Wu Wei
ursus senum severiorum and ex-Bisy Backson
Nope...that is definitely an outrageous lie
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How do you cook steak?
- Thread starter ChristineM
- Start date
Nope...that is definitely an outrageous lie
Wu Wei
ursus senum severiorum and ex-Bisy Backson
I was going to steal it, but you weren't wearing it when I found you grilling.
I was frying eggs...note the frying pan
I know that you eat more than just eggs.
But this is when my surveillance team snapped the pic.
Wu Wei
ursus senum severiorum and ex-Bisy Backson
Yes I do eat more than eggs..... however I don't eat steak or bacon...or any beef for that matter
Well, cows would eat you...if you were
chopped up, & put into their feed.
So how about a little reciprocity, eh.
OMG! How the hell am I suppose to unpicture that?
Puncture both sides liberally with fork. Brush with a reasonably good red wine. Grill to taste.
Shadow Wolf
Certified People sTabber
I have two ways.
Both start the day before by patting the steak dry and salting it and then generously applying the desired spices or dry rub (most use salt and pepper. I don't because bland and boring when I tried it it was a waist of a steak). Ideally it then goes in a glass casserole dish, the dish it's self covered with shrink wrap and put in the fridge untild the mext day, roughly a half hour or so before cooking to bring it up to room temperature.
One way I'll cook it, which is good but not my favorite, is to cook it is a very hot cast iron skillet a few minutes on each side to give a good sear, amd then throwing it all (including the skillet) in a very hot oven.
My preferred way is a wood grill with indirect heat.
But regardless I try to keep it medium-rare to medium doneness.
Both start the day before by patting the steak dry and salting it and then generously applying the desired spices or dry rub (most use salt and pepper. I don't because bland and boring when I tried it it was a waist of a steak). Ideally it then goes in a glass casserole dish, the dish it's self covered with shrink wrap and put in the fridge untild the mext day, roughly a half hour or so before cooking to bring it up to room temperature.
One way I'll cook it, which is good but not my favorite, is to cook it is a very hot cast iron skillet a few minutes on each side to give a good sear, amd then throwing it all (including the skillet) in a very hot oven.
My preferred way is a wood grill with indirect heat.
But regardless I try to keep it medium-rare to medium doneness.
<yawn> ignore </yawn>
Wu Wei
ursus senum severiorum and ex-Bisy Backson
EEEEWWWWW You're gross
Shadow Wolf
Certified People sTabber
If you're gonna do that quit the pepper and a give it some real heat and flavor. A habanero Caribbean Jerk rub, for example. A good show to make you think of Rammstein followed by a tasty, dopamine inducing "burn" in the mouth.Flame thrower. What else would I use?
First, I kill a cow with a bolt thrower, preferably a Roman style ballista for the size. Then I season with salt, pepper, oil and onion. Then...out comes the flame thrower!
Flame thrower. What else would I use?
First, I kill a cow with a bolt thrower, preferably a Roman style ballista for the size. Then I season with salt, pepper, oil and onion. Then...out comes the flame thrower!
A friend of mine who preferred very blue steak when asked in restaurants how he likes his steak he replied "cut off its horns wipe its *** and show it the grill"
Huh? I did say "liberally".