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Old 01-16-2005, 11:07 AM   #1
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Favorite Steak

1.What is your favorite cut of steak? 2. How do you like it cooked? 3. What seasoning do you use? 4. Do you use steak sauce?

1. Porterhouse, the best of both worlds (tenderloin and NY
Strip and a bone for the dog).
2. Rare, is there anyother way to cook a steak?
3. EVOO, Kosher Salt and Fresh Cracked Pepper. Keep it simple!
4. No, I would not ruin a good steak with steak sauce!
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Old 01-16-2005, 11:10 AM   #2
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Rib Eye Steak 1 1/2" thick
Medium Rare
Cooked on Weber Kettle over Lump Charcoal
Kosher Salt, Fresh Cracked Black Pepper, little Garlic powder, or
Montreal Steak Seasoning
NO steak sauce, NO marinade

A nice Merlot or Shiraz
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Old 01-16-2005, 11:13 AM   #3
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Bruce hit it on the head! Only exception is on the gasser, as I have no kettle. :smt021
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Old 01-16-2005, 11:14 AM   #4
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What Bruce said but I like it a little thicker, maybe 1 3/4" and a little closer to medium
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Old 01-16-2005, 11:31 AM   #5
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Porterhouse...1 1/2", cooked mid-rare with some EVOO and some of Silvia's Sizzilin Soul Food Spice! Uh, sauce?? You've cooked a bad steak if someone is using sauce!!!!

Washed down with a Ice Cold Budweiser, of course!!!! :suns:
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Old 01-16-2005, 11:32 AM   #6
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Quote:
Originally Posted by FATZ
Sounds like Bruce knows a good steak according to me, too.
Oh yeah! We've been through this before..
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Old 01-16-2005, 05:26 PM   #7
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Tube steak. Chili, onions, Bun. MMMMMMMMM!
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Old 01-16-2005, 05:43 PM   #8
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Hey Woodman, it takes a real man to admit they eat tube steak!!!! (SHAKING HEAD)
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Old 01-16-2005, 06:01 PM   #9
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That's me. Real Man!
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Old 01-17-2005, 07:56 AM   #10
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Quote:
Originally Posted by Larry Wolfe
Hey Woodman, it takes a real man to admit they eat tube steak!!!! (SHAKING HEAD)
Woodman... Larry is liking you more and more everyday.... Look out!
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Old 01-17-2005, 08:01 AM   #11
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Ribeye,1 3/4", a little butter, fresh ground pepper (course), enough Tony Cachere's (Extra Spice) to make you tongue sing happily, between rare and med rare. Never use steak sauce.
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Old 01-17-2005, 01:54 PM   #12
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I'd have to go with rib-eye as well .... mmmmm, rib-eye

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Old 01-17-2005, 01:59 PM   #13
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Shawn, now that's the way to cook a steak!
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Old 01-17-2005, 02:02 PM   #14
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Shawn, that steak has gotta still be cold, man!
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Old 01-17-2005, 02:24 PM   #15
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Quote:
Originally Posted by Bill Hays
Shawn, that steak has gotta still be cold, man!
It went to 143ºF internal on the smoker after a sear on both sides, then foiled and rested under towels for 20 minutes. The meat was aged 21 days AAA (= USDA Prime), a little better than 2" thick.

It looks really pink though doesn't it Bill? I love those pics.
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Old 01-17-2005, 02:53 PM   #16
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I coulda sworn I saw it move in that still pic!! LOL! Just giving you a hard time, Swawn. Does look good, just a little too undercooked for me
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Old 01-17-2005, 03:14 PM   #17
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Man Shawn... I'd like that riiiiiiggggghhhttt NOW. :smt106
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Old 01-17-2005, 04:35 PM   #18
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If there is such a site as steak.com, that picture would be there logo!!!
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Old 01-17-2005, 04:38 PM   #19
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Rip off his horns, wipe his ass and throw it on a plate.
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Old 01-17-2005, 05:22 PM   #20
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Rip off his horns, wipe his ass and throw it on a plate
I guess Bruce doesn't like gravy.
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