Let me sum up this thread:

1) I like steak prepared the way I like it.
2) Ew! That's not the way I like it! You are obviously an inferior human or a troll. Steak is obviously best prepared the way I like it.
3) Goto 2

i upped my meds-up yours: Silly Jesus: In the U.S., more than 42 million cows suffer and die for the meat and dairy industries every year....

CopyPETA.

Nice.

The Southern Dandy: [www.grillsandcookers.com image 371x495]

This ^^^ is grilling with style.

What are those things that look like snails?

/if they are snails, and that is your grill, I love you

Skr: Dow Jones and the Temple of Doom: I feel bad for people who can't afford/don't live near an Outback. When I want good steak, I go get it served to me.

The Olive Garden has some really tasty steaks as well.

I prefer the real USDA carne asada steak from Taco Bell.

lewismarktwo: Skr: Dow Jones and the Temple of Doom: I feel bad for people who can't afford/don't live near an Outback. When I want good steak, I go get it served to me.

The Olive Garden has some really tasty steaks as well.

I prefer the real USDA carne asada steak from Taco Bell.

All you poor bastards. I feel for you never having tasted decent steak.

Handsome B. Wonderful: Silly Jesus: In the U.S., more than 42 million cows suffer and die for the meat and dairy industries every year. When they are still very young, many cows are burned with hot irons (branded), their horns are cut or burned off, and male cattle have their testicles ripped out of their scrotums (castrated)-all without painkillers. Once they have grown big enough, they are sent to massive, filthy feedlots where they are exposed to the elements, to be fattened for slaughter. Many female cows are sent to dairy farms, where they will be repeatedly impregnated and separated from their calves until their bodies give out and they are sent to be killed.

Like all animals, cows form strong maternal bonds with their calves, and on dairy farms and cattle ranches, mother cows can be heard frantically crying out for their calves for several days after they have been separated.

Cows are gentle giants-large in size but sweet in nature. They are curious, clever animals who have been known to go to extraordinary lengths to escape from slaughterhouses. These very social animals prefer to spend their time together, and they form complex relationships, very much like dogs form packs.

Cattle are transported hundreds of miles in all weather extremes, typically without food or water, to the slaughterhouse. Many cows die on the way to slaughter, but those who survive are shot in the head with a captive-bolt gun, hung up by one leg, and taken onto the killing floor where their throats are cut and they are skinned and gutted. Some cows remain fully conscious throughout the entire process. In an interview with The Washington Post, one slaughterhouse worker said, "They die piece by piece."

You people make me sick.

Don't kid yourself Jimmy. If a cow ever got the chance, he'd eat you and everyone you care about!


/hotlinked or whatever disclaimer is sposed to be stated (i'm not sure)

i upped my meds-up yours: Silly Jesus: In the U.S., more than 42 million cows suffer and die for the meat and dairy industries every year....

CopyPETA.

Ding Ding Ding.

That took waaaay too long Fark. I am disappoint.

TofuTheAlmighty: Much as I love the grill, the premier means of preparing a steak will always be a cast iron skillet, preheated, over medium high heat.

Warm the 1.5 in. thick steak to room temp. Heat your canola or peanut oilrendered bacon fat to almost smoking, season the steak with salt and pepper, place in skillet. Flip the cut 6 times, 20 sec. between each flip. Remove and let rest 5 min.

Voila, the perfectly cooked steak. (The lone improvement would be dry-aging it.)

That's the way I do it anyway. I did the steak sous vide to 145 degrees once and it turned out awesome, but it only needed about a 20 second sear on each side.

Bruce Campbell: TofuTheAlmighty: Much as I love the grill, the premier means of preparing a steak will always be a cast iron skillet, preheated, over medium high heat.

Warm the 1.5 in. thick steak to room temp. Heat your canola or peanut oilrendered bacon fat to almost smoking, season the steak with salt and pepper, place in skillet. Flip the cut 6 times, 20 sec. between each flip. Remove and let rest 5 min.

Voila, the perfectly cooked steak. (The lone improvement would be dry-aging it.)

That's the way I do it anyway. I did the steak sous vide to 145 degrees once and it turned out awesome, but it only needed about a 20 second sear on each side.

I'll typically get a ribeye or ny strip and start it off in a dry skillet over medium heat, standing the steak on its fatty edge. Gives it a great crust while rendering down enough fat to cook with. No oil or grease needed.

matterri: Big Misconception... You don't eat the flesh. You eat the muscle.

What, precisely, do you think "flesh" is???

LiberalConservative: Handsome B. Wonderful: Silly Jesus: In the U.S., more than 42 million cows suffer and die for the meat and dairy industries every year. When they are still very young, many cows are burned with hot irons (branded), their horns are cut or burned off, and male cattle have their testicles ripped out of their scrotums (castrated)-all without painkillers. Once they have grown big enough, they are sent to massive, filthy feedlots where they are exposed to the elements, to be fattened for slaughter. Many female cows are sent to dairy farms, where they will be repeatedly impregnated and separated from their calves until their bodies give out and they are sent to be killed.

Like all animals, cows form strong maternal bonds with their calves, and on dairy farms and cattle ranches, mother cows can be heard frantically crying out for their calves for several days after they have been separated.

Cows are gentle giants-large in size but sweet in nature. They are curious, clever animals who have been known to go to extraordinary lengths to escape from slaughterhouses. These very social animals prefer to spend their time together, and they form complex relationships, very much like dogs form packs.

Cattle are transported hundreds of miles in all weather extremes, typically without food or water, to the slaughterhouse. Many cows die on the way to slaughter, but those who survive are shot in the head with a captive-bolt gun, hung up by one leg, and taken onto the killing floor where their throats are cut and they are skinned and gutted. Some cows remain fully conscious throughout the entire process. In an interview with The Washington Post, one slaughterhouse worker said, "They die piece by piece."

You people make me sick.

Don't kid yourself Jimmy. If a cow ever got the chance, he'd eat you and everyone you care about!

[www.dererumnatura.us image 440x543]
/hotlinked or whatever disclaimer is sposed to be stated (i'm not sure)

It must have had a diet deficient in protein. I've heard of them eating the occasional chicken, too.

Your dog wants style.

Notabunny: SamFlagg: RogermcAllen: 2wolves: Mark Ratner: best way to cook a steak is well done on my gas grill and smothered in A-1 steak sauce.

So you're eating a briquette not cooking with them. How curious.

See kids, this is how you troll.

The poster specified A-1 as the offending sauce because it offered the illusion of truth instead of going full retard with ketchup.

Ketchup? I want to end you just for suggesting that people do that.

Not without mixing in a little Tabasco, of course. I like the Smoked Tabasco, myself.

Have you tried A-1 AND ketchup, a bit of both on a bite really ain't bad.

/sorry if I offend

Honest Bender: If you're grilling your steak over coals or over wood or chips etc... you're doing it wrong. A good steak deserves to be tasted instead of just being a delivery mechanism for the flavor of your cooking method.

Sear in a pan. Finish in a high temperature oven. Done. That's how you cook a steak correctly.

I haven't done steak on coals yet, but I am planning on it. I think the benefit isn't necessarily the flavor of the coals, but the really high heat you get from them. The higher the heat, the better the surface without overcooking the steak.

I have pan-fried a steak by pre-heating a heavy cast-iron skillet in the oven that's turned as high as it can go. But I don't think even that can compare to the temperature of coals.

Skr: Dow Jones and the Temple of Doom: I feel bad for people who can't afford/don't live near an Outback. When I want good steak, I go get it served to me.

The Olive Garden has some really tasty steaks as well.

Oh please. I just had the best one in Dea--- I mean Red Lobster. It was cooked perfectly, all the way through.

finnished: Skr: Dow Jones and the Temple of Doom: I feel bad for people who can't afford/don't live near an Outback. When I want good steak, I go get it served to me.

The Olive Garden has some really tasty steaks as well.

Oh please. I just had the best one in Dea--- I mean Red Lobster. It was cooked perfectly, all the way through.

The great thing is Red Lobster and Olive Garden are putting out combination restaurants so you can enjoy authentic Italian and fresh Sea Food all in the same restaurant.

Skr: finnished: Skr: Dow Jones and the Temple of Doom: I feel bad for people who can't afford/don't live near an Outback. When I want good steak, I go get it served to me.

The Olive Garden has some really tasty steaks as well.

Oh please. I just had the best one in Dea--- I mean Red Lobster. It was cooked perfectly, all the way through.

The great thing is Red Lobster and Olive Garden are putting out combination restaurants so you can enjoy authentic Italian and fresh Sea Food all in the same restaurant.

You're kidding, right?

What are they calling them...Red Gardens?

Sounds like Lenin's favorite dining spot...

Pittsburgh rare is the only way to eat a steak. 30 seconds on each side in the hottest cast iron pan your stove can muster. Done on the outside, raw in the middle.
Delicious.

The Southern Dandy: [www.grillsandcookers.com image 371x495]

This ^^^ is grilling with style.

Props for the escargot, that's a hell of a great combination!

PunGent: Skr: finnished: Skr: Dow Jones and the Temple of Doom: I feel bad for people who can't afford/don't live near an Outback. When I want good steak, I go get it served to me.

The Olive Garden has some really tasty steaks as well.

Oh please. I just had the best one in Dea--- I mean Red Lobster. It was cooked perfectly, all the way through.

The great thing is Red Lobster and Olive Garden are putting out combination restaurants so you can enjoy authentic Italian and fresh Sea Food all in the same restaurant.

You're kidding, right?

What are they calling them...Red Gardens?

Sounds like Lenin's favorite dining spot...

Dreams can come true in Orlando

Having worked as a grill chef in a steakhouse (A Fine Steakhouse) for more then I care to admit... you are all wrong. I have cooked more meat then your mother has had in her mouth. And that is a lot of meat.

Just trolling.

I love me some steak though. Hardwood charcoal. 1/2 Mississippi fire. Dry rub the fattier cuts- marinate the tougher ones. Bring to room temp. Sear both sides for a caramelized crust of yummy goodness. Finish in hot oven to desired temp. I prefer rare to mid rare. Then NOM NOM NOM NOM!

Ya know what I hate about this crap....

They always post cool stuff like this and you go to the designers website and there is NO information on how to buy said product.

Hipster Bullshiat.

Mark Ratner: The best way to cook a steak is well done on my gas grill and smothered in A-1 steak sauce. This thing looks like a pasta strainer, which might come in handy for the side of mac n cheese.

Don't forget to butterfly your steak if it is too thick.

heinekenftw: If cows don't want to be eaten, they can always simply stop being delicious.

If God didn't want us to eat animals, he wouldn't have made them out of meat

Dow Jones and the Temple of Doom: iron_city_ap: Medium rare (or slightly less) with a little horseradish is the only acceptable way.

FAIL

Salt and pepper only, cooked at high heat until the fat starts to catch on fire, flip once, and serve medium.

And Ribeye or strip only, no filet. Skirt steak is also acceptable, but must be seasoned and sliced differently.

At Black Angus.......

Mark Ratner: 10 seconds on each side? No thanks. That's not medium rare. It's RAW!!!!

gordanramsey.jpeg

I have an uncle who does a 6 count for his.

Personally, I'm more medium-rare, though I'm going to have to try pan frying soon.

Silly Jesus: In the U.S., more than 42 million cows suffer and die for the meat and dairy industries every year. When they are still very young, many cows are burned with hot irons (branded), their horns are cut or burned off, and male cattle have their testicles ripped out of their scrotums (castrated)-all without painkillers. Once they have grown big enough, they are sent to massive, filthy feedlots where they are exposed to the elements, to be fattened for slaughter. Many female cows are sent to dairy farms, where they will be repeatedly impregnated and separated from their calves until their bodies give out and they are sent to be killed.

Like all animals, cows form strong maternal bonds with their calves, and on dairy farms and cattle ranches, mother cows can be heard frantically crying out for their calves for several days after they have been separated.

Cows are gentle giants-large in size but sweet in nature. They are curious, clever animals who have been known to go to extraordinary lengths to escape from slaughterhouses. These very social animals prefer to spend their time together, and they form complex relationships, very much like dogs form packs.

Cattle are transported hundreds of miles in all weather extremes, typically without food or water, to the slaughterhouse. Many cows die on the way to slaughter, but those who survive are shot in the head with a captive-bolt gun, hung up by one leg, and taken onto the killing floor where their throats are cut and they are skinned and gutted. Some cows remain fully conscious throughout the entire process. In an interview with The Washington Post, one slaughterhouse worker said, "They die piece by piece."

You people make me sick.

Hey pal. If you tasted like beef does I'd eat you too.

finnished:
I haven't done steak on coals yet, but I am planning on it. I think the benefit isn't necessarily the flavor of the coals, but the really high heat you get from them. The higher the heat, the better the surface without overcooking the steak.

Yup, my oven or gas grill doesn't go up to 900 degrees but my charcoal bbq can. 750 or so I drop the steaks. Hold your hand about 4" the grate and if you can count 2 to 3 mississippis before your hand starts burning it's steak time!

instant read thermometer for the noobs...and use one of these way better than putting gas on what you're about to cook with.

The designers behind the the grill in question:



Like I'm going to buy a grill from the Douche Triplets who look like a set of dandy vegans.
Also, the site is one of the most pretentious hipster'd pieces of shiat ever.

/I think ol' girl is trying WAY too hard

I'm pretty sure I've brought this up before, but if you pack a steak in a freezer bag and put it in a crockpot on the "keep warm" setting, it will hit a perfect medium rare in a few hours and stay at that temperature for as long as you need it. For tougher cuts, leave it sit overnight or a little longer. When you're ready, heat a pan/grill, pat the surface moisture off the steak, and cook for 10-15 seconds on a side and serve. No need to let it rest, no chance of it being overdone.

That's my cheap version of a sous-vide.

Red_Fox: instant read thermometer for the noobs...and use one of these way better than putting gas on what you're about to cook with.

[uploads.huckshut.com.s3.amazonaws.com image 490x327]

Charcoal chimneys are cool, and nearly 100% reliable, but the paper smoke at the beginning is a pain in the butt even from a small amount of paper. I always end up smelling of it in my clothes and hair, no matter how far away I stand from the grill, and then wifey am disappoint (and then wifey am disapprove if I suggest we grill today.) That smoke is also sort of rude if you grill near neighbors with open windows.

Recently I found one of these in the hardware store:



My dad used one back in the 1970s, and I always wondered whether they were worth using. It turns out they light the coals in less time, in place, with no paper smoke and barely any smoke from the charcoal. It just brings the charcoal to temperature and you take it out.

I figure that using charcoal chimney already marks me as evolution's greatest loser, so why not rely on an extension cord as well?

Skr: Dow Jones and the Temple of Doom: I feel bad for people who can't afford/don't live near an Outback. When I want good steak, I go get it served to me.

The Olive Garden has some really tasty steaks as well.

Waffle House steaks are better than Olive Garden steaks.

Lsherm: I'd use that once, realize there's no way in hell to clean it, and then commit hari-kari because that thing sure doesn't look cheap.

That's what gas grills are for.

Skr: Dow Jones and the Temple of Doom: I feel bad for people who can't afford/don't live near an Outback. When I want good steak, I go get it served to me.

The Olive Garden has some really tasty steaks as well.

Have you guys tried McDonald's Steak Bagel for breakfast? Wow it's like probably the best cut of steak I've ever had. I feel sorry for people who haven't had it. Applebee's has awesome steaks also if you've never had them I highly recommend!!

moos: Skr: Dow Jones and the Temple of Doom: I feel bad for people who can't afford/don't live near an Outback. When I want good steak, I go get it served to me.

The Olive Garden has some really tasty steaks as well.

Waffle House steaks are better than Olive Garden steaks.

The Boysenberry Syrup actually tastes pretty good on the steak I hear.

came here just to say I really love hanger steak.

I also love many other cuts of beef, but the hanger steak is my current addiction.

/ not really adding anything to the conversation. but it's a steak conversation, so pretty much anything said is interesting.

Dow Jones and the Temple of Doom: spin359: Silly Jesus: In the U.S., more than 42 million cows suffer and die for the meat and dairy industries every year. When they are still very young, many cows are burned with hot irons (branded), their horns are cut or burned off, and male cattle have their testicles ripped out of their scrotums (castrated)-all without painkillers. Once they have grown big enough, they are sent to massive, filthy feedlots where they are exposed to the elements, to be fattened for slaughter. Many female cows are sent to dairy farms, where they will be repeatedly impregnated and separated from their calves until their bodies give out and they are sent to be killed.

Like all animals, cows form strong maternal bonds with their calves, and on dairy farms and cattle ranches, mother cows can be heard frantically crying out for their calves for several days after they have been separated.

Cows are gentle giants-large in size but sweet in nature. They are curious, clever animals who have been known to go to extraordinary lengths to escape from slaughterhouses. These very social animals prefer to spend their time together, and they form complex relationships, very much like dogs form packs.

Cattle are transported hundreds of miles in all weather extremes, typically without food or water, to the slaughterhouse. Many cows die on the way to slaughter, but those who survive are shot in the head with a captive-bolt gun, hung up by one leg, and taken onto the killing floor where their throats are cut and they are skinned and gutted. Some cows remain fully conscious throughout the entire process. In an interview with The Washington Post, one slaughterhouse worker said, "They die piece by piece."

You people make me sick.

4/10. I would have given you less troll points however people fell for it. also you earned a extra point for using Jesus in your name.

What did he say that was inaccurate?

Just in case you were really asking.

1) The testicles aren't ripped out. They are cut off, snipped or removed with a rubber band.

2) Dairy cows and beef steers are very different critters. You don't just send a cow off to a dairy.

3) All cows everywhere are exposed to the elements, including your free-range organic ones.

4) Cows are less curious and more cunning. Some are gentle. Some are not. Most are just dumb.

5) Steers that die during transport are usually a loss. For that reason alone most ranchers go to great lengths to minimize deaths. We've stopped leasing land to some ranchers who don't understand how to transport without deaths.

6) Once the captive bolt goes off, the cow is generally done. Then they follow up with a throat slice. No cow goes down the line "conscious". That's just silly.


The rest of his points have some truth, but they are presented with a very skewed viewpoint.

\grew up on an 80k acre free range ranch
\\cows are tasty

YodaBlues: Honest Bender: If you're grilling your steak over coals or over wood or chips etc... you're doing it wrong. A good steak deserves to be tasted instead of just being a delivery mechanism for the flavor of your cooking method.

Sear in a pan. Finish in a high temperature oven. Done. That's how you cook a steak correctly.

Second. My apartment doesn't really have the space for a grill and I was craving steak like mad a few months ago. Decided to try it via the broiler and it's possibly the best damn steak I've ever had. I do it exactly as you described, sear the steak in a pan, then toss it in the broiler on high at the medium rack for around 5-7 minutes a side. Usually comes out about medium rare and just so damn juicy. This is the only way I'll prep them now.

/cleaning the broiler pan kind of sucks, but definitely worth it.

I put the broiling pan in the oven when then cleaning cycle is run.

ArcadianRefugee: Githerax: There's two kinds of people in the world; those who love steak and those who cook well-done.

True story:

Worked as a wait, had a young couple and their barely teen daughter come in and each order a sirloin, extra-well done. Upon serving, each promptly poured ketchup on their steaks.

I told them they were never allowed to come in my restaurant ever again, that they were bad people and should feel bad.

Um.... what was she wearing?

Silly Jesus: In the U.S., more than 42 million cows suffer and die for the meat and dairy industries every year. When they are still very young, many cows are burned with hot irons (branded), their horns are cut or burned off, and male cattle have their testicles ripped out of their scrotums (castrated)-all without painkillers. Once they have grown big enough, they are sent to massive, filthy feedlots where they are exposed to the elements, to be fattened for slaughter. Many female cows are sent to dairy farms, where they will be repeatedly impregnated and separated from their calves until their bodies give out and they are sent to be killed.

Like all animals, cows form strong maternal bonds with their calves, and on dairy farms and cattle ranches, mother cows can be heard frantically crying out for their calves for several days after they have been separated.

Cows are gentle giants-large in size but sweet in nature. They are curious, clever animals who have been known to go to extraordinary lengths to escape from slaughterhouses. These very social animals prefer to spend their time together, and they form complex relationships, very much like dogs form packs.

Cattle are transported hundreds of miles in all weather extremes, typically without food or water, to the slaughterhouse. Many cows die on the way to slaughter, but those who survive are shot in the head with a captive-bolt gun, hung up by one leg, and taken onto the killing floor where their throats are cut and they are skinned and gutted. Some cows remain fully conscious throughout the entire process. In an interview with The Washington Post, one slaughterhouse worker said, "They die piece by piece."

You people make me sick.

And?

Wooden grill lid?

Wat?