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[j0hnnix]

 

[Maestr0]

Rare, i want a good tartare sometimes cause beef is the best meat

 

[Plies]

 

[Dirk Benedict]

I like my steak well done, just to let you know

Those were pancakes!
How do you like those?

 

[Gamer132]

Well Done with catsup

 

[NotMyProblemAnymoreCunt]

Those were pancakes!
How do you like those?

 

[JusticeForAll]

Bleu chaud, so a nice char, hot inside but still totally red.

 

[JusticeForAll]

The Dark Souls of Steak, cooking on the charcoal.

The rewards are great, as is the risk.

We salute you.

It's not. Use a thermometer. That would be like summoning in Dark Souls.
And reverse sear.

 

[Rentahamster]

 

[GymWolf]

Charcoal grill for the unique flavour note.

Too bad i'm shit at cooking so i just make a sad steak on the pan.

 

[Jinzo Prime]

I'd also like to add that you need to let your steaks come up to room temp before you cook them, if you take them straight from the fridge to the grill they will often burn on the outside before the inside warms up. A properly prepared steak can just breeze past the grill in just a few minutes, even the thicker cuts.

This is the most important advice. Letting the steak come up to room temp, salted, reverse sear, completely changed steak for me. It's like a different ingredient in terms of the flavour and juice, and it's the only way to get a steak to medium or medium well without it getting dry or tough.

 

[Frostt]

No Asmongold style on the poll options?

 

[Days like these...]

There are certain non negotiables in life. Plies you're going on ignore too thanks to your thread I had to ignore 5 other posters.

 

[p_xavier]

This thread is like.

 

[Plies]

No Asmongold style on the poll options?

Don't leave us hanging.
What is Asmongold style? A steak with trash on it?

 

[The Fartist]

My Matrix steak:

 

[thefool]

Medium without that watery red shit

 

[Days like these...]

Medium without that watery red shit

That's a great username

 

[gimmmick]

MR

 

[Connificent]

Medium without that watery red shit

 

[spookyfish]

I used to be a well-done heathen, but now I go for medium. The flavor is much better.

 

[Dr. Suchong]

I'd rather have a Burger.

 

[AJUMP23]

Some real fools in here. Well done steaks, no moisture. Steak has flavor when the meat is still red.

 

[YCoCg]

Nice to see the Medium Rare bros winning. I'll accept Medium too, but anything after that, you're all dead to me!

 

[GymWolf]

Some people like rare but they are impressed by the bloody look.

The look is almost as important as the taste for many.

Also, if you ask for rare and the chef is terrible, you get an animal that still move on your plate.

 

[calico]

 

[Plies]

 

[Connificent]

 

[Codes 208]

Blue steaks are my favorite

 

[gimmmick]

Some people like rare but they are impressed by the bloody look.

The look is almost as important as the taste for many.

Also, if you ask for rare and the chef is terrible, you get an animal that still move on your plate.

I work grill at a steak house in vegas on the strip. Most places want rare around 90 - 105. (It carry's over and eventually gets to 105). Anyone that's serves you blue (45 - 80 temp) has no idea how to cook.

 

[gimmmick]

I'd also like to add that you need to let your steaks come up to room temp before you cook them, if you take them straight from the fridge to the grill they will often burn on the outside before the inside warms up. A properly prepared steak can just breeze past the grill in just a few minutes, even the thicker cuts.

I find it easier to just use thinner steaks for those "well done, please" heathens than try to appease them with a proper inch thick slab they will probably just massacre anyway, cutting away all the fatty bits and anything that has a hint of pink to it. The message sent when they get a little skirt steak while the true friends get a ribeye is clear as day

Low heat is your best friend when cooking a thick cut that is straight out of the cooler. High heat is used when you need a good sear / grill marks on a steak but are dealing with a piece of meat that is skinny (skirt , flat iron, caps, ribeyes etc). It takes time but the results are awesome.

 

[The Fartist]

 

[Jinzo Prime]

This reminds me: Independence Day weekend is coming up, so...

• What's the best place to get a good steak?
• Which cuts work best on the grill?
• What kind of rub do you do? Or just salt and pepper?
• Do you dry age it? Use a wet marinade?

Let's talk steak before the big cook out!

 

[Hideous Snake]

Used to go for rare/medium most of the time. Now I go with medium well

 

[The Fartist]

This reminds me: Independence Day weekend is coming up, so...

• What's the best place to get a good steak?
• Which cuts work best on the grill?
• What kind of rub do you do? Or just salt and pepper?
• Do you dry age it? Use a wet marinade?

Let's talk steak before the big cook out!

I don't trust restaurants to cook my steak the way I like.
I don't have experience cooking steak on a grill, sorry. Stainless steel pan is the (only) way.
Just salt and pepper, rubs are good when I'm looking for something different, but usually they overpower the steak. So salt and pepper are king IMHO. I do, however, baste it with rosemary and garlic infused butter.
I don't do anything to my steak, just salt it, rub avocado oil all over straight out of the fridge, cook, then pepper after it's done.

 

[Eirin]

I usually cut mine into thin strips and fry them, cuz I can't cook. Idk what that counts as

 

[Plies]

I usually cut mine into thin strips and fry them, cuz I can't cook. Idk what that counts as

I don't know if you flour the steak before frying, but where I'm from, we call it 'chicken fried steak'.

 

[Eirin]

I don't know if you flour the steak before frying, but where I'm from, we call it 'chicken fried steak'.

THAT MAKES NO SENSE

 

[Plies]

THAT MAKES NO SENSE

Ostensibly, yes.

But it means the steak has been fried in the same style as fried chicken.

 

[Impotaku]

love em nice & well done the flesh should be grey when cut theres no need for pink inside as it gets a nice dollop of heinz ketchup on top.

 

[The Fartist]

love em nice & well done the flesh should be grey when cut theres no need for pink inside as it gets a nice dollop of heinz ketchup on top.

...also, disgusting.

 

[Impotaku]

...also, disgusting.

if you aren't chewing for at least 10 mins for each bite, are you really enjoying steak?

 

[GymWolf]

 

[The Fartist]

if you aren't chewing for at least 10 mins for each bite, are you really enjoying steak?

Not much to enjoy when you cook all the flavor out, and ketchup? What are you, 12?

 

[Plies]

if you aren't chewing for at least 10 mins for each bite, are you really enjoying steak?

You're trolling obviously, but that gave me a good chuckle.

 

[clarky]

You may be a Fartist sir but you are an artist in my eyes.

 

[clarky]

if you aren't chewing for at least 10 mins for each bite, are you really enjoying steak?

The only thing you should be chewing on is your poorly cooked steak.

 

[clarky]

Not much to enjoy when you cook all the flavor out, and ketchup? What are you, 12?

reminds me of that other dude that chipped up Mr ribeye was it?

Alanis Morissette aint got shit on these chumps.

 

[sono]

I always worry that rare or medium rare I might catch worms or something

So medium well->well done

 

[The Fartist]

I always worry that rare or medium rare I might catch worms or something

So medium well->well done

The risk is relatively low with whole cuts like steaks, especially if cooked to at least rare, because tapeworm larvae are typically found on the surface of the meat, which is cooked off.