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Dec 15, 2014, 02:38 AM
#1
How do you like your steak?
Arrrrrrgggg, steak.
I like mine "black & blue".
Seared on the outside, raw and cold on the inside.
I get my steaks cut about 1 1/2" to 2" thick, then, before cooking, freeze for about 1 hour. This allows enough time to sear the exterior, but keep the interior cold and raw.
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Dec 15, 2014, 02:41 AM
#2
Member
I like mine "Pittsburg" Kind of like black and blue but, not cold in the middle.
Omega Speedmaster Ed White
Omega PO Chrono 45
Rolex DSSD
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Deep Blue diver
Zodiac oceanaire
many Citizen and Seiko from the years.
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Dec 15, 2014, 02:49 AM
#3
bighead
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Post Thanks / Like - 1 Likes
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Dec 15, 2014, 02:52 AM
#4
Medium rare. And no steak sauce. A good steak doesn't need it, and a bad steak isn't worth it. My father wouldn't allow steak sauce in his house.
My favorite cut is filet mignon with NY strip a close second.
Jeannie
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Post Thanks / Like - 5 Likes
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Dec 15, 2014, 03:30 AM
#5
Opus
Montreal and Teriaki, medium rare.....yummmmmm.
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Dec 15, 2014, 03:33 AM
#6
Member
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Dec 15, 2014, 03:55 AM
#7
Original Gangsta
Originally Posted by
Jeannie
Medium rare. And no steak sauce. A good steak doesn't need it, and a bad steak isn't worth it. My father wouldn't allow steak sauce in his house.
My favorite cut is filet mignon with NY strip a close second.
Jeannie
With grilled onions, mashed potatoes, and a good glass of red wine.
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Post Thanks / Like - 1 Likes
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Dec 15, 2014, 04:37 AM
#8
I like to sautee mushrooms and onions to top a steak.
Sweat the veggies in butter until almost dry, add some red wine, white pepper, cook until liquid is reduced by 1/2, add some marjoram or basil, and a touch of oregano.
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Dec 15, 2014, 04:58 AM
#9
Istari
Originally Posted by
boatme99
I get my steaks cut about 1 1/2" to 2" thick, then, before cooking, freeze for about 1 hour. This allows enough time to sear the exterior, but keep the interior cold and raw.
That sounds horrible!
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Dec 15, 2014, 06:56 AM
#10
Swiss Watch Enthusiast
You people!
Well done! Cooked! All the way through!