What about a tube steak?dh girlie said:
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How would you like your steak done?
- Thread starter Rip
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I like it charred on the outside to a nice crust, rare on the inside. Salt and pepper, throw it in a very hot pan or on a very hot grill, don't touch for a minute and a half or so, then flip it, cook it for another minute and a half, then let it sit for at least 5 minutes. That last part is very important - food retains heat and keeps cooking once off the flame. If you wait 'til it's done on the heat, it will be overcooked by the time you eat. And If you cut into it too early, all the juices pour out.
Some of you keep saying something like "medium rare on the bloody side." I don't get it - it's not medium if it's bloody. Most restaurants err on the side of overcooking in my experience. Rare should mean cooked through but still pink and still juicy, with no raw areas. If you want raw, order it "Blue."
To each his/her own, but I've never understood the appeal of charred grey steak. It's like chewing on a dried out football or something and doesn't taste like steak at all. Maybe you cover it in sauce or something to hide the taste? IMO, a good steak needs nothing but salt and pepper. If it's lean like a filet, maybe a little herb butter or truffle oil.
Some of you keep saying something like "medium rare on the bloody side." I don't get it - it's not medium if it's bloody. Most restaurants err on the side of overcooking in my experience. Rare should mean cooked through but still pink and still juicy, with no raw areas. If you want raw, order it "Blue."
To each his/her own, but I've never understood the appeal of charred grey steak. It's like chewing on a dried out football or something and doesn't taste like steak at all. Maybe you cover it in sauce or something to hide the taste? IMO, a good steak needs nothing but salt and pepper. If it's lean like a filet, maybe a little herb butter or truffle oil.
it's an abomination to be serving Opus One in a glass like that. might as well use a rinsed out Smucker's jelly jar.SkaredShtles said:Perfect medium-rare!
may i suggest something from the Riedel line:
black and blue (ie, charred outside, raw center) is a good method for high quality steaks.
Whoa. I don't blow money on stemware. Our "do-it-all" red glasses are something like these:narlus said:
narlus said:
Careful, with your nose that high in the air you might bump into the low rafters in the wine cellar.
I mean come on, "abomination"? Yeah Reidel is better but that glass is no tumbler, it would still allow decent aeration and bouquet.
The problem with those smaller shaped glasses is that you run the risk of splashing your wine all over if you give it a nice vigorous swirl.OGRipper said:Careful, with your nose that high in the air you might bump into the low rafters in the wine cellar.
I mean come on, "abomination"? Yeah Reidel is better but that glass is no tumbler, it would still allow decent aeration and bouquet.
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Don't get me wrong, I've got a cabinet full of Reidel Vinum Bordeux glasses, I think they're the best ever. But if I don't have one I try not to let it ruin my enjoyment...and I don't use them every day.SkaredShtles said:The problem with those smaller shaped glasses is that you run the risk of splashing your wine all over if you give it a nice vigorous swirl.
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If i Stick a fork in it and hear a Moo, I know its not overcooked.I Are Baboon said:
]splat said:
That's the way alright. Knock the horns off, wipe its arse and on the plate. Beautiful.
when it comes to the subject of steak, or bacon, I beleive the more the better, so for my last scout trip we bought 5 lbs of bacon, and 15lbs of steaks. This was for about 8 people. 
tonight i went w/ medium rare (NY sirloin strip), and opted for the black truffle butter sauce.
Mmmmm
Beer is like ten cents in Prague, there are cows evrrywhere.
Beer is like ten cents in Prague, there are cows evrrywhere.
i have tended to use the vinum glasses most times i bust out a red...it just seems right.
If I see pink I lose my appetite.
You mean you don't take your own stemware out to dinner with you??!?OGRipper said:
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You must've not been there lately. When we went in '99 it was like a buck.ioscope said:
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