Ever considered rubbing a steak?

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

  1. pheelios

    pheelios Well-Known Member VIP

    Reputations:
    0
    Joined:
    Dec 14, 2011
    Messages:
    45,224
    Likes Received:
    7,247
    How would you do it?
     
  2. NipplesAndToes23

    NipplesAndToes23 Vice Regent to the Bar POTY VIP

    Reputations:
    34,366
    Joined:
    Oct 13, 2010
    Messages:
    38,390
    Likes Received:
    26,895
    Kosher salt, coarse black pepper, garlic salt.
     
  3. DrivenByDemons

    DrivenByDemons VIP Extreme Gold

    Reputations:
    40,983
    Joined:
    Sep 16, 2010
    Messages:
    76,925
    Likes Received:
    51,527
    with my tongue.
     
  4. DarkFriday

    DarkFriday Mlaw stole my AV Gold

    Reputations:
    561,790
    Joined:
    Jul 6, 2011
    Messages:
    216,356
    Likes Received:
    160,162
    Nope
     
  5. pheelios

    pheelios Well-Known Member VIP

    Reputations:
    0
    Joined:
    Dec 14, 2011
    Messages:
    45,224
    Likes Received:
    7,247
  6. Swedish John

    Swedish John I'm your huckleberry 2010 OG

    Reputations:
    5,887
    Joined:
    Sep 20, 2010
    Messages:
    30,571
    Likes Received:
    18,990
    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 VIP Extreme Gold

    Reputations:
    40,983
    Joined:
    Sep 16, 2010
    Messages:
    76,925
    Likes Received:
    51,527
    I love this nikka so much
     
  8. Swedish John

    Swedish John I'm your huckleberry 2010 OG

    Reputations:
    5,887
    Joined:
    Sep 20, 2010
    Messages:
    30,571
    Likes Received:
    18,990
    Always treat your meat like a filthy whore. Be quick with the process. Don't over do it. :grad:
     
  9. NipplesAndToes23

    NipplesAndToes23 Vice Regent to the Bar POTY VIP

    Reputations:
    34,366
    Joined:
    Oct 13, 2010
    Messages:
    38,390
    Likes Received:
    26,895
    My nigga.
     
  10. pheelios

    pheelios Well-Known Member VIP

    Reputations:
    0
    Joined:
    Dec 14, 2011
    Messages:
    45,224
    Likes Received:
    7,247
  11. Swedish John

    Swedish John I'm your huckleberry 2010 OG

    Reputations:
    5,887
    Joined:
    Sep 20, 2010
    Messages:
    30,571
    Likes Received:
    18,990
    [​IMG]
     
  12. pheelios

    pheelios Well-Known Member VIP

    Reputations:
    0
    Joined:
    Dec 14, 2011
    Messages:
    45,224
    Likes Received:
    7,247
  13. crazypreacher

    crazypreacher Not followin whitey's rules

    Reputations:
    29,237
    Joined:
    Sep 1, 2010
    Messages:
    50,930
    Likes Received:
    53,407
    I'd boil the shit out of a steak! ~animalgod
     
  14. pheelios

    pheelios Well-Known Member VIP

    Reputations:
    0
    Joined:
    Dec 14, 2011
    Messages:
    45,224
    Likes Received:
    7,247
  15. pheelios

    pheelios Well-Known Member VIP

    Reputations:
    0
    Joined:
    Dec 14, 2011
    Messages:
    45,224
    Likes Received:
    7,247
  16. DrivenByDemons

    DrivenByDemons VIP Extreme Gold

    Reputations:
    40,983
    Joined:
    Sep 16, 2010
    Messages:
    76,925
    Likes Received:
    51,527
    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 Welcome to my underground lair.

    Reputations:
    293,848
    Joined:
    Aug 31, 2010
    Messages:
    60,108
    Likes Received:
    37,764
    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

    Reputations:
    0
    Joined:
    Dec 14, 2011
    Messages:
    45,224
    Likes Received:
    7,247
    ^^^^ He's right ya know.
     
  19. stripes

    stripes Active Member Banned User

    Reputations:
    -3
    Joined:
    Dec 14, 2011
    Messages:
    24,549
    Likes Received:
    17
    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

    Reputations:
    -3
    Joined:
    Dec 14, 2011
    Messages:
    24,549
    Likes Received:
    17