How do you like your steak?

I don't buy steaks, I get whatever the butcher does to our cow, LOL
I like T-Bones and Delmonico's, whatever they are.

I marinate them overnight in Dales. Grill only on charcoal, no gas, until medium.

a reply to: semperfortis

I was surprised the first time I had a baked potato that way,
it really does work just as good if not better than the oven!

originally posted by: PeachesNCream
a reply to: OtherSideOfTheCoin

Never heard of Whiskey and Oatmeal sauce.. How do you make it?

I honestly don't know!

My dad makes it and severs it with steak, its amazing!

a reply to: ChefSlug

Can I keep my all of parts please?


let's be friends and not eat each other!

a reply to: OpinionatedB

Almost sounds like I need to pick up a 16 gallon keg and a few boxes of wine.....

No matter the steak, toothpick some bacon to it somewhere. Across the top, around the edges, wherever.

originally posted by: OpinionatedB
a reply to: johnwick

lol... Darkblade71 is going to the store.. just make sure he gets that on the list..

(PS.. I rather enjoy a wine instead of beer!)

Well since he is going already, I need a good onion to add to the fried taters, I already have some chillable red, I prefer it to white.

All this talk of pan frying is making think about changing my mind.

Maybe some steak and eggs and fried taters, my god I'm going to drool soon!!!!

a reply to: johnwick

Well I already have the onions for the fried taters.. and its nothing to whip up some nice white gravy and homemade biscuits to go with that steak and taters!

YUMM!

Generally prefer mine very rare. My husband likes his blue if possible.

I like it well aged and with a dry rub style seasoning of some kind, seared and left to rest afterward. It ought to still be bleeding when I cut into it.

originally posted by: OpinionatedB
a reply to: johnwick

Well I already have the onions for the fried taters.. and its nothing to whip up some nice white gravy and homemade biscuits to go with that steak and taters!

YUMM!

I love you so much right now!!!!!!

a reply to: chiefsmom

Oh wow... at the locker plant I went to they sat with you and made a card with all the ways you wanted your cow parts cut into.. how long you wanted it to hang, the whole 9!

I couldn't imagine a locker plant (butcher) who didn't sit with you to ask how you wanted your cow cut up!

a reply to: johnwick

lol...

a reply to: OpinionatedB
Well, he does give you the basics, like how thick you want your steaks, how many pounds per roast, ect.

But the sheet I get doesn't ask if I want porterhouse, or any specific kinds of steaks.

I don't bitch. The cow is always so damn tender, and he is cheap.

a reply to: chiefsmom

He must be a bigger plant or something than the small family owned and ran one I went to.. because they started you from scratch and with the types of specifics like what cuts, how much fat in your ground beef, even down to how long you wanted your meat to hang.. they didn't have sheets to check, they just made a card with everything you said on it.

Probably a difference in the size of business it is or something is all I can figure..

a reply to: Darkblade71

lol.. yep!

I will bring the potatoes (I have about 50 pounds of them!) and the onions.. and I will make homemade breads all around!


you know.. if ATS'ers got together for a barbeque.. it would be an awesome crazy experience! hahahaha

We have an excellent butcher

He hangs his beef well and for a long time, It's dark red and he has to cut the black off the surfaces. He's a hell of a lot cheaper than the supermarket.

For me Rib eye, medium rare, over charcoal if possible, salt and pepper served with Israeli salad, corn on the cob smothered in melted butter, and bread fresh out of the oven.

Eat and mop up those juices with the bread Heaven.

Cody

originally posted by: cody599
...Israeli salad...

Zionist!!!!!!!!!

a reply to: OpinionatedB

Surprisingly no. Family owned, 3rd generation, house next door to the butcher shop. And people driving more than an hour to buy from them.

Maybe because I was going through the fellow that raised the cow? Maybe they thought he explained more to me? IDK.

a reply to: ChefSlug

Rib Eye Blackened Deep Fried with A side Of Bacon and Cream Cheese and Steak Fries!