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  1. #1
    Join Date
    Sep 2002
    Posts
    2,638

    Check out these Steaks!

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  2. #2
    Join Date
    Aug 2012
    Location
    willowick ,oh
    Posts
    257
    Them some hefty ass stripper steaks

  3. #3
    Join Date
    Aug 2012
    Location
    willowick ,oh
    Posts
    257
    Nice. Very nice marbling

  4. #4
    Join Date
    Mar 2004
    Location
    SE Michigan
    Posts
    17,598
    One of those would be four meals for me.
    "The road to Hell is paved with progressive policies."

  5. #5
    Join Date
    Mar 2009
    Location
    Mid-Mo
    Posts
    3,422
    Looks good, whatcha got for seasoning those bad boys??

  6. #6
    Join Date
    Sep 2002
    Posts
    2,638
    Quote Originally Posted by ryan1088 View Post
    Looks good, whatcha got for seasoning those bad boys??
    A little salt,that's it!

  7. #7
    Join Date
    Oct 2011
    Location
    Chicagoland Area
    Posts
    4,302
    DAYUM!
    Officially, Down for the count

    YOU HAVE TO GET OFF YOUR ASS TO GET ON YOUR FEET

    It was working when I left...
    Liberalism-Ideas so good they mandate them

  8. #8
    Join Date
    Feb 2011
    Location
    Peoria, IL
    Posts
    1,404
    little bit kosher salt, little pepper and a little cayenne (oh and some garlic)

  9. #9
    Join Date
    Sep 2005
    Location
    Atlanta GA area
    Posts
    20,258
    If it were me... some garlic salt, and some mesquite chips in the fire... slow cooked.

    The better the meat and cooking technique... the less seasoning necessary.
    GA-HVAC-Tech

    Galatians 2:20-21; Colossians 1: 21-22 & 26-27; 3:1-4; Romans Ch's 5-6-7-8

    2 Chronicles 7:14

    Quality work at a fair price with excellent customer service.

  10. #10
    Join Date
    Oct 2008
    Location
    mid-Tennessee
    Posts
    581
    Quote Originally Posted by ga-hvac-tech View Post
    If it were me... some garlic salt, and some mesquite chips in the fire... slow cooked.

    The better the meat and cooking technique... the less seasoning necessary.
    That's the way I do them! Sear the thick steaks over mesquite flames each side a few minutes, then set off into indirect heat for about an hour (or however long is necessary) while keeping the smoke going.

    I always get thick cuts now, whether steaks or pork chops.

    I've also taken to using a digital thermometer nowadays for nearly everything except ribs. Especially for chicken and pork chops. Had too many overcooked bird pieces trying to be sure it' done. A thermometer is helpful to prevent overcooking so the meat stays moist & tender.

  11. #11
    Join Date
    Mar 2002
    Location
    fort walton beach fl.
    Posts
    782
    Are they kobe steaks? Damn they look good.
    http://acfwb.com/

    "The best preparation for good work tomorrow is to do good work today"

  12. #12
    Join Date
    Sep 2002
    Posts
    2,638
    Quote Originally Posted by smurphy View Post
    Are they kobe steaks? Damn they look good.
    No,But they are prime.

  13. #13
    Join Date
    Feb 2013
    Location
    Lamar, SC
    Posts
    433
    I always have a tough time with thick steaks, getting the middle just right. I always use the resistance method (poking the meat with my finger and the harder it is the more done it is. If you touch your middle finger to your thumb, it should feel just like the meaty part of you hand close to your thumb for a perfect medium.) I just dont think this applies to steaks over 1 1/4 inches thick. I dont want to puncture the meat with a thermometer. Any ideas? what method do you guys use?
    "If you've eliminated all other possibilities whatever remains must be the truth."

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