50 Carnivores Salivating...

http://myfoodlooksfunny.files.wordpr...b02e6d7a2e.jpg

ADG

That's sooooo wrong.

:1orglaugh:1orglaugh:thumbsup

You fry steak?

Rare over mesquite with a light dry rub of brown sugar, garlic, salt, pepper and cumin.

I always get it well done, I am not an animal so I do not eat raw meat :)
By the way I did not even imagine that people eat steaks raw )rare, blue rare, mediu rare etc) untill I saw that in hollywood movies :)

Whats the surprise? According to wikipedia grilling and frying ar ethe two most popular ways to cook a steak. And I am not even sure if grilling is more popular since not everybody has grills or good weather for grilling, but everybody has a pan and a kitchen :)

medium rare :thumbsup :thumbsup

Medium rare home made tenderloin FTW!

-Get the steaks on room temperature and rub em in some salt and pepper
-Heat up the oven to 160 C
-Heat up a big chunk of butter in a frying pan till it's brown and bubbly
-Sear the steaks on high fire all around. Not too long, just sear it so the juices stay in.
-Wrap the fuckers in aluminum foil (add the yuicy/gravy to it on top) and put them in the oven for 8 to 10 minutes depending their size/thickness.
-Take them out and let them sit there in the foil for another good 10 minutes for the juices to settle.

Voila, perfect medium rose tenderloin :thumbsup

Great for a ribeye... best to use a cast iron skillet so that you can get it nice and hot. Also great if you live in cold climates, and its not feasible to fire up the grill. Besides, with the pan juices, you can make an excellent sauce to go with the steak.

Same here.... Well done :thumbsup

I the only pink meat I'll eat is pussy!

Striploins aren't supposed to look like that! :winkwink:

Very commendible:thumbsup:thumbsup

http://a4.sphotos.ak.fbcdn.net/hphot...17703048_n.jpg

i needed this photo for something and it had to look like this and since it was already online i posted it here, it's a cut of beef from a bigger piece of meat quickly grilled on a grill pan over a high heat.

with a blowjob.

YEAAAAAAAH! :thumbsup

http://www.officialsteakandblowjobday.com/

Aberdeen Angus rump steak, medium.

Food of the fucking Gods. :2 cents: :thumbsup

This thread reminds me:

If I can't eat steak I don't want to live anyway.

:thumbsup:thumbsup

But then there is this:

Study fails to link saturated fat, heart disease

Ah humans, cooking muscle meat,
the exclusivity of our stupidity.
All other carnivores cannibalize raw organs.

Kobe Tartar :thumbsup

OMG Sounds Yummy :thumbsup

Sounds raw :helpme

It is :thumbsup

http://i.imgur.com/YLpvw.jpg

I'd suck cock for those..

I've had Kobe on www.mashsteak.dk but must say that their ribeye was better

Word negro

Medium rare here too BUT I suck at grilling so usually fuck up really expensive steaks so have given up. If you wish to have a steak and can grill though....you welcome at my place anytime. I buy, you grill! lol

A few tips that will make your life easier when grilling a steak,

1: Get the grill hot, like burying the needle on the BBQ hot (so 600 degrees or more)

2: Pull the meat out of the fridge and let come up to room temp before cooking.

3: season with salt, pepper, rub, steak spice and drizzle with a little olive oil right before it goes on the grill, lay the steak across the grill diagonally, when you have good sear marks rotate 90 degrees, this will give you nice sear marks. When you have a good crust, turn over (you only flip once), Keep the lid up, you want to grill the steak, not roast.

4: to test for done-ness, easiest way is feel, so if you take your thumb and index finger and press them together lightly, and press the meaty part of the base of your thumb on your palm side, that's what rare feels like, move your thumb to the middle finger, and press, that's Medium rare, ring finger is Medium, and pinky is Well. You will want to pull the steak off just before your desired done-ness, and place on a wooden cutting board (or a warm plate) for at least 5 mins for the meat to relax.

I find that its almost useless cooking a steak that is under 1 1/4 inches, thicker is a lot easier to control.

You're ON, I'll be right over :thumbsup

Haven't ate steak for years...

rare, although I won't send it back if it comes blue

doesn't have to be cow for me, I'm working my way through the animal kingdom :-)

if its fully cooked, its not steak, its beef

I do the same thing.



:(

medium rare is the only way, although when in china i had it medium just to be safesaally just montreal steak spice...or a black peppercorn sauce.