Favorite Steak?

[theogt]

If there was a man in my party who he ordered his steak medium well at a good steak restaurant I would apologize to the waiter.

 

[DallasCowpoke]

tips for cooking a great steak. 1-never press on the steak. 2-turn it only once. 3-never cook past medium

Sizzler and Golden Corral cook their steaks over medium. If you want steaks cooked to a "rested" internal temperature greater than 145-155, join your grandparents and the rest of the blue-hairs, for the early-bird special at Sizzler.

That, or stick with the chopped steak at Luby's, ***-hat!

 

[rkell87]

Sizzler and Golden Corral cook their steaks over medium. If you want steaks cooked to a "rested" internal temperature greater than 145-155, join your grandparents and the rest of the blue-hairs, for the early-bird special at Sizzler.

That, or stick with the chopped steak at Luby's, ***-hat!

wow I'm an *** hat for not liking blood, thats nice guy. here's what i want you to do. take your hand. ball it into a fist. shove it up your ***.

btw i don't even know *** a sizzler is, and have never eaten at lubys

 

[Hostile]

I believe that many people who do not like a steak showing any pink cannot stomach the thought of the blood.

If you could create the flavor of a medium or medium rare steak without the blood I think most people would prefer the flavor. It is juicier. It is filled with more flavor. It is more tender.

My wife cannot stomach the blood and she wants a steak well done. Not medium well, well done. I have finished her steak before. It is still good. It is still steak.

It isn't as good. Just my opinion. I don't say this to offend anyone who likes their steak medium well or well done. If you can take a bite and not think about the blood, you would know why those of us who like it the way we do are kind of pompous about it at times.

Good eating to everyone.

 

[rkell87]

I believe that many people who do not like a steak showing any pink cannot stomach the thought of the blood.

If you could create the flavor of a medium or medium rare steak without the blood I think most people would prefer the flavor. It is juicier. It is filled with more flavor. It is more tender.

My wife cannot stomach the blood and she wants a steak well done. Not medium well, well done. I have finished her steak before. It is still good. It is still steak.

It isn't as good. Just my opinion. I don't say this to offend anyone who likes their steak medium well or well done. If you can take a bite and not think about the blood, you would know why those of us who like it the way we do are kind of pompous about it at times.

Good eating to everyone.

i will eat a steak anywhere from medium to well i just prefer it in the middle if it is cooked right. i have sensitive taste buds though and can taste the blood over all of the other flavor which to me isn't pleasant. seeing the blood does nothing to me, just don't like the taste

 

[Yeagermeister]

If there was a man in my party who he ordered his steak medium well at a good steak restaurant I would apologize to the waiter.

I'd apologize to the waiter for you being an *** lol

 

[theogt]

I'd apologize to the waiter for you being an *** lol

Probably reasonable.

 

[DallasCowpoke]

wow I'm an *** hat for not liking blood, thats nice guy. here's what i want you to do. take your hand. ball it into a fist. shove it up your ***.

btw i don't even know *** a sizzler is, and have never eaten at lubys

Just so you know, if you see what you perceive to be "blood" running from your steak, even a rare steak, it's due to two things.

1. It's an inferior grade of meat.
2. It's been taken right from the fire/heat source, slapped on a plate, and cut w/o allowing it to rest at least 8-10 minutes.

Now, AH, carry on wasting your $$$ paying "steak prices" and turning them into shoe leather.

 

[rkell87]

Just so you know, if you see what you perceive to be "blood" running from your steak, even a rare steak, it's due to two things.

1. It's an inferior grade of meat.
2. It's been taken right from the fire/heat source, slapped on a plate, and cut w/o allowing it to rest at least 8-10 minutes.

Now, AH, carry on wasting your $$$ paying "steak prices" and turning them into shoe leather.

ok ill do that and enjoy it. the next bite of steak i take ill be thinking of you.

once again if med-well=shoe leather the steak is cooked wrong

 

[SaltwaterServr]

Like the Beef Bouillon it's only a light Marinade, not a sauce. Just an accent to compliment the Steak. The real key is the Marbling. Ofcourse the correct Charcoals at the right high heat bring the flavor....Kingsford ofcourse.

So close, but yet so far away. Lump mesquite charcoal is my preference but any real lump charcoal is best. The saw dust powered prepacked stuff just doesn't carry the same heat and flavor as whole wood charcoal.

Thing is though, if you're used to running with Kingsford then you're used to running with Kingsford. You've got the heat and burn times probably down pretty well so switching to something else will give you a different result without some trial and error involved.

That said, once you give the real hardwood charcoal a shot its hard to go back to the sawdust stuff.

 

[Meat-O-Rama]

So close, but yet so far away. Lump mesquite charcoal is my preference but any real lump charcoal is best. The saw dust powered prepacked stuff just doesn't carry the same heat and flavor as whole wood charcoal.

Thing is though, if you're used to running with Kingsford then you're used to running with Kingsford. You've got the heat and burn times probably down pretty well so switching to something else will give you a different result without some trial and error involved.

That said, once you give the real hardwood charcoal a shot its hard to go back to the sawdust stuff.

Listen to this man. He knows....

 

[vta]

The rib eye I'm letting rest at this very moment.
Some sauteed fungus on top, grilled shrimp and corn.

 

[Kevinicus]

I believe that many people who do not like a steak showing any pink cannot stomach the thought of the blood.

If you could create the flavor of a medium or medium rare steak without the blood I think most people would prefer the flavor. It is juicier. It is filled with more flavor. It is more tender.

My wife cannot stomach the blood and she wants a steak well done. Not medium well, well done. I have finished her steak before. It is still good. It is still steak.

It isn't as good. Just my opinion. I don't say this to offend anyone who likes their steak medium well or well done. If you can take a bite and not think about the blood, you would know why those of us who like it the way we do are kind of pompous about it at times.

Good eating to everyone.

I think it would be more the texture myself. The pink and even some blood are perfectly fine, and that's what I'd prefer, but can't seem to get it very often (there is one place that does pretty good and I have to get at least a 20 oz. when I go there). My problem is when it's a reddish purple, not pink, and just isn't cooked enough. It's too rubbery, and it just like eating a slab of fat.

 

[MaverickPS]

Ribeyes that I grilled last night

 

[Meat-O-Rama]

Ribeyes that I grilled last night

I'd hit it...

 

[PBJTime]

I'd hit it...

:laugh1: :laugh2:

 

[SaltwaterServr]

Ribeyes that I grilled last night

http://i949.***BLOCKED***/albums/ad336/SaltwaterServr/orsonclapping.gif

 

[PBJTime]

Try this technique of cooking your next really thick slab of meat. You won't be sorry!

[youtube]hhDTcHFLP7Y&feature=player_embedded#![/youtube]​

I have to extend a very sincere thanks to you for suggesting this. A skeptical friend and I just tried this today and it was outstanding! I don't normally like to put anything on my steaks, but the hellfire sauce was awesome on it. I did a few things slightly different. I roasted the jalepenos before I sliced them and added some salt and lime juice to the sauce. Perfect! You just have to make sure you get all the little pieces of burnt coal off of the meat...lol. I think I bit into a small piece of charred wood.

We couldn't believe that this didn't torch our steaks. Afterwards, I was thinking it would have been smart to experiment with a cheaper cut of meat, but it all worked out great anyways!

I highly recommend this to any steak lover!:starspin

 

[notherbob]

When you guys are ready to move up to real flavor lose the pre-formed bricquets that are held together with creosote or whatever and build a fire using oak and pecan wood in your cooker. Start the fire with twigs and wood slivers instead of petroleum-based lighter fluid.

Needless to say, this doesn't work well in gas grills but the best tasting steaks come from real wood fires not gas grills.

Have a few beers or martinis or whatever turns you on and enjoy the fire and let it burn itself down to the coals and cook your meat over the real wood coals and you will never again want to go back to bricquets. Don't be in any big hurry, good flavor takes a little more time over a little lower heat.

The only flavoring I use is to generously coat the steaks in whatever kind of garlic I am in the mood for - there are many kinds and they all taste different and they all bring out the best flavors of the meat as well as kill any bacteria that may be on the meat - what's not to like?

I live on a ranch and we have all the mesquite wood we want but we prefer the taste of oak and pecan wood as the mesquite has a petroleum-like smell as it burns and it burns fast and hot whereas the oak and pecan burn slower and impart a more woody flavor in the meat than the petroleum-like flavor the mesquite leaves. Most people confuse that with the flavor of charcoal bricquets which impart a similar taste and consider it to be a good taste but when you remove the petroleum element and get a woodsmoke flavor, the difference is amazing.

The other main thing is we raise our own grass-fed, grass-finished beef and that is far healthier to eat than feedlot grain-fed cows that are laced with antibiotics because of the intensely unhealthy crowded conditions. We don't have any need to use antibiotics and we don't use endocrine-disrupting pesticides on our cattle, either. Grass-fattened cattle have high levels of friendly HDL cholesterol producing Omega-3 fatty acids and are actually healthy to eat compared to the high levels of LDL cholesterol-producing Omega-6's in feedlot cattle that are unhealthy to eat.

People owe it to themselves to look into grass-fed versus feedlot beef.

Happy grilling and happier eating to you all!

 

[vta]

When you guys are ready to move up to real flavor lose the pre-formed bricquets that are held together with creosote or whatever and build a fire using oak and pecan wood in your cooker. Start the fire with twigs and wood slivers instead of petroleum-based lighter fluid.

Needless to say, this doesn't work well in gas grills but the best tasting steaks come from real wood fires not gas grills.

Have a few beers or martinis or whatever turns you on and enjoy the fire and let it burn itself down to the coals and cook your meat over the real wood coals and you will never again want to go back to bricquets.

The only flavoring I use is to generously coat the steaks in whatever kind of garlic I am in the mood for - there are many kinds and they all taste different and they all bring out the best flavors of the meat as well as kill any bacteria that may be on the meat - what's not to like?

I live on a ranch and we have all the mesquite wood we want but we prefer the taste of oak and pecan wood as the mesquite has a petroleum-like smell as it burns and it burns fast and hot whereas the oak and pecan burn slower and impart a more woody flavor in the meat than the petroleum-like flavor the mesquite leaves.

The other main thing is we raise our own grass-fed, grass-finished beef and that is far healthier to eat than feedlot grain-fed cows that are laced with antibiotics because of the intensely unhealthy crowded conditions. We don't have any need to use antibiotics and we don't use endocrine-disrupting pesticides on our cattle, either. Grass-fattened cattle have high levels of friendly HDL cholesterol producing Omega-3 fatty acids and are actually healthy to eat compared to the high levels of LDL cholesterol-producing Omega-6's in feedlot cattle that are unhealthy to eat.

People owe it to themselves to look into grass-fed versus feedlot beef.

Happy grilling and happier eating to you all!

When can I come over?