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12-24-2014, 09:31 PM   #12976
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I have a friend who only eats it extra extra well done. He then drowns it in A1. He asked me one time why my steak is over twice as thick as his. I laughed.

12-24-2014, 09:41 PM - 1 Like   #12977
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QuoteOriginally posted by VoiceOfReason Quote
I have a friend who only eats it extra extra well done. He then drowns it in A1.
That is a waste of good steak. He should not be allowed to even eat steak if that's the way he's going to eat it. And A1? Once you put that on, all you taste is A1. A properly cooked steak makes its own sauce.
12-24-2014, 09:44 PM   #12978
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Ugh, you might as well just take the whole bottle and pour it on a really bad fast food hamburger for all it matters. I don't even much like steak sauce actually. I don't think a good steak really needs anything else. My Dad likes his fried mushrooms and onions with, but I'm kind of a purist about that really. I like a little real garlic and some butter in the pan, a bit of salt, a bit of pepper, that's it. Anything more and it's probably not a great cut of meat anyway. The only other thing I like with my steak is potatoes and occasionally carrots...
12-24-2014, 09:48 PM   #12979
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He actually thinks cube steak is the best...

12-24-2014, 10:03 PM   #12980
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QuoteOriginally posted by magkelly Quote
I like a little real garlic and some butter in the pan, a bit of salt, a bit of pepper, that's it.
That's the best way to do it. Keep it basic and it turns out excellent.
12-24-2014, 10:11 PM   #12981
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QuoteOriginally posted by r0ckstarr Quote
That's the best way to do it. Keep it basic and it turns out excellent.

Use olive oil for unadulterated beef taste. Butter ruins it.
12-24-2014, 10:12 PM   #12982
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My favorite way is to mix up some ginger, salt, pepper, garlic, and a touch of curry powder and then sprinkle it on the meat, then grill it in a charcoal grill for 10 or so minutes where the outside is done and the middle 2/3 of the steak are pink, then let it settle on a plate for 5 minutes after I pull it. It is juicy and perfect.
12-24-2014, 10:14 PM   #12983
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QuoteOriginally posted by VoiceOfReason Quote
My favorite way is to mix up some ginger, salt, pepper, garlic, and a touch of curry powder and then sprinkle it on the meat, then grill it in a charcoal grill for 10 or so minutes where the outside is done and the middle 2/3 of the steak are pink, then let it settle on a plate for 5 minutes after I pull it. It is juicy and perfect.

Sounds good and yummy!

12-24-2014, 10:15 PM   #12984
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If I have the time, in a day or two, i'm going to make a bacon wrapped pork tenderloin on the BBQ.

QuoteOriginally posted by drypenn Quote
Use olive oil for unadulterated beef taste. Butter ruins it.
Yep. Olive Oil works too, though I rarely ever cook a steak in a pan. Always on the BBQ.

---------- Post added 12-24-14 at 11:20 PM ----------

QuoteOriginally posted by VoiceOfReason Quote
grill it in a charcoal grill for 10 or so minutes where the outside is done and the middle 2/3 of the steak are pink, then let it settle on a plate for 5 minutes after I pull it. It is juicy and perfect.

How I do it.

Get the fire hot. Slap steak down right over the coals. Time it for exactly 5mins. Flip. Go another 4 exactly and remove it. Wait 3mins and eat it. I don't go for pink inside. I go for nearly raw, and not too hot to eat.

Last edited by r0ckstarr; 12-24-2014 at 10:21 PM.
12-24-2014, 10:21 PM   #12985
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QuoteOriginally posted by r0ckstarr Quote
Yep. Olive Oil works too, though I rarely ever cook a steak in a pan. Always on the BBQ.

---------- Post added 12-24-14 at 11:20 PM ----------




How I do it.

Get the fire hot. Slap steak down right over the coals. Time it for exactly 5mins. Flip. Go another 4 exactly and remove it. Wait 3mins and eat it. I don't go for pink inside. I go for nearly raw, and not too hot to eat.
Agree, steaks with grill marks and some burnt taste, while served raw-medium (my preference) definitely tastes better!
12-24-2014, 10:28 PM   #12986
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When I was a kid growing up I taught myself to cook but I was never very good at it. So my Dad never thought much of my cooking as an adult as a result. When he got sick and I got sick and I came back here to look after him and hopefully get better myself I started cooking for him pretty regularly. He's a really picky eater in general but even he will admit that I can COOK now. First time I made him a steak he was like WTH? Big surprise how good it was apparently, laugh. Now he won't even go out to the local steak places anymore because and I quote "Why should I pay to go out when you do it so much better?"

I'm making him lamb chops tonight, his request, and having a NY Strip if my stomach will let me. I don't do lamb. I just don't like the taste of it. We're also having sweet potatoes with brown sugar, spices, and other stuff, also his request as he likes my variant on that and we haven't had it this year I don't think. He's already said he's not much into more veggies really and I'm not up to salad so probably that's it other than brownies with vanilla ice cream later. I hope I am up to it. Otherwise I am going to have to freeze that steak and that would suck...

---------- Post added 12-25-14 at 12:29 AM ----------

QuoteOriginally posted by drypenn Quote
Use olive oil for unadulterated beef taste. Butter ruins it.
Um, kind of disagree there. I really don't like olive oil much for cooking meat. I'm a REAL butter freak and I like the beef and garlic butter thing. I don't have a grill. Not allowed here, and those Foreman Grills don't count. I wish I had a real one. I miss that, cooking steak and shrimp on one. Cast iron pan is pretty good though....
12-24-2014, 11:16 PM - 1 Like   #12987
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QuoteOriginally posted by Racer X 69 Quote
Merry Christmas to you Tim!


Racer, thanks for the proper greeting.


The moderator wanted to know what I got. A book about Alan Turing. I got a couple of opportunities to wheel out the camera with the SMCTak 35/3.5 on it and push the button.
12-24-2014, 11:26 PM   #12988
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Alan Turning the Enigma, perchance? I just got that one. It's on my reader but I haven't gotten to it as yet. I've read a couple on him. I saw Derek Jacobi do the play Breaking The Code. It was brilliant and made me curious about him.
12-24-2014, 11:37 PM   #12989
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QuoteOriginally posted by magkelly Quote
Alan Turning the Enigma, perchance? I just got that one. It's on my reader but I haven't gotten to it as yet. I've read a couple on him. I saw Derek Jacobi do the play Breaking The Code. It was brilliant and made me curious about him.


Mag you got the book. Quite thick in the paper version.


I was just reading the learned discourse about extra well done steak and A1.


I like mine on the rare side but already dead and dressed is OK.
12-25-2014, 12:02 AM   #12990
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QuoteOriginally posted by magkelly Quote
and those Foreman Grills don't count.
Speaking of Foreman grill, you can cook a decent NY Strip on one. I get the small ones (2 in a pack) that are a little less than an inch thick for around $10. Turn the Foreman grill on and let it reach it's hottest temp. Then put them on for 4mins and done. Put the steaks on a plate and dump the juice collection tray right on top of them.
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