Steak: How do you like yours?

[leemajors]

yeah but then you have the problem of not having a steak to dip in it

portion cups, lids. stockpile it.

[Bigzax]

i take mine well done with a beer and some fries!



better make it two beers...

[johnsmith]

It's a richer thang.

Really hanging on strong to this richer joke aren't you?

[Don Quixote]

As long as there's some A1 thrown onto it, I don't care.

You, sir, must not like steak.

A-1 is useful for a bad steak, or one so overcooked and dry that you need something to help get it down.

[Don Quixote]

There's not enough choices on this poll.

I know. You win points for naming the reference for how I stated my question. It's an easy one.

I like mine medium-rare, pink but not deep red, still juicy and flavorful. Anything more than medium ruins it.

[sa_butta]

I like mine medium. A steak just is not a steak if it is burnt all to .

[leemajors]

now for venison steaks, barely seared is where it's at on top of some arugula. they're very thin, so ~2 mins per side tops is the best. defrosting some now that the idea came to mind.

[1369]

now for venison steaks, barely seared is where it's at on top of some arugula. they're very thin, so ~2 mins per side tops is the best. defrosting some now that the idea came to mind.

I like to pair venison with this...

Mushroom Sauce
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth, cool
1/4 cup dry white wine
1/4 cup whipping cream
1 teaspoon Worcestershire sauce
dash Tabasco
1/2 cup red and green bell pepper, diced
2 green onions, white and green part, diced
2 garlic cloves, minced
2 cups fresh mushrooms, thinly-sliced
salt and pepper to taste

Melt butter in a medium saucepan over medium heat. Stir in flour and cook while stirring until butter/flour mixture is smooth and beige in color, about 3 to 5 minutes. Stir in cool chicken broth, a little at a time, until incorporated. Stir in wine and cream until incorporated. Add remaining sauce ingredients and simmer for 10 to 12 minutes, stirring often.

[thispego]

portion cups, lids. stockpile it.

now you're thinkin

[Don Quixote]

I'll have you people know that the other day, I made for me and Doña Quixote some filet mignons. Made a peppery rub, put that in, and then put them under the broiler for 5 min one side, 6 the other. Served them with potatoes au gratin and fresh asparagus that I roasted.

It was good, except the mignons were not the most tender I ever had. The flavor was still excellent. And they were medium-rare.

[marini martini]

I'll have you people know that the other day, I made for me and Doña Quixote some filet mignons. Made a peppery rub, put that in, and then put them under the broiler for 5 min one side, 6 the other. Served them with potatoes au gratin and fresh asparagus that I roasted.

It was good, except the mignons were not the most tender I ever had. The flavor was still excellent. And they were medium-rare.

Damn, why is it everytime you post, I gain 5 lbs.?

[Mister Sinister]

Damn, why is it everytime you post, I gain 5 lbs.?

God hates you?

[marini martini]

God hates you?

O.K. Fatty! The Unicorn hates you!

[JoeChalupa]

medium well