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General Discussion (Everything Else) Discuss anything that doesn't belong in any other forums here. |
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#1
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Steaks
Thanks in advance.. |
#2
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Bone in, Thick Cut Porterhouse. At least 1 1/2 inches.
Cast iron skillet butter oil mix smoking hot.. sear all sides then into the oven to finish. That's if $$$$ is okay to spend. If not.. Tri Tip. |
#3
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Flank steak in a citrus marinade just barely kissed by the grill. The harder the muscle works, the better it tastes, the rarer we should cook it.
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#4
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Tri Tip is excellent, generally not to expensive, one of our favorites.
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#5
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I have always wanted to try a buffalo steak.
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#6
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Good ole beef skirt steak might fill that void for you. Unlike that of a traditional steak i do recommend a 1 hour marinade. Olive oil, soy, garlic, lime, salt, pepper, cumin, and maybe a couple teaspoons of sugar if you want some crust on this bad boy. Put on hot grill 1 minute per side rest covered for around 15 minutes. I think if i remember right this is one of the recipes i got off of the show good eats with alton brown. Tried it once and it came out excellent.
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#7
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X2 on skirt steak. Its really good when done right
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#8
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ive never tried skirt steak. sounds awesome.
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#9
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Quote:
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#10
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Hanger Steak!
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#11
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Bone end ribeye..... Med rare!!!!!!!
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#12
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T-bones have a nice flavor. And lately Ive been hitting up a few new York strips.
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#13
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Where's Meaux? Until the authority on all things beef speaks, I'll have to go with the med rare ribeye.
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#14
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Quote:
Ribeye, Strip, Porterhouse, Tbone, Filet...... I can't really think of a valid reason why i would turn any of them down if they are cooked properly. Meaux had a post up showing how he cooked his steak in a cast iron pan... That man knows whats up... Keep the grill for your redfish on the halfshell!.... A perfectly done steak should set of your fire alarms in your house.. :P |
#15
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Cap steak is tits....
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#16
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I'll take a good stuffed beef tongue over a steak anyday. LOL Just had to throw that in here. Been in Malaysia for almost a month now. Can't wait to get home to some good food.
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#17
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Quote:
Truer words have never been spoken. |
#18
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Love some beef tongue especially when its cooked by my girlfriends grandmother...add turtle to that list too. Oh wait steaks....my dad cooks an excellent 1 1/2" ribeye when I got visit...haven't had anything that good in a while at home.
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#19
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I like a good T-bone every now and then.....
Also like bone in lamb chops bout 1 inch thick |
#20
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I would have never went to a Restraunt and ordered one , but I had one last week and I would put in one of the top 10 steaks I have ever ate ! Although it was very lean , it was not tough at all and was still juicy .
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