Steak heads, How it's done....I go with "fucking ruined"
Medium rare to medium.
Blood in steak? Not saying that it isn't, but I'm just saying...
http://articles.mercola.com/sites/articles/archive/2014/10/25/myoglobin-red-meat.aspx
Blood in steak? Not saying that it isn't, but I'm just saying...
http://articles.mercola.com/sites/articles/archive/2014/10/25/myoglobin-red-meat.aspx
Precisely. Med rare preferably, medium sometimes. Dudes'll pay big $$$ for a piece of leather with shitty steak sauce slathered atop. I hate anybody that spells steak as "stake".
What are u doing? Which is medium well.. i love i just my wife yesterday n dats exactly what we ordered. Cheese Cake Factory done fell off! I wont b going back there no time soon. Waitress lookn for a tip, but i bet she kept lookn her service was no good
You only like tubesteak, faggot.
medium rare to medium
Fucking ruined is only good if you making a cheesesteak. Otherwise I'd want mine juicy enough that I don't need any A1.
Rare eating muthafuckas are cannibals and don't even know it
Most places I go medium Well still has some pink and I can live with that. If it's seasoned well no 57 but otherwise 57 it is.
Even if it's rare (damn near uncooked) unless the cats that are eating the steaks are cows themselves, how the fuck is it cannibalism?
GQ MAGAZINE
Published on Apr 19, 2016
There are few things in life worse than poorly cooked steak.
Iron Chef Marc Forgione is here to save you from having to face another plate of bland, chewy beef with some Prime Grade tips and tricks.
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dude they could feed you human flesh and how would you know the difference.....
Human Flesh Looks Like Beef, But the Taste Is More Elusive
http://www.smithsonianmag.com/smart-news/human-flesh-looks-beef-taste-more-elusive-180949562/?no-ist
Thats why I only fux with fish..
you KNOW fish when you see and taste it...
they could season human flesh up just like gotdam prime roast....
and yall would be like.. yummy....
LOL....
Cannibals have been known cook their food too. I'm still having a difficult time trying to understand why Rare = cannibalism when it comes to beef, in your mind.dude they could feed you human flesh and how would you know the difference.....
Human Flesh Looks Like Beef, But the Taste Is More Elusive
http://www.smithsonianmag.com/smart-news/human-flesh-looks-beef-taste-more-elusive-180949562/?no-ist
Thats why I only fux with fish..
you KNOW fish when you see and taste it...
they could season human flesh up just like gotdam prime roast....
and yall would be like.. yummy....
LOL....
Bruh, you should have had your recommended vaccinations. Your mind ain't right.
Pleasantries.
I usually buy a ribeye with a decent thickness (1" to 1.5"). If it's straight from the fridge, I set it out on the counter to warm up alil. Then hit it with some kosher salt & pepper. That's it. Maybe some thyme/Rosemary, but I don't want to murder the flavor of the meat as the fat is what gives the ribeye it's great taste.
From there, I usually pan sear it (cast iron or stainless steel). Just remember to get that pan hot. If I'm using cast iron, I throw it in the oven for a few @ 400. If using my all clad, I heat it on the stove top. Then I drop a lil bit of oil in the pan (oil with a high smoke point). Toss the steak in and Give that nice crust after about 3 to 4 minutes (whenever the steak can be wiggled free from the pan w/O much effort) . From there, just make sure to render the fat on the side of the steak, flip it and cook it through to the desired temp. I like to spoon alil bit of butter over the steak as well. I Usually pull the steak from the heat once the thermometer hits 125 ish or so.
I hear folks are really into sous vide. That's next for me.
From there, I usually pan sear it (cast iron or stainless steel). Just remember to get that pan hot. If I'm using cast iron, I throw it in the oven for a few @ 400. If using my all clad, I heat it on the stove top. Then I drop a lil bit of oil in the pan (oil with a high smoke point). Toss the steak in and Give that nice crust after about 3 to 4 minutes (whenever the steak can be wiggled free from the pan w/O much effort) . From there, just make sure to render the fat on the side of the steak, flip it and cook it through to the desired temp. I like to spoon alil bit of butter over the steak as well. I Usually pull the steak from the heat once the thermometer hits 125 ish or so.
I hear folks are really into sous vide. That's next for me.
what are you doin to fucking ruined
Prime cut steaks from Costco are about $10-$13/ lb for strips and $8-$12 for sirloin.
Lil Kosher salt and Traders Joes 21 salute seasoning and olive oil. Season and wrap in sran wrap overnight.
Take steaks out of fridge, let sit out for about 25 minutes to bring temp back up and place on grill for 15 mins.
Lil Kosher salt and Traders Joes 21 salute seasoning and olive oil. Season and wrap in sran wrap overnight.
Take steaks out of fridge, let sit out for about 25 minutes to bring temp back up and place on grill for 15 mins.
If A1 sauce is needed, its already ruined, literally
I like mine well done with a glass of moscato 
Rare to medium rare. You pussies.
