EricW Posted June 8, 2008 Share Posted June 8, 2008 I just had one of those steaks that reminded me why I hate eating in restaurants: I usually can cook simple meals far better than they do. Half-price ribeyes from the maxi-mart (yup, half price for aged meat - I love America ) BBQ set to gamma-irradiate Kosher salt both sides Finish with carmelized Longhorn barbeque sauce on both sides Pull it when it's med-rare. We're talking melt in your mouth goodness. Mmm..... :heaven: Link to comment Share on other sites More sharing options...
Dan Sierpina Posted June 8, 2008 Share Posted June 8, 2008 No sauce on mine, just lots of spices! Medium Rare is almost too done. Link to comment Share on other sites More sharing options...
RacerX1166 Posted June 8, 2008 Share Posted June 8, 2008 Mmmm...mouth watering just thinking about it. Totally with you on making steaks at home. I pretty much only need to count the number of great steaks I've had in restaurants that beat what I can make at home. Link to comment Share on other sites More sharing options...
Front Man Posted June 8, 2008 Share Posted June 8, 2008 Mmmm...mouth watering just thinking about it.Totally with you on making steaks at home. I pretty much only need to count the number of great steaks I've had in restaurants that beat what I can make at home. Around here the restaurants have the ability to purchase better cuts than you can buy in a chain grocery store. Hard corps like us know where the mom & pop fresh meat providers are. And their prices kick Major Butt! FM Link to comment Share on other sites More sharing options...
walter hornby Posted June 8, 2008 Share Posted June 8, 2008 you yankee boys sure do like to burn your meat! blue rare or maybe rare but that is it! Link to comment Share on other sites More sharing options...
Punkin Chunker Posted June 8, 2008 Share Posted June 8, 2008 No sauce on mine, just lots of spices! Medium Rare is almost too done. +1 Just trim the horns, wipe the butt, and chase it past the fire. Link to comment Share on other sites More sharing options...
dajarrel Posted June 8, 2008 Share Posted June 8, 2008 I perfer mine medium rare with salt and pepper only. You can't beat the taste of good aged beef cooked over good hardwood charcoal. mmmmmmm dj Link to comment Share on other sites More sharing options...
ima45dv8 Posted June 9, 2008 Share Posted June 9, 2008 I have some Longhorn 7-Pepper seasoning someone acquired on the black market. That, and a little garlic powder before throwing it on the grill suit me fine. What I also like to do is saute' a pan full of onions and mushrooms while the cow is on the grill. Then right when finished cooking I add heavy cream or half-and-half to deglaze the pan, reducing it down to a nice smooth, delicious chunky sauce to go beside the steak. Ummmmm...... Link to comment Share on other sites More sharing options...
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