food STEAK!!

Venison is an amazing meat, onliest thing is that you really have to know what you are doing to cook it properly.  It is so lean that it is easy to overcook and dry out.  JHP and FPB know how to do it right.  It takes a high heat sear and is best medium rare.  I am jealous as I have no more loins in my freezer this year.
 
Lamb leg steak done in the CI. The second pic doesn't do it justice - too dark overall yet the meat looks washed-out. Guess that's what I get for using flash. It was really good. THP won't like this, but I used sea salt, just a touch of garlic, cilantro, and chipotle chile powder.
 
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geeme said:
THP won't like this, but I used sea salt, just a touch of garlic, cilantro, and chipotle chile powder.
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Why not?
 
You don't know me!!!!!!!!!!!!!!!!!
LOL
 
It still looks minimal to me. I've eaten my share of rubbed, crusted, au poivre sauced steaks. I'm just not really into marinades or BBQ sauces and such. Let the meat shine, but a rub or crust, or non-sweet sauce after, go for it! NO ketchup or "steak sauce." :D
 
Looks good to me!

I can eat marinated and sweet steak too though, Korean, Mongolian. It all depends I guess! ;)

And it's a lamb leg steak. Never had it! So if you said that was good, I'd believe it.
 
Just joshin' ya there!  :lol:  I'm with you on that. IMO the only reason "steak sauce" even exists is for people that ruin steaks. Ketchup on a steak???  :doh: That's even worse!
 
zdecker said:
Any ketchup on a steak up in here deserves a warning point at the least, but preferably a ban! :).
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In Texas they'd get ole' sparky i.e. the 'lectric chair.
 
I once did a prime rib for my ex in laws.
 
They put ketchup on it.
 
They shoulda' got the 'lectric couch.
 
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