Jump to content
2018 UJ SUMMER SILENT AUCTION HAS LAUNCHED Read more... ×
Sign in to follow this  
Russell

Steak

Recommended Posts

Fishnfowler

I'd eat a shoe if it was put on the grill first.  

However, I do like a special treat once every couple of years.  I get an extra thick ribeye.  I cut a pocket into it and stuff it with a mix of dungeoness crab, chives, minced asparagus, dried morels, and cream cheese.  Grill slowly, eat like a king.

Share this post


Link to post
Share on other sites
Kansas Big Dog
However, I do like a special treat once every couple of years.  I get an extra thick ribeye.  I cut a pocket into it and stuff it with a mix of dungeoness crab, chives, minced asparagus, dried morels, and cream cheese.  Grill slowly, eat like a king.

That sounded so good it almost gave me an er***ion.  Call it the viagra steak.

Share this post


Link to post
Share on other sites
ccavacini

Rib Eye, medium rare.

Beef-cuts.jpg

beefdiagram2.jpg

Share this post


Link to post
Share on other sites
northern_hunting_mom

My neighbors were at a restaurant with their then 3-4 yr old daughter. Both Mom and Dad asked for a steak, blue. Their daughter said, "Me too please." The waitress said, "I suppose you will have your's well done." Their daughter promptly said, "Anyone who would eat a well done steak would lick a skunk's ass."

Same little girl who on her 4th birthday sat in a play pickup truck at a playground, said, "Vroom Vroom, sh1t, f-ing truck's stuck." A couple of serious conversations between Mom and Dad about how her time with Dad will have to reduced.

Share this post


Link to post
Share on other sites
bigjohnsd

#1 - 1 1/2" thick dry aged NY Steak, olive oil, salt and pepper, medium rare to medium served with fresh grilled asparagus and a caesar salad.

#2 - 1 " sirloin, olive oil, salt and pepper - served with my own special secret foil roasted potatoes

#3 - 1 " Pork Loin Chop - grilled - served with 1/2 of a roasted sweet potatoe and some Acorn squash

#4 - Tri Tip - Marinated in Olive oil, Balsamic vinegar, Onion, Garlic salt and pepper, Grilled and then sliced on the bias served with Santa Maria beans doctored up with a little BBQ sauce and and a tossed salad w/oil and vinegar dressing

Share this post


Link to post
Share on other sites
caleb
One of our local grocery stores occasionally sells whole beef tenderloins for $5.99/pound.  I tie them with butcher's string to make them round, sprinkle with kosher salt and fresh black pepper, then sear it at 500 degrees on the grill before a short indirect bake at 300 degrees until it's no longer moo-ing.  My idea of perfection.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×