When somebody I dine at a restaurant with asks for their steak to be well-done, I jokingly offer them the sole of my shoe instead. They just don't know how serious I am...
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So how the hell do you cook a steak?
- Thread starter copacetic
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When somebody I dine at a restaurant with asks for their steak to be well-done, I jokingly offer them the sole of my shoe instead. They just don't know how serious I am...
I'm surprised more people arent making use of a butcher. Get in tight with one and you'll have steaks that make wollies meat seem like shoe leather.
Besides - I dont really want someone who wants their meat cremated anywhere near my grill.
As far as I'm concerned it's theirs and they can have it how they like it. As long as people are enjoying their food I'm not going to turn up my nose.
Besides - I dont really want someone who wants their meat cremated anywhere near my grill.
It's just the way I roll. Like not associating with guys who drink lite or non-alcoholic beer... :twisted:
There are way too many drunks getting behind the wheel for me to criticise people who want to drink those either.
I agree totally, that's why I don't let them drive.
By drive, do you mean "drive into your driveway in the first place?" In which case I agree 100%...
copacetic
King of the Hippies
Am I invited?
Only if it's accompanied by a bottle of Oban for the host. Otherwise no, you'll be rejected quicker than a copacetic thread on mybb...
copacetic
King of the Hippies
Instead of a wet marinade which might burn, you could try a dry meat rub. The Nomu brand is something I've tried which is particularly good.
http://www.nomu.co.za/products/rubs
http://www.nomu.co.za/products/rubs
We're having rib eye for supper tonight as it happens. Such an underrated/unknown cut here in SA. Our butcher sells it for R49 per kg which also makes it one of the most affordable steaks you can get. 
We'll be having ours steak flavour (no marinade thanks!)
Dry rubs are nice but you really need to keep them on for at least a day if not longer.
We'll be having ours steak flavour (no marinade thanks!)
Dry rubs are nice but you really need to keep them on for at least a day if not longer.
I'll have to swing past the butcher later for some mature rump
This talk of ribeye had me confused, had to go look it up and then discovered it's the same thing as Scotch fillet which I have a lot.
This talk of ribeye had me confused, had to go look it up and then discovered it's the same thing as Scotch fillet which I have a lot.
Ah thanks for the info. Being a vegetarian I'm not missing out. But I'd still rather not wrap a good fillet in bacon, mignon or not
stix
Expert Member
Salt, Pepper, Olive Oil, Blistering fire - 30 Seconds to a minute each side - eat.
I like it raw. If you like cooked meat just go kill yourself.
I like it raw. If you like cooked meat just go kill yourself.
Then you might like the look of the inside of the rib-eye:
Ignore the juices - that was from 4 steaks resting on the plate...
Yes, yes, you are.
Then you might like the look of the inside of the rib-eye:
Ignore the juices - that was from 4 steaks resting on the plate...
Looks good, for me and my missus just a *little* bit longer over the coals