How do you like your....
- Thread starter WHITE DEVIL
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Rare steak = tastes like STEAK
Medium and beyond = tastes like all the shit you put on your steak. I'm willing to bet 90% or more of you are thinking some A-1 sauce is bomb on your steaks.
If you're going to cook the shit out of your meat then you shouldn't be buying quality cuts because you're cooking away the reason you spend that extra money.
Medium and beyond = tastes like all the shit you put on your steak. I'm willing to bet 90% or more of you are thinking some A-1 sauce is bomb on your steaks.
If you're going to cook the shit out of your meat then you shouldn't be buying quality cuts because you're cooking away the reason you spend that extra money.
nothing, i guess, if you are trying to add some "flavor" to an over cooked piece of meat.
if you cook a well marbled fine cut of meat like a rib-eye properly about all you should need for seasoning is some kosher salt and some fresh cracked pepper
flavor comes from the meat and the smoke from the fuel of your fire(steak should only be cooked over open flame)
if you cook a well marbled fine cut of meat like a rib-eye properly about all you should need for seasoning is some kosher salt and some fresh cracked pepper
flavor comes from the meat and the smoke from the fuel of your fire(steak should only be cooked over open flame)
I dn't fuck with Waffles or Pancakes...
Steak, medium well/well depending on the restaurant, some places don't cook that shit enough.
I don't fuck with eggs
My girl is white, with titties, ass, legs and stomach... Super top notch, and no, I aint posting any pics.
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Steak, medium well/well depending on the restaurant, some places don't cook that shit enough.
I don't fuck with eggs
My girl is white, with titties, ass, legs and stomach... Super top notch, and no, I aint posting any pics.
________
Live sex
Rare usually = Hot outside cool red middle
Medium Rare usually = Hot outside warm red middle
Medium usually = Hot outside warm little pink and some gray
Medium Well usually = Hot outside nearly no pink and all gray
Well = gray all the way
I say "usually" because if you're not eatting something done by a pro when you order it one way, it can come out different than you expect it. Also the meat keeps cooking after they take it off direct fire so it will be more done by the time you get it than when they took it off the grill.
If you're eatting something like Prime Rib (the ultimate) it should look "bloody" in the middle. Same goes for a Rib Eye (which is the center cut of the rib roast - which is what prime rib is) that shouldn't be served beyoned medium-rare.
I mean it's your money throw it away how you like. If you want it tough, gray, and tastless then by all means.
This is like going to an up scale wine tasting and asking if they have any Gallow White Zinfandel around.
If you are grilling a steak at home it might take you a while to learn how to tell when youre meat reaches a level of done-ness that you like. God help us all please do not cut into it on the grill to see if it is there. You can learn by the strength of your fire, the amount of time it's been on the grill, color, size, and touch (touch the meant you won't burn yourself), soft & sponge like = closer to rare and the tighter and tougher and more resistance you feel the closer it is to being over done.
When you're eatting beef cuts like steak there isn't a health reason to cook your meat beyond medium either. Something like hamburger is ok to cook so it's gray because it has been ground and handled. But the part of the steak that is red hasn't been touched by human hands or exposed to anything. The only parts that have get cooked at a high temp. Over cooking beef will not kill mad cow. Cook your poultry through and your pork as well.
**Quality steak houses will get very fresh meat and then age it between 21-28 days to enhanse the flavor. Good places will advertise that they age their meat. Great places don't need to. The best places have the meat out for show so you can see the difference in appearance of the aging meat.**
Medium Rare usually = Hot outside warm red middle
Medium usually = Hot outside warm little pink and some gray
Medium Well usually = Hot outside nearly no pink and all gray
Well = gray all the way
I say "usually" because if you're not eatting something done by a pro when you order it one way, it can come out different than you expect it. Also the meat keeps cooking after they take it off direct fire so it will be more done by the time you get it than when they took it off the grill.
If you're eatting something like Prime Rib (the ultimate) it should look "bloody" in the middle. Same goes for a Rib Eye (which is the center cut of the rib roast - which is what prime rib is) that shouldn't be served beyoned medium-rare.
I mean it's your money throw it away how you like. If you want it tough, gray, and tastless then by all means.
This is like going to an up scale wine tasting and asking if they have any Gallow White Zinfandel around.
If you are grilling a steak at home it might take you a while to learn how to tell when youre meat reaches a level of done-ness that you like. God help us all please do not cut into it on the grill to see if it is there. You can learn by the strength of your fire, the amount of time it's been on the grill, color, size, and touch (touch the meant you won't burn yourself), soft & sponge like = closer to rare and the tighter and tougher and more resistance you feel the closer it is to being over done.
When you're eatting beef cuts like steak there isn't a health reason to cook your meat beyond medium either. Something like hamburger is ok to cook so it's gray because it has been ground and handled. But the part of the steak that is red hasn't been touched by human hands or exposed to anything. The only parts that have get cooked at a high temp. Over cooking beef will not kill mad cow. Cook your poultry through and your pork as well.
**Quality steak houses will get very fresh meat and then age it between 21-28 days to enhanse the flavor. Good places will advertise that they age their meat. Great places don't need to. The best places have the meat out for show so you can see the difference in appearance of the aging meat.**
^^
yep... my homies dad used to hang chunks of his "prime" meat in this hut he had (he owned a butcher shop).. it would hang there for hella.. it would develop this crust of filth on it.. when it was time, he would bring it down and wash it in a vinegar solution and I swear.. it would MELT in your mouth..
yep... my homies dad used to hang chunks of his "prime" meat in this hut he had (he owned a butcher shop).. it would hang there for hella.. it would develop this crust of filth on it.. when it was time, he would bring it down and wash it in a vinegar solution and I swear.. it would MELT in your mouth..
I can't say i've tasted it before. I've heard that there is a taste and tenderness difference though.
Basically that it is easier to get the kind of taste and tenderness that american consumers are looking for in their beef from grain feed rather than grass.
Grass takes longer to fatten up the animal and the marbeling isn't as good. It takes the proper kind of cow genetics and skilled grass management to get a cow to come up to standard.
So basically it's hard to get the beef quality level up to say Prime. Years of hard work will probably only get them up to around Select
So instead of looking like this:
It'll probably look more like this:
But if you can find prime or choice cuts of meat that are grass fed, i don't see why not. I'd sure try it.
Basically that it is easier to get the kind of taste and tenderness that american consumers are looking for in their beef from grain feed rather than grass.
Grass takes longer to fatten up the animal and the marbeling isn't as good. It takes the proper kind of cow genetics and skilled grass management to get a cow to come up to standard.
So basically it's hard to get the beef quality level up to say Prime. Years of hard work will probably only get them up to around Select
So instead of looking like this:
It'll probably look more like this:
But if you can find prime or choice cuts of meat that are grass fed, i don't see why not. I'd sure try it.