food STEAK!!

WHOA DAD...

I am working on wrapping my mind around all of this... So much NEW, I cant even ... wow.

Plated pic looks damm tasty tho... (except for all the store bought bottled splooge). I would still pie hole that steak quicker than a gopher in heat. Nice job!

(damm Ozzies are risin up!)
Full Overcast said:
Beautiful! Diggin that pink center. 
 
Made a T-bone steak last night. Nothing fancy, just a quick fry job. Seasoned it with lemon pepper, salt and pepper and slathered some BBQ sauce all over it. Quick sear on both sides for about 1 minute then finish the job on low-med heat for about 2 minutes each side. I let it rest on a plate wrapped in foil for 5-10 minutes. 
 
One trick I like to use is marinade the steak in oil for a good day or two, it helps make it tender. Using this technique for eye fillet results in the most amazing soft tender juicy steak imaginable. 
 
I was only feeding myself so no fancy plating here and certainly no useless vegetables. Garnished it with some booze and we are ready to eat!
 
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Looking Good fellas
 
Full Overcast, you bet me to it, was gonna do the Oil marinated eye fillet tonight, but went a different way
 
So i think i may have just cooked the Best steak i have ever had (possibly, definitely the best tasting for Home cooked). Started off with a full eye fillet, trimmed the fat, cut into 2" portions, seasoned with salt and pepper.
 
Served with caramelised onions, garlic parsley butter, with some brown rice and avocado rice, sweet potato chips, But who cares about the sides, they were so lame compared to the steak that they themselves stayed outta focus in the pictures. Scared......
 
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Plated up, god damn this was good
 
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Looking good Booma!  Nothing like butter and steak together but you upped the ante and went garlic and parsley.  All good friends of a perfectly cooked fillet.
 
FB, looking good too!  Hope to see the money shot of the steak's guts (inside that is) :D
 
Booma said:
Looking Good fellas
 
Full Overcast, you bet me to it, was gonna do the Oil marinated eye fillet tonight, but went a different way
 
So i think i may have just cooked the Best steak i have ever had (possibly, definitely the best tasting for Home cooked). Started off with a full eye fillet, trimmed the fat, cut into 2" portions, seasoned with salt and pepper.
 
Served with caramelised onions, garlic parsley butter, with some brown rice and avocado rice, sweet potato chips, But who cares about the sides, they were so lame compared to the steak that they themselves stayed outta focus in the pictures. Scared......
 
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Plated up, god damn this was good
 
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Now that is a wet dream steak right there! Caramalised onion on a steak, you sir are channeling my thoughts :D
 
An oil marinated Eye Fillet is the king, nothing beats it. It is softer than butter, all it needs is 2 minutes in the pan each side and you have one of the greatest carnivore pleasures imaginable. It has to be marinated for atleast 2 days though, preferably 3. This applies to other steaks aswell, Most I've marinated my t-bones is only a few hours, but should really be 2 days at least. Even after a few hours, it is noticeably more tender than a non-marinated steak. 

Scoville DeVille said:
WHOA DAD...

I am working on wrapping my mind around all of this... So much NEW, I cant even ... wow.

Plated pic looks damm tasty tho... (except for all the store bought bottled splooge). I would still pie hole that steak quicker than a gopher in heat. Nice job!

(damm Ozzies are risin up!)
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Don't mock the store bought splooge!!!!!!! Lathering that bad boy up in BBQ or steak sauce before frying seems to give it that extra flavour kick, and after resting it, you end up with a nice pool of juice that you can mix with your favourite sauce and dip your steak morsels in. So awesome! :D 
 
Whoa, Freeport, amazing looking beef there. The marbling... the color of the dry age on the rib eye... wow. Please, no over seasoning or sauces... or burgers!! :lol:

That marbling looks like an overhead shot of rough seas in a red sea... whoa!

I love a good shell steak too. Or as you probably call it, a strip steak.
 
The Hot Pepper said:
Whoa, Freeport, amazing looking beef there. The marbling... the color of the dry age on the rib eye... wow. Please, no over seasoning or sauces... or burgers!! :lol:

That marbling looks like an overhead shot of rough seas in a red sea... whoa!

I love a good shell steak too. Or as you probably call it, a strip steak.
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Thank you Sir.  Good Steak = Sea salt and cracked black pepper nothing else  :P  But I do enjoy a good slice of compound butter or a little blue cheese now and then.  Depends on the cow but I really enjoy a good strip steak usually over any other cut. Two favorite cuts of mine that don't seem as popular are Chuck flap and top sirloin cap aka culotte aka Picanha  :party:
 
I can agree with those topping, and au poivre. But no steak sauce, BBQ sauce, jerk sauce, teriyaki, or other stuff that hides the flavor of the meat! S&P... yup, compound butter, yup, the occasional bleu cheese crumble, on a steak so hot the cheese melts on the sear... ummm YUP!
 
Scoville DeVille said:
WHOA DAD...

I am working on wrapping my mind around all of this... So much NEW, I cant even ... wow.

Plated pic looks damm tasty tho... (except for all the store bought bottled splooge). I would still pie hole that steak quicker than a gopher in heat. Nice job!

(damm Ozzies are risin up!)
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Cheers mate! I love the flavour steak or BBQ sauce gives it, plus it just oozes juice. So good!
 
DTS, loving the BBQ sauce moat! And yes, steak garnished with steak, that's how you do it. Leave the useless veggies for the rabbits :D
 
You put rubber bands on those steaks????? Why they all pinchy in the middle??
 
Don't get me wrong, top notch dish!!!!! DTS ALWAYS brings it. 
 
Looks great bro!
 
jajajajajaja
 
Silly bands ain't just for hosky.
 
Works on steak too I reckon.
 
I hear y'all put 'em on the kids too.
 
For when Bear. That guy. comes around.
 
Don't want him eatin' the wrong face.
 
Just sayin'.
 
texas blues said:
Don't want him eatin' the wrong face.
 
Just sayin'.
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I keep a rolled up newspaper on me at all times as a disciplinary tool. 
If I raise my voice, he tucks his tail to cover his genitals and begins to whimper. 
Then I point up and say, "LOOK!".
He stands at attention, and then
WWWWHAPPPP!!!!
Newspaper to the nuts.
 
Works every time. 

That guy....
 
DTS, DTS, DTS... Gimme one of those vibratin' carving knives like gramma used to have (and only brought it out on Thanksgiving for some reason).
 
I will Benny Hanna that plate rite inna my mouf.
 
BOOM!
 
Booma said:
I was just thinking about a steak thread on the weekend, done now, nice

So this has been posted in the drunken chef, but will do it here also.

Ribeye Steak, eggs and mushies

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thats a dam beaut
 
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