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PBS Poll-435 (1000+ posts) Send PM | Profile | Ignore | Sun Apr-17-11 04:08 PM Original message |
Steak Advice...Help! |
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Bunny (1000+ posts) Send PM | Profile | Ignore | Sun Apr-17-11 04:11 PM Response to Original message |
1. Don't they cook it with a lot of butter? I think that makes it taste |
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MiddleFingerMom (1000+ posts) Send PM | Profile | Ignore | Sun Apr-17-11 04:26 PM Response to Reply #1 |
2. I like mine with just freshly ground black pepper, but try... |
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KamaAina (1000+ posts) Send PM | Profile | Ignore | Sun Apr-17-11 09:52 PM Response to Reply #2 |
14. If s/he were vegetarian, |
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MiddleFingerMom (1000+ posts) Send PM | Profile | Ignore | Mon Apr-18-11 12:50 AM Response to Reply #14 |
17. My humor doesn't ALWAYS hit with sledgehammer force. |
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siligut (1000+ posts) Send PM | Profile | Ignore | Mon Apr-18-11 08:10 PM Response to Reply #2 |
21. I thought it was hilarious |
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darkstar3 (1000+ posts) Send PM | Profile | Ignore | Sun Apr-17-11 04:35 PM Response to Original message |
3. The first thing you need to do to cook a perfect steak is have two heat areas. |
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JVS (1000+ posts) Send PM | Profile | Ignore | Sun Apr-17-11 04:40 PM Response to Original message |
4. High temps quickly on each side are what you want. |
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Bennyboy (1000+ posts) Send PM | Profile | Ignore | Sun Apr-17-11 05:25 PM Response to Original message |
5. For rare steaks... |
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trof (1000+ posts) Send PM | Profile | Ignore | Sun Apr-17-11 06:54 PM Response to Reply #5 |
10. Fork? Naw, FINGER. |
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Bennyboy (1000+ posts) Send PM | Profile | Ignore | Sun Apr-17-11 10:42 PM Response to Reply #10 |
15. I dont mean pierce the steak... |
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trof (1000+ posts) Send PM | Profile | Ignore | Mon Apr-18-11 03:53 PM Response to Reply #15 |
18. Didn't think you did. Finger is more sensitive. |
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ThomWV (1000+ posts) Send PM | Profile | Ignore | Sun Apr-17-11 06:02 PM Response to Original message |
6. 3/4" thick, very hot coals, 4 minutes per side - only turn once, let it rest |
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PBS Poll-435 (1000+ posts) Send PM | Profile | Ignore | Sun Apr-17-11 06:12 PM Response to Original message |
7. All of you guys rock. Thanks so much for the tips! |
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nolabear (1000+ posts) Send PM | Profile | Ignore | Sun Apr-17-11 06:45 PM Response to Original message |
8. My husband has gone vegetarian and I'm trying to be cooperative. |
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woo me with science (1000+ posts) Send PM | Profile | Ignore | Sun Apr-17-11 06:49 PM Response to Original message |
9. Garlic and onion powder, salt, and pepper |
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Duer 157099 (1000+ posts) Send PM | Profile | Ignore | Sun Apr-17-11 06:55 PM Response to Original message |
11. Let them come to room temp before cooking. Season with salt and pepper and |
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Kali (1000+ posts) Send PM | Profile | Ignore | Sun Apr-17-11 07:06 PM Response to Original message |
12. marinade + ribeye? BLAPHEMY111 |
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Zephie (1000+ posts) Send PM | Profile | Ignore | Mon Apr-18-11 08:08 PM Response to Reply #12 |
20. on gas vs. charcoal or wood... |
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Kali (1000+ posts) Send PM | Profile | Ignore | Mon Apr-18-11 11:38 PM Response to Reply #20 |
23. eh, if you grill regularly and often you get pretty skilled with the fuel |
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PBS Poll-435 (1000+ posts) Send PM | Profile | Ignore | Sun Apr-17-11 09:36 PM Response to Original message |
13. Success! |
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Lyric (1000+ posts) Send PM | Profile | Ignore | Sun Apr-17-11 10:48 PM Response to Original message |
16. We don't get steaks often. |
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quickesst (1000+ posts) Send PM | Profile | Ignore | Mon Apr-18-11 05:37 PM Response to Original message |
19. I'm doing t-bone steaks tonight.... |
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applegrove (1000+ posts) Send PM | Profile | Ignore | Mon Apr-18-11 10:18 PM Response to Original message |
22. There is something called Montreal Steak Spice you can buy in Canada. Try and see if they sell it |
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BrendaBrick (859 posts) Send PM | Profile | Ignore | Tue Apr-19-11 06:52 PM Response to Original message |
24. Bearnaise Sauce is a nice addition |
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DU AdBot (1000+ posts) | Fri Apr 26th 2024, 06:05 PM Response to Original message |
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