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And how do you like your steaks done...?

Discussion in 'Food Forum' started by PDogSniper, Jul 14, 2004.

  1. PDogSniper

    PDogSniper

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    I've got a $400 gas grill and most every time I go out to grill, this is what I use... I've had it for about 6 years now, it's glued, screwed and taped together...;Q

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    I use more coals then needed. I like'em cooked fast and furious to Medium done... 5 1/2 minutes on the first side, 3 1/2 to 4 on the second side... Oh, don't forget the Hickory chips....

    I got to the meat market a bit late so I didn't get to hand pick these ribeyes, a bit more fat than I would have picked but once trimmed... Mmmmmmm.....

    [​IMG]

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    For the Rib lover...;)

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  2. okie

    okie GT Mayor

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    Medium rare for me:cool: ;f
     

  3. rick458

    rick458 USS Texas BB-35

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    Medium Rare with Mesquite wood chips
     
  4. OaklandGlock

    OaklandGlock

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    just the way you cook them MMMM!!!!
     
  5. Soujurn

    Soujurn Deus Diligo USA

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    Medium rare, slightly charred. Charred beef fat tastes Soooooo good!
     
  6. trcubed

    trcubed Senior Member

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    Geez...as good as the steaks look, the ribs look even better. I can almost smell'em from here!

    Anything past -medium- for a steak is just cooking the taste away by drying out the meat.
     
  7. Point Blanks

    Point Blanks

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    Dam....those sure look good,got me a droolin at 6:45am!! ;a
     
  8. nsb22

    nsb22 TEAM OAF

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    Medium rare for me, and thanks for ruining my day. Now I have to det here for 12 hours dreaming about steak and ribs, knowing that I don't have any at home!!!;c ;c ;c
     
  9. pizzaaguy

    pizzaaguy

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    "BANG IT ON THE HEAD, SCAULD IT'S *** AND THROW IT ON A PLATE!";f
     
  10. mattz357

    mattz357

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    I got this from my dad because this was the only way I ever heard him order a steak, but mine has to be WELL done. I better have to scrape ashes off the outside of it.
     
  11. trapfan

    trapfan Got Glock?

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    Make mine medium well to well done. The wife likes hers shown the grill then put on her plate! Funny how opposites attract.
     
  12. VinniefromNY

    VinniefromNY MyOhMy

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    Medium well to well done. I usually marinate before grilling, with either A1 or Jack Daniel's Grilling Sauce, the Tennessee Hickory flavor. Good stuff!

    I used to have medium rare, but I got sick too often with that. So now I like it burnt to a crisp, or as close as possible. ;f
     
  13. Shoeless

    Shoeless Gun Totin' Girl

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    I will order pretty much any meat mid-rare in a restaurant because depending on where you are (and the chef) medium can be too done. You can always send it back quick to have it brought up a bit if it's too red, but there ain't no going backwards once it's overdone. And 9 times out of 10, mid-rare is perfect anyway. :)

    Shoeless
     
  14. minnshooter

    minnshooter

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    Rare to medium rare- anything past medium and all the flavor is gone. As to marinating a steak- IMHO it is a no-no, a good steak should not have to marinated, maybe a little salt. Marinating is for inferior cuts of meat. I am lucky enough to have in-laws who raise beef here in Minnesota and I usually get 1/2 a steer every year and can have it processed any way I want.
     
  15. Matthew Courtney

    Matthew Courtney Instructor #298

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    If a good vet can'y bring it back, it's overcooked!:cool:
     
  16. groverglock

    groverglock Guns & Hoses

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    The best meal I ever ate, somebody else cooked.

    Since you are cooking, your definition of rare.

    I like mine rare on the inside, with a light char on to outside. Read that to mean cooked on a HOT fire that is close to the grille. :cool: ;c ;c oh yeah, and served beside a home brewed porter. or oatmeal stout, or a double bock ;c ;c
     
  17. Creeper1313

    Creeper1313 Aequitas

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    Medium rare filet mingon, wrapped in bacon, cooked in a frying pan indoors (what can I say, I'm just not a grill guy). ;f
     
  18. younggenious

    younggenious

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    I try to eat 'em no more than medium... Best flavor and texture.

    The more you cook a steak (eggs too) the more nutrients etc. are destroyed.
     
  19. trcubed

    trcubed Senior Member

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    If you're into sauces, the BBQ sauce Lonewolf sells is pretty good. A little of a spicy bite, with a great taste...
     
  20. PDogSniper

    PDogSniper

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    I'm so darn particular when it comes to my steaks that when I eat out I'm almost never satisfied.

    I like a good T-Bone, even though it a bit leaner, with the tenderloin (harder to cook) attached. Meat with the bone has it's own flavor. A well marbled Rib-eye is perfect if not dried out.
    Like I said, I didn't get to hand pick these but they still were extemely flavorfull...

    Good beef plumps when cooked...

    I like Mesquite for flavoring but in small doses. Too much can be over powering and a bit acidic. Hickory has a rich but mellower flavor. I rarely marinate and never salt the meat while cooking, but do so when it's on my plate. I want to taste the flavor of the meat. I also never pierce the meat while cooking.

    I'm like Shoeless, I'll take med rare over well done. It's a fine line (1 minute) between med and well done.

    I so much would like to open a Steak House. My meat would be locally grown and not these steroidal cows grown over night. It would be grilled over coals

    I have this idea to open a Steak House near here that would be on a very small grass strip airport that caters to local experimental pilots.

    Atmosphere would be a blend of Old West and the History of Flight...

    It's not to far off the beaten path so I could draw the road crowd but I would hope to draw in pilots that like to do breakfast, lunch and dinner hops. Steak meals would be based on morning, noon or night menus.

    Patrons would pick their own cuts and either have them cooked or cook them their selves while a experienced cook oversees and assists in their endeavors... Wood chips availible...

    I think, if done right I could draw as far away as Chicago and Wisconsin.

    Ah well, just a dream...