is such a man's job


mine won't be anywhere near as good as the bf's

9/15/2009 11:10:10 PM

i just had a flat iron steak

9/15/2009 11:11:32 PM

you has to buhleeeeve!

[Edited on September 15, 2009 at 11:15 PM. Reason : .]

9/15/2009 11:13:59 PM

i had steak on the grill tonight

9/15/2009 11:14:23 PM

cook that crack until its done


I use that for my negro college fund

9/15/2009 11:15:20 PM

MANS SPORT BITCH

9/15/2009 11:16:17 PM

speak for yourself. i grill 10x better than my husband (he has an obsession with making sure everything is completely done... or charred in my book)... but he is a better cook in general than me. in fact he cooks 6 days out of 7 in our house

9/15/2009 11:20:27 PM

i only leave my steak on long enough to get it warm all the way through

9/15/2009 11:21:07 PM

donnnt stop, buhleeeeevin

9/15/2009 11:21:28 PM

cooking a steak isn't too hard


1/2 the taste is the preparation of the meat anyway

9/15/2009 11:21:57 PM

Quote :

"i grill 10x better than my husband"

awe honey, you have cooking and grilling confused.

9/15/2009 11:21:59 PM

no trust me. you don't want my cooking. my grilling, however, is awesome.

Quote :

"cooking a steak isn't too hard"

true

[Edited on September 15, 2009 at 11:23 PM. Reason : er]

9/15/2009 11:22:48 PM

apparently BIGcementpon and I are quite the dynamite duo when it comes to grilling a killer steak

9/16/2009 2:05:26 AM

steak on the grill is easy-peasy (provided they don't want freaking well well done.) Get that bad boy paint-discoloring hot, place all meat on 1/2 of the grill. Wait approx 2-3 minutes (for a great cut - cheaper cuts less), flip onto the virgin-hot side. Wait same as above, remove from heat. Wait 3-5 minutes for juices to regulate.

The well done steak really requires a good grill with multiple burners - preferably left and right, not front back (for me anyway.) Then you cut half of it off and and basically bake the suckers until done. Sometimes I'll be nice and wrap theirs in tin-foil with part of the marinade so it retains some juice/flavor.

It's all about that initial sear. Drop it on there super hot and don't screw with it.

Now we move on to something like salmon or halibut - that's a freaking challenge. I have yet to nail it, always dry it out...

9/16/2009 2:15:13 AM

i only cook mine for about a minute on each side

9/16/2009 2:21:14 AM

lop off its horns, wipe its ass, and put it on a plate for me

hyuck hyuck hyuck





for real, though. medium rare, please

9/16/2009 2:21:53 AM

the well done steak is a travesty. not even worth talking about

9/16/2009 2:42:55 AM

Quote :

"The well done steak really requires a good grill with multiple burners - preferably left and right, not front back (for me anyway.)"

WELL WHAT IF YOU'RE A FUCKIN MAN AND ONLY GRILL WITH CHARCOAL?

9/16/2009 2:45:48 AM

If your steak is a homogeneous color after cooking you're doing it wrong.

9/16/2009 3:30:22 AM

Quote :

"1/2 the taste is the preparation of the meat anyway "

I couldnt disagree more. A good cut of meat requires no seasoning. and if you marinate your steak.... you are just churching up bad steak

these are my opinions..... take them as you will

9/16/2009 7:49:40 AM

Quote :

"1/2 the taste is the preparation of the meat anyway "

preparation? what? you mean like checking the expiration date?

9/16/2009 7:52:13 AM

^^agreed.

the only thing you need to do to a good cut of steak if throw some salt and fresh cracked pepper

i also sear the fuck out of the outside on the grill (or grill pan), then finish in the oven.

lay on super hot for like 30 seconds, flip, lay on for like 30 seconds, throw in the oven for a minute or two.

a nice rare/medium rare with tons of flavor locked in.

nom.

[Edited on September 16, 2009 at 7:53 AM. Reason : e]

[Edited on September 16, 2009 at 7:54 AM. Reason : e]

9/16/2009 7:52:51 AM

that oven bit is completely unnecessary. I hate ordering meat in a restaurant and having it come out medium. i rarely send it back though because obviously grill guy cant follow instructions in that case.




sometimes at home i will cook mine when it is still just a tiny bit icy in the middle. NOM!


I have become proficient at burning meat as well since my husband likes it "as done as you dare."

9/16/2009 7:57:07 AM

i dont mean to be southern here.

but your profile says male and you just talked about your husband. thats gay right?

9/16/2009 7:58:26 AM

its just a little bit of a penis

9/16/2009 7:59:14 AM

She may have a penis.. But his vagina more than makes up for it.

9/16/2009 7:59:48 AM

maybe some fresh ground pepper on it... maybe.

cook each side on a hot grill 30-45 sec. then leave on each side for about 1-1.5 minutes depending on thickness

9/16/2009 8:02:47 AM

warm red meat is where it's at.

9/16/2009 8:12:57 AM

it's rare or it's nothin'

9/16/2009 8:13:29 AM

i do the grilling in dis house

9/16/2009 8:21:14 AM

thinkin about a steak for dinner tonight. yeah, that would be good

9/16/2009 9:07:00 AM

Im sure you can easily learn. I really enjoy cooking

9/16/2009 9:11:21 AM

Even with my favorite cuts of meat, I like to let it marinate for a few hours, but that's just me. Usually a variation of salt, cracked pepper, worsh, & garlic....maybe a little italian seasoning or soy if i'm feeling frisky

Infrared burners ftw on the initial sear....then a few minutes over low to get it nice & pink in the middle

9/16/2009 9:12:49 AM

Season with some sea salt and cracked pepper. I make these mushrooms called burgandy mushrooms. Reduce the mushrooms is wine then add a few ingredients at the end. Then pour on top of the steak.............sooooooo gooooooood

9/16/2009 9:18:59 AM

would be great to do this weekend

9/16/2009 9:19:37 AM

Quote :

"Reduce the mushrooms is wine then add a few ingredients at the end"

reminded me of, "you put wood in, some magic happens, and paper comes out"

9/16/2009 9:35:48 AM

stop talking about steak guise cause im going to want one

9/16/2009 9:36:29 AM

me too. its past the point of wanting one. i have already decided to go get one after work.

this thread owes me 8-10 dollars

9/16/2009 9:39:03 AM

Quote :

"apparently BIGcementpon and I are quite the dynamite duo when it comes to grilling a killer steak"

haha - I think the key word here is 'dynamite.' That was a damn tasty steak though.

9/16/2009 9:42:46 AM

yes I chose the word "dynamite" very deliberately for it's relevance to Shaft-era sex appeal

[Edited on September 16, 2009 at 9:46 AM. Reason : o]

9/16/2009 9:46:04 AM

Thread title should be changed to Grilling steak

9/16/2009 9:46:37 AM

DYNOMIIIIITTTTE!

9/16/2009 9:46:58 AM

where is the edit thread title button?

9/16/2009 9:53:16 AM

The other night I took some filets seasoned them. Then I took a pan put a little bit of olive oil. Sealed the steaks on all sides then I took the pan put it in the oven and cooked for about 10minutes. These steaks were amazing

9/16/2009 9:53:28 AM

i, too enjoy the flesh of a cow

9/17/2009 4:10:42 AM

Quote :

"I make these mushrooms called burgandy mushrooms"

what is this new-fangled dish that you speak of? I have to know!!!

9/17/2009 4:20:50 AM

i like my shrooms in butter and worcestershire sauce

9/17/2009 7:01:02 AM

I love steak. If i cook a cheaper cut of meat, or a very lean cut, I will marinate it. (I marinate the fuck out of London Broil.)

otherwise, salt, pepper, and if i'm feeling especially frisky, a little bit of granulated garlic.

Sear it on each side for a few minutes and call it a day.



Depending on the cut of meat, I prefer rare to medium rare.


Frozen meat is trashy. Buy it and use it fresh.

[Edited on September 17, 2009 at 10:58 AM. Reason : ]

9/17/2009 10:58:01 AM

Quote :

"what is this new-fangled dish that you speak of? I have to know!!! "

PM sent

9/17/2009 11:35:25 AM

it all depends on how much time i have. nothing I like more than grilling out.


but if i'm in a pinch, i'll preheat the oven to 450, and heat the pan up to 10 until the cast iron pan is as hot as it can get. Then I season the steak with some montreal seasoning and garlic butter.

Toss the steak in the hot pan for 1 minute or 2, flip it to the next for another minute or 2, then put the whole thing, pan and all, into the oven for 4-6 minutes.

Usually comes out perfect.

9/17/2009 11:41:28 AM