for it cooked as little as possible.
it came out seared on the outside and a cool red center. YUM! |
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I'm sorry, I didnt mean it. Tonight, I had a "mcrib patty". Our steaks here, are like hydrated beef jerky. |
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Me too, Unless he invites us over for some good eats! |
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I'd have to take a raincheck. |
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Hand in your man card. Every good grill master knows you ONLY FLIP ONCE!!! It allows the juices to pool up on the top and hold the great flavor. |
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+1, flip once only...you are not cooking a hamburger! |
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That sounds so good I might break into the freezer and pull out a couple steaks...
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Fixed it for ya. |
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Fucking Vampires.
Well done for me, thanks. You can take my man card if you like, but I'm not into eating something I dont like to please someone else. |
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When I order I say, "Bring it out, I'll carve off what I want and ride the rest home."
If you need to cook the hell out of it to make it edible, I don't want it. |
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Shit. If I want Charcoal or Shoe leather, I can buy those without the hassle of cooking them. Lop its' horns off, wipe its' ass, wave it over a flame for about a minute and serve it up. I actually had a waitress at Shula's tell me that she'd seen cows hurt worse than my steak recover. SG |
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A good vet should be able to bring my steak back to life.
If I stick my fork in it, it better twitch. |
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+1. Overflipper! |
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I tired it. I was raised on med/med-well steaks. So one day I thought I would try it, so I got a good steak and cooked it very rare. I ate it. It was good. But I like med/med-well better. It has more flavor from the fire. I even got a felet minion(sp) on time that was still cold and bleeding in the middle. I ate it. I liked it. But I am sure I would have liked it more if cooked more. IMHO To each his own. |
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I've been using liberal amounts of Lea & Perrins Worseshitshireshauce.
And a sprinkling of mccormick montreal steak seasoning. Let that sit in the fridge a few (3-5) hours... Then I heat up cast iron, coated lightly with olive oil... real hot so it sears the meat, Toss in the steak for 3 minutes per side. Only caveat here is steak thickness... I want it bloody/juicy, but not RAW. I've been practicing this method alot lately. Theres definitely a couple (1-3) minutes of working room per side, depending on thickness, that still results in good steak... I'm still seeking that perfect balance. The downside... is I miss the burnt, crispy fat. Regardless, the steak is friggin' amazing cooked this way. I'm not someone who usually likes any sauce or seasonings, I like stuff plain or a little pepper, but now... I guess I'm converted. My ol' lady can't cook a steak worth half a shit... talk about shoe leather! I've allowed years worth of steaks to go to waste, but now I even have my own spatula. |
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Friends don't let friends turn a steak more than once. 1.5-3 mins per side, depending on thickness and heat (high heat=better) |
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Communist Real men like their steak rare! |
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rare here
and I let them sit on the counter covered with saran wrap (keep the flies from puking on it) for 2 - 3 hours before i cook them. You dont take an almost ice cold steak out of the fridge and throw it on the grill... DAMN, room temperature and a few minutes on each side. purfeeect |
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Why even cook the #$@!%^ thing!!! Eat the thing raw....
Med - Med Well here........ |
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That advice just might help me out! Thanks |
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Or run it through a warm room. But I like em medium myself. TXL |
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Black on the outside and pink on the inside -- just like my former booty-call friend. |
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Im really hungry. All i have in the fridge is chuck for stroganoff tonight
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I put mine on a plate, season it, and glance at the grill in the back yard. TRG PS. I do the same with martinis, pour the vodka and gin, then glance at the vermouth. |
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Actually hamburgers should be cooked more. The bacteria only lives on the outer surface of a cut of meat. When you grind it up, the bacteria is mixed into the entire hambuger. Since the bacteria on a steak is only on the outside its' OK to eat it rare. I like to cook my steak so it still MOOs when I cut into it. And only flip it ONCE on the grill. |
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