turtlespeed 212 #51 June 13, 2007 Quote I honestly prefer my steak medium. I like it with just a line of pink in the middle, but warm throughout the steak. I'm partial to the New York Strip, but I'll eat just about any type of meat you put in front of me. Mmmm.... Steak.... Even waitress meat?I'm not usually into the whole 3-way thing, but you got me a little excited with that. - Skymama BTR #1 / OTB^5 Official #2 / Hellfish #408 / VSCR #108/Tortuga/Orfun Quote Share this post Link to post Share on other sites
sharimcm 0 #52 June 13, 2007 Quote I'll eat just about any type of meat you put in front of me. Mmmm.... Steak.... Even waitress meat?Only you and I would know... I won't tell if you don't. "I had a dude tip his black cowboy hat to me after I provided him with a condom outside my hotel room at 3-something in the morning." -myself Quote Share this post Link to post Share on other sites
turtlespeed 212 #53 June 13, 2007 Quote Quote I'll eat just about any type of meat you put in front of me. Mmmm.... Steak.... Even waitress meat? Only you and I would know... I won't tell if you don't. She did call.I'm not usually into the whole 3-way thing, but you got me a little excited with that. - Skymama BTR #1 / OTB^5 Official #2 / Hellfish #408 / VSCR #108/Tortuga/Orfun Quote Share this post Link to post Share on other sites
Brains 2 #54 June 13, 2007 Quote A porterhouse always includes top loin (new york) and backstrap (aka tenderloin or filet). A t-bone does too, but with a smaller portion of filet. A t-bone actually is half rib eye and half tenderloin. Same muscle as a strip (longissimus dorsi) only from the rib section rather than the loin section.Bonus if you can tell me the name of the muscle that makes the tenderloin, and pronounce it. Never look down on someone, unless they are going down on you. Quote Share this post Link to post Share on other sites
johnski 0 #55 June 13, 2007 RARE Rip its horns off, whip its ass and eat it mmmmm Quote Share this post Link to post Share on other sites
1969912 0 #56 June 13, 2007 Please, more info. I'm trying to find the perfect cut for high-temp, quick bbq'ing. So far its #1 preterhouse, and #2 RibEye. ideas? "Once we got to the point where twenty/something's needed a place on the corner that changed the oil in their cars we were doomed . . ." -NickDG Quote Share this post Link to post Share on other sites
mnealtx 0 #57 June 13, 2007 Psoas major pronounced: (sō'əs)Mike I love you, Shannon and Jim. POPS 9708 , SCR 14706 Quote Share this post Link to post Share on other sites
Brains 2 #58 June 14, 2007 Quote Please, more info. I'm trying to find the perfect cut for high-temp, quick bbq'ing. So far its #1 preterhouse, and #2 RibEye. ideas? Hmm, high temp and quick. Two best ways to ruin a steak. 350 degrees or so for grilling will give you a nice sear on the outside and leave the meat nice and rare/ med. rare with about five minutes per side. (avg steak 1"thick) For these, any of the "middle cuts" will work. Ribeye, strip, tenderloin, porterhouse, t-bone. Filet minogn is a tenderloin steak wrapped in bacon, otherwise it is a tenderloin Mike, pronounced SO-ass major Never look down on someone, unless they are going down on you. Quote Share this post Link to post Share on other sites
mnealtx 0 #59 June 14, 2007 Quote Mike, pronounced SO-ass major[Wink] I am not!!! All that futzing about with recreating the pronunciation symbols...and it gives me THAT crap... Mike I love you, Shannon and Jim. POPS 9708 , SCR 14706 Quote Share this post Link to post Share on other sites
keka 0 #60 June 14, 2007 here is the website for one of the best steak houses in DC..check it out: http://www.fogodechao.com/dining.htm HUMMMM YUMMY http://www.woundedwarriorproject.org PMS#551 I love my life :) Quote Share this post Link to post Share on other sites
1969912 0 #61 June 14, 2007 maybe "hight temp" was not correct. what I have found best is really hot coals close to the meat, which gives a good browning on the outside, but leaves the inside pink in the center. Always comes out really tender, really moist, but not raw. Maybe 5 minutes per side. Is having real wood coals ~1.5" from the meat considered high temp? "Once we got to the point where twenty/something's needed a place on the corner that changed the oil in their cars we were doomed . . ." -NickDG Quote Share this post Link to post Share on other sites
jenfly00 0 #62 June 14, 2007 QuotePlease, more info. I'm trying to find the perfect cut for high-temp, quick bbq'ing. So far its #1 preterhouse, and #2 RibEye. ideas? All beef is graded (in descending order of preference) prime, choice or select. Prime is really hard to find (and EXPENSIVE!). Only about 2% of all steaks are graded as prime and almost never seen in markets. In fact first time I had prime porterhouse was in Venezuela. Now I'm hooked. I don't eat meat often, but when I want a great steak, it's a prime loin cut. Good steak is really hard to find in Florida. The reason ,,,Florida cattle feed on sawgrass resulting is tougher, less flavorful meat, so when I really want a good steak, I order online through: http://www.mybutcher.com/ Be advised that prime steaks cost $40-50 a pound!!! I found this site on buying steaks. http://www.washingtonpost.com/wp-dyn/content/article/2006/02/14/AR2006021400432.html Good eating!----------------------- "O brave new world that has such people in it". Quote Share this post Link to post Share on other sites
stitch 0 #63 June 14, 2007 Seared, then served on your boobies. "No cookies for you"- GFD "I don't think I like the sound of that" ~ MB65 Don't be a "Racer Hater" Quote Share this post Link to post Share on other sites
gonzalesna 0 #64 June 17, 2007 by charred-rare, I'm assuming you mean Blood-rare. (A.K.A. Waved over the fire once on each side and thrown on a plate.) I like mine with a heartbeat...Some people refrain from beating a dead horse. Personally, I find a myriad of entertainment value when beating it until it becomes a horse-smoothie. Quote Share this post Link to post Share on other sites
Squeak 17 #65 June 17, 2007 Quoteby charred-rare, I'm assuming you mean Blood-rare. (A.K.A. Waved over the fire once on each side and thrown on a plate.) I like mine with a heartbeat...Charred rare is (here at least) on a VERY VERY hot skillet fast burnt on each side (30-60) then servedYou are not now, nor will you ever be, good enough to not die in this sport (Sparky) My Life ROCKS! How's yours doing? Quote Share this post Link to post Share on other sites
gonzalesna 0 #66 June 17, 2007 Quote Quote by charred-rare, I'm assuming you mean Blood-rare. (A.K.A. Waved over the fire once on each side and thrown on a plate.) I like mine with a heartbeat... Charred rare is (here at least) on a VERY VERY hot skillet fast burnt on each side (30-60) then served MMMM... tasty... Put mine on the grill just long enough to get the grill marks on each side and you'll have a happy man.DON'T FORGET THE BEER!!!Some people refrain from beating a dead horse. Personally, I find a myriad of entertainment value when beating it until it becomes a horse-smoothie. Quote Share this post Link to post Share on other sites
Amazon 7 #67 June 17, 2007 16 oz Prime Rib... medium...... tonight at Outback Steakhouse.. Man was that thing tender....MMMMMMM Quote Share this post Link to post Share on other sites
matt1215 0 #68 June 17, 2007 Season it, scare it with a lit match, then slap it on my plate Quote Share this post Link to post Share on other sites
gonzalesna 0 #69 June 17, 2007 Quote Season it, scare it with a lit match, then slap it on my plate I like the way you think...Some people refrain from beating a dead horse. Personally, I find a myriad of entertainment value when beating it until it becomes a horse-smoothie. Quote Share this post Link to post Share on other sites
Stumpy 256 #70 June 17, 2007 I like mine blue. Passed very quickly through a warm kitchen. mmmmmm.Never try to eat more than you can lift Quote Share this post Link to post Share on other sites
DrewEckhardt 0 #71 June 18, 2007 Quote After a few discussions with a few people this weekend on how I eat my meat, I thought I could ask everyone else. So, how do you like your cow prepared? And, no, I am not wanting to know how you like your tube steak prepared. Depends on the steak. Fresh tender steak is best raw, ground into tartare with a little raw quail egg to hold everything together. At the other end of the spectrum if it's been contaminated by E. Coli and ground into burger it's gotta be medium. In between rare to medium rare with a browned outside and bloody inside is nice. Tough meat needs to be slow cooked to get tender. I love meat. Antelope, beef, bunny, cabrito, deer, elk... We've been shopping at the international market lately and beef isn't what's for dinner. I made rabbit sandwiches with a little colby-jack, small hot-house tomatoes, and red onions on nice fresh baguettes last week, and this week goat stuffed poblanos are on the menu, YUM! Quote Share this post Link to post Share on other sites
matt1215 0 #72 June 18, 2007 Quote Quote Season it, scare it with a lit match, then slap it on my plate I like the way you think... Why thank you!! I hate how a lot of people cook the hell out of a perfectly good steak . Quote Share this post Link to post Share on other sites
matt1215 0 #73 June 21, 2007 Today, I manned the grill for my work's weekly burger-burn for the second week in a row. I hate how people overcook stuff and want all the flavor cooked away. Those who know my mad grilling skills came right to the master's grill . Quote Share this post Link to post Share on other sites
PLFXpert 0 #74 June 21, 2007 I eat cow/filet once, maybe twice a year. (Yes, I know a true "steak lover" doesn't go for filet. Good thing I'm not one of those.) When I do, I like it medium-rare. And I like it from Ruth's Chris. And I like it cut in half to be shared with Billy who grudgingly enjoys only half a steak. He loves me. Paint me in a corner, but my color comes back. Quote Share this post Link to post Share on other sites
Lindercles 0 #75 June 21, 2007 We need to have a meataholics anonymous meeting sometime very soon. Quote Share this post Link to post Share on other sites
