It's BBQ season and steak is the most popular on the grill. The smell and taste of the smoke flavor is intoxicating. My favs are striploin and T-bone and of course Beef tenderloin. So how do like your steak? I like mine medium rare.
How Do you like your Steak?
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Beef tenderloin- grilled rare, with some Forty Creek BBQ sauce and some steak spice and a lobster tail on the side!
I usually just ask for medium, but of the choices given I picked medium-rare, as I would prefer that to medium-well--I suspect that would usually be overdone.
I don't know how you people can eat a steak with blood (the blood freaks me out lol )i have to have mine medium well done
You missed medium i.e. warm pink centre hence my choice of "other". I can eat medium rare too. I can't stand eating overcooked meat.
Grilling tips
1. Buy a good cut of meat. Make sure it's trimmed properly. My fav cut is ribeye AAA or USDA select.
2. If your bbq has a sear plate/burner, use it. Locks in the juices.
3. Season liberally. I use Barberian's spice rub but simple salt and pepper will suffice on a good cut. When you sear it builds a nice crust.
4. To tell the doneness of the meat press it. If it feels like the middle of the thumb palm then it's medium rare. Note that when you take it off the grill it will still cook.
5. Let the meat rest for 5-10 minutes or else the juices will run everywhere.
6. Enjoy with a nice glass of Pinot Noir or Cabarnet.
Grilling tips
1. Buy a good cut of meat. Make sure it's trimmed properly. My fav cut is ribeye AAA or USDA select.
2. If your bbq has a sear plate/burner, use it. Locks in the juices.
3. Season liberally. I use Barberian's spice rub but simple salt and pepper will suffice on a good cut. When you sear it builds a nice crust.
4. To tell the doneness of the meat press it. If it feels like the middle of the thumb palm then it's medium rare. Note that when you take it off the grill it will still cook.
5. Let the meat rest for 5-10 minutes or else the juices will run everywhere.
6. Enjoy with a nice glass of Pinot Noir or Cabarnet.
Black and blue... in Kansas City and elsewhere also known as Pittsburgh, and in Pittsburgh known as Kansas City.
Originated with steel workers who would take a good piece of meat and put it on a red hot rail just coming out of the furnaces for a minute or so on each side.
I can get my BBQ at home up to about 700F and make a reasonable facsimile, but you really need a much hotter grill to do it right.
Perry
Originated with steel workers who would take a good piece of meat and put it on a red hot rail just coming out of the furnaces for a minute or so on each side.
I can get my BBQ at home up to about 700F and make a reasonable facsimile, but you really need a much hotter grill to do it right.
Perry
That's it, thats the key, crispy on the outside warm red and juicy on the inside. The perfect balance. :thumb:
Ruthschris makes a mean cowboy rib eye...yum yum yummy...best there is medium rare IMO...
I honestly believe it depends on the chef and how they think it should be cooked. Why mess with how profs think a particular cut needs to be cooked. With ruthschris I still don't classify then as high end and their process is kinda automated.
Medium well for me.
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