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  1. #1
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    Sep 2002
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    Check out these Steaks!

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

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

  4. #4
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    Mar 2004
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    SE Michigan
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    One of those would be four meals for me.
    To put the world in order, we must first put the nation in order; to put the nation in order, we must put the family in order; to put the family in order, we must cultivate our personal life; and to cultivate our personal life, we must first set our hearts right.
    -- Confucius

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

  6. #6
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    Sep 2002
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    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
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    Chicagoland Area
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    DAYUM!
    Officially, Down for the count

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

    I know enough to know, I don't know enough
    Liberalism-Ideas so good they mandate them

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

  9. #9
    Join Date
    Sep 2005
    Location
    Atlanta GA area
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    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

    Quality work at a fair price with excellent customer service!

    Romans Ch's 5-6-7-8

    2 Chronicles 7:14

  10. #10
    Join Date
    Oct 2008
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    985
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    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.
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    790
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    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
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    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
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    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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