What's Cookin?!

[Julian 641]

MMM... Ribeye Salt and pepper and a hot grill = perfect at medium rare

Looks dark, but that's just my shitty IPhone camera

:wub:

[Julian 641]

and yes, i should have let it sit for a bit.. but i was hungry

[jonbearsmt 919]

you didnt show me the center....

i have been hitting outback hard for the last 2 months.. crab and 6 oz for 13.99 cant beat it!!!

i offten do a 12 min t bone and i BBQ chicken almost everyday.

[Julian 641]

you didnt show me the center....

i have been hitting outback hard for the last 2 months.. crab and 6 oz for 13.99 cant beat it!!!

i offten do a 12 min t bone and i BBQ chicken almost everyday.

Haha i knew i forgot something! but reddish center fading to a lighter pink.. hmmm

[dvalue 17]

I had Olive Garden

[reelfish92 54]

Looks good.

I had Olive Garden

I like the Hank Hill icon haha

[///M5 2,833]

Last night was $15 Lobster night at Lord Fletchers. Boated over and chowed. No pics of course as I was there before the thread

but reddish center fading to a lighter pink.. hmmm

And that is medium well. Looks like you used too much heat too. Sear, then decrease the heat for cooking.

[Luke.H 33]

Pepper before cooking? I was always taught to put pepper on afterwords. Then again I know next to nothing about cooking

[///M5 2,833]

Pepper before cooking? I was always taught to put pepper on afterwords. Then again I know next to nothing about cooking

You were taught wrong. Proper technique is for the chef to season and if you want to adjust afterwards, by all means.

[Shogen 325]

where the turkey burgers at guys???

[dem beats 1,223]

Last night was $15 Lobster night at Lord Fletchers. Boated over and chowed. No pics of course as I was there before the thread

but reddish center fading to a lighter pink.. hmmm

And that is medium well. Looks like you used too much heat too. Sear, then decrease the heat for cooking.

When does LF do cheap lobsters? Jelly here.

I didn't eat since lunch. Chinese buffet.

[Julian 641]

Last night was $15 Lobster night at Lord Fletchers. Boated over and chowed. No pics of course as I was there before the thread

but reddish center fading to a lighter pink.. hmmm

And that is medium well. Looks like you used too much heat too. Sear, then decrease the heat for cooking.

I wouldn't call it medium well at all, probably a little more done than medium rare.

I did about 4/5 mins on both sides.

It was about the best steak i've had in awhile. Awesome marbling and a good price of a steak.

[///M5 2,833]

Lighter pink = medium well. You gave the decription I just translated to culinary standards

LF has $15 lobsters every Wednesday usually on fridays in the winter tho

[Luke.H 33]

Pepper before cooking? I was always taught to put pepper on afterwords. Then again I know next to nothing about cooking

You were taught wrong. Proper technique is for the chef to season and if you want to adjust afterwards, by all means.

hmmm I was under the impression that when pepper got to cooking temperatures it turned gave off bitter flavors, but like I said I'm no cook. I'll try it your way next time

[Randal Johnson 544]

tonite was steaks on the grill (medium to med. well) with potatos, corn, and baked beans !!!

[///M5 2,833]

Pepper before cooking? I was always taught to put pepper on afterwords. Then again I know next to nothing about cooking

You were taught wrong. Proper technique is for the chef to season and if you want to adjust afterwards, by all means.

hmmm I was under the impression that when pepper got to cooking temperatures it turned gave off bitter flavors, but like I said I'm no cook. I'll try it your way next time

Well some peppers burn which can give you "bitter" flavors, but that isn't the case here.

tonite was steaks on the grill (medium to med. well) with potatos, corn, and baked beans !!!

I feel sad everytime I hear of red meat being cooked beyond medium rare. Very sad.

[Duran 387]

Agreed, red meat must be enjoyed red.

[Penguin4x4 1,761]

Barry Zito Protein Smoothie, halved because I don't require that much nutrition

[Penguin4x4 1,761]

Lighter pink = medium well. You gave the decription I just translated to culinary standards

He did say red center fading to pink, which sounds like medium to me. Unless this is considered medium?

[Penguin4x4 1,761]

I've always associated medium with a bright pink center throughout or a tiny red center fading to bright pink, as mentioned above. Something like this

[Julian 641]

I've always associated medium with a bright pink center throughout or a tiny red center fading to bright pink, as mentioned above. Something like this

mine was a little more pink but pretty much spot on!

[NDMstang65 403]

On the subject of steak...i'm anal as hell about how my meat is prepared.

By 'definition' you shouldn't have to marinade your steak, but I found that using Dale's sauce is freaking amazing. Just flop the steak right in the sauce on a plate.

The key to cooking a good steak is sitting it out on the counter for 3 hours and letting it get to room temperature while marinating in Dale's before you throw it on the hot grill. It cooks evenly, and the juices flow like butta.

I've got a grand total of 5.80 cents in that meal with a 10 ounce filet and salad etc. Food saving meats when they are on sale and buying in bulk is the way to roll.

[jcarter1885 995]

Im going to have to give Dale's a try, usually I go with some Worcestershire Sauce. Having meat markets in the neighborhood are a plus, definitely buy in bulk.

[cheese20323 13]

you have to put beer on the steak! Or else it dont taste good!

[///M5 2,833]

Lighter pink = medium well. You gave the decription I just translated to culinary standards

He did say red center fading to pink, which sounds like medium to me. Unless this is considered medium?

Two problems with that statement. First is if there is Gray and Light Pink in the steak is it Well or Medium Well? Second is that should NEVER happen and only means a lack of temperature control, not enough time letting it come to room temperature and a bad rest. The outside should be nice a charred the inside consistent.

And yes, if there is a transition you do not label the way the steak was cooked by its center. So medium well it is if its lighter pink.