Miller Hi Life with filet mignon.....it is the champagne of beers.Originally posted by cmanole:
Filet mignon med well. Pro tip: Med high heat. Set on grill and close lid for five minutes. Flip, close lid and cook for another five. Serve with ketchup. Pairs well with Bud Light...
Originally posted by cmanole:
Filet mignon med well. Pro tip: Med high heat. Set on grill and close lid for five minutes. Flip, close lid and cook for another five. Serve with ketchup. Pairs well with Bud Light...
I'm sorry Governor...Originally posted by DanC78:
Originally posted by cmanole:
Filet mignon med well. Pro tip: Med high heat. Set on grill and close lid for five minutes. Flip, close lid and cook for another five. Serve with ketchup. Pairs well with Bud Light...
You lost me at med well
Posted from Rivals Mobile
ketchup??? damn it...you got me...nice work!Originally posted by cmanole:
I'm sorry Governor...Originally posted by DanC78:
Originally posted by cmanole:
Filet mignon med well. Pro tip: Med high heat. Set on grill and close lid for five minutes. Flip, close lid and cook for another five. Serve with ketchup. Pairs well with Bud Light...
You lost me at med well
Posted from Rivals Mobile
In my youth I was a line cook at a variety of restaurants in Tally. I could never bring myself to cook a steak more than medium. Seemed like a criminal offense. If a customer ordered it MW or WD I would cook it a bit past medium and never had a complaint.Originally posted by DanC78:
Originally posted by cmanole:
Filet mignon med well. Pro tip: Med high heat. Set on grill and close lid for five minutes. Flip, close lid and cook for another five. Serve with ketchup. Pairs well with Bud Light...
You lost me at med well
Posted from Rivals Mobile
"I'm into more of the underground cuts, you've probably never heard of them."Originally posted by Fijimn:
flank, flat iron, butcher cut, outside or inside skirt stake are all awesome to cook on a Webber kettle with hard wood (preferably mesquite because it's the hottest burning wood). I like to do tri-tip on the grill as well.
Lately, I have preferred to cook the more expensive cuts in cast iron on the stove.
Originally posted by DefNotPanHandler2007:
"I'm into more of the underground cuts, you've probably never heard of them."Originally posted by Fijimn:
flank, flat iron, butcher cut, outside or inside skirt stake are all awesome to cook on a Webber kettle with hard wood (preferably mesquite because it's the hottest burning wood). I like to do tri-tip on the grill as well.
Lately, I have preferred to cook the more expensive cuts in cast iron on the stove.
Steak hipsters, never thought I'd see the day.
You have never heard of a flank steak, flat iron steak. skirt steak or a tri-tip.Originally posted by DefNotPanHandler2007:
"I'm into more of the underground cuts, you've probably never heard of them."Originally posted by Fijimn:
flank, flat iron, butcher cut, outside or inside skirt stake are all awesome to cook on a Webber kettle with hard wood (preferably mesquite because it's the hottest burning wood). I like to do tri-tip on the grill as well.
Lately, I have preferred to cook the more expensive cuts in cast iron on the stove.
Steak hipsters, never thought I'd see the day.
Flank steaks are awesome, better than a NY strip imo...but i would still go ribeye all day for the weber.Originally posted by Fijimn:
You have never heard of a flank steak, flat iron steak. skirt steak or a tri-tip.Originally posted by DefNotPanHandler2007:
"I'm into more of the underground cuts, you've probably never heard of them."Originally posted by Fijimn:
flank, flat iron, butcher cut, outside or inside skirt stake are all awesome to cook on a Webber kettle with hard wood (preferably mesquite because it's the hottest burning wood). I like to do tri-tip on the grill as well.
Lately, I have preferred to cook the more expensive cuts in cast iron on the stove.
Steak hipsters, never thought I'd see the day.
These are all pretty normal cuts you find at any half way decent butcher shop or meat department. Just because Outback doesn't serve it doesn't mean its an "underground cut."Originally posted by DefNotPanHandler2007:
"I'm into more of the underground cuts, you've probably never heard of them."Originally posted by Fijimn:
flank, flat iron, butcher cut, outside or inside skirt stake are all awesome to cook on a Webber kettle with hard wood (preferably mesquite because it's the hottest burning wood). I like to do tri-tip on the grill as well.
Lately, I have preferred to cook the more expensive cuts in cast iron on the stove.
Steak hipsters, never thought I'd see the day.
Flank steaks are awesome, better than a NY strip imo...but i would still go ribeye all day for the weber.
Originally posted by DanC78:
Originally posted by cmanole:
Filet mignon med well. Pro tip: Med high heat. Set on grill and close lid for five minutes. Flip, close lid and cook for another five. Serve with ketchup. Pairs well with Bud Light...
You lost me at med well
Posted from Rivals Mobile
Of course I have - skirt and flank make great fajita meat.Originally posted by Fijimn:
You have never heard of a flank steak, flat iron steak. skirt steak or a tri-tip.Originally posted by DefNotPanHandler2007:
"I'm into more of the underground cuts, you've probably never heard of them."Originally posted by Fijimn:
flank, flat iron, butcher cut, outside or inside skirt stake are all awesome to cook on a Webber kettle with hard wood (preferably mesquite because it's the hottest burning wood). I like to do tri-tip on the grill as well.
Lately, I have preferred to cook the more expensive cuts in cast iron on the stove.
Steak hipsters, never thought I'd see the day.
Oh yeah, the lip of a ribeye. That's the money shot of steaks.Originally posted by cmanole:
Seriously, I like the spinalis.
add Dr. Pepper to the marinade and you have my "secret" recipe, and 3 days is a bit much I'm rarely planning that far ahead so its usually just overnight.Originally posted by PoopandBoogers:
Bottom Round steak is surprisingly the best steak that nobody knows about. I like to marinade in ketchup for 3 days, then boil it in microwave in Dale's seasoning, then finish on a hot grill for 30 mins or so to get the sear marks and coal flavor on the crust.