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Steaks=Rare, Med or Burned?

Old 01-17-2010, 07:19 AM
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Originally Posted by Lprizman View Post
That's the ticket


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Old 01-17-2010, 07:25 AM
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Originally Posted by Snapper Head View Post
That's the ticket


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Why bother to fire up the grill, cut it right off the cow's azz and dine. Thats raw meat in that picture.
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Old 01-17-2010, 08:12 AM
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when the family comes over and your cooking steak just serve them hockey pucks instead. they will never know the difference
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Old 01-17-2010, 08:13 AM
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Originally Posted by nanjemoycat View Post
Why bother to fire up the grill, cut it right off the cow's azz and dine. Thats raw meat in that picture.
If it was raw the color would be more purple than red
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Old 01-17-2010, 08:18 AM
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I like mine medium-rare to medium. A well done steak is a waste of a good cow.
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Old 01-17-2010, 08:27 AM
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Originally Posted by nanjemoycat View Post
Why bother to fire up the grill, cut it right off the cow's azz and dine. Thats raw meat in that picture.
raw meat????
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Old 01-17-2010, 08:28 AM
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Originally Posted by CaptKennyW View Post
I like mine medium-rare to medium. A well done steak is a waste of a good cow.
Me too.

Burgers should be thoroughly cooked however.
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Old 01-17-2010, 08:35 AM
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steaks, I like just warm in the middle. Tuna just seared on the outside and cold in the middle



Last edited by iFishMD; 01-17-2010 at 08:49 AM.
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Old 01-17-2010, 09:01 AM
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ahhhhh b faithful....your making me hungry dude!!!! rare to med. rare...any more and its getting sent back!!
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Old 01-17-2010, 09:08 AM
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Originally Posted by Lprizman View Post

Who BURNT that steak???
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Old 01-17-2010, 09:12 AM
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I've worked in steak houses on several occasions when I was in college. I eat my steaks with a cool red center. In fact I eat everything as rare as is possible.
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Old 01-17-2010, 09:14 AM
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Medium Rare, charred (modified Pittsburgh). Only the high end steak houses seem to know how to do this: Palm, Del Frisco's, Bob's, S&W, Gene and Georgetti, et al. I can accomplish this myself on occasion even using the Magma propane grill on the boat. We get the New Yorks from Costco, which are almost impossible to not come out extremely tasty no matter how bad you screw up.

Lprizman's pic looks just about perfect to me!
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Old 01-17-2010, 09:16 AM
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Originally Posted by A Few Dollars View Post
Who BURNT that steak???

leaving in a few to go pic some up,,,this thread has cost $ and calories,,,
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Old 01-17-2010, 09:24 AM
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Just run the steer past and I'll grab a hunk off it...

Nah. Medium, please. Pink in the middle...

Lately I've been cooking standing rib roasts on the big green egg to 120 deg in the middle. It is good for everyone, as they can get whatever temp they want depending on what slice they take.
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Old 01-17-2010, 09:51 AM
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I prefer ribeye with heavy marblization. If I can get some kobe ribeye I'm in heaven.. if I'm not eating ribeye its filet.
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Old 01-17-2010, 09:54 AM
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Originally Posted by Booker View Post
Just run the steer past and I'll grab a hunk off it...

Nah. Medium, please. Pink in the middle...

Lately I've been cooking standing rib roasts on the big green egg to 120 deg in the middle. It is good for everyone, as they can get whatever temp they want depending on what slice they take.
How does the egg cook a prime rib?
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Old 01-17-2010, 09:55 AM
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Prime Rib end cut,,,the only red meat portion that is best fully cooked IMO,,,
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Old 01-17-2010, 09:56 AM
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Pittsburgh ala Charley's, Smith and Wollensky. Grill to plate in 30 seconds is important, too. Yeah, flames....
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Old 01-17-2010, 10:02 AM
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Originally Posted by wildgeechi View Post
How does the egg cook a prime rib?

I don't know, lol. It depends on the size, of course, and the temp of the meat when it goes on. I usually try to have it at room temperature. Once on, I don't even lift the lid for about 45 minutes, then I start checking with an instant thermometer every 10-15 minutes. I only really pay attention to exact time when baking.
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Old 01-17-2010, 10:50 AM
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Originally Posted by B-Faithful View Post
steaks, I like just warm in the middle. Tuna just seared on the outside and cold in the middle



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