The steak appreciate thread

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  • blackcomaro
    blackcomaro Posts: 796 Member
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    jvcjim wrote: »
    bleu steak for me. maybe with a little butter and gorgonzola to top it off, some sauteed mushrooms on the side

    Eeeeewwww... bleu...is just bought up to room temp...medium rare and your talking
  • robdowns1300
    robdowns1300 Posts: 152 Member
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    Medium rare - but really scorched on the outside. Make the charcoal hot as lava!
  • km8907
    km8907 Posts: 3,861 Member
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    Medium rare for leaner cuts, medium for fatty cuts.
  • jvcjim
    jvcjim Posts: 812 Member
    edited February 2017
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    blackcomaro wrote: »
    jvcjim wrote: »
    bleu steak for me. maybe with a little butter and gorgonzola to top it off, some sauteed mushrooms on the side

    Eeeeewwww... bleu...is just bought up to room temp...medium rare and your talking

    close i let the steak rest at room temperature for a few hours then a quick sear (1-1.5 minutes) on each side to kill off the nasties, the middle is still room temperature... you are thinking tartare which is completely raw.
  • FairhavenDS
    FairhavenDS Posts: 1,046 Member
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    km8907 wrote: »
    Medium rare for leaner cuts, medium for fatty cuts.

    Exactly my preference! Now I want steak, but I'll have to settle for soup.
  • Ffr57
    Ffr57 Posts: 36 Member
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    synchkat wrote: »
    My favourite place to shop
    75k1rm0ydyjf.jpg

    prices seem high. what area of the country do you live?
  • synchkat
    synchkat Posts: 37,369 Member
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    Ffr57 wrote: »
    synchkat wrote: »
    My favourite place to shop
    75k1rm0ydyjf.jpg

    prices seem high. what area of the country do you live?

    Canada. Prices are normal for this area
  • cmmull67
    cmmull67 Posts: 170 Member
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    Ribeye or NY Strip, medium rare, done almost exclusively over wood coals, little s&p to flavor, and topped with sautéed mushrooms and onions.
  • Marieyeyeam
    Marieyeyeam Posts: 103 Member
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    It's past midnight n I'm looking at a thread for steaks
  • bluecollarfrench
    bluecollarfrench Posts: 344 Member
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    Marieyeyeam wrote: »
    It's past midnight n I'm looking at a thread for steaks

    I am too. I made a ribeye the other.night. a quick sear, popped it in the oven for a few minutes while i whipped up blue cheese butter. Shut off the oven, topped it with said butter, let it sit. Perfect medium rare
  • TonyB0588
    TonyB0588 Posts: 9,520 Member
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    robs_ready wrote: »
    Long live the steak lovers, rare for me!

    Must be well done for me.
  • bufnitzoiu
    bufnitzoiu Posts: 147 Member
    edited February 2017
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    Like this
    63vk8o.jpg

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