Hmmm -- lots of pansies who insist on cooking their meat to some temperature so they dont get sick...

I cant recall ever having gotten sick from steak -- turkey yes but steak never. And i'm a good alberta boy from a farm -- steak was and still is a regualr food and its not crazy to have it once or twice a week during the summer.



Mmmm -- Let me tell you -- wood fire works the best -- the flames spit up at the dripping fat just right to melt and render it all -- not a touch of gristly chew crap. I cant tell you how much i hate seeing someone slice the fatty edge off their steak. Tragic. Its the best damn part if you do it right...

Dont flip your steak over and over -- 99% of people will jab a fork or something in the meat to do so and putting holes in it while its cooking is just draining it of juice. The heat is going to push all the juices through those holes every time you make them so dont do it.

As for bringing it up to temperature -- take it out of the fridge in the morning -- salt and pepper the meat portion lightly and the white fatty parts very heavily. Then wrap it in saran (tight) and leave it on the counter on a plate. The salt needs time to move through the meat and the fat is packed with water and the salt needs time to draw that out. Moisture is what makes that fatty part so tough and you can turn it into the best damn part of your steak by treating it carefully with extra salt. It will also render better leaving it healthier.

And honestly -- dont worry about the internal temperature. Just cook it how you like it. If you cant do that like an old hand then cook more steakums. I know i know -- ecoli or some crap will kill me. Well frankly store bought greens seem to be the bigger culprit in killing people by ecoli and nobody suggests cooking them to the right temp...

Seriously -- use steakunms -- Go buy a cheap pack of stewing beef and cook it peice by peice on a cast iron pan. Have some good dipping sauces ready (they are stew beef chunks -- not ribeye -- sauce is alright here) practice searing those little guys one by one and then eating while you go. Practice makes perfect and stew beef is cheap and when you sear it up in a really hot cast iron they come out like tiny steaks.

Unless you work in a restaurant dont worry about the internal temp. Just grill the sob and if its too cooked then next time cook it less. And if its undercooked you can throw it back on the grill or into the oven for a bit. But i wouldn't. Learn to appreciate undercooked steak. After awhile you wont consider it undercooked - its 'perfect'

Saborlas: And here's where I get to whip out my phone and call bullsh*t. Stew beef is typically chuck. Tough as hell. It requires low and slow cooking while wet to make it chewable. Unless your butcher sells sirloin for stew, OR you slice these suckers into inch-square pieces, they are nowhere near as tender as a properly prepared steak.

They are not as tender -- i agree -- but the idea is to practice cooking meat so its still red inside while having a tasty and inexpensive snack -- and it CAN be tender -- just slice it into thirds across the grain. Flank steak is damn tough but london broil is freaking fine ass food.... Its not going to compare to a rib eye steak but for 4 bucks a pack at the store its a steal -- compared to a similar amount of steak its like a 1/5 the price -- and cooked right it can turn out like steaks -- slice your meat -- i know they are tiny -- give half of each piece to your wife or something

Wait -- 1 inch squares? Thats what i'm talking about -- the chopped 1 inch cubes of stewing beef. You can buy them in the little styrofoam packs... And then you snip those into two or three bite sized bits after its cooked so its super tender little steaky morsels good for dipping...