Page 1 of 2 12 LastLast
Results 1 to 13 of 26
  1. #1
    Join Date
    Sep 2002
    Posts
    2,731

    Check out these Steaks!

    Name:  image.jpg
Views: 836
Size:  41.3 KB

  2. #2
    Join Date
    Aug 2012
    Location
    willowick ,oh
    Posts
    261
    Them some hefty ass stripper steaks

  3. #3
    Join Date
    Aug 2012
    Location
    willowick ,oh
    Posts
    261
    Nice. Very nice marbling

  4. #4
    Join Date
    Mar 2004
    Location
    SE Michigan
    Posts
    17,916
    One of those would be four meals for me.

  5. #5
    Join Date
    Mar 2009
    Location
    Mid-Mo
    Posts
    3,595
    Looks good, whatcha got for seasoning those bad boys??

  6. #6
    Join Date
    Sep 2002
    Posts
    2,731
    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
    4,591
    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
    Sep 2005
    Location
    Atlanta GA area
    Posts
    21,072
    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

  9. #9
    Join Date
    Mar 2002
    Location
    fort walton beach fl.
    Posts
    790
    Are they kobe steaks? Damn they look good.
    http://acfwb.com/

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

  10. #10
    Join Date
    Sep 2002
    Posts
    2,731
    Quote Originally Posted by smurphy View Post
    Are they kobe steaks? Damn they look good.
    No,But they are prime.

  11. #11
    Join Date
    Feb 2013
    Location
    Lamar, SC
    Posts
    528
    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."

  12. #12
    Join Date
    Aug 2012
    Location
    willowick ,oh
    Posts
    261
    use a lower heat and watch for the caramelizing and shrinkage of the fat on the outside. with thicker steaks like that, a medium will give the look of it bulging in the center and quite firm to the touch. always let your steak rest for 10 minutes.

  13. #13
    Join Date
    Feb 2013
    Location
    Lamar, SC
    Posts
    528
    I like mine medium and the wife likes them well done. Sometimes I can cook hers 10 mins longer than mine with mine resting on half of the grill with the burners off and mine will still be more done than hers. I am getting better though, hell as long as i end up with one done and one pink one we are fine LOL
    "If you've eliminated all other possibilities whatever remains must be the truth."

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Comfortech Show Promo Image

Related Forums

Plumbing Talks | Contractor Magazine
Forums | Electrical Construction & Maintenance (EC&M) Magazine
Comfortech365 Virtual Event