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Posted: 10/6/2007 5:52:28 PM EST






28oz each

Salt, Pepper and a little garlic powder (raw garlic will burn if you cook the steak correctly)

Medium rare

Sides are Red mashed potatoes with cream and butter and fresh sweet corn.
Link Posted: 10/6/2007 5:54:50 PM EST
[Last Edit: 10/6/2007 5:55:02 PM EST by TrijiCog]
Meat is murder!!!!

Looks great,you are missing a few things..but that looks like a perfect meal.I'm sure someone else will be along to correct you.
Link Posted: 10/6/2007 5:55:11 PM EST
Link Posted: 10/6/2007 5:58:11 PM EST
Nicely done. 10.
Link Posted: 10/6/2007 5:59:17 PM EST
10/10
Link Posted: 10/6/2007 6:00:13 PM EST
Very nice, though I must question the validity of medium rare. That looks like its a little more "done".

Throw in a nice beverage and a tool or two used to eat, and you'll have a solid 9.
Link Posted: 10/6/2007 6:00:54 PM EST
I just threw up a little....in my pants!
Link Posted: 10/6/2007 6:02:01 PM EST
too much starch
Link Posted: 10/6/2007 6:03:44 PM EST
Link Posted: 10/6/2007 6:06:39 PM EST

Originally Posted By BrandonB:
Very nice, though I must question the validity of medium rare. That looks like its a little more "done".

Throw in a nice beverage and a tool or two used to eat, and you'll have a solid 9.


You may question all you like however my grill gets to about 800° so the exterior gets good and charred. Note that is not Chicago or Pittsburgh crunchy, but it is crisp...
Link Posted: 10/6/2007 6:07:16 PM EST
You hit the 2 major food groups: meat & potatoes.

10!
Link Posted: 10/6/2007 6:26:10 PM EST
Nice. I like it better that that "other" steak thread.
Link Posted: 10/6/2007 6:29:12 PM EST

Originally Posted By Black_Talon:
Nice. I like it better that that "other" steak thread.


Just doing my part to stop the spread of misinformation
Link Posted: 10/6/2007 6:31:42 PM EST
you got to try the salt method, in the other thread
Link Posted: 10/6/2007 6:32:25 PM EST
Nicely done.

I've gotten a little leery about clicking steak threads lately with all the heathens and their cast iron bullshit.
Link Posted: 10/6/2007 6:32:37 PM EST
10, nice and simple. Looks tasty.
Link Posted: 10/6/2007 6:34:46 PM EST
7

You like eating with your hands??

no beverage
Link Posted: 10/6/2007 6:36:37 PM EST

Originally Posted By triburst1:
Nicely done.

I've gotten a little leery about clicking steak threads lately with all the heathens and their cast iron bullshit.


Well I am trying to swing the pendulum back the right way...
Link Posted: 10/6/2007 6:47:00 PM EST
food looks great, but i cant give you a 10 without a beverage.

btw eat it with your hands, forks and napkins arent required for dinner pics.


Link Posted: 10/6/2007 6:48:52 PM EST

Originally Posted By theFatAirsoftKid47:
food looks great, but i cant give you a 10 without a beverage.

btw eat it with your hands, forks and napkins arent required for dinner pics.




I wasn't really trying for a dinner pic, more of a Steak 101
Link Posted: 10/6/2007 6:50:38 PM EST
you definetly got a WIN then.
Link Posted: 10/6/2007 6:56:57 PM EST
I had steak on the grill tonight. I didn't really cook it very much (beyond 1/16" in it was totally raw), but it wasn't bad.

What's the cast-iron method? I've got a few more steaks in the fridge.
Link Posted: 10/6/2007 8:41:39 PM EST

Originally Posted By Sniper_Wolfe:
I had steak on the grill tonight. I didn't really cook it very much (beyond 1/16" in it was totally raw), but it wasn't bad.

What's the cast-iron method? I've got a few more steaks in the fridge.



Its a bunch of baloney. The above is the proper way.
Link Posted: 10/7/2007 10:29:50 AM EST

Originally Posted By bala_shark:

Originally Posted By Sniper_Wolfe:
I had steak on the grill tonight. I didn't really cook it very much (beyond 1/16" in it was totally raw), but it wasn't bad.

What's the cast-iron method? I've got a few more steaks in the fridge.



Its a bunch of baloney. The above is the proper way.


I wouldn't go that far as it is the only way to prepare a steak inside your home. Basically it's the winter steak method if you live in cold environment.


Originally Posted By Alton Bown:

Pan Seared Rib Eye

1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
Link Posted: 10/7/2007 10:30:18 AM EST
Fuggin A man

Solid 10!
Link Posted: 10/7/2007 10:31:20 AM EST
[Last Edit: 10/7/2007 10:31:44 AM EST by Jrock82]
-1 no beverage
-1 no utensils
-1 no knapkin

7/10 Really good looking steak

ETA: Page 2 belongs to a n00b
Link Posted: 10/7/2007 10:32:17 AM EST
The cast iron method works. It makes a lot of smoke, but the end result tastes good.
Link Posted: 10/7/2007 10:32:35 AM EST
9 out of 10.

No beverage.


But damn dude taht looks freaking awesome.
Link Posted: 10/7/2007 10:33:02 AM EST
Needs a knife and some acohol. 8/10

The meat looks fucking great, though.
Link Posted: 10/7/2007 10:41:04 AM EST
Looks awesome!
Link Posted: 10/7/2007 11:04:25 AM EST

Originally Posted By TheCanuck:
Needs a knife and some acohol. 8/10

The meat looks fucking great, though.


Remember that this is not a dinner pic per se but more of a tutorial response to this thread...
Link Posted: 10/7/2007 8:37:48 PM EST


Darn, I'm hungry.... And it's 8:30 AM
Link Posted: 10/8/2007 2:25:04 AM EST
niner
Link Posted: 10/8/2007 2:26:10 AM EST
Nice and simple. Good eating, good rifle ! 10 out of 10.
Link Posted: 10/8/2007 2:51:07 AM EST
Excellent looking steak however.

I fail to grasp this medium rare concept, however. Is that where too much of the inside of the steak is cooked?
Link Posted: 10/8/2007 2:59:00 AM EST
Damn fine looking meal. 10.
Link Posted: 10/8/2007 3:03:14 AM EST
Those are some quality looking steaks.
Link Posted: 10/8/2007 9:55:26 AM EST
I do the skillet to oven only when cooking filets (easy to make a sauce). Everything else goes to the grill.
Link Posted: 10/8/2007 10:07:59 AM EST
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMOOOOOOOOOOO
­



That looks yummers.

I give extra points for the old school charcoal approach.
Link Posted: 10/8/2007 10:08:27 AM EST
[Last Edit: 10/8/2007 10:09:16 AM EST by thor_ducati]
ETDDP
Link Posted: 10/8/2007 10:11:11 AM EST
I cooked some VERY nice pork steak Sunday. Perfectly done, very lightly charred, just done on the inside and juicy as hell.

I would post some pictures, but would need an endoscope to take them...

Link Posted: 10/8/2007 12:23:24 PM EST
OH HELL YEAH! a perfect 10.
Link Posted: 10/8/2007 12:24:17 PM EST
Failed attempt to get in before it turns into a religious discussion.
Link Posted: 10/8/2007 12:41:40 PM EST
I just wanna say I hate you for posting such delicious looking pix and making me run out to the meat market...



Link Posted: 10/8/2007 12:43:19 PM EST
No napkin = Fail, even though it looks really tasty.
Link Posted: 10/8/2007 2:37:02 PM EST

Originally Posted By thor_ducati:
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMOOOOOOOOOOO­

photos1.flickr.com/21458_b0514e8eae_m.jpg


That looks yummers.

I give extra points for the old school charcoal approach.


Natural lump charcoal is the only way to get enough heat to properly grill a steak. It's also ready quicker, gives better flavor, and makes for easier clean up. I have no idea why people use briquettes.
Link Posted: 10/8/2007 2:42:36 PM EST

Originally Posted By triburst1:

Originally Posted By thor_ducati:
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMOOOOOOOOOOO­

photos1.flickr.com/21458_b0514e8eae_m.jpg


That looks yummers.

I give extra points for the old school charcoal approach.


Natural lump charcoal is the only way to get enough heat to properly grill a steak. It's also ready quicker, gives better flavor, and makes for easier clean up. I have no idea why people use briquettes.


Where does one get natural lump charcoal?
Link Posted: 10/8/2007 2:51:40 PM EST
How do you keep your grill so clean? Is that a new one?
Link Posted: 10/8/2007 2:54:24 PM EST
Dam looks good.
Link Posted: 10/8/2007 2:56:20 PM EST
Jesus Christ man!! Im starving now!
Link Posted: 10/8/2007 4:22:10 PM EST
Fuck the napkin. . . that's what sleeves are for!

TEN
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