pipe down you horse-banging skank

But srsly… watcha expect with a 3/8" thick steak?

babs, are you saying that that "thing" on the fork came from that steak on the plate?

Who you got tonight babs?

Beast,

Please read the steak thread. Please. I am forgiving of many things but that steak is near my limit. Following the advice in that thread, I am ten for my last ten on my dinner guests raving about my steaks. Six have in fact emailed me after dinner asking how to do it . . . and I'd say I'm no better than average for that thread and probably slightly below. The two most recent steaks you posted look poor, bordering on the criminal.

I do think you take pride in your cooking, and justly so -- some of the grilled vegetables and saffron chicken you've posted look delicious. But turn that pride into effort, read the thread, and improve your steak game. Please, for the love of God.

Sincerely,

Howard

JFC babs...if you've ever taken anyone's advice itt, please take Howard's now. That steak is bordering on inedible.

No wonder he thought the boiled steaks he was getting in Reno were the ****. Any of those were some gourmet **** compared to what he's shown us the last couple of days.

Howard,

The funny thing is I did look over the thread.

I heated the pan about as hot as it would get after putting in some canola oil.

I put kosher salt on the steak and let it sit then rinsed and patted dry.

Cooked both sides for 3 minutes, seared the edge and added a little butter at the end.

It tasted great but I agree didnt look that impressive.

Are you supposed to lower the heat after putting the steak on or leave it on high heat?

Babs,

I think it would help if you recorded yourself cooking.

Try with a NY strip.

You clearly didn't read he thread.


That thing has no business cooking for three minutes each side.

If that's how you cooked it, you didn't read the thread even all the way to the end of the first post. You cook steaks in 2 stages: first to get it to your desired doneness (rare, med-rare, etc); second to get the crust.

Try this with something thicker than your finger.

http://forumserver.twoplustwo.com/sh...postcount=9731

beast

whatever you do

dont apply your chess game technique to cooking steaks.

**** off mclovin

why are you so mad?

that wasn't even a troll.

Have you guys picked out your couples costume? Thinking Scully and Mulder.

If Carolina covers I am tied for 2nd place with John Lackey and one point ahead of Adam Wainwright.

Gl beast

That steak is too thin for 3 minutes a side. Read more!

You expect too much.

Ya i would do like ~1 min each side then sear probably. But i dont buy thin steaks lol

stick it on the foreman til it's pink in the middle

Does it ever feel to anyone that life is mostly a test

No. Try again.

life is one big multiple choice test, beast.