Grilled carrots get sweet and are yummy
food STEAK!!
- Thread starter zdecker
- Start date
JayT said:
So, I bought some Chuck Eye steaks Tuesday evening all because of this. They were about $12 for three decent sized steaks. Maybe a bit more than an inch and a half thick. I coated them with olive oil, seasoned them with kosher salt, fresh cracked pepper, garlic powder, and cayenne.... my typical seasoning mix for steaks. I was expecting them to cook very fast, be tough as a shoe, and to be generally disappointed. I couldn't have been more wrong! I let them go 5 minutes on each side, and they were PERFECT! Surprisingly tender and juicy. Had a little bit more gristle to deal with than I'm used to, but that's the breaks. That doesn't bother me. I had leftovers (I always do when I cook steaks. Can't eat the baked tater, mushrooms, and the entire steak) that I brought to work the next day and heated up in the micro for lunch, and they were still tender after that. BTW, I never bring my leftover steak to work for lunch the next day when I cook filets. I had to bring this and some sauteed and stuffed portabellas. They were just güud!
Thanks for the word on these, JayT!
All steak pics need to show doneness!
But looks good.
But looks good.
The Hot Pepper said:All steak pics need to show doneness!
But looks good.
For true.
But I donna' give a damn how done or undone that steak is.
I want a full sheet pan of those stuffed shroom's pronto!
Lookin' at the pic my mouf' is waterin' hard and lathered up like a shampoo'd water buffalo.
Hmmm... Who'da known.................
I just examined that steak with my Google Glass steak app and it measured a perfect medium rare/medium on the Steakerator.
The sweaty Bella's look like they went well with it as we'll as the stuffed shroomage.
I do need to know where the hael ya got the handle bars for the taters. I could use them for a few things
I just examined that steak with my Google Glass steak app and it measured a perfect medium rare/medium on the Steakerator.
The sweaty Bella's look like they went well with it as we'll as the stuffed shroomage.
I do need to know where the hael ya got the handle bars for the taters. I could use them for a few things
HopsNBarley said:I do need to know where the hael ya got the handle bars for the taters. I could use them for a few things
lol... That's just a lazy man's way of wrapping taters..... roll 'em in foil, twist the ends like a big fat J, bake 'em, then cut 'em down the middle through the foil and squish 'em open and stuff 'em
BTW, the doneness was a decent medium. I coulda used a little more rare, but since I like mine a bit bloodier than the fiancee and M-I-L, I usually leave mine on as long as theirs these days so it doesn't get cold while I wait on theirs to finish. Sorry for no pics of the bloody grains. I was too busy chowing to stop for pictures.
geeme said:I'll imagine the black specs are …. hmm…. over-toasted tarragon. Yeah, that works. Nice steak there, Buzz!
Skipped the rabies shot this year?
Geeme, that is a rare tropical spice not often seen in North America. I'm not surprised you didn't recognize it. It is dried and ground piper nigrum and it is damn tasty.
From this day forward, every food picture I post shall have black pepper!Scoville DeVille said:
Awesome! The app on my Google Glass was point on!Buzz said:
Now, I just got to get the config and .ini files set to work in sunlight on the beach!
I need THAT steak. NOW.
Some one say black pepper?
Ovoo and lotsa fresh cracked four pepper blend
Pepper steak on mashed garlic taters with a sea of pepper gravy
The guts
And my new fave hot sauce
Ovoo and lotsa fresh cracked four pepper blend
Pepper steak on mashed garlic taters with a sea of pepper gravy
The guts
And my new fave hot sauce