Where’s The Beef?!
- Thread starter Kanewpadle
- Start date
Steak sauce is a mask.
This is the way...
I always ask for medium. Medium-rare to medium-well is fine with me. Not every cook's medium is the same, so asking for medium generally covers my acceptable range. Usually very light salt and a dose of pepper.
bamabiker
Member
I agree with SMSgt^^^^.
As far as sauce, when a waitress asks if I want steak sauce I tell her not if this steak is good. If I'm using sauce I might as well be eating hamburger.
As far as sauce, when a waitress asks if I want steak sauce I tell her not if this steak is good. If I'm using sauce I might as well be eating hamburger.
Walk the 2 year old Angus cow past a match and process immediately.
My plate is waiting. Steak, a loaded baked potato and asparagus, and I'm in steak heaven.
My plate is waiting. Steak, a loaded baked potato and asparagus, and I'm in steak heaven.
I am a "Kingsford" steak, type of man, with about four minites per side
and some mushrooms on the side, would be nice but not manditory.
I have been known to over cook a London Broil steak, a little past Medium, so that it will carve better the next day for my sandwiches.
and some mushrooms on the side, would be nice but not manditory.
I have been known to over cook a London Broil steak, a little past Medium, so that it will carve better the next day for my sandwiches.
Medium rare ribeye with just kosher salt and pepper prior to grilling. I do like sautéed mushroom and onions on the side. Steak sauce is a no-no, unless someone serves me an over-cooked slab of bad quality meat.
Steak sauce shouldn't be on the same table as well seasoned/cooked steak.
Med Ribeye....pink inside Salt Pepper...maybe a little garlic salt. Steak sauce is for people with no taste buds... Asparagus/broccoli/good salad with my homemade 1000 island type sweet pepper dressing...my wife thinks I should eat something green
Some butter in a hot cast iron pan, toss on the rib steak and wait 4 minutes flip it over, stick a pat of butter on the seared top side and 3 minutes later it is done. Part of thee time depends on the thickness of the steak.
This years steer was a Angus Semital cross off the Hutterites' feed lot.
This years steer was a Angus Semital cross off the Hutterites' feed lot.
My dad and Ruthie's dad used steak sauce. Once in a while I will use HP Sauce on a cut of beef not just because it's tasty but for nostalgic reasons.
Obviously we were/are taste impaired.
Obviously we were/are taste impaired.
So long as it ain't purple, but still squirts red blood. Used to really like sirloins' with smeared fresh garlic, little salt seared on charcoal. Then covered with butter fried mushrooms. Nowadays the rare treat is beef porterhouse with cajun seasoning fried in butter.
Attachments
fiasconva
Member
Snubbyfan, that pic made my mouth water...just the way I like 'em. 
Venison or beef. Salt, pepper and garlic. Reddish pink in the middle. YUM.
Steak for 2.
Last weekends cook on the Weber charcoal grill , Not my best but it was still good
Last weekends cook on the Weber charcoal grill , Not my best but it was still good
ribeye or porterhouse medium/medium rare.. so leftovers aren't overcooked... wife & I split a steak now... now it's usually a 20+ oz steak..
Picked up a cowboy ribeye from Walmart last week, Salt pepper and dragged out the grill at cottage. Medium rare. Delicious. Thats the second time Ive purchased from Walmart. First time it was good also.
You are in good company as that's how Ruthie likes hers.
Similar threads
