Steak. Medium. Salt n pepper.

Which is odd because it's the leaner cuts that's you're supposed to cook less so you don't dry them out into leather and the fattier ones you're supposed to cook a bit longer to render.

 

If you really want to get down to it, every cut of meat is different. Filet med rare, ribeye, seared hot so the fat melts, med rare/med, flank steak, medium, ny strip, med, skirt steak, hot and fast, got to love a cali tri tip sirloin cooked medium and sliced thin

 

Didn't read one Goddam reply.

You are gay.

Rare is the shit.

You are gay.

 

Ignant. Most of the flavor of steak is in the fat. And the only way to get that out is to cook it son. If all you eat is rare you're missing out on the real flavor. The fat doesn't render in a rare steak you bonehead.

 

Sous Vide steak cooked medium rare, with whatever your favorite seasoning is. Best steak you will ever eat.

 

This is the truth.

But still,

Shut up.

 

My new favorite is the same basic method, but instead of the oven, I smoke it at 225* until 115* internally or so, and then pan sear in bacon fat in cast iron.

salt (a lot). pepper. smoke. ribeye.

 

or a good German Roulade. Funny thing, I will eat my steaks anywhere from med rare to well done but a good carpaccio is a special treat.

http://www.bierakademie-celle.de/saisonal-regional/

 

Damn, I might have to give that a shot.

 

Me too. I've never thought about smoking a steak before. Good some good ones now too. We just bought 1/2 a cow from a farmer down the road and it's the best beef I've ever had in my life. Gonna try smoking a steak this weekend if I get some time.

 

I’ve only tried it with ribeye. I wouldn’t think it would be as effective with leaner cuts. Both times I’ve done it, the steak was juicy as hell because of all of the rendered fat. It was delicious.

 

i'd be tempted to swap it out with a hockey puck and see if they even blink

 

Dead raw fillet at room temp with salt and pepper. Small bites too. Gotta be the right color though. Sorta of a darker pink rather than dark red or deep red is always better.

Other wise a rib eye med rare. Same color as mentioned above

 

Damn fancy ferriners.... it's a bigass T-Bone (and it looks good)

 

Good one also. The bone give it a better flavor

 

aka Porterhouse.

 

I can't believe nobody has posted this yet. What's your move?

 

I always get my meat from the neighbor. I have a hard time ordering steak at a restaurant...

 

What's his name? Does he say "SAY MY NAME!" when he gives you his meat?

 

From The Cowboy Way.

"How would you like your steak cooked?"

"Oh, just knock its horns off, wipe its nasty ass, and chunk it right here on this plate."