Deleted
Deleted Member
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Post by Deleted on Jan 9, 2011 15:44:03 GMT -5
Medium rare. Seared enough so the juices stay in the steak, slow cooked. Seasoned with Lawry's Seasoned Salt. Topped with sauteed garlic and mushrooms, no sauce. Sides of steak fries and asparagus, and appetizer of grilled garlic bread. Generally speaking, searing does not actually 'seal in juices'. I remember some show that had this myth on it... either Good Eats or Mythbusters, I think. It does taste good, though. Wow, never knew that. I think I heard it somewhere, and I always preferred a seared steak anyway so I just ran with it.
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CM Dazz
King Koopa
Chuck
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Post by CM Dazz on Jan 9, 2011 16:49:22 GMT -5
That really cracked me up!
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Mr T L Wolf
Hank Scorpio
He has the looks of Andre the Giant, and the strength of Barry Windham. Not to mention he's a hero to a few armadillos, a kangaroo and a small herd of bison.
Posts: 5,319
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Post by Mr T L Wolf on Jan 9, 2011 18:27:51 GMT -5
Medium, with a pinch of salt, pepper, and basil sprinkled over the top of both sides.
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Mozenrath
FANatic
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Post by Mozenrath on Jan 9, 2011 18:52:17 GMT -5
Medium rare. Seared enough so the juices stay in the steak, slow cooked. Seasoned with Lawry's Seasoned Salt. Topped with sauteed garlic and mushrooms, no sauce. Sides of steak fries and asparagus, and appetizer of grilled garlic bread. Generally speaking, searing does not actually 'seal in juices'. I remember some show that had this myth on it... either Good Eats or Mythbusters, I think. It does taste good, though. I know Good Eats tested it, and I think Mythbusters also did. Searing is great for getting that mouthwatering flavor, though.
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Post by BD Punk AKA SUSPENDED! on Jan 9, 2011 20:42:24 GMT -5
Medium rare
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Big L
Grimlock
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Post by Big L on Jan 9, 2011 23:03:36 GMT -5
Well
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Post by Psy on Jan 9, 2011 23:53:09 GMT -5
Generally speaking, searing does not actually 'seal in juices'. I remember some show that had this myth on it... either Good Eats or Mythbusters, I think. It does taste good, though. Wow, never knew that. I think I heard it somewhere, and I always preferred a seared steak anyway so I just ran with it. You probably heard it on just about any cooking show anywhere, anytime, ever. It's a popular myth. The reality - I think, it's been a while since I've seen the episode - is that it caramelizes the natural sugars in the meat but also takes out some of the excess moisture inside the meat (the juices). It doesn't render the meat tougher or more tender, just a heck of a lot more delicious.
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nate5054
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Post by nate5054 on Jan 10, 2011 2:45:10 GMT -5
Since medium wasn't an option, I chose medium rare. Honestly I like mine somewhere between medium rare and medium, but will go with medium to be safe since most restaurants seem to have different versions.
On another note, anyone ever been to a steakhouse or a place who will tell you that "our medium is medium rare" (or our rare/well done/etc. is really this)? That one drives me insane.
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nate5054
Hank Scorpio
Lucky to be alive in the Chris Jericho Era
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Post by nate5054 on Jan 10, 2011 2:50:23 GMT -5
I also prefer my steak done on a cast iron skillet. Then using the juices from the steak to make a nice wine and garlic reduction.
I also love my steak with caramelized onions and mushrooms.
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Post by celticjobber on Jan 10, 2011 3:18:06 GMT -5
I like my steak very well-done, almost burnt. And I eat it with A1 spicy steak sauce with Tabasco.
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Facepalm
Bubba Ho-Tep
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Post by Facepalm on Jan 10, 2011 14:26:34 GMT -5
Medium rare unless it's prime rib... in which case just wave a lighter at it and stick it on the plate.
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