Steaks

[BradM]

It's also best in small doses.

Good thing that's the only way you can get it.

[racrguy]

[Roscoe]

My steak tonight was mediocre at best...

[idrivea4banger]

Lmao@ booshcoop

[YALE]

I really do like Brent's penis.

[Rick Modena]

i really do like brent's penis.

qft!

[mstng86]

If anyone wants to understand how the beef grading process works. here is a little document.

https://www.dropbox.com/s/frh5li52w38n90z/Beef%20Grading.pdf

[bcoop]

If anyone wants to understand how the beef grading process works. here is a little document.

https://www.dropbox.com/s/frh5li52w3...%20Grading.pdf

You can also take Beef 101 @ A&M. Last I knew it was around $500/head.

[lincolnboy]

How do you feel about tacos?

as long as they are the pink tacos.

[Jose]

You can also take Beef 101 @ A&M. Last I knew it was around $500/head.

I always think back to this article I read a few years back about that class. It's a good read for anybody interested.

http://www.dallasobserver.com/2009-06-18/restaurants/so-what-exactly-are-you-eating-when-you-order-fajitas-in-a-tex-mex-restaurant/full/

[HarrisonTX]

I watched this video and cooked a steak in my cast iron skilled immediately after. I have to say it was incredible. I didn't use the garlic or herb though. I seasoned with only salt and pepper, steak was a Nolan Ryan ribeye.
It came out awesome.





https://youtu.be/AmC9SmCBUj4

[petyweestraw]

Well that's bout all I do. Salt pepper hot plan and olive oil. Only difference is I season the meat as soon as I pull it out the fridge and let it sit for bout 15 20 minutes.

[GrayStangGT]

I let my steak sit out more like an hour, I doubt the middle is up to room temp in 15-20min unless it is just a paper thin steak.

[petyweestraw]

It's not. But it's my process and it produces the results I'm wanting.

[petyweestraw]

It's really just to give the salt time to dissolve