einsteinboricua wrote:until it's medium well (just below well done)
cjg225 wrote:Why are people so against medium...?
Regarding preparing steaks, I'll copy what I wrote in the other thread:
My family grills with charcoal. Just can't get past the idea that a gas grill is cooking on the stove but doing it outside.
We don't marinate steaks (usually ribeye), but sometimes use Montreal steak seasoning. Tenderize it a bit. Then put it on the hot side of the grill, a little bit on each side to sear, and then shift to the "cool" side to cook. We use a mix of different types of wood chips to add smoke flavor. The steaks turn out extremely juicy and flavorful.
desertjets wrote:Medium is fine by me, though medium-rare is my preference. As long as you don't eat it well done with ketchup like a damn child you are good in my book.
Steak is one of those things where you can cook it so many ways and have it still taste good. I still wish I had my Weber, there is something about food cooked over charcoal that can't be replicated.
If you have ever watched BBQ with Franklin (he had a too brief PBS series) he did an entire episode about steak. He had a super simple technique for grilling up steaks.
http://www.pbs.org/food/features/bbq-wi ... -mesquite/ -- I believe it is the 3rd and final segment in this episode.
cjg225 wrote:Why are people so against medium?.
Hillis wrote:I like mine medium to medium rare, maybe somewhere in between. I usually put a little Montana steak seasoning on it, maybe some pepper, and if I'm in the mood, I might even grill it with some worchestershire sauce.
Give me some mashed or cut up resdskin potatoes, and a beer, and I'm happy.
Hillis wrote:cjg225 wrote:Why are people so against medium?
Not against it. I can definitely eat a medium staek, but I prefer it closer to the medium-rare side, but not quite still mooing. What I don't understand is well-done. I just can't deal with that.
M564038 wrote:The food and micro-biology phd's in my family agree that no one should ever take a chance on a rare steak. It's a health gamble.
11725Flyer wrote:Prime rib - medium. T-bone - medium rare. Filet - medium. Skirt and hanger steak - medium rare.
M564038 wrote:High temperature, once on each side, with a crust on the outside is for lazy amateurs with a longing for potentionally deadly food poisioning or cancer.
SmithAir747 wrote:I like my steak as tender as possible (medium rare at least) and eat it in small bites, due to my jaw deformity, malocclusion, and consequent difficulty biting, chewing, and swallowing. My two favourite steaks are New York strip and ribeye (when I find them on sale at King Soopers). I rarely ever go out to eat, so I cook all my own meals at home. I cook steaks and other meats and seafood in cast iron skillets. What other good steaks are nice and tender?
I am thinking of marinating my next steak in red wine to further flavour (and more importantly) tenderise the meat. Should I add things to the red wine to make a marinade from it, or will the wine itself be sufficient? What kind of red wine?
desertjets wrote:As long as you don't eat it well done with ketchup like a damn child
FriscoHeavy wrote:cjg225 wrote:FriscoHeavy wrote:Yes, I LOVE Ketchup with my meat
For a steak, though?
I'm happy to use it for all kinds of meats, including chicken.
cjg225 wrote:desertjets wrote:What is it with y'all and not seasoning your meat? Salt and pepper are your friends.
Montreal steak seasoning.
desertjets wrote:Ketchup only belongs on [...] chicken nuggets if like you are 8 years old.
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