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Posted on 4/1/13 at 1:35 am to Jax-Tiger
id cook it a tad longer, but that looks amazing and my mouth is watering
Posted on 4/1/13 at 1:48 am to Carson123987
That is a perfect mid-rare and exactly how I like my steaks. By the way, that steak rested for 7 or 8 minutes before I cut it open. The juices were well distributed by then...
Posted on 4/1/13 at 5:53 am to we_geaux_harder
Steaks that I cook with nothing except salt and pepper: NY Strip, ribeye, T-Bone, Porterhouse and filets.
I will season lesser cuts with marinades to tenderize them. I go with themes when I marinade, like Mexican or Thai influence.
I will season lesser cuts with marinades to tenderize them. I go with themes when I marinade, like Mexican or Thai influence.
Posted on 4/1/13 at 6:04 am to Jax-Tiger
quote:
That is a perfect mid-rare
Posted on 4/1/13 at 7:18 am to Jax-Tiger
Jax, that is a beautiful thing there!!!!
I use kosher salt and fresh ground black pepper on one side and my homemade Cajun seasoning on the other. Comes out fantastic.
I use kosher salt and fresh ground black pepper on one side and my homemade Cajun seasoning on the other. Comes out fantastic.
Posted on 4/1/13 at 7:23 am to wickowick
He edited his post to remove tenderizing it, maybe someone slapped him upside the head with a ribeye to let him know steaks don't need tenderizing.
Posted on 4/1/13 at 7:31 am to CITWTT
quote:
He edited his post to remove tenderizing it, maybe someone slapped him upside the head with a ribeye to let him know steaks don't need tenderizing.
That was why I asked him what grade meat he was buying. Low grade meat cooked poorly will get you shoe leather. I wasn't sure if he knew the difference in grades, but I didn't get an answer.
I eat my meat rare now, but growing up my dad cooked sirloins to well done (he would cut through the center of the steak and check for any pink) and I ate it with ketchup. Didn't know any better...
Posted on 4/1/13 at 8:09 am to we_geaux_harder
sometimes i just throw the fricker on the grill
fresh peppercorn
sometimes i put montreal or generic steak seasoning
fresh peppercorn
sometimes i put montreal or generic steak seasoning
Posted on 4/1/13 at 8:29 am to we_geaux_harder
I use lemons for tenderizing my steaks instead of oil based products. Not as much flare up when cooking.
Posted on 4/1/13 at 8:55 am to Blue Velvet
quote:
quote:
That is a perfect mid-rare
Hey, it took me a long time to figure out how to cook my steaks perfectly. I always thought steaks are easy - you throw them on the grill, you flip 'em a couple of times, and when they look cooked on the outside, you pull 'em and tear into them right away.
You have to pay attention, you have to be able to determine how well the inside is cooked, and you have to pull the steak BEFORE it gets to the ideal temperature for you (because the steak continues to cook after you remove it from the heat). It's not rocket science, but it's not as easy as you would think.
Posted on 4/1/13 at 9:06 am to Homesick Tiger
quote:
I use lemons for tenderizing my steaks
wouldn't the acid tighten up the protein? Like ceviche?
Posted on 4/1/13 at 9:10 am to we_geaux_harder
how is a thread that we have on here every other week 3 pages?
Posted on 4/1/13 at 9:15 am to Rohan2Reed
quote:
how is a thread that we have on here every other week 3 pages?
This isn't shite compared to the burger threads every single week.
Posted on 4/1/13 at 9:19 am to Rohan2Reed
quote:
how is a thread that we have on here every other week 3 pages?
because the OP said that he uses a fork to tenderize his steak prior to cooking, but then edited the statement after getting blown up...
Posted on 4/1/13 at 9:19 am to Rohan2Reed
we learn something new each time.
Posted on 4/1/13 at 9:21 am to Jax-Tiger
Jax...how do you do your blue cheese butter?
Every time I try it my blue cheese loses it texture, am I over working it?
Every time I try it my blue cheese loses it texture, am I over working it?
Posted on 4/1/13 at 9:47 am to tigerfoot
quote:
wouldn't the acid tighten up the protein?
I have absolutely no idea. I'm usually more concerned about putting the piece of meat on my fork in my mouth instead of under a microscope.
It's something my dad did when he use to charcoal us steaks when we were kids and until this day I still haven't had steaks as good as his. All he used was lemon and Season-All. Oh yeah, and a six-pack of Schlitz.
Posted on 4/1/13 at 11:32 am to Jax-Tiger
quote:
Jax...how do you do your blue cheese butter?
I would like to know this also. I usually make my wedge salad on the side to get my blue cheese fix. Your topping looks perfect for filets and days when I don't make a wedge. TIA.
Edit: Jax how are you enjoying my hometown? I am a Jax native (technically Atlantic Beach) that has been in Louisiana for the past 8yrs.
This post was edited on 4/1/13 at 11:35 am
Posted on 4/1/13 at 11:54 am to mworld938
i like Mccormick Southwest marinade or Mexican Fiesta.
i just used the Mexican Fiesta a couple of weeks ago and i really liked it.
i just used the Mexican Fiesta a couple of weeks ago and i really liked it.
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