Discussion in 'The Bar' started by h5htyt76757j, Aug 7, 2013.
Nobody can tell me any different, ever.
I like strip steaks better and on a grill
Yup. Cast iron pan ftw.
strip steaks are shit pieces of meat, you need the marbling in a ribeye for flavor
Have fun cleaning all the grease off the stove top later.
Cooking out doors = no cleaning.
No I don't
I take a cast iron grill..Heat that sucker up in the oven on broil and throw a fatass ribeye on there..Let it sear..cook about 6 mins on each side and BAM!!!
if i have to clean to achieve superior taste, it is a no brainer.
cannot forget the braising with butter at the end, and the searing of the sude fat using tongs.
aware me on braising with butter
I know they do it at my favorite restaurants
pretty sure AnimalGod could fuck up a ribeye
cast iron grate on the weber, right over the coals, hot and fast, w/a chunk of oak for good measure
Fuck yes! Mess free you say??? Cast Iron on the grill @ 600F. Don't forget the sides of the steak.
I much prefer leaner cuts of meat. I love a good sirloin.
thanks for explaining the butter braising, dickheads
Sorry, not something I do.
no prob, Tater.
How do you like your taters anyway? I'm a mashed guy, lots of butter, no milk, not super whipped
like some people do