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Redlinerobert

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That video was awesome! and those steaks look killer, so freakin thick.

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Skip the wine, I'll have an O'douls.

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Oh, I was so waiting to see one of those sliced open.

Seared on both sides to hold in the juices, then just 2 minutes of cooking time.  It had to have left the center looking like a good vet could have saved it's life!

Now where's the onions, sauteed in butter and garlic?

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Oh, I was so waiting to see one of those sliced open.

Seared on both sides to hold in the juices, then just 2 minutes of cooking time. It had to have left the center looking like a good vet could have saved it's life!

Now where's the onions, sauteed in butter and garlic?

Quote of the year.  I'm so going to use it.  Thanks! 

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Oh, I was so waiting to see one of those sliced open.

Seared on both sides to hold in the juices, then just 2 minutes of cooking time. It had to have left the center looking like a good vet could have saved it's life!

Now where's the onions, sauteed in butter and garlic?

Quote of the year. I'm so going to use it. Thanks!

Maybe to Speebead about how NOT to cook chicken?   ;D

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Skip the wine, I'll have an O'douls.

All you will get is a Near Beer and you will just have to like it.

DSC00218.jpg

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That was one the the first things I was taught when I initially got into the food business.  Makes for a good steak.  I'd much rather use a grill personally.

Clary.  O'Douls?  Ugh.  Dude.  Go slap yourself.

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That was one the the first things I was taught when I initially got into the food business. Makes for a good steak. I'd much rather use a grill personally.

Clary. O'Douls? Ugh. Dude. Go slap yourself.

lol.  He's 15 or so I believe.

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That was one the the first things I was taught when I initially got into the food business. Makes for a good steak. I'd much rather use a grill personally.

Clary. O'Douls? Ugh. Dude. Go slap yourself.

Well I mean it is kinda hard to pay for some Dogfish Head at the grocery store when your not even old enough to buy tobacco, let alone drive by yourself  :D

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What, no ketchup or A1 ?.... ::)

We don't eat steak often, but when we do I like a big fat Porterhouse. I load the Weber with natural lump charcoal (not the Kingsford crap) and get that grill screaming hot.

That video was right on. A little salt and pepper is all a good steak needs. My wife's brother in law is on the kitchen staff at the Sheraton Society Hill in Philadelphia. That's how they do their steaks. Good luck finding a cut of beef like that in any supermarket.

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that 2 inch thick ribeye looked tasty.

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Sheraton Society Hill in Philadelphia. That's how they do their steaks. Good luck finding a cut of beef like that in any supermarket.

My business partner owned an Italian restaurant and it's true about steak quality, hotels & restaurants buy from packing companies, completely different grade you can't buy in a store.  If any Detroiter's read this and have been to Lelliies, Mario's ( downtown ) Como,s,  Larco's & Coangelos ( my partner's) all offspring of the same family with identical food. They marinate them in " Zip Sauce " MMMMM.

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Maybe to Speebead about how NOT to cook chicken? ;D

OUCH!!  I said it before and I'll say it again, my piece was cooked perfectly,lol

Robert, 3rd floor, no grill, pan searing and straight in the oven is the only way I CAN cook a nice steak here,lol.

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