Thread: Meat! (Steak - how do you like it?)

I like my steaks to be like my women...

Hot, naked, juicy and pink in the middle.

The way God intended them...

I like my steaks like tsquare likes his women. Rare.

Wait, that didn't come out how I expected it.

So you're both saying that women are rare in your lives?

Originally Posted by pramjockey

So you're both saying that women are rare in your lives?

It's better than liking them blue.



Who am I kidding, I'd probably hit that.

I like my steak like I like my men.


Medium, brown and not likely to give me a disease.





You should have included a question about the chickens, Pram.

I subscribe to the Alton Brown method of cooking steak.

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Pan Seared Rib Eye Recipe : Alton Brown : Food Network

I do this on the grill (making sure the top rack in the grill is big enough for the skillet). Produces a juicy, flavorful steak every time.

Matt

Originally Posted by Miranda

I like my steak like I like my men.


Medium, brown and not likely to give me a disease.

And drowned in ketchup?

You should have included a question about the chickens, Pram.

Oh, I know that nobody knows what a bluefoot chicken is, or that you can eat their meat raw.

nonfoodie - medium.

I don't get foodies, all that wonderful stuff is going to wind up as shit anyway.

Originally Posted by MattInFla

I subscribe to the Alton Brown method of cooking steak.



I do this on the grill (making sure the top rack in the grill is big enough for the skillet). Produces a juicy, flavorful steak every time.

Matt

Ooh, now that's a whole other religion question - grill vs. pan. You can REALLY get into it with people on that one. Kind of like cut - I'm a ribeye lover myself, and I love the crust that you can get in a pan (though I love a wood-cooked steak, too). And, a nice red wine/tarragon pan sauce mounted with butter? Fucking awesome pairing.


I'm hungry.

Originally Posted by Disillusioned_1

nonfoodie - medium.

I don't get foodies, all that wonderful stuff is going to wind up as shit anyway.

Yeah, but ours smells worse!

Originally Posted by pramjockey

And drowned in ketchup?

It all depends on the steak. And Lent is over, I'm allowed all the ketchup I want now, thank you very much.

Oh, I know that nobody knows what a bluefoot chicken is, or that you can eat their meat raw.

In Japan?

Originally Posted by Disillusioned_1

nonfoodie - medium.

I don't get foodies, all that wonderful stuff is going to wind up as shit anyway.

True, but it doesn't have to start out that way

Originally Posted by Miranda

It all depends on the steak. And Lent is over, I'm allowed all the ketchup I want now, thank you very much.

Putting ketchup on a steak should be a capital offense.

In Japan?

It's a Canadian breed.