Ever considered rubbing a steak?

Discussion in 'The Bar' started by pheelios, Dec 21, 2013.

  1. pheelios

    pheelios Well-Known Member VIP

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    How would you do it?
     
  2. Danas Boyfrien

    Danas Boyfrien Trump's African American Gold

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    Kosher salt, coarse black pepper, garlic salt.
     
  3. DrivenByDemons

    DrivenByDemons Spinoff Jesus Staff Member

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    with my tongue.
     
  4. DarkFriday

    DarkFriday Fired as a MOD...Twice. Gold

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    Nope
     
  5. pheelios

    pheelios Well-Known Member VIP

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  6. Swedish John

    Swedish John I'm your huckleberry

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    A proper steak needs only salt and pepper, maybe some garlic salt. People that put on oil, or marinade a steak make me sick.
     
  7. DrivenByDemons

    DrivenByDemons Spinoff Jesus Staff Member

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    I love this nikka so much
     
  8. Swedish John

    Swedish John I'm your huckleberry

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    Always treat your meat like a filthy whore. Be quick with the process. Don't over do it. :grad:
     
  9. Danas Boyfrien

    Danas Boyfrien Trump's African American Gold

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    My nigga.
     
  10. pheelios

    pheelios Well-Known Member VIP

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  11. Swedish John

    Swedish John I'm your huckleberry

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    [​IMG]
     
  12. pheelios

    pheelios Well-Known Member VIP

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  13. crazypreacher

    crazypreacher Hey yo

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    I'd boil the shit out of a steak! ~animalgod
     
  14. pheelios

    pheelios Well-Known Member VIP

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  15. pheelios

    pheelios Well-Known Member VIP

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  16. DrivenByDemons

    DrivenByDemons Spinoff Jesus Staff Member

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    protip: either salt JUST before cooking or 45 minutes before cooking minimum. Once salt hits the meat moisture gets pulled out and doesn't get reabsorbed (with the yummy salt flavor) for at least 30 minutes. I usually just take mine out of the fridge and salt then let em rest on the counter to get to room temp. :grad:
     
  17. A Succulent Chinese Meal

    A Succulent Chinese Meal Oh, that's a nice headlock, sir. VIP

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    What about Montreal steak seasoning? I tried that once and it burned on my steak. Probably never doing that again.
     
  18. pheelios

    pheelios Well-Known Member VIP

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    ^^^^ He's right ya know.
     
  19. stripes

    stripes Active Member Banned User

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    depends on the cut, the cheaper cuts need a solid serenade...one of my go to value steaks lately is the London broil:rolleye: or flank steak, fucken awesome when done right & cheeeeeeep. I get the guy to cut me a 2in thick one.:cool:
     
  20. stripes

    stripes Active Member Banned User

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