Steak Dinner

[Mauro]

^^you still have butter, garlic, rosemary, thyme ...etc

I think direct heat is still the nest way to go for cooking a nice steak.

 

[VKK3450]

Depends on the steak.

Really good dry aged strip / rib eye = Nothing but salt and pepper

Some others I like with marinades, sauces, etc...

K

 

[Petyot]

Originally Posted by DarkNWorn

It was just about a medium rare, which was just about perfect for me.

That is why I underlined "to my taste". I usually take my steak "blue".

But once again, your meal looks excellent!!

 

[Petyot]

Originally Posted by whacked

No surprise there. People standing in line to proclaim their love of undercooked beef is the food equivalent of dick measuring contests.

Ummm ?? I actually like my steak rare and I also have a bigger dick than yours...

 

[Cavalier]

Speaking of rare steaks.... I am often disappointed when I order medium rare and it's over cooked. I decided to order rare plus at Morton's and was served a cold, steak which was essentially blue on the inside.... From then on I order medium rare on the rare side but it always comes out overcooked

 

[Spatlese]

On the topic of doneness, I’ve found my tastes have changed over the years. I used to prefer a nice bloody centre and really charred on the exterior. Now, I’ve leaned towards more even cooking throughout and less char. I still tend to order medium-rare in most cases if I’m eating out.

 

[SField]

Originally Posted by VKK3450

Depends on the steak.

Really good dry aged strip / rib eye = Nothing but salt and pepper

Some others I like with marinades, sauces, etc...

K

A ribe eye is a little better since there's such a high fat content, but the concept of a big steak with nothing still gets me really bored.

 

[Manton]

Originally Posted by edmorel

This thread is causing my anticipation for my new stove to go through the roof. I'm probably going to have steak every night for a month once it is installed.

I thought you never cooked steak on the stove and had contempt for anyone who did?

 

[why]

Originally Posted by indesertum

i dont see how that works. salting meat draws out more water through osmosis than protein. greater solute concentration outside draws more water outside.

and i dont see how all said drawn proteins would be washed off in a rinse. there should still be more proteins on the surface than otherwise would be.

Yeah, and steaks have blood in them too, right?

 

[premo]

How do you clean your skillet?

 

[DNW]

Originally Posted by premo

How do you clean your skillet?

Water, sponge, dry on the stove or with paper towel.

 

[VKK3450]

Originally Posted by SField

A ribe eye is a little better since there's such a high fat content, but the concept of a big steak with nothing still gets me really bored.

I also like a nicely crusted strip with a pat of butter on top and only salt and pepper.

But thats when I buy a 28+ day dry aged steak from the local butcher. The beefy flavour is condensed to the point I dont need much else.

What kind of stuff do you like with other steaks?

K

 

[rnoldh]

Bastard!

You are like one of those TV ads for dining.

It looks so good that you can't resist.

I'm not about to cook it ( though I commend your efforts ), but I'm off to have a ribeye

 

[DNW]

Originally Posted by rnoldh

Bastard!

You are like one of those TV ads for dining.

It looks so good that you can't resist.

I'm not about to cook it ( though I commend your efforts ), but I'm off to have a ribeye

I should send a bill The National Cattlemen's Beef Association.

Ribeyes are my favorite, but for some reason the strip looked good to me at the butcher shop. And it's been a while since I last had a strip steak. I did remember, while eating the strip steak, why I vastly prefer the ribeye. It is a superior steak.

 

[matadorpoeta]

mad props to dnw.