Discussion in 'Fitness & Nutrition' started by TheBoyWonder, Jun 2, 2008.
so what is a decent cut (not TOO much fat), that will taste good?
flat iron steak is one of my favorites (and a way inexpensive cut) but can be a little tough sometimes. or a ribeye
cool, any good ways to cook em?
anybody have a good how to make a steak edu?
I got this info from another site:
I just pan fry mine to completion with some butter at the end. Kitchen gets a little smokey. I go by how floppy the steaks are to determine their done-ness
Anything cooked more than medium-rare is a waste of a steak.
Salt and Black Pepper
Grill till medium rare
my mouth is watering
sear on high for 30sec/side then about 2min/side on med heat or until they feel like the meaty part of your hand at the base of your thumb when touching your thumb and middle finder
just ate some bison medallions, damn good
i just had over a lb of steak tonight
Porterhouse is what I like
i cook mine like this...
tenderloin or striploin, lean cut with fat mostly trimmed.
defrosted room temp with the following seasoning...
salt, pepper, garlic powder and seasonall or hot spices.
coat with above and generous amount of canola oil.
preheat oven to 500 with a cast iron skillet inside.
once preheated, toss skillet on high stovetop for 5 mins.
toss in the steak for 2 mins one side, 3 mins other.
toss in oven for 2-3 mins and rest plated for 5 mins.
Eat and enjoy.
i've seen it used on cooking show's by chefs so I'd think so
that's cool as hell
If you want a leaner steak go for a sirloin.
I love ribeye...but that is a pretty fatty steak.
That is some good info...instead of butter, pick an oil with a high smoke point and you won't set off the smoke alarms as easily!
rofl I thought i edited it to say "but ribeye is pretty much awesomely fatty"
but I guess i forgot
I can see someone eating a huge ribeye every night because F&N people eat them
this is how i cook my steak