What do you think of this steak, ignore the saw on the side. How much do you think it's worth?
[img style="width: 522px; height: 372px;" src="http://img230.imageshack.us/img230/7968/221293eistea1nt5.jpg"]
zero for presentation
steak looks cold
sides look uncook.........grill marks indicate that it was cooked on grill, than sides should be darkened by flame
the pink package looks like a condom
I'm wondering why they give you what looks like a hacksaw instead of a steak knife....
Is that a package of Crest Whitestrips I see on the side? (//forums/richedit/smileys/Teasing/16.gif)
funky butter
That looks like a handwipe, not a condom.
I like my steaks bloody, so the ungrilled sides look fine to me.
With garlic beans and a potato, it looks like a Mr Mike's meal....$15-$20?
It's not the most flattering picture... but I would say about $15 or so.
I'm with 49er. Zero for presentation....and the hack-saw might imply the steak is going to be tough. Whether that's a condom or a handy-wipe on the side of the plate, nothing kills a presentation like plastic cups or packets of anything.
All in all....looks aside....I bet it was yummy.
Zero for quantity
Gophie! Would you add more side dishes, or just more of everything you see on the plate?
(personally, I'd eat half the steak, add a side salad and a glass of red wine).
I''d be quite happy merely to quadruple the size of the steak - and yes, a glass of red wine to wash it down with.
If you quadruple the steak, there will be no room on the plate for the potato or anything else...
with that type of saw handle it's going to be awkward cutting that steak
That's a $7 Steak at one of the pubs in Vegas.
Lil Me wrote:
If you quadruple the steak, there will be no room on the plate for the potato or anything else...
What do you need a potato or salad for that matter if you have a big hunk of meat? Isnt that all you need?
Russ wrote:
What do you need a potato or salad for that matter if you have a big hunk of meat? Isnt that all you need?
--
Depends how large and hunky the meat is.
What do you expect on a 'rate my meat' thread. [img style="CURSOR: pointer" onclick=url(this.src); src="http://www.cheesebuerger.de/images/more/bigs/c008.gif" border=0]
Russ wrote:
[div style="font-style: italic;"]What do you need a potato or salad for that matter if you have a big hunk of meat? Isnt that all you need?[/div]
Nope, you gotta have all the trimming and fixings with the steak, no matter how BIG it is.
Russ wrote:
[div style="font-style: italic;"]What do you need a potato or salad for that matter if you have a big hunk of meat? Isnt that all you need?[/div]
Nope, you gotta have all the trimming and fixings with the steak, no matter how BIG it is.
why do I have the feeling we are no longer talking about steak
mmmmmmmmmmmsteak......juicy... tender....
typical woman! blinded by the size of the steak.......don't you see the saw next to it?
But really...it's not the size of the steak that matters. It's the quality.
lol Lil Me.
It was Maria Muldaur who once said.....It ain't the meat, it's the motion......
(this is from 'the olden days')
[img alt="Maria Muldaur" src="http://www.artistdirect.com/Images/Sources/AMGPORTRAITS/music/portrait200/drp000/p030/p03089n40g0.jpg" width=200 border=0]
OMG.....no kidding
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motion too!
My wife now really doesn't have to worry of me cheating
lol 49er. This topic has gone WAYYY off. And all over a steak.....rofl
I think most people would agree with the statement that a steak is much more satisfying if someone else cooks it. But we're often too broke or lazy to go out for steak all the time, so steak at home must suffice.
One of the keys to a great or even a good steak is the grill temperature. I have never made a good steak, just ok on a portable propane grill. You need a big boy with lots of heat, 550-600 F for at least a minute or two sear the juices. Those small bbqs just can't get back up to temperature once you put the steak on the grill. The other is the marinade but I prefer nothing more than salt and pepper on my steak, maybe a bit of butter.
I've never had as good a steak 'out' as we make at home. EVER. No marinade for me either.....salt and pepper is perfect.[/DIV]
Are you for real? Never had a Gothams or Morton's steak?
P.C. is happy with all the steak she's got at home. Rumour has it that Sawdust has a lot of steak.
I'm quite real.....and I know good steak. Of course I've never named ours.....but they're quite excellent.
I agree.. Gothams steak is good!
OK.. I will agree that you need some 'salad' with the steak.
If you want a good steak on a small 'que... have the bbq on high before you put the steaks on, sear them on both sides with the railroad track black patterns on them.. like only a minute on either side. Then put them in the oven on a tray thats preheated to like 350 for about 20 minutes. Then take them out and let them sit to relax for five minutes.. then serve.
You don't use a bbq then an oven!!!!
Only bitches use ovens. BBQS are for blokes!!!
I like my steak burnt on the outside and red on the inside, with some fat on the perimeter and not too tender.......salt and pepper only
So do I.
Me too. Almost. I don't want it burnt on the outside....a nice char will be good....and I like it as tender as it can get.
Ah, people of taste.
GORDY GAMBINO wrote:
You don't use a bbq then an oven!!!!
Only bitches use ovens. BBQS are for blokes!!!
I agree with you Gordy G... but I hate to burst your bubble, but alot of restaurants use that method.
You sear the steak on the outside to give it the outer look and texture, then use the oven to cook the rest to what you want. the oven will relax the steak so its tender, and after you take it out and let it sit for 5 minutes it gets even more relaxed.
I use the bbq method only myself. Im too lazy to do it the other way. It works though.
I agree.. Gothams steak is good!
OK.. I will agree that you need some 'salad' with the steak.
If you want a good steak on a small 'que... have the bbq on high before you put the steaks on, sear them on both sides with the railroad track black patterns on them.. like only a minute on either side. Then put them in the oven on a tray thats preheated to like 350 for about 20 minutes. Then take them out and let them sit to relax for five minutes.. then serve.
Russ, I tried that with a minute in fact longer but I can't get much of the grill marks on the steak. I even have an oven thermostat that I use and I can get the temp in there max 500F but as soon as you open the lid you lose lots of heat rapidly and adding the meat further cools it down.
That's an interesting technique about putting the steak in an oven. May try it one day.
49er wrote:
I like my steak burnt on the outside and red on the inside, with some fat on the perimeter and not too tender.......salt and pepper only
Your colon won't like you for that, besides that's where the most carcinogens are found.
Hmm wrote:
I agree.. Gothams steak is good!
OK.. I will agree that you need some 'salad' with the steak.
If you want a good steak on a small 'que... have the bbq on high before you put the steaks on, sear them on both sides with the railroad track black patterns on them.. like only a minute on either side. Then put them in the oven on a tray thats preheated to like 350 for about 20 minutes. Then take them out and let them sit to relax for five minutes.. then serve.
Russ, I tried that with a minute in fact longer but I can't get much of the grill marks on the steak. I even have an oven thermostat that I use and I can get the temp in there max 500F but as soon as you open the lid you lose lots of heat rapidly and adding the meat further cools it down.
That's an interesting technique about putting the steak in an oven. May try it one day.[/DIV]
Really Hmm? Maybe it was on longer then... I remember someone describing it to me, and I tried it a few times. I dont remember exactly how long. The last few times I did it this method, I used my full size 'que I have now.
The idea behind the initial searing was to brown the steak on the outside so you get that cooked texture with the 'railroad' tracks. Then you use the oven to cook it more on the inside with not such a high heat, if the steaks are cooked on high they tend to react to the heat and tense up. The oven wont do that as much, and thats the reason you let them sit for five minutes to relax again before serving. I had a chef tell me about this, he used to work in a hotel downtown van. I cant give you the exact way to do it.
Good luck and happy bbq'ing!
I always thought they pre-seared and put them in the oven for efficiency. Kind of like sitting things under a warming tray until someone ordered it.
I always presear my steaks even on the stove in a cast iron griddle but the temperature is too low. I remember at my ex's place where we had a full size bbq and i let the steak sear for about a minute. Then continued to cook at a lower heat on the bbq. I think that was probably the best homemade steak I ever made. Of course, living in an apartment where bbq's are not permitted and the small portable ones just simply suck dont give us much chance to make a steak.
FWIW, I even bought a portable bbq one from Costco and it was larger, the one with a stainless steel cover thinking it would be bettter but it wasnt. It was actually worse than the cheap Superstore special. The reason being is that the Costco one had larger vents and therefore that prevented the bbq from getting hot enough. If I was a welder I would weld those openings up to prevent heat loss. I even tried aluminum to cover the openings but that didnt help much.
I always presear my steaks even on the stove in a cast iron griddle but the temperature is too low. I remember at my ex's place where we had a full size bbq and i let the steak sear for about a minute. Then continued to cook at a lower heat on the bbq. I think that was probably the best homemade steak I ever made. Of course, living in an apartment where bbq's are not permitted and the small portable ones just simply suck dont give us much chance to make a steak.
FWIW, I even bought a portable bbq one from Costco and it was larger, the one with a stainless steel cover thinking it would be bettter but it wasnt. It was actually worse than the cheap Superstore special. The reason being is that the Costco one had larger vents and therefore that prevented the bbq from getting hot enough. If I was a welder I would weld those openings up to prevent heat loss. I even tried aluminum to cover the openings but that didnt help much.
Yikes wrote:
49er wrote:
I like my steak burnt on the outside and red on the inside, with some fat on the perimeter and not too tender.......salt and pepper only
Your colon won't like you for that, besides that's where the most carcinogens are found.
So I've been told.......but I lead such a clean and vice free life I figure I could splurge
Yup, you are allowed to splurge every once in a while. I know someone that eats bbq steak virtually every day in the summer months. He is a smoker, he is very thin, and tall. I guess the smoking is helping keep his colon from getting cancer (I heard that's what smoking can do).
Evening Hmm,
I have the same Costco one with the stainless cover.. thats the one I use for bbq'ing when i go camping. I actually like it alot.
Where the propane bottle goes in theres that small galvanized pipe with two airholes on it, when the propane is shot in, it flys by that hole and sucks in air. try covering one of the holes a bit, dont completely block it.. then you will not get enough air. Block the hole partly will give it more fuel to air ratio. I know what you mean about the holes being too big.. i noticed that as well.
Now you have me curious.. when I get home Ill do the bbq then oven method using my camping bbq. <sigh>. two more weeks!
Hey Russ,
Glad to see someone else has that bbq. Now we can share techniques. (http://discoverseattle.net/forums/richedit/smileys/Happy/13.gif)
At Crappy Tire I asked one of the guys about the holes a long time ago when we got our first portable bbq and he said don't cover it up. But, I will remember to cover it up a bit for for next year. We won't be doing any camping this year and we won't be taking our bbq to the park or beach either. This year the summer weather just sucked in Vancouver and TO currently has 26-30C temperatures!! (http://discoverseattle.net/forums/richedit/smileys/Angry/3.gif)