- Joined
- Dec 8, 2006
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- Political Leaning
- Libertarian - Left
and say whaaaa ikari
What can I say? I'm lawful good, I can abide by the existence of evil.
and say whaaaa ikari
I'll eat liver before I eat steak.
You forgot cooked "black and blue", and "pittsburgh"
NY Strip, "pittsburgh".....
OH MY GOD Reverend! Look at the charred ash on your steak. That's horrible, all that charred ash. You obviously don't know how to cook anything.
No seriously, medium-rare to medium for me. More on the Medium side but I'll take medium-rare if its not bleeding at me
I'll eat liver before I eat steak.
My skirt steak recipe i've been workin on.
Marinade
1 tablespoon crushed hot red pepper flakes
1 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
2 tablespoons Orange Blossom honey
1 tablespoon Shoyu
1/2 cup chopped sweet white onion
10 garlic cloves grated on a Microplane grater
1 tablespoon sea salt
1 teaspoon ground cumin
1 teaspoon Mexican Oregano
3 lbs of skirt steak cut into even "steaks"
dry Rub
2 tablespoons mild NM green chile powder Hatch (ancho works)
1 tablespoon garlic salt
1 tablespoon lemon pepper
1 tablespoon coarsely ground fresh black pepper
the Money Butter
8 tablespoons (4 ounces) unsalted butter
1/4 cup finely chopped cilantro
1 tablespoon freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
4 garlic cloves grated on a Microplane grater
1 teaspoon crushed hot red pepper flakes
Canola oil
cliantro
1. Blend Marinade ingredients, Put skirt steaks in bag with marinade 3 hrs.
2. pre-heat Grill to high, (I do these at 600+ on my big green egg, lump charcoal, etc)
3. Put Money Butter ingredients in 13" disposable lasagna pan and melt over low heat
4. Mix Dry Rub, take steaks out of bag and rub steaks with rub. then coat with canola oil
5. pre-heat Grill to high, (I do these at 600+ on my big green egg, lump charcoal, etc)
6. Grill steaks for 2 mins a side, use foil wrapped bricks to get mote carmilization on the steaks.
7. Place and dredge steaks in money butter, clean and oil grill.
8. let excess butter drain off steaks and Place steaks back on the grill, 2 mins for rare, 3 for medium rare.
9. plate steaks on a platter and pour some of the money butter over top. rest 5 mins, and serve with chopped cilantro on top......
I serve this with Sushi rice, and steamed vegtables....
impdaddy:
The only part of that that looks good are the green parts. :lol:
My husband's the same way - hence why the steak needs to be a sizable meal in itself.
However, I like mine with a killer side of bourbon beans
A man after my own heart. :dito: I've looked at the good Reverend's pics and thought - throw the garnish away and his steak would be a good starter for a real meal later on.
I just googled "bourbon beans" - you pour malt into food? :shock: I must be a "food conservative." Bourbon / single malt is best served in a glass, by itself (*like my steak) and enjoyed for its pure taste.
MMM MMM - summer tiiiiime cookin right there. You can drink your liquor and eat it, too. I also do a great Sherry-pork, it's awesome when served with glogg.
A man after my own heart. :dito: I've looked at the good Reverend's pics and thought - throw the garnish away and his steak would be a good starter for a real meal later on.
I see it the other way around.
I went to a 'spensive restaraunt once and saw that they had a steak, but the description had all sorts of ingredients that covered the steak. To this day my friends still think it was great I told the waiter "I'd like a steak, but without any stuff on it."
See, I just want you to show it the fire and scare it a little. I like mine still cool in the center.
With me it largely depends on where i am at the time I am going to eat.
France- I prefer my steak very rare, only in France can they prepare a steak in this manner correctly.
England and the US- Very well done.
I do like Liver so long as it is from a Cow
Like Chicken also well done, dislike it fried.