Steak

[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.

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

[Samurai Waki]

Do share the seasoning

Alright...

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.

[Hosakawa Tito]

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

[Ice]

Alright...

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.

[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

[Whacker]

Propane is gas

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

[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

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

[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

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

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.

[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.

[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.

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