[ligaliaCods]

Hollandaise sauce is nice though. Middle-class mayonnaise.

[ReggieRed]

The Porterhouse!

[Fiesialenp]

I hope you choke to death on that delicious piece of meat

/runs away crying after looking at the dry sandwich on my desk

[sallythetolly]

Cook that thing..

[Indessasp]

Cook that thing..

Heh, yeah. I like my steak/s medium to medium-well. That looks pretty pink, but I bet it's good.

[ReggieRed]

Heh, yeah. I like my steak/s medium to medium-well. That looks pretty pink, but I bet it's good.

Normally I like it pink in the center, medium to medium well, but I pulled these off early cuz I lost track of time and have no meat thermometer (underdone > overdone) and OMG was it amazing. I kinda have a new appreciation for rare steaks.

Found the best way to prepare steaks. Cover in kosher salt, gralic, and rosemary for 30 minutes, rinse off, pat dry, add pepper, grill.

[Fiesialenp]

Found the best way to prepare steaks. Cover in kosher salt, gralic, and rosemary for 30 minutes, rinse off, pat dry, add pepper, grill.

Afaik you should only add salt when the steak/meat in general is done.
Otherwise it´ll dry out faster and be less tender

[BronUVT]

The Porterhouse!

http://www.wolves.us/images/steak.jpg

Ugh... I can't stand it when I see someone overcooks a piece of meat like that. You sir, disgust me.

Also, I would take the new york or ribeye over the porterhouse. I'm not a big fan of the tenderloin; sure it's tender, but it lacks in flavor.

[johnbeller]

Looks fantastic (although rather over-cooked). A decent steak should only be told that it's going near heat to worry it a bit.

[johnbeller]

Cook that thing..

Buy a burger...

[Khurlxgq]

A little rare for me, but still delicious I'm sure.

[VanDerSmok]

that steak is slightly overcooked, but looks darn delicious. did you know that at most upscale restaurants, they will refuse to take a steak back if you ask for it anything over medium-rare? you lose the flavors of the meat.

[johnbeller]

There is a restaurant called Gaucho in Manchester (and other parts of the UK) which is bloody amazing for steak:

http://www.gauchorestaurants.co.uk/r...?id=manchester

I appreciate that £17.00 for a burger is somewhat expensive, but it's heaven in a bun.

[oraltyrap]

Crap, I thought they were re-making Highlander.

Nice Beef

[ReggieRed]

Afaik you should only add salt when the steak/meat in general is done.
Otherwise it´ll dry out faster and be less tender

Here's the thing, it doesn't really make it "salty". The logic behind this is apparently to denature the proteins, causing them to start to break down. It's like a ghetto dry-aging method or something.

After I first heard of it I googled it a bit and apparently it's a trick that many people like. Try it some time. I've done it with a few steaks and they're way better than usual. Far more tender, juicy, and flavorful. I thought it sounded hokey at first, but it's worth a try.

[johnbeller]

Here's the thing, it doesn't really make it "salty". The logic behind this is apparently to denature the proteins, causing them to start to break down. It's like a ghetto dry-aging method or something.

After I first heard of it I googled it a bit and apparently it's a trick that many people like. Try it some time. I've done it with a few steaks and they're way better than usual. Far more tender, juicy, and flavorful. I thought it sounded hokey at first, but it's worth a try.

I'll give this a go. I usually just heat the pan up until it vaporises water and lob the steak on for about 30-45 seconds each side though.

[Optosypoeds]

Porterhouse is my favorite cut of meat and you cooked it just how I like it. I kind of want steak for lunch now.

[espabamar]

Afaik you should only add salt when the steak/meat in general is done.
Otherwise it´ll dry out faster and be less tender

It takes hours, if not days, for salt to draw the moisture out of a steak.

[estuapped]

Normally I like it pink in the center, medium to medium well, but I pulled these off early cuz I lost track of time and have no meat thermometer (underdone > overdone) and OMG was it amazing. I kinda have a new appreciation for rare steaks.

Found the best way to prepare steaks. Cover in kosher salt, gralic, and rosemary for 30 minutes, rinse off, pat dry, add pepper, grill.

dude stake must always be medium rare! Blood! THe juice and the flavor of the meat is almost buttery and very rich... Man I'm hungry

Good beef should always get a nice seasoning of sea salt (not much were just want a little bit to enhance the flavor) and some fresh ground black pepper. This is text book seasoning for a steak.

[Ervntewc]

Nice piece of meat.

General consensus appears to be that it's over done for most likings. I'd say that's medium as the meat is showing fibres, but I generally work on the French scale. My favourite is a blue bavette, but substitute rump when that's not available. It's all about the taste of the meat (not the seasoning) and the lack of cooking as far as I'm concerned!