Steak

[dagamore]

Just keep in mind, that for every animal you dont eat, i will eat 3

I dont think i could live with out baccon, or sausage, or something.

[Ó Flannagáin]

My wife has an awesome shirt with a salad on it that says "How many vegetable did you have to kiill to make that salad?"

[DrunkenSatyr]

Nice! We need pic's

[k4df4l]

Originally Posted by dagamore

I only use real butter, and only buy Whole milk, why cook with anything elses? I doubt a few extra callories from using real butter vs fake stuff(not counting whipped EVOO that stuff rocks!) real matters.

That would cut into my bacon/pizza cholesterol balance Gotta keep room for the bacon!

[dagamore]

Originally Posted by k4df4l

That would cut into my bacon/pizza cholesterol balance Gotta keep room for the bacon!

Ok i will give you that, bacon is the new pudding, there is always room for bacon

Hmmmh I wonder if i could make bacon pops?

[Barley-Davidson]

If god didn't want us to eat animals, why did he make them out of meat?

[zoebisch01]

A great way to make a steak is like this. I can still remember how it tastes!

[wolf08gang]

I've been tinkering with pan reduction sauces lately. Ribeye has been the go to steak for us lately.

Pull steaks from fridge, sprinkle liberally w/ kosher salt.

Start the charcoal

Crush about 1/4 cup peppercorns in the mortar and pestle.

Put large cast iron skillet over HIGH heat.

lightly grease skillet w/ coconut oil or other temp tolerant oil.

dredge steaks in peppercorns. (They should be covered in pepper, like you would dredge a shicken fried steak in flour.)

Sear steaks on high heat 2 min per side. (That skillet should be screamin' hot before steak meets iron.)

Pull steaks, and throw them on the grill. 2 min per side. (med rare on my grill, 3 per side for medium, ask for med-well or well in my house, and face my derision.)

While the steaks are on the grill, and skillet is still retardedly hot over high flame, add half bottle of Goose Island Nut Brown Ale, and a splash of brandy

Whisk like you mean it.

Add about 3/4 cup heavy cream to sauce, reduce heat to medium.

Don't forget about those steaks! You set a timer right?

Pull those steaks, platter them, and let them restfor about 5 min.

Don't forget to keep stirring. You are looking to reduce the sauce to the consistency of gravy.

Add about 1/2 tsp salt (to taste) to sauce.

Add drippings from rested steak to sauce, whisk it in.

Plate steaks, cover with reduction sauce. I like to serve mine with sauteed asparagus, and wild rice. Yum!

[Chimone]

mmmmm
Carnivorous goodness

[GranillaNutz]

i throw in a good bit of balsamic vinegar, shot or two of wild turkey or 160 proof corn whiskey, sea salt, black pepper, a lil red pepper, teaspoon of crushed garlic, and spicy creole mustard and let it marinate for at least 2 hours. get the pit very hot with nice flame to it and use only hickory chunks. sear the outside of the meat on each side for about 2 minutes then put the lid on and let it smoke for 5 minutes. comes out a good medium rare with a nice blackend crust on it. serve with new orleans style bbq shrimp.

mmm leftovers