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Posted: 2/26/2006 11:29:45 AM EDT
[#1]
disgust.
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Posted: 2/26/2006 11:31:33 AM EDT
[#2]
I'd give mine 5min on each side for the medium done.
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Posted: 2/26/2006 11:32:00 AM EDT
[#3]
Chop off its horns, wipe its ass and serve it up. Rare steaks, mmmmmmm.
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Posted: 2/26/2006 11:32:15 AM EDT
[#4]
THIS THREAD IS WORTHLESS WITHOUT PICS
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Posted: 2/26/2006 11:33:27 AM EDT
[#5]
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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Posted: 2/26/2006 11:33:30 AM EDT
[#6]
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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Posted: 2/26/2006 11:35:33 AM EDT
[#7]
1.5 minutes each side, flipped five times max.
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Posted: 2/26/2006 11:38:48 AM EDT
[#8]
Don't forget to wave a candle at it. |
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Posted: 2/26/2006 11:40:06 AM EDT
[#9]
We de-horned plenty of Holstiens when we milked cows a long time ago. Not a job I relished. 
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Posted: 2/26/2006 11:42:58 AM EDT
[#10]
+ 1000 
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Posted: 2/26/2006 11:43:35 AM EDT
[#11]
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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Posted: 2/26/2006 11:45:30 AM EDT
[#12]
You like it to moo when you stab it, don't you?
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Posted: 2/26/2006 11:48:22 AM EDT
[#13]
Gross But on my grill that would be well done.  Infra-Red grills kick ass. SBG |
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Posted: 2/26/2006 11:51:28 AM EDT
[#14]
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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Posted: 2/26/2006 11:55:33 AM EDT
[#15]
I *will* kill you. 
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Posted: 2/26/2006 11:59:22 AM EDT
[#16]
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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Posted: 2/26/2006 11:59:53 AM EDT
[#17]
I did the rare New York strip certified angus thing yesterday, sure was good.
Danny 
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Posted: 2/26/2006 12:03:30 PM EDT
[#18]
Sorry
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Posted: 2/26/2006 12:03:35 PM EDT
[#19]
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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Posted: 2/26/2006 12:06:31 PM EDT
[#20]
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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Posted: 2/26/2006 12:06:52 PM EDT
[#21]
Me too, Unless he invites us over for some good eats! |
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Posted: 2/26/2006 12:16:03 PM EDT
[#22]
I'd have to take a raincheck. 
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Posted: 2/26/2006 12:28:49 PM EDT
[#23]
 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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Posted: 2/26/2006 12:40:54 PM EDT
[#24]
+1, flip once only...you are not cooking a hamburger! |
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Posted: 2/26/2006 12:44:49 PM EDT
[#25]
That sounds so good I might break into the freezer and pull out a couple steaks...
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Posted: 2/26/2006 12:59:11 PM EDT
[#26]
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Posted: 2/26/2006 1:06:07 PM EDT
[#27]
If a steak is cooked beyond medium rare, it's garbage.
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Posted: 2/26/2006 1:10:32 PM EDT
[#28]
Fixed it for ya. 
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Posted: 2/27/2006 8:18:30 AM EDT
[#29]
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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Posted: 2/27/2006 8:25:09 AM EDT
[#30]
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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Posted: 2/27/2006 8:28:31 AM EDT
[#31]
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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Posted: 2/27/2006 8:37:40 AM EDT
[#32]
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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Posted: 2/27/2006 8:40:51 AM EDT
[#33]
+1. Overflipper! 
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Posted: 2/27/2006 8:42:26 AM EDT
[#34]
I like my steaks a little rarer than medium.
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Posted: 2/27/2006 8:44:32 AM EDT
[#35]
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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Posted: 2/27/2006 9:00:08 AM EDT
[#36]
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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Posted: 2/27/2006 9:03:28 AM EDT
[#37]
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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Posted: 2/27/2006 9:03:35 AM EDT
[#38]
Communist Real men like their steak rare! |
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Posted: 2/27/2006 9:04:39 AM EDT
[#39]
I prefer mine med-rare to medium. But I have just recently realized how much of a difference it makes to get steaks that are THICK. 2 inches is about right. It's almost a roast at that point.
If you're cooking for two, I say it's better to cook one big steak and split it after cooking than it is to cook two smaller steaks. Oh, and since this thread is worthless without pics, I found these on GIS. 
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Posted: 2/27/2006 9:09:12 AM EDT
[#40]
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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Posted: 2/27/2006 9:12:44 AM EDT
[#41]
Why even cook the #$@!%^ thing!!! Eat the thing raw....
 Med - Med Well here........
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Posted: 2/27/2006 9:12:59 AM EDT
[#42]
That advice just might help me out!  Thanks 
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Posted: 2/27/2006 9:13:51 AM EDT
[#43]
Or run it through a warm room. But I like em medium myself. TXL |
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Posted: 2/27/2006 9:15:38 AM EDT
[#44]
Black on the outside and pink on the inside -- just like my former booty-call friend. |
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Posted: 2/27/2006 9:19:07 AM EDT
[#45]
Thanks guys now I have to go to the store!
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Posted: 2/27/2006 9:19:24 AM EDT
[#46]
Im really hungry. All i have in the fridge is chuck for stroganoff tonight
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Posted: 2/27/2006 9:22:35 AM EDT
[#47]
I like my hamburgers and steaks well done. That kills all the little crawling things inside.
______________________________  |
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Posted: 2/27/2006 9:28:37 AM EDT
[#48]
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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Posted: 2/27/2006 10:03:33 AM EDT
[#49]
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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Posted: 2/27/2006 10:35:22 AM EDT
[#50]
+1 Medium well or well done for me. |
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