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FishingBuds

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A good Steak sounds good right now

I like mine MW with no sauce needed, I use to be MR but to me its more tender on the MW side. Rare seems tough just like well done.

Now I put up Burnt because my pastor likes his burnt on both sides??? :P

And I've seen one steak I swear I so it move when he poked it, that was my logger friend Doug and he put tons of salt on it too :P

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yeah x2

medium rare w/ all the juices gives it so much more flavor and keeps it pretty tender.

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Just got done with a nice Ribeye. I love it when the waiter asks do you need steak sauce!! and I'll look at her and say I Sure Hope Not.

Can't believe people pay all that money for a steak and then cover the taste up.

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WHAT NO KETCHUP??   ;D

But seriously you want a juicy steak COAT it like a salt lick in sea salt for 1 hour. Rinse and pat dry really really well. Then throw that bad boy on the grill.  Amazing

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I like using a rub, I got some from a rep at our work-he and his brother own a steak house down in Texas, his rub is good, kinda has a bit of a sweet taste to it. Lowerance rub is the name.

He told me another thing he does at his restuarant, he takes melted Butter and adds Cheese whiz from the can and tabasco sauce. he uses that to dip his hot wings in before he serves them.

I asked him why the cheese whiz, he said it holds the tabasco better so it won't break down in the butter as much

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MR, coat it in oil and rub it with Montreal Steak Seasoning....grill on a hot fire to seal in the juice, just ask the guys that travel on the bass bus!  ;)

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I like it still "mooing" Medium rare for me!!!  

We had chicken n' dumplings tonight! My fav!!!

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MR, coat it in oil and rub it with Montreal Steak Seasoning....grill on a hot fire to seal in the juice, just ask the guys that travel on the bass bus! ;)

Yes I've tried that and it is gooooood. Now Ive got to try that Cheese whiz, butter and Tabasco on some chicken wings. Hey Fishing Bud did he give any instructions on the mixture?

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But seriously you want a juicy steak COAT it like a salt lick in sea salt for 1 hour.  

That is a recipe for a dry piece of meat.

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med rare all the way w/ sauteed onions and mushrooms and a bit of horseradish

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Beef = medium well

Game = medium rare

If by game you mean deer or waterfowl, you must like chewing cardboard more than I do.  

Medium rare for beef and a little more so for deer, goose, and duck.   ;)

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i usually get well done, no sauce usually, maybe a little black pepper tho.

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MR, coat it in oil and rub it with Montreal Steak Seasoning....grill on a hot fire to seal in the juice, just ask the guys that travel on the bass bus! ;)

Yes I've tried that and it is gooooood. Now Ive got to try that Cheese whiz, butter and Tabasco on some chicken wings. Hey Fishing Bud did he give any instructions on the mixture?

Yea, 4 to 6 sticks of melted butter, add 2 tblsp cheese whiz and tabasco to your tasting stirr it up.  

Now what he did on the hot wings was heat the grill up hot and he threw on the wings to sear them, then with seasoning rub on them he'd pop them in the oven till done. then he set up the dip for the wings. Yummy :D

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But seriously you want a juicy steak COAT it like a salt lick in sea salt for 1 hour.

That is a recipe for a dry piece of meat.

Actually quite the opposite. Buy a cheap steak and try it. Oh and read up on osmosis... We ain't makin' jerky here boy  ;D

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Osmosis would apply if you were brining the meat.  Coating with salt without the presence of exterior moisture will result in a great deal of interior moisture being withdrawn.

A small amount of salt applied to the meat shortly before cooking will draw a bit of moisture to the surface of the meat, increasing the maillard reaction (browning).

There is a reason salt is used as a preservative.

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Medium Well for me... no blood, but just a hint of pink in the middle.  Just salt, pepper and garlic powder.

I learned from my dad, if you need steak sauce the steak aint fit to eat, to begin with.

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Actually if you season right before you grill that is what you are doing bringing the moisture out of the meat to the surface. Thats why I said dry the meat well. So you dont steam it.

Initially the salt brings out moisture, in turn the salt dissolves into the water and returns to the cut. Hence making it tender. We can hash this all day....But I'm sure I'm correct on this, because I have prepared and eaten many steaks this way.

To each his own, but never knock it until you tried it twice.

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I like mine MediumWell with a big can of Fosters.

I think it supposed to be in the 60's this weekend.  Time to break out the grill and start cooking.  

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