How do you Take your Steak?
- Thread starter steppinRazor
- Start date
G
guest456mpy
I like my steak "Pittsburgh" style. That's seared on the outside to a char, but bloody raw inside.
Yow!
Yow!
TexasToker
Member
In Texas, or the culinary world for that matter we just call that rare.
Knock off the horns; wipe it's ass and put it on the plate.
I give.I never take.
G
guest456mpy
MISS LUDACRIS
Member
Well done 
E
el Dream Reader
My favorite is medium rare chuck eye steak, it's so buttery and delicious, tough to find though. Rib eye is my second choice, prime rib roast is great too.
I worked in a butcher shop as a kid and Ray my old butcher friend used to say "wipe it's ass and slap a brand on it" He was a real, go out to the farm, kill it and butcher it kind of butcher.
When I was working a construction crew a couple hispanic guys let me try some beef ceviche that was really good which is made by stirring together ground beef, lime juice and a little salt (finely chopped onion if you like) let that sit for a few hours and serve on crackers.
MMMMmmmmmm I'm hungry now
I worked in a butcher shop as a kid and Ray my old butcher friend used to say "wipe it's ass and slap a brand on it" He was a real, go out to the farm, kill it and butcher it kind of butcher.
When I was working a construction crew a couple hispanic guys let me try some beef ceviche that was really good which is made by stirring together ground beef, lime juice and a little salt (finely chopped onion if you like) let that sit for a few hours and serve on crackers.
MMMMmmmmmm I'm hungry now
for all you bloody meat eaters (literally) next time you are at a nice sushi place.. if they have beef tataki with ponzu sauce.. order that shit you will thank me..
in my opinion there is only one way to prepare a steak.
Go directly to the butcher, and get a 1.5 to 2 inch thick usda prime ribeye. dont effing trim anything off. fat=flavor
season liberally with sea salt. it will bind to the meat and create a nice juice proof crust.
next a layer of fine ground black pepper, followed by a layer of coarse ground black pepper.
a slight dusting of garlic powder to finish her off.
let sit at room temp for 30 minutes while sexing the seasoning.
prepare coals.. lots of coals.... lots and lots of coals make that bitch hot.
soak your mesquite chunks.. not chips, chunks.
when coals are white hot, spray olive oil on the grill after scrubbing to prevent stick.
put soaked mesquite on the outside edges of the fire.
sacrifice your steaks to the fire, put on the lid with vents wiiiiiiiide open... let sit for 90 seconds.
take off the lid, flip the virgins, and let the fire molest them more. put lid back on for 90 seconds.
remove from heat. let sit for 10 minutes minimum..
prepare gorgonzola butter.. spoon full of garlic, equal parts of butter and gorgonzola butter. mix in food processor.
you will be left with a perfectly seared, perfectly cooked (rare plus for my taste) with a delightful topping that will make you tell any steak house to fuck off.
long story short. i love me a fucking rare plus steak. cross between rare and med-rare
in my opinion there is only one way to prepare a steak.
Go directly to the butcher, and get a 1.5 to 2 inch thick usda prime ribeye. dont effing trim anything off. fat=flavor
season liberally with sea salt. it will bind to the meat and create a nice juice proof crust.
next a layer of fine ground black pepper, followed by a layer of coarse ground black pepper.
a slight dusting of garlic powder to finish her off.
let sit at room temp for 30 minutes while sexing the seasoning.
prepare coals.. lots of coals.... lots and lots of coals make that bitch hot.
soak your mesquite chunks.. not chips, chunks.
when coals are white hot, spray olive oil on the grill after scrubbing to prevent stick.
put soaked mesquite on the outside edges of the fire.
sacrifice your steaks to the fire, put on the lid with vents wiiiiiiiide open... let sit for 90 seconds.
take off the lid, flip the virgins, and let the fire molest them more. put lid back on for 90 seconds.
remove from heat. let sit for 10 minutes minimum..
prepare gorgonzola butter.. spoon full of garlic, equal parts of butter and gorgonzola butter. mix in food processor.
you will be left with a perfectly seared, perfectly cooked (rare plus for my taste) with a delightful topping that will make you tell any steak house to fuck off.
long story short. i love me a fucking rare plus steak. cross between rare and med-rare
