Steak

[Ice]

Title says it all. What kind of steak do you like, how do you like it seasoned, and cooked?

I just picked up a fairly lean (i only had to trim a little bit of fat) New York Strip from the local mart. I seasoned it with garlic, pepper, and sea salt, and fried it in oil olive until about medium. I cooked some broccoli along side of it and had a great dinner. I really can't justify spending 5.50 at subway anymore when I can eat such a meal for around $6.

[seireikhaan]

Steak ought to be grilled, or seared if you can't grill it. Preferably semi-lean(ya, that's real specific, I know). Paprika, garlic, cumin. Perhaps melted pepper jack cheese depending on my mood.

[Hooahguy]

medium rare. seasoned? BBQ sause all over it, a hint of garlic, grilled peppers next to it, and cant forget the fries.
mmmmmmmmmm

[Rhyfelwyr]

Burnt and plain.

[pevergreen]

Not at all :smug:

[Togakure]

I tenderize them, poking them full of tiny holes with a fork. Then I whip up a marinade (ingredients vary depending on my mood) and let that soak in overnight. I grill my steaks, and prefer them medium rare, pink but not oozing.

My favorite cut is a filet mignon, smothered with grilled mushrooms in a butter/garlic/cognac sauce and served with a baked potato (butter, sour cream and chives), steamed broccoli (fresh-squeezed lemon), ranch beans (spicy!), and a green salad (various baby greens, mixed with wine-soaked currants, roasted hazelnut slices, and gorgonzola cheese, topped with raspberry vinaigrette). Serve with a good cabernet sauvignon, and fresh spring water.

A rich-flavored ice cream for dessert of course, complimented by a nice espresso with lemon or cappuccino. If you're going to be decadent, might as well go all out.

Candlelight conversation for a bit to allow for digestion and then it's off to dancing and romancing :).

[Beefy187]

Medium rare T-bone with Mushroom sauce.

If I only get to live for another 24 hours, I will have that for lunch :yes:

[DemonArchangel]

Hanger or flat iron steak, marinated, seared and sliced against the grain. Mashed potatoes with parsley on the side.

[Uesugi Kenshin]

I don't know much about cuts of steak, but I am working on my man-ucation. As to how cooked it needs to be? Medium-rare, probably leaning a bit towards medium. Definitely not oozing or "blue." Seasonings can be great. My favorite (for kebabs of steak) was garlic, tamari sauce, ginger and possibly onions or a few other small things. Let that soak in overnight and you have a meal! I have yet to try it on a full-sized steak, but perhaps someday I will. Otherwise I prefer relatively limited seasoning as a good steak should be tasted, not soaked in a sauce until you taste only sauce.

[Oaty]

Knock off the horns wipe his butt and throw it on the plate

[drone]

Filet/tenderloin, medium rare, grilled with worchestershire sauce.

[Ice]

Hanger or flat iron steak, marinated, seared and sliced against the grain. Mashed potatoes with parsley on the side.

Simple... Sounds good...

Is anyone else fond of steak and eggs for breakfast?

[Beirut]

Delmonico a la Chicago. :chef: Voila!

[naut]

Steak of any form. Rare. Grilled/BBQ'd with pepper.

[Monk]

Simple... Sounds good...

Is anyone else fond of steak and eggs for breakfast?

I haven't had steak and eggs for breakfast in 10 years... :help:

[Togakure]

...
Is anyone else fond of steak and eggs for breakfast?
Very. Was a staple back in the '80s whilst rockin' on the road in Nevada. The casinos sold steak and eggs as an early bird special (not long after we were done working for the night) for $2.95, great for a poor musician's budget.

[Fragony]

Reverend Joe and Rasoforos are going to show up tell you how not to do it.

The perfect steak is barely alive. Thick cut, 250 grams, rub with oil, 2 minutes on each side, pepper and salt, let it rest in tinfoil for a minute.

perfection, the bleu steak from heaven. A good steak needs nothing more.

[Subedei]

Straight form the grill: T-bone, medium, with garlic butter, grilled white bread & some tomato salad....one of my best liked dishes!

Did anybody ever have an Assado in Argentinia? I read about it....uh...it is supposed to be BBQ heaven for beef eaters!

[Rob The Bastard]

Scotch fillet, medium rare...

Our regular Sunday breakfast is bacon, eggs, tomatoes and mushrooms on toast... assuming we have it all in the fridge.

[King Henry V]

Had ostrich steak the other night, which tastes pretty much like beef. Made it the way my mother and grandmother usually make it: a heap of onions, mushrooms, a tomato and garlic fried in butter, added some spices, a goulash stock cube with a bit of water, and cream. Season the steak and sear it seperately before adding it to the sauce-pan to soak up the juice. Dip with bread. Mmmmmm.

[Fragony]

Had ostrich steak the other night, which tastes pretty much like beef.

Yes. Ostrich is one multifunctional bird.

[miotas]

Scotch fillet, on the barbie, cooked in beer for as long as it takes to polish off your stubbie.

[caravel]

Duck.

[Hooahguy]

Duck.
goose

[Centurion1]

T-bone. Marinated a full night in Italian dressing, pepper, salt, and some onion. grilled of course. Medium, so you don't have the blood oozing out. Served with a Caesar salad, baked potato, and a nice loaf of french bread. trust me its delicious.



Duck


Goose

Yeah definitely duck cooked Chinese style. Mmmmm so good.
Or heres a new fowl, ring neck pheasant, absolutely delicious, a white meat, but with more umph than chicken

[Rhyfelwyr]

Ugh, ever since I read the bits about eggs and steak for breakfast, I have this (https://www.youtube.com/watch?v=4Q8RgpL4vXc) song from family guy stuck in my head. :wall:

[Samurai Waki]

Almost medium rare but not quite so. A dash of a very awesome (and secret) Seasoning found only in some stores in Montana, and then you too can have perhaps the best tasting steak ever.

[Ice]

Almost medium rare but not quite so. A dash of a very awesome (and secret) Seasoning found only in some stores in Montana, and then you too can have perhaps the best tasting steak ever.

Do share the seasoning

[FactionHeir]

My usual steak is a Ribeye (or Sirloin if I can't get the former) with minimal fat, but somewhat well marbled.

Pan fry on medium-high for a little while in a tiny bit of oil and rice wine. Then add mushrooms and onions (and sometimes beans) and continue to medium until medium-well or well done.

Never had a problem with chewing these while my dad's medium-rare/medium usually are indigestable and not chewable at all.

[Ramses II CP]

NY/KC/whatever strip is the cut I prefer, very thick cut, with ample fat left around the edges. Rub lightly with oil, apply salt to your taste, and sear both sides 2-3 minutes in a very hot pan. Rest it a minute or two, cut away the fat and enjoy.

At a restaurant I order 'medium rare' but I think 'warm' is a better description. The center should be a little warmer than your mouth to bring out the best flavor of the blood and juices, if it's cold you're losing some of the taste. Honestly, though, I don't really care if it's warm because it was just cut from the cow or because it was just run across a grill.

:egypt:

[Hooahguy]

just had steak tonight for dinner....
delicious.

[Whacker]

Dammitall Ice, I'm going to move in to your place and start mooching off you.

I prefer fillet, HATE fat/grissle, and don't want to deal with bones at all. Medium rare. IF it's going to be seasoned, maybe some Montreal steak seasoning, or this very nice mushroom/wine based sauce mom makes every Xmas. Give me some scalloped potatoes or garlic mashed on the side, and some green beans with bacon.

Edit - This needs to be a poll.

[Hooahguy]

you know whats awesome? at least for me? dont eat your fill during the meal, or wait a few hours after the meal ends.after everyone is done eating, you take the room temprature steak leftovers, stash them in the fridge. if you get hungry again, eat them as a snack. best when eaten within 3-4 hours after the meal (provided it was in the firidge. if it was left out for more than an hour, dont eat it), otherwise it gets too cold.

am i the only one who thinks its delicious?

[Togakure]

Heh, I don't often get hungry after a hearty steak meal because I eat so much during the meal.

I stash any leftovers in the fridge. Later when I'm hungry I'll slice off some thin strips, cook up some Sapporo Ichiban ramen, add the steak slices, an egg, fresh spinach, and sliced fishcake if I have some (a Japanese thing) and voila, a fast yummy bowl of noodles.

Or I'll make steak sandwiches with lettuce, tomato and dijon mustard on rye or sourdough.

Damn, this thread is really making me crave steak!

[caravel]

ramen

Now the thread gets interesting. :sweatdrop:

Note to self: Go out early this weekend to replenish depleted ramen supplies.

[Samurai Waki]

Do share the seasoning

Alright...:inquisitive:

http://www.alpinetouch.com/shop.html

stuff at the top, and must be used sparingly as to not overpower the flavor.

[MerlinusCDXX]

Thick cut (at least 1.5 inches) Ribeye/Delmonico or Porterhouse. Rub with melted butter and oil (just a little), add salt and pepper to taste, grill to med-rare (if cooking indoors use your broiler, or if you pan-sear, add a little dab of worcestershire sauce to deglaze, saute some onions and red bell peppers in the leftover fat and burnt on juices). Serve with a good beer and cheese and bacon potato skins, mashed potatoes or fries. mmmmmmmmmmmm, damn i gotta run to the store real quick.

[Cute Wolf]

lamb, medium, and served with black pepper

[Martok]

Grilled.

Medium rare.

Lean, and/or with the fat trimmed from the edges.

Moderately seasoned with sauteed mushrooms on top.

Served with steamed broccoli and either mashed or scalloped potatoes.


:2thumbsup:

[Hosakawa Tito]

Delmonico seasoned with cracked black pepper & sea salt. Grilled medium rare over a charcoal fire.

[Ice]

Alright...:inquisitive:

http://www.alpinetouch.com/shop.html

stuff at the top, and must be used sparingly as to not overpower the flavor.

Thank you. I like to try new things.

[Togakure]

So how many students and bachelors have handy-dandy George Foreman counter-top grills or the like upon which to grill up said carnivore's ambrosia? Once I got one, my consumption of all things grill-able more than tripled, and ramen consumption declined (a little).

If you don't have one and are pan-frying, etc., you might want to consider one. They're marvelous if you're cooking for one or two, don't have a lot of time, but enjoy substantial hot meals and minimal mess to clean up.

[Ice]

So how many students and bachelors have handy-dandy George Foreman counter-top grills or the like upon which to grill up said carnivore's ambrosia? Once I got one, my consumption of all things grill-able more than tripled, and ramen consumption declined (a little).

If you don't have one and are pan-frying, etc., you might want to consider one. They're marvelous if you're cooking for one or two, don't have a lot of time, but enjoy substantial hot meals and minimal mess to clean up.

I really need one. I currently fry everything in olive oil, but I really would like to be able to grill. My friend always tells me how much he loves his.

[Martok]

So how many students and bachelors have handy-dandy George Foreman counter-top grills or the like upon which to grill up said carnivore's ambrosia? Once I got one, my consumption of all things grill-able more than tripled, and ramen consumption declined (a little).

If you don't have one and are pan-frying, etc., you might want to consider one. They're marvelous if you're cooking for one or two, don't have a lot of time, but enjoy substantial hot meals and minimal mess to clean up.
I finally got around to picking one up last year. For around $20.00, it's turned out to be a very sound investment. :2thumbsup:

[Centurion1]

20.00 dollars, wow thats alot cheaper than i believed those things were

Oh and i find that when grilling one of the most important elements is your fuel. Propane, Charcoal, Gas...

[miotas]

Oh and i find that when grilling one of the most important elements is your fuel. Propane, Charcoal, Gas...

Propane is gas :inquisitive:

[Whacker]

Propane is gas :inquisitive:

Natural gas. (http://en.wikipedia.org/wiki/Natural_gas)

[seireikhaan]

So how many students and bachelors have handy-dandy George Foreman counter-top grills or the like upon which to grill up said carnivore's ambrosia? Once I got one, my consumption of all things grill-able more than tripled, and ramen consumption declined (a little).

If you don't have one and are pan-frying, etc., you might want to consider one. They're marvelous if you're cooking for one or two, don't have a lot of time, but enjoy substantial hot meals and minimal mess to clean up.
I had one when I was still living with my dad. The second that I'm not living in a dorm room for most of my time, I'm getting one myself. Its possibly the most useful cooking tool for any carnivore such as myself who lack a proper grill.

[Samurai Waki]

I'm biased towards Charcoal grills when it comes to steak... I'm not sure if I would be too keen on using an electric grill for a 20.00$ Ribeye.

[MerlinusCDXX]

I'm biased towards Charcoal grills when it comes to steak... I'm not sure if I would be too keen on using an electric grill for a 20.00$ Ribeye.

QFT- charcoal FTW. 20 bucks...ouch. Where are you at that a ribeye is so expensive? Where I live they are only like 7 or 8 bucks a pound.

[FactionHeir]

My oven has a built-in grill but I never quite figured out how to use it vs why I shouldn't just use the oven fan.

$20 ribeye sounds about what a small-medium sized steak goes for at the grocery stores in London (~8 GBP), so if you get a medium sized one or just two of the above, you are already over the $20 mark :grin:

[Ice]

My oven has a built-in grill but I never quite figured out how to use it vs why I shouldn't just use the oven fan.

$20 ribeye sounds about what a small-medium sized steak goes for at the grocery stores in London (~8 GBP), so if you get a medium sized one or just two of the above, you are already over the $20 mark :grin:

I can buy a fairly large sirloin for around $5-6. Those prices are outrageous.

[Centurion1]

That is way too overpriced. i can get steak at about 4 dollars a pound (on military commisary, so it is a little cheaper).

[Martok]

20.00 dollars, wow thats alot cheaper than i believed those things were
I *think* it was around $20.00, but my memory may be in error. It might have been closer to $30.00, for all I can remember. Which I suppose still wouldn't be too bad a price.

[Samurai Waki]

QFT- charcoal FTW. 20 bucks...ouch. Where are you at that a ribeye is so expensive? Where I live they are only like 7 or 8 bucks a pound.

Montana.. which surprisingly is one of the largest Beef Exporters in the US. However, because our economic localization is dubious at best, most of the Cows are owned by the Japanese, and don't ever see local markets.. I think that we get most our beef from Texas/Florida :laugh4:

[Beefy187]

Montana.. which surprisingly is one of the largest Beef Exporters in the US. However, because our economic localization is dubious at best, most of the Cows are owned by the Japanese, and don't ever see local markets.. I think that we get most our beef from Texas/Florida :laugh4:

All your beefs are belong to us

[MerlinusCDXX]

Montana.. which surprisingly is one of the largest Beef Exporters in the US. However, because our economic localization is dubious at best, most of the Cows are owned by the Japanese, and don't ever see local markets.. I think that we get most our beef from Texas/Florida :laugh4:

Dude, buy Iowa beef, it's much less expensive, though I think we keep most of it for ourselves and just export the pork. Speakin' of which, that's another thing that's awesome on the grill, a 2 inch thick Iowa pork chop...mmmm, my next grilling project.

Sorry for the off topic.

[naut]

Wow. You guys are really paying steep prices for steak. Can get a good quality steak from the supermarket for between US$7-12 a kilo. Ah Australia. :2thumbsup:

[seireikhaan]

Dude, buy Iowa beef, it's much less expensive, though I think we keep most of it for ourselves and just export the pork. Speakin' of which, that's another thing that's awesome on the grill, a 2 inch thick Iowa pork chop...mmmm, my next grilling project.
:2thumbsup:

[miotas]

Wow. You guys are really paying steep prices for steak. Can get a good quality steak from the supermarket for between US$7-12 a kilo. Ah Australia. :2thumbsup:

Mmm. Definately. Right now I'm eating a nice tender peice of steak, 550 g(1.2lb) that cost me AUD$7 or about USD$5.60

[FactionHeir]

Maybe I ought to pay you guys in America to ship me some beef :grin:

[Kagemusha]

Uhhhmmm...I need to move away from Finland. Here kg of South American import tenderloin costs more then 20 euros. If you go nuts and buy domestic tenderloin, that can be from 30 to even 50 euros per kg.:disappointed:

[Celtic_Punk]

it must be breathing when it hits my plate.

[Centurion1]

Im fine with mine not breathing when it hits my plate. Ive never really been a fan of under-cooked steak

[AlexanderSextus]

NY skirt steak poked with a fork and rubbed with garlic powder, sea salt, and pepper mixed into some olive oil, with loads of sauteed onions and mushrooms, bloody as hell. mmmmmmmm nice and pink in the middle.

with a baked potato topped with butter, sour cream and chives, along with some green beans and corn and/or some peas.

YUM! :beam: :yes: :yes: :yes: :yes: :egypt: :smash:

[Fragony]

Im fine with mine not breathing when it hits my plate. Ive never really been a fan of under-cooked steak

It's already dead no need to butcher the poor thing twice, cow should take comfort into knowing it is really juicy

[miotas]

A good cook can make a beautiful juicy, tender steak without it bleeding. My preference is just the slightest hint of pink left in the center. None of this rare or medium rare garbage, I'll take mine medium thank ye very much. :yes:

[Fragony]

keeping it rare is the manly thing to do.

[Centurion1]

definitely nice and pink. You don't need blood to make yourself more manly. I'm comfortable enough with my manliness that i don't need to eat bloody meat. Medium all the way.

Needless, to say i think we can agree the worst cooked steak ever is one that is bleeding and took so long to get to your plate that its cold *gags*

[AlexanderSextus]

Needless, to say i think we can agree the worst cooked steak ever is one that is bleeding and took so long to get to your plate that its cold *gags*

Absolutely. I would slap my waiter.

[Ramses II CP]

definitely nice and pink. You don't need blood to make yourself more manly. I'm comfortable enough with my manliness that i don't need to eat bloody meat. Medium all the way.

Needless, to say i think we can agree the worst cooked steak ever is one that is bleeding and took so long to get to your plate that its cold *gags*

Blood is flavor, nothing to do with manliness. Eating a steak is only manly if you killed the beast and butchered it yourself. :yes:

Steak should never be served cold, nothing kills flavor like cold.

:egypt:

[Centurion1]

I understand that some people like the flavoring of steak with the blood, i am saying it is not in my taste. and i only mentioned manliness because of what fragony said earlier in the thread

[Fragony]

Yeah blame it all on me, it really all went wrong when you ordered a medium steak now there is no turning back. Pink ffs.

[Centurion1]

Y'all wanna step outside. Wherin i come from a man don't insult another mans choice a cookin', cause them fightin words........:clown:

[a completely inoffensive name]

Medium rare and as fresh as possible. When I order in the restaurant I want to pick out the cow I want to eat.

[Reverend Joe]

Reverend Joe and Rasoforos are going to show up tell you how not to do it.

The perfect steak is barely alive. Thick cut, 250 grams, rub with oil, 2 minutes on each side, pepper and salt, let it rest in tinfoil for a minute.

perfection, the bleu steak from heaven. A good steak needs nothing more.

Dude, I didn't even have a chance to post, you sick, food poisoning-loving bastard! Eugh! :clown:

But yeah, apparently I am going to show you NOT how to do it: a T-bone, burnt all to ******* hell. If the outer edges aren't crunchy and slightly bitter from being overcooked, it ain't done yet.

But seriously, that's just my taste. One thing I will insist on, whether you prefer your meat tender or crunchy, is that you MUST have a T-Bone. And that's one point I will criticize you on, Frag, because the bone actually imbues the rest of the beef with a uniquely delicious flavor, and if you cook it too fast you miss out on that flavor. It's really a wonderful experience, and I guarantee your bleugh steak doesn't come anywhere close.

On the side? Tater salad/fried taters/both, baked beans and biscuits. Only the best.

Edit: and just for the record, I really do hate steak that is even slightly undercooked, and that includes pink steak. The last several times I had rare steak it made me gag. No joke. It's grotesquely squishy and tasteless. Well, at least aside form the metallic taste of blood. So, basically, in my opinion if you really want a rare steak you may as well soak a sponge in mercury and chew on that for a while.

[Fragony]

T-Bone must be slowcooked, but only because the meat isn't very tender, needs extra treatment. A proper cut of quality beef isn't squishy, it's soft, if you have to chew it you have been doing it wrong.

[Reverend Joe]

T-Bone must be slowcooked, but only because the meat isn't very tender, needs extra treatment.
Yeah, but you still get the benefit of the bone flavor. As a comparison, if you just cook a filet mignon on its own it tastes bland.

A proper cut of quality beef isn't squishy, it's soft, if you have to chew it you have been doing it wrong.
Okay, I can see that being good; apparently I've never had a steak from a real cook. But I still feel queasy about eating beef sushi... something about it seems wrong.

Edit: And yes, before some smartass comes along and tries to correct me, I know that not all sushi is raw fish, it's just a cooking style.

[Togakure]

Heh, there's a big difference between steak and carpaccio.

Oh man, I haven't had carpaccio is such a long time ... *drools*.

[KukriKhan]

I can only afford bologna these days, but back when steak was on the menu: ribeye (also known as: Delmonico steak, scotch fillet, beauty steak, market steak, Spencer steak, Fillet de la Thistle, Entrecôte (french)), dry-roasted to about 145F degrees (62.7C).

au jus on the side, with shiitake mushrooms and brussels sprouts (roasted in the rareau jus), and a small bowl of linguine on the side of the serving platter.

Bread, butter, finely-chopped garlic and mashed horseradish complete the presentation. Oh, and a 24-ounce Sapporo beer.

My #2 favorite meal. (#1 being Prime Rib - same meat + the rib and connectives, and Yorkshire pudding).










Aw hell. Now I'm hooon-gree. :)

[Beskar]

I was talking about steak with some other people, I notice the Americans prefer their steaks rare and the British prefer them well-done (cooked till no blood/red in the middle)

[Reverend Joe]

I was talking about steak with some other people, I notice the Americans prefer their steaks rare and the British prefer them well-done (cooked till no blood/red in the middle)

Really? I must visit Britain sometime soon: baked beans for breakfast, well-done steaks... sounds like the place for me. :2thumbsup:

[Fragony]

But I still feel queasy about eating beef sushi... something about it seems wrong.

Then you are really going to hate this, steak tartare! Pepper and salt on these suckers, it's good like this we don't even bother cooking them we shove them up cold. Terrific.

https://img.photobucket.com/albums/v494/Fragony/cbroodjetartaar.jpg

[Togakure]

Hmm, I'm pretty bold when it comes to food, but that's not something I think I could do. I'll stick to carpaccio for my raw beef experience.

[Fragony]

Do bear in mind that we also eat raw fish that was left to rot for texture. It's absolutely delicious and a true test of faith for tourists. We won't let them get away.

https://img.photobucket.com/albums/v494/Fragony/20060607_haring_003.jpg

A true dutch delicacy, I eat them with chopped onions, to the disgust of the purist.

[Centurion1]

Fragony, the dutch are sick sick &%%&%$. That is disgusting. I have eaten raw living sardines, tuna eyes raw, and plenty of other weird fish meals, but usually i eat it before the mere sight makes me throw up.


Hmmm, really I'm American and i prefer a well-done steak. I always knew i was a lost little British noble adopted by American tourists. :laugh4:

[Fragony]

Fragony, the dutch are sick sick &%%&%$. That is disgusting.

No it is not, they are simply delicious, and incredibly healthy I insist on eating 2 each week, they are bursting with whatever it is that's healthy for you. It's a herring, now if you think what we do is nasty, wait for a scandinavian to come here to admit his shame, believe me if we freak you out these vikings will wreck you, their herrings are actually potentially explosive.

[Ice]

Then you are really going to hate this, steak tartare! Pepper and salt on these suckers, it's good like this we don't even bother cooking them we shove them up cold. Terrific.

https://img.photobucket.com/albums/v494/Fragony/cbroodjetartaar.jpg

Ugh man, throw that thing on a grill.

PS I'm glad this thread is still going.

[Strike For The South]

The only good meat is pink and warm, anything else is not the real thing.

[AlexanderSextus]

Anything a Texan says about steak should be treated as if it is gospel truth!

[Samurai Waki]

The idea of tartar actually sounds like one of the most disgusting things that I could imagine, and there would be no way in hell to convince me to eat something like that in the US.. the threat of acquiring a food borne illness being much to high here, however, if I were in the Netherlands (which I will be next Summer)... I'd give it go.

[Fragony]

'broodje tartaar', snackbar thing restaurants don't have them, won't regret it

[Martok]

It's a herring, now if you think what we do is nasty, wait for a scandinavian to come here to admit his shame, believe me if we freak you out these vikings will wreck you, their herrings are actually potentially explosive.
Brother, you ain't kidding. Just ask any Minnesotan or Norwegian their opinion on lutefisk! (Talk about a food that had to have been created on a dare....) ~D

[Reverend Joe]

The only good meat is pink and warm, anything else is not the real thing.
Thanks, but I prefer my meat tough and brown/black, not squishy and pink. Pink meat is for people who can't handle the black meat.

[Samurai Waki]

not that I particularly have anything against people who enjoy charring things to a crisp (my grandfather used to purposely burn toast and dip it in coffee :dizzy2:)

But wouldn't you just be better off turning every piece of steak you buy into jerky?

[Reverend Joe]

not that I particularly have anything against people who enjoy charring things to a crisp (my grandfather used to purposely burn toast and dip it in coffee :dizzy2:)

But wouldn't you just be better off turning every piece of steak you buy into jerky?

Because I prefer my meat nice and thick.

[Fragony]

Pink meat is for people who can't handle the black meat.

Everybody knows that if you can handle black meat you got to love pink.

Hmmm that wasn't about steak anymore.

[Kagemusha]

Well i dont think there is nothing wrong with rare meat if it is in a form that can be eaten easily. For example, i love to eat meatball dough rare. Basically it has minced meat, onion, breadcrums and egg with spices. That stuff is delicious.:2thumbsup:

[naut]

$2 Steak and $3.50 Beer. BEST PUB EVER!

[Reverend Joe]

$2 Steak and $3.50 Beer. BEST PUB EVER!

Holy ****, where?! WHERE?! WH-

oh, right... you live in Australia. :wall:

[FactionHeir]

Re Lutefisk, I had that at a buffet over christmas at a Swedish restaurant. Was actually pretty tame, tho my Finnish friend warned me of Lutefisk.

Maybe its just Scandinavians wanting to scare people off this tasty fish.

[Furunculus]

i like steak blue.