Smoked salt? Interesting!
How do you like your steak
Well? lets have it!
Bloody and rare for me. Ill usually sneak off a piece or two before i grill it even
Bloody and rare for me. Ill usually sneak off a piece or two before i grill it even
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^You definitely sound like you've got it going on, especially if you've mastered the art of cooking the steak to perfection!
the grill and I are one :lol:^You definitely sound like you've got it going on, especially if you've mastered the art of cooking the steak to perfection!
I worked in restaurants for years - Ive basically done everything from dishwasher, waiter, sous chef, expo, line cook and management so I am pretty handy in the kitchen.
I only buy prime steak and my butcher dry ages them 28 days :yum:
I love making merlot-peppercorn sauces. I add some rosemary to them for freshness. :yum:Served with mushrooms, garlic and onions cooked in a merlot, olive oil and butter reduction
I worked in a number of restaurants in high school and college, so I've become pretty dangerous in the kitchen myself!the grill and I are one :lol:
I worked in restaurants for years - Ive basically done everything from dishwasher, waiter, sous chef, expo, line cook and management so I am pretty handy in the kitchen.
I only buy prime steak and my butcher dry ages them 28 days :yum:
It is difficult to find prime here in Jacksonville. It is also pretty hard to find dry aged as well. Some of the specialty stores will carry it, and I usually try to snag it when I can.
Speaking of which, I think tonight is supposed to be steak night here at my house. One thing I've really been getting into lately is buffalo. One store here carries buffalo strips, tenderloin, and ribeyes.
I don't know if I've ever had buffalo, but a great butcher around here occassionally stocks beefalo, and I had a spectacular dry aged chunk, really, more than a steak, of beefalo sirloin from there. This huge, massive, 12-oz cube of meat. It was awesome.Speaking of which, I think tonight is supposed to be steak night here at my house. One thing I've really been getting into lately is buffalo. One store here carries buffalo strips, tenderloin, and ribeyes.
Actually, most commercially available buffalo meat is beefalo, since the animals are much easier to manage. Buffalo has never been domesticated, so you need a ton of land and a lot of knowledge.
Most real buffalo meat is acquired directly from the small livestock farmers who raise them. There is a farmer's market around here that sells it.
Most real buffalo meat is acquired directly from the small livestock farmers who raise them. There is a farmer's market around here that sells it.
I grew up right next to a buffalo farm. On occasion a few would sneak out because someone left a gate open. The cops would pretty much have to show up and blast them all because there's no good way to herd them back. They sold large quantities in our local supermarket. Love the stuff.Actually, most commercially available buffalo meat is beefalo, since the animals are much easier to manage. Buffalo has never been domesticated, so you need a ton of land and a lot of knowledge.
Most real buffalo meat is acquired directly from the small livestock farmers who raise them. There is a farmer's market around here that sells it.
Real buffalo (and beefalo for that matter) is tasty stuff. We had a restaurant that specialized in it.
Medium rare here.
Also, I use the technique in the video below a lot in the winter when the grille is buried under snow and it comes out as good as if not better than what I can get at a steakhouse.
Also, I use the technique in the video below a lot in the winter when the grille is buried under snow and it comes out as good as if not better than what I can get at a steakhouse.
Medium rare for most steak houses, Pittsburgh if the meat is exceptional. If I am cooking store bought sirloin, I will give it a quick rub on salt, pepper, garlic, oregano and olive oil. My mom's fave way was with a coating of Guldens mustard and salt/pepper/garlic. It really is better than it sounds!
I like mine pretty much raw, but warm. Usually, I just ask for steak rare because you never know.
I like my steak like I like my women, charred and burnt to a crisp.
I thought you would have said, "warm and bloody."
This thread doesn't deliver, there's no option for noodles :squint:
Or I could have said cold and rotten.
Really, you can go anywhere with that joke :lol:
Really, you can go anywhere with that joke :lol:
Well done... I want no Moo left in my cow.
For those of you who enjoy it rare.. enjoy the intestinal parasites :yesway:
For those of you who enjoy it rare.. enjoy the intestinal parasites :yesway:
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