I can't tell if you're being sarcastic or not, but there is a universe of difference in flavor between a great burger and a great steak. I don't bother eating a burger without cheese, and most often, it will be cheddar cheese.

On a ribeye? It just doesn't set up for me, sort of like a dogleg left.

Yes to the porterhouse, but as far as I can tell, that is a cut that you have to be REALLY careful when selecting. Not sure why this should be, but on the few occasions I have considered one, none have looked "just right."

I'm serious. I'm a cheeseburger guy, preferably cheddar.

But your mention of the flavors not going together made me flash back a
few years back when I got home and my cheeseburger didn't have any cheese.

It was completely different and tasted great. I could really taste the meat.

For me the porterhouse has been more consistent than the strip.

I've had way to many strips that were just not as good as they looked.

The ribeyes at costco never seem nearly as good as the NY strip there. The strips I bought today were particularly good.

just gotta mix it up, keep a good rotation with a strong ribeye core

did a couple ny strips, one with blue cheese





Extreme Meat Closeup!



would gorge again.

27, I gotta admit--I love the looks of those strips.

I'd just like to go ahead and remind everyone that we all really are doing God's work here.

Huzzah!

People eating tasty animals.

Damn that looks good stabn.

If I roast some chickens and post pictures here, who is going to be angry with me?

pictures of correctly cooked meat are always welcome on my computer screen.

That seems like a slippery slope to me -- why not keep steak to the steak thread and all other cooking to the OOT cooking thread or Lounge food blog?

Either way,

+1

So, I decided to vary from ribeyes:



306g Strip

Rendered the fat for a few minutes, then down onto the pan for a couple of minutes each side, no oil at all; some butter towards the end:




Rested for 5-10 minutes and the onto the plate, with a mixed seafood salad and iceberg lettuce:




Not-very-extreme-meat-closeup:



I hope you enjoyed this as much as I did, which was quite a bit, but significantly less than a ribeye. It was fun to try something different though.

Stabn's steak might win the aesthetic award so far.

Even cooked SLIGHTLY past medium rare, it is making me wonder if I can justify eating a steak at 10AM.

how can you justify not eating a steak?