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Tractors and Steak---

big tee

big tee

Well-known Member
They go together but have nothing to do with this post--Saw it on Ag-talk--How do you like your steak--Mine would probably be 4-4.5---Tee
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#2 in the middle, blackened on the outside. Really a HOT sear of butter covered prime strip from Costco. Cut in half. they usually cut them about 18 ozs.
 
We'll take a #3, small cut, please. If you are out of that, we'll have a #4, same size. Do you have a twice baked potato & grilled asparagus to go with it? If so, you can send those along with the Texas toast that's on the menu with the prime for both of us, please.

Thanks, we haven't been able to get out to a fine restaurant like yours in a long time. You can expect a nice trip at the end of our experience for the staff, too!
 
2-3, with a nice Maine lobster on the side, please.
And a #1 and another lobster for Mrs. Shoo, thank you very much.
 
4.5. Not burnt not red just done. I have seen people eat them so rare that you could a band aid on it and it live.
 
Man!! You guys are making me hungry. I like mine between 2.5-3, tater, salad and a good, frosty bottle of brew.
 
Me a 4.5. Wife likes a 3.5-4.. daughter a 2.5 to 3. Dad used to just singe the hair off, then use bread to soak up what you couldn't fork off the plate.
 
2.5 for me and the wife.

One mother's day a few years ago, the men of the church cooked a fancy steak dinner for the women. I told one of the deacons that we needed to take orders to see how folks wanted their steaks cooked. He looked at me funny and stated that everyone will want them well done. He was shocked when one old matronly lady said she wanted it thrown on the grill, flipped and immediately thrown on her plate. I cooked it exactly as she ordered, and all eyes were upon her as she enjoyed that raw steak.
 
I'm expecting a call from the cardiologist to go over my pacemaker operation any minute and you put up something like that! I'll take a 3,4,or 5.
 
Hi Mel--If you and your crew come to Ray's pull in Westgate you will have to bring some of those good South Dakota steaks--it is your turn--I brought the pork to Sigourney--Pork $3/lb.--the steaks your should bring--$11/lb.--Sounds fair to me---Tee
 
So ..... 2,3,4, or 5 for me, I'm easy to please. Some like grilling (barbeque in Canada they use as a term) but my preference is a red smokin' hot cast iron frying pan. No oil added but once the pan gets hot, slice a piece of fat off the steak and rub it on the frying pan and then get it literally smoking hot before dropping the meat on. All the juice stays inside and doesn't drip out onto the coals or bricks like a grille would have.
 
I know what you mean--When I order a steak-[very seldom]-I ask what the house calls med.-well---Tee
 
Reminds me of a day of KP , US Army some where in Germany in 1967. We had a very rare menu of steak, grilled onion, grilled green pepper. Perfect day to have KP! We always ate before the mess hall opened, all the prep work was done and the cook put our steaks on the grill and asked how we wanted it. He flipped mine and watching it cook, I said that is good for me. Cook asked are you sure? Yes I'm sure! I swear there were still ice crystals in the center of that steak! Well I could NOT let on that it was a little rare, ate all and thanked the cook for a job well done. Fifty plus years ago so it did not do any harm. I still like my steaks medium- rare. joe
 
Mine would be a 4 or a 5...This makes the second Wednesday evening in a row that we have eaten at our favorite buffet located 50 miles to the south of us....Wednesday evening is always all you can eat steak night..At times they were close to 50% capacity which is the max allowed now..Some buffets have been open in MO since May 4th.

We took the back road homes to look at the crops..Water was rolling out of the fields as we've had lots of rain the past couple of days..Some corn fields are less than an adequate stand with lots of drown out spots....Lots of wheat is headed and looks decent...Practically no beans are planted...Rain is forecast almost every day for the next 2 weeks.
 
Just bought a 1/4 before things got really bad. Steaks sure are tasty but don't think there will be any left by then. Sorry, but will check what is left if we make it. Still planning on it happening?
 

Same for me GordoSD are a 2.5... I also cut mine in haft they are BIG steaks around 1 1/2" thick... I prefer the choice over the prime the prime is not worth the extra $ to me... I picked up 12 today From Cosco: )
 
I like a 2-3 and I finally have the wife convinced of the same. A local steakhouse has printed on the front of the menu, We will cook your steak anyway you like but please remember that the longer we cook it the less flavor it will have and the tougher it gets. Tony
 
I was visiting my late good friend in Sherman Texas...1995...Last Thursday of November..

We happened to be at a Stake House......the waitress, a young late fifties widow asked Richard who is your friend? He talks funny.......yawlll Canaidian?

This young lady cooked us up the best Stake, and the beer was the best I had ever enjoyed!

Thank you Texas...Thank you USA.....

Bob...
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Steak two weeks in a row--Wow--No depression down your way!--GOOD for you. I see on the news you Southern people are getting you share of the rain--We have been kind of dry up here but it started raining last night. Crops are all in around here. Well stay safe--Can't go pulling so we might as well go out to eat---Tee
 
I would take a #4 with lots of mushrooms, baked potato with lots of butter and sour cream and salt and pepper to taste.

My brother said "Why build a fire if you aren't going to cook it?"

About 51 years ago a friend and his wife lived with my wife and me for about a month and he wanted to show his gratitude and took us out for dinner at a steak house. When we ordered he and I asked to have our steak well done. When ours came and we stabbed a fork in it, I swear it mooed and kick at us. When we cut into the steak blood, not juice, ran out. He called the waitress over and had her take ours back to be cooked. When she came back I believe she threw our plates from 3 ft. away and was not nice at all! She was not pleasant at all so when we left my friend said he would leave the tip which he did of 1 nickel. I asked him "why leave any thing as she was so rude" He replied "that he did not want her to think he for got to tip"

That is how I tip and to he-- with the 20%. Lousy service, Lousy tip, Good service and a real good tip!!!!!!!!!!
 
I would take a #4 with lots of mushrooms, baked potato with lots of butter and sour cream and salt and pepper to taste.

My brother said "Why build a fire if you aren't going to cook it?"

About 51 years ago a friend and his wife lived with my wife and me for about a month and he wanted to show his gratitude and took us out for dinner at a steak house. When we ordered he and I asked to have our steak well done. When ours came and we stabbed a fork in it, I swear it mooed and kick at us. When we cut into the steak blood, not juice, ran out. He called the waitress over and had her take ours back to be cooked. When she came back I believe she threw our plates from 3 ft. away and was not nice at all! She was not pleasant at all so when we left my friend said he would leave the tip which he did, of 1 nickel. I asked him "why leave any thing as she was so rude" He replied "that he did not want her to think he for got to tip"

That is how I tip and to he-- with the 20%. Lousy service, Lousy tip, Good service and a real good tip!!!!!!!!!!
 
That?s just a waste of meat . I?d sooner eat a dead chicken if your Just going to fry up a piece of harness leather
 
1,2 and even some 3 the blood is still running out of the meat. I want no blood or red inside the meat so 4 to 5 for me. When I was in school they would have fried chicken and the blod would be running out on to the plate, over 50% of that chicken went in garbage not touched, some would eat part of it that did not have the blood in it and a few could eat it all. I always carried my lunch as you never knew what they were having and they had a soup that I would get sick if I tried it so carried as to not get sick. I don't mind a pit of pink in my meat if it is cooked but no blood in it.
 
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