IMHO, any steak cooked beyond medium rare is a crime! I like to bring my steaks to room temp, rub on some salt and pepper, show it to the grill and eat it! My ideal steak moos and tries to get away when I stab it with a fork.
I can explain it to you but I can't understand it for you.
"Any man who thinks he can be happy and prosperous by letting the Government take care of him; better take a closer look at the American Indian." - Henry Ford
Corruptissima re publica plurimae leges; When the Republic is at its most corrupt the laws are most numerous. - Publius Cornelius Tacitus
The method I use is to time the cooking and cook the same thickness of meat over high heat, for an inch and a half thick Porterhouse I cook on one side for five minutes and three on the other for rare. Depending on the marbling of the meat you might want to cook for a shorter time on the first side.
Here's another method:
[youtube:2htiy7b1][/youtube:2htiy7b1]
I can explain it to you but I can't understand it for you.
"Any man who thinks he can be happy and prosperous by letting the Government take care of him; better take a closer look at the American Indian." - Henry Ford
Corruptissima re publica plurimae leges; When the Republic is at its most corrupt the laws are most numerous. - Publius Cornelius Tacitus
otisptoadwater wrote: IMHO, any steak cooked beyond medium rare is a crime! I like to bring my steaks to room temp, rub on some salt and pepper, show it to the grill and eat it! My ideal steak moos and tries to get away when I stab it with a fork.
:thumbsup:
