Anyone like steak?

[jackson1]

You surely mean 25 kilos

[RacerX]

HAR!

Shaddup ya Euro!

[VitaminG]

that's looking pretty good. But what's all the green shit on the plate?

[slash-ed]

I agree, that shit is just cluttering the plate and the photo. Oh man that steak I had for dinner looks pretty damn puny at the moment... The mouth waters.

[quakana]

Awesome, what kind of grill do you use? How do you get it to char on the outside so well? Do you marinate before grilling?

[JRE]

I'll be right over!


P.S. - Good luck on the 25 kilos, Ron.

[Thrust]

Awesome, what kind of grill do you use? How do you get it to char on the outside so well? Do you marinate before grilling?

A POS BBQ Grillware from Lowes. I'm going to purchase a nice charcoal grill really soon though (I agree real grilling is done with charcoal).

I got the char on the outside by "searing" the meat before cooking. I let the grill get to around 700 degrees before I put the steak on. Put the steak on let it set on each side for around 2 mins (you can turn it 45 degrees to get the nice grill marks if you want). After the sear you move it over low heat to let it cook for another 15mins. NO MARINATING........dry rub of pepper and garlic spices

Also, look at you guys dissing my greens in the pics and here I thought I was going to add some color to the photo.....haha.

[VulfgangPfuck]

Nice steak man!

I like them still mooing on the plate too! A quick high sear on the grill just to burn the outer most part....MMMMMMMM!!!!!

I love 'em with grilled peppers and Portabellas

DAMN!...I'm gettin' hungry now too!

[finnman]

Presentation.
I like the green look.
My Mama, always made her dishs look fancy.
Looks good

[audiophile]

Fuckin yummmmmmmmmmm
Looks perfect, maybe a lil more rare, but I'd scarf it down easy. I like mine bleedin myself.
Just need some garlic butter Texas toast to go with it.

[Fretfrenzy]

Why do some folks eat rare steak? What's the reason behind it?

[Deneb]

It's juicier, and argueably more tender when it's rare.

Follow these simple rules, and you cannot go wrong with steak.

Do not cook it frozen. Take it out of the fridge, or freezer, and let it thaw, or get a little closer to room.

Only 1 flip. If you under cook it, and are afraid to eat it, it's okay to put it back on the grill, but while cooking, it will turn out better with just one flip (just like a buger, which leads us to our next step).

Do not smash down on it. I see people do this with burgers and steaks and I want to kill them. Let it cook without you smashing it.

When you take it off of the grill, let it cool for around 5-10 minutes. If you cut into it right away, the juices all come running out. If you let it sit for a few minutes, Then cut it, you've got a much juicier steak.

Steak sauce is good, but a well prepared good cut of meat, can be enjoyed without any sauce.

Now obviously there's different recipes where you do different things. One off of the top of my head I can think of is where a cook on the food channel cooked the steak, then had it in a little oil (just the one side) to make the one side "crispy".

I don't use charcoal, I use propane, Hank Hill style.

[sambencuda]

Why do some folks eat rare steak? What's the reason behind it?

Ummm, It tastes good?

[Deneb]

Grilled up this 37oz. ribeye for dinner this evening.



I much prefer my own steaks to any of the steakhouse chains (outback, texas roadhouse, logans, etc). Anyone else handy at the grill?

You guys have a Hoss's in State College. I don't know that they are a chain on the "outback" level, but they've got quite a few locations. Their meat isn't "bad" per se. Definately though, home cooked is always better.

[Fretfrenzy]

[quote=Deneb]It's juicier, and argueably more tender when it's rare.

Follow these simple rules, and you cannot go wrong with steak.

Do not cook it frozen. Take it out of the fridge, or freezer, and let it thaw, or get a little closer to room.

Only 1 flip. If you under cook it, and are afraid to eat it, it's okay to put it back on the grill, but while cooking, it will turn out better with just one flip (just like a buger, which leads us to our next step).

Do not smash down on it. I see people do this with burgers and steaks and I want to kill them. Let it cook without you smashing it.

When you take it off of the grill, let it cool for around 5-10 minutes. If you cut into it right away, the juices all come running out. If you let it sit for a few minutes, Then cut it, you've got a much juicier steak.

Steak sauce is good, but a well prepared good cut of meat, can be enjoyed without any sauce.

Now obviously there's different recipes where you do different things. One off of the top of my head I can think of is where a cook on the food channel cooked the steak, then had it in a little oil (just the one side) to make the one side "crispy".

I don't use charcoal, I use propane, Hank Hill style.[/quote/]



Thanks for the insight!