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speaking of steaks......

L

larry@stinescorner

Well-known Member
my favorite steak,,,believe it or not,,,is a chuck steak sround 3/4 or 1 inch thick,,,charcoal grilled,,,I Like the flavor of them the best,,whats your favorite?
 
Ribeye,but I'll tell you what's hard to beat,just make a hamburger,fry some mushrooms and onions and have it with no bun,some garlic toast and a baked potato and sour cream,you won't believe it's the same hamburger you'd put on a bun.
The wife thought I was nuts until she finally tried it herself. Even with two freezers full of steaks and roasts,we make burgers like that probably two thirds of the time instead. If you've never tried it,you should. You won't believe it.
 
Ribeye, Coated with real butter and cooked over charcoal. Keep rubbing the butter on it as it cooks.
People used to ask me to come cook for their gatherings when I was younger.
Richard in NW SC
 
Ijust had venison steak for dinner tonight,,,,theae guys started talking about beef,and made me think of it,,,but we have no beef in the freezer,so venison it was,,and it was good!
 
I like the flavor and fat, and meat next to bone of a T-Bone. But they are too much for me to eat 14-18 oz. So I talked to my locker friend and he cuts tbones that weigh 18-20 Ozs. Then cuts them in half crosswise and I get two 10 oz "tbones" One with T and one with I
 
NY strip steak? Lol just kidding I don't care what cut ill eat it, I do like thick cut porter house.
 
Your right, hard to beat, called a hamburger steak in my neck of the woods, a staple in all diners and cafes.
 
You guys all made me so hungry I had to get a few pieces of venison jerky to munch on until the feeling passes. Let me know where supper is.
 
Anything raized on corn, good alalfafa hay weighing about 1300 lbs at finished weight. No commercial feed.
 
used to be a restaurant in in town that served a blackened ribeye. Not sure how they prepared it but it was the best steak I have ever eaten. Wish they were still in business.
 
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