- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: I'm going to teach you how to cook steak.
Posted on 6/11/10 at 9:44 am to Schwartz
Posted on 6/11/10 at 9:44 am to Schwartz
quote:
Schwartz
Nicely done Schwartzie. I knew you had OT potential, but you are really stepping up your game here on the F & D board.
One suggestion, sweep the leaves off the patio brah. Beautiful pictorial presentation, but the leaves pissed me off for some reason. You are better than that!
0
Posted on 6/11/10 at 9:59 am to Schwartz
About the only thing I learned is that those are the ugliest USDA Choice steaks I have ever seen.. That looks much more like select that someone may have slapped a Choice label on accidently. Also you never gave a quarter turn.. Presentation fail.
Posted on 6/11/10 at 10:12 am to Schwartz
quote:
USDA choice. Nothing fancy. Get grass fed (not finished) if you can find it. I think those two beauties set me back a whopping $9.
I want to know where you shop.
This post was edited on 6/11/10 at 10:14 am
Posted on 6/11/10 at 10:16 am to Schwartz
I appreciate the time you put in this thread with the pictures, 
Posted on 6/11/10 at 10:19 am to Catman88
Salt? Why do you put salt on the meat? If I'm cooking for others I leave it to those others to salt their own meat. Tolerance for salt is highly variable and that's why salt shakers were invented.
Also I sear 1 1/2" fillets 3 or 4 min per side and they are done (med rare). No need for finishing at lower temp.
Thanks for the pics. I might try your spargus method.
Posted on 6/11/10 at 10:24 am to GRITSBabe
quote:
I want to know where you shop.
Not sure where- but looks like it's with this:
Posted on 6/11/10 at 10:26 am to Nawlens Gator
quote:
Salt? Why do you put salt on the meat? If I'm cooking for others I leave it to those others to salt their own meat. Tolerance for salt is highly variable and that's why salt shakers were invented.
Posted on 6/11/10 at 10:26 am to Nawlens Gator
quote:
Also you never gave a quarter turn.. Presentation fail.
Diamond shaped grill, dog. Quarter turning is for poor people with grills that only run in one direction.
quote:
Salt? Why do you put salt on the meat?
If you really have to ask why food should be seasoned during/before cooking, you're beneath me. I'll have to get my manservant to speak with you.
Posted on 6/11/10 at 10:26 am to GRITSBabe
quote:
I want to know where you shop.
Looking at those steaks I really doubt thats USDA choice. The fat rib is thick and there is no real visable specs of fat. Looks like a prime example of USDA Select.
I know I just bought a whole ribeye for 80 dollars that was USDA choice and got 11 steaks out of it at 1.5 inches. Thats 7 dollars a steak. Now granted each steak is close to 16 ounces.
This post was edited on 6/11/10 at 10:29 am
Posted on 6/11/10 at 10:27 am to Catman88
The marbling didn't show up well in the pics. They were great steaks.
Posted on 6/11/10 at 10:27 am to Schwartz
quote:
Diamond shaped grill, dog. Quarter turning is for poor people with grills that only run in one direction.
You might be the biggest douche on TD.com
And the dumbest.
Posted on 6/11/10 at 10:30 am to Schwartz
Posted on 6/11/10 at 10:32 am to lsualec78
Bitch, I will totally punch you in the face with my Louis Vuitton gloved fist.
Actually, on second though, I'll pay someone to do it. I don't want to get the saliva of the common folk on my precious leather.
Actually, on second though, I'll pay someone to do it. I don't want to get the saliva of the common folk on my precious leather.
Posted on 6/11/10 at 10:38 am to Schwartz
Sorry didnt notice your grill pattern only that you had zero pattern on your finished steak. Looks like you fooled with it too much.
If your grill was hot enough and that steak didnt move around (which it shouldnt except to flip) you would have grill marks on the steak.
Uh ok.
If your grill was hot enough and that steak didnt move around (which it shouldnt except to flip) you would have grill marks on the steak.
quote:
Quarter turning is for poor people with grills that only run in one direction
Uh ok.
Posted on 6/11/10 at 10:56 am to Catman88
quote:
If your grill was hot enough
He should have used Kingsford.
Posted on 6/11/10 at 10:59 am to Schwartz
quote:I LOVE this shite...beats the hell out of work.
I'm going to teach you how to cook steak.
You wanna fight?
Posted on 6/11/10 at 11:00 am to Schwartz
quote:
You want maximum heat for this
Right. That's why I use charcoal for a steak. It is much hotter. I use the chunks when roasting.
Posted on 6/11/10 at 11:08 am to Schwartz
quote:
Diamond shaped grill, dog. Quarter turning is for poor people with grills that only run in one direction.
I would never quarter turn even if I didn't have a diamond shaped grill.
If there is one thing I would do that you didn't mention it would be to pat the steaks dry with a towel after they reach room temperature.
Posted on 6/11/10 at 11:10 am to BigAlBR
quote:
Right. That's why I use charcoal for a steak. It is much hotter. I use the chunks when roasting.
I just put them in the oven and broil them
I'm not convinced that using charcoal really adds to the quality of a steak.
Page 2 of 4
Popular
Back to top
Follow TigerDroppings for LSU Football News