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Started By
Message
Posted on 7/24/17 at 12:49 am to UpToPar
I start against the grain away from the bone. If I'm in a restaurant, I take the bone home for gnawing.
Posted on 7/24/17 at 12:53 am to Mouth
quote:
So you're literally asking how to eat a steak?
Posted on 7/24/17 at 11:01 am to Mo Jeaux
Microwaved on high for 3 minutes, Hunt's Ketchup, paper plates.
Posted on 7/24/17 at 4:12 pm to UpToPar
It all depends on how many watts your microwave pushes out.
Posted on 7/25/17 at 10:17 am to UpToPar
Depends on if it is a paper napkin or cloth napkin kinda place.
Posted on 7/25/17 at 11:27 am to Itismemc
This is how I ate mine last night.
Posted on 7/25/17 at 11:45 am to Janky
quote:
This is how I ate mine last night.
I was here for the funny replies, but God Bless America, that looks GOOD.
Posted on 7/25/17 at 5:15 pm to georgia
101.3 degrees and off the bone, the same way any predator would eat a cow.
Posted on 7/25/17 at 7:19 pm to cssamerican
Knock his horns off, wipe his arse, and walk him on out.....
Posted on 7/26/17 at 6:51 pm to Janky
Izat a porterhouse at Ruth's?
Unless the server prepared it that way, one should not pre-cut the steak. One bite at a time should be cut (etiquette/manners, and you don't want all the good stuff to run out).
As an aside, my son when in 8th grade, had a girlfriend who was a sophomore in highschool, who could not cut her meat because her mom did it for her at home. She expected her steak to be cut up into 30 bite size pieces for her before we began eating.
She ended up on a tennis scholly at Abilene Christian. Yeah, she fine.
Unless the server prepared it that way, one should not pre-cut the steak. One bite at a time should be cut (etiquette/manners, and you don't want all the good stuff to run out).
As an aside, my son when in 8th grade, had a girlfriend who was a sophomore in highschool, who could not cut her meat because her mom did it for her at home. She expected her steak to be cut up into 30 bite size pieces for her before we began eating.
She ended up on a tennis scholly at Abilene Christian. Yeah, she fine.
Posted on 7/26/17 at 6:53 pm to GusMcRae
Bone in ribeye I cooked at home. I slice it and serve it family style. Three people ate off of that steak. It was 1.4lbs pre cooked.
Posted on 7/26/17 at 7:09 pm to Janky
Janky, I've got a 2-bone ribeye in my freezer. I'll bring it over and you cook it for me.
Posted on 7/26/17 at 7:10 pm to CoachChappy
So simple. The thicker the easier.
This post was edited on 7/26/17 at 7:11 pm
Posted on 7/26/17 at 7:23 pm to Janky
I've been getting 1" or 1.5" thick and have had success cooking them. The bigger steaks make me nervous. I use a thermos o I don't mess it up.
Posted on 7/26/17 at 7:25 pm to CoachChappy
That steak was about 1.5 reverse seared. I always use a thermo when I RS.
Posted on 7/26/17 at 7:30 pm to Janky
I have a Weber gen with cast iron grill top. I just crank it up as hot as it will go. I run the steak with a little olive oil, then on the grill. The grill marks are awesome.
I just worry on the bigger ones about over cooking so I pull it off a litttle before it reaches temp
I just worry on the bigger ones about over cooking so I pull it off a litttle before it reaches temp
Posted on 7/26/17 at 7:34 pm to CoachChappy
I do fire temp at 185* and pull at 120*. Then I get my skillet screaming hot and sear it. I actually sear it a little longer to crust it up. You really have to cook it a while during searing to over cook it.
Posted on 7/27/17 at 9:36 am to Janky
to OP, cut piece at a time and eat
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