Warning

 

Close

Confirm Action

Are you sure you wish to do this?

Confirm Cancel
Member Login
Posted: 6/23/2002 4:35:06 PM EDT
[img]http://home.wi.rr.com/antigov/supper.jpg[/img]
Link Posted: 6/23/2002 4:36:44 PM EDT
So, who burned your steak?
Link Posted: 6/23/2002 4:49:31 PM EDT
Mine's similar. NY strip marinated in Italian dressing for about 4 hours, then doused with "Montreal" steak seasoning. Seared over charcoal for about 12 minutes. The broccoli was in the steamer while I was eating the steak. [img]junior.apk.net/~scotts/steak.JPG[/img]
Link Posted: 6/23/2002 4:53:31 PM EDT
Mine was new york strip soaked in red wine/olive oil mix over night, then covered with cracked pepper corns, garlic, and salt then grilled. Eaten with mushrooms and onions sauteed in a little butter and some wine.
Link Posted: 6/23/2002 5:04:08 PM EDT
Your 'shrooms looked good. Maybe next time. [:P]
Link Posted: 6/23/2002 5:07:45 PM EDT
You guys are really bored......or I'm jealous because I had a hot dog for dinner!
Link Posted: 6/23/2002 5:10:00 PM EDT
Got a neighbor from Kentucky who has a recipe for steak sauce made from pickled black walnuts. Only thing I'll put on good beef. The sauce is GREAT. Has Kentucky Bourbon and some other goodies in it. When you can find them pickled black walnuts are about $10 for a pint jar. So we pick and pickle our own. Got a batch in brine right now. Have to make enough to keep both of us for a year at a time. YUMMM!!...
Link Posted: 6/23/2002 5:14:33 PM EDT
What do pickled black walnuts taste like? Sounds interesting. I don't really like any sauces on my steak. Mushrooms and onions are the condiments of choice for me.
Link Posted: 6/23/2002 5:21:16 PM EDT
Originally Posted By anti-gov-tinfoil-man: Mine was new york strip soaked in red wine/olive oil mix over night, then covered with cracked pepper corns, garlic, and salt then grilled. Eaten with mushrooms and onions sauteed in a little butter and some wine.
View Quote
VERY low heat, yes? I'm impressed with how uniform the coloring is (unless the digital camera did that) but think you cooked it a tad too long--I prefer a little closer to rare myself [:D]
Link Posted: 6/23/2002 5:25:14 PM EDT
[Last Edit: 6/23/2002 5:27:12 PM EDT by anti-gov-tinfoil-man]
Originally Posted By Zak:
Originally Posted By anti-gov-tinfoil-man: Mine was new york strip soaked in red wine/olive oil mix over night, then covered with cracked pepper corns, garlic, and salt then grilled. Eaten with mushrooms and onions sauteed in a little butter and some wine.
View Quote
VERY low heat, yes? I'm impressed with how uniform the coloring is (unless the digital camera did that) but think you cooked it a tad too long--I prefer a little closer to rare myself [:D]
View Quote
Yep real low heat, i like them with about 1/8" of almost charred well done on the outside with dark pink, but grainy not raw, insides. When I cook in a frying pan I use a cast iron skillet with some oil in it. Heat it up until the oil is smoking then put a pat of butter in the oil. Let the water boil out of the butter, then plop the steak in it and char on that side for a minute and a half or so. Do the same thing to the other side, then take the steak and put it on a rack in the over ant 375 or so for about 8 minutes. This will give you a similar finish to grilling it slow. mmmm, i wish I had another one.
Link Posted: 6/23/2002 5:40:41 PM EDT
I have never eaten a steak cooked anywhere other than a BBQ.....Hmmmmmm maybe next Feb I will try your method.
Link Posted: 6/23/2002 7:48:48 PM EDT
Originally Posted By anti-gov-tinfoil-man: What do pickled black walnuts taste like? Sounds interesting. I don't really like any sauces on my steak. Mushrooms and onions are the condiments of choice for me.
View Quote
Black walnuts have an unusual fragrance that carries over into their taste. The steak sauce is like a chutney. Little more flavor and sweetness from the Bourbon. The only source of commercial pickeled black walnuts I know is an English company called "Opies" out of London.
Link Posted: 6/23/2002 7:52:42 PM EDT
Why would anyone want to ruin a perfectly good steak by putting stuff on it?
Link Posted: 6/23/2002 7:55:46 PM EDT
Originally Posted By SWS: Mine's similar. NY strip marinated in Italian dressing for about 4 hours, then doused with "Montreal" steak seasoning. Seared over charcoal for about 12 minutes. The broccoli was in the steamer while I was eating the steak. [img]junior.apk.net/~scotts/steak.JPG[/img]
View Quote
Hey! Ya gonna eat yer fat? [:D] AB
Link Posted: 6/23/2002 7:59:04 PM EDT
Where is the 'hardware?'
Link Posted: 6/23/2002 7:59:55 PM EDT
Originally Posted By BenDover: Why would anyone want to ruin a perfectly good steak by putting stuff on it?
View Quote
That's really my attitude too. If the beef's good then medium rare is all it takes. There are some times a different taste is called for tho'. And if i don't trust the cut of meat I'll do something like a marinade or a sauce. Like I said our steak sauce is all I'll put on beef...didn't say it went on all my beef.
Link Posted: 6/23/2002 8:07:47 PM EDT
Originally Posted By Green_Furniture: Where is the 'hardware?'
View Quote
Oh forgot, hows this? [img]http://home.wi.rr.com/antigov/hardware.jpg[/img]
Link Posted: 6/23/2002 8:10:08 PM EDT
I love that monochromatic look of the plate of someone who's gonna die of heart disease. Maybe the veggies were in a salad bowl? Maybe not.
Link Posted: 6/23/2002 8:13:40 PM EDT
Hey... at least he cut that big glob of fat off. That ought to buy back about 10 minutes at the end.
Link Posted: 6/23/2002 8:14:33 PM EDT
Originally Posted By IMHO: I love that monochromatic look of the plate of someone who's gonna die of heart disease. Maybe the veggies were in a salad bowl? Maybe not.
View Quote
It's not the steak that will get you, it's sugar and no excercize.
Link Posted: 6/23/2002 8:25:28 PM EDT
yummm...i skiped dinner hummmi see frozen pizza
Link Posted: 6/23/2002 8:27:06 PM EDT
Originally Posted By anti-gov-tinfoil-man: [img]http://home.wi.rr.com/antigov/supper.jpg[/img]
View Quote
look at the left of the plate. you can see a camel reflection! below the fork
Link Posted: 6/23/2002 8:30:15 PM EDT
Originally Posted By Citabria7GCBC:look at the left of the plate. you can see a camel reflection! below the fork
View Quote
It's a conspiracy. Government sponserd middle eastern terrorists are attempting to infiltrate my computer room.
Link Posted: 6/23/2002 8:33:07 PM EDT
Link Posted: 6/23/2002 8:36:29 PM EDT
Link Posted: 6/23/2002 8:46:30 PM EDT
i just started my pizza....so what just cuz its 20 till midnight doesnt mean its a midnight snack!
Top Top