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#15 by Sir Harry on 06 Jun, 2012 22:15
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When I was deployed two years ago, at one of the bases, they served T-bone on Sundays and Prime Rib on Wednesdays....I must have my steak well done with some A-1 no matter what kind....lobster tails are an added bonus!
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#16 by mrzed on 07 Jun, 2012 04:18
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I like salmon steak. Lightly grilled on an open fire.
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#17 by RoWilJr on 07 Jun, 2012 07:25
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When I was deployed two years ago, at one of the bases, they served T-bone on Sundays and Prime Rib on Wednesdays....I must have my steak well done with some A-1 no matter what kind....lobster tails are an added bonus!
LOL! I remember this...occasionally they would throw in the all you can eat shrimp deal when the lobster was a no-go. -
#18 by Natedawg on 07 Jun, 2012 07:29
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Now you guys got me wanting steak and beer at 9:30AM. Awesome.
Steak and beer ?
Nah, steak (medium rare) and red wine please.
Nah, I'm with Natedawg. A cold well-bodied beer can be the perfect complement to a fine steak.
Oh, yes sir. Sounds heavenly any time of day.
I can't imagine wine and steak together... I am an uncultured boisterous American, though.
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#19 by Slick A on 07 Jun, 2012 08:31
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Medium. Now I'm hungry.
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#20 by Lynchy on 07 Jun, 2012 18:46
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Medium Rare, either well seasoned or with HP Sauce! Mmmmmm
Oh and of course beer
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#21 by Arty Chris on 18 Jun, 2012 15:50
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As rare as possible!
(Still going Moo!) -
#22 by b.driscoll on 18 Jun, 2012 16:42
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Medium rare..................................No Blood!
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#23 by Hingatao on 01 Jul, 2012 22:23
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Medium rare, please!
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#24 by Frontier Guy on 04 Jul, 2012 04:36
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This will give you some info on Black Diamond Steak:
http://whatscookingamerica.net/Q-A/BlackDiamondSteak.htm
Thanks Mike ... just put this together to marinate for a late lunch before going to work. -
#25 by Beardman on 04 Jul, 2012 04:51
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Medium for me
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#26 by Arty Chris on 05 Jul, 2012 04:42
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It's breakfast time (actually, it's 11:40, but I had a bit of a lay in...) and this thread is making me feel hungry!
This is one of my favorite ways of doing a steak!
http://www.nigella.com/recipes/view/sake-steak-and-rice-140
It helps if you have a thick slab of meat... I often use rump as the marinating time and the time spent wrapped in foil helps break the fat down and tenderize the meat. But with a sirloin or fillet its amazing!
Happy munching!
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#27 by Frontier Guy on 05 Jul, 2012 05:17
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Chris, that's quite versatile. I've tagged it to try in the near future!
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#28 by Arty Chris on 05 Jul, 2012 05:31
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Excellent! I'm sure you'll enjoy it
And really, do the bit with the tin foil. It makes such a difference! -
#29 by waine on 05 Jul, 2012 07:47
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How do I like my steak?
Firstly, I love cooking. I cook a wide variety of food for my wife and daughter, and friends. Here in South Africa, we religiously do a thing called a “Braai”. You guys call it a “Barbeque”. Generally, your middle class folk here are BIG meat eaters. So here is how I like it:
Soak rump steak or a whole fillet liberally in cooking oil powdered with a bit of steak and chop spice and some Coriander seeds, for about an hour or two.
Make the fire. While the coals are still red and flaming hot throw the chunk of meat on the grill. There will be flames and you may even be forgiven for thinking the meat will burn. But only do this for 60 seconds on each side.
Remove the meat and let it REST for about half an hour. Continue cooking the other meat you may have, on the nice white, settled coals.
When the fire is moderate, put the meat back on and finish it off. Remove while it is still very rare, but no blood dripping.
Cut into thin slices with some freshly ground black pepper and lemon juice. Pass it around to your guests and enjoy culinary heaven from your finger tips.